Mini Bavarian Pretzel Bites Recipe

Mix and Knead

In a large bowl or the bowl of a stand mixer, combine warm water (about 105–115°F), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add melted butter, salt, and 2 cups of flour; mix until combined. Gradually add remaining 1.5 cups flour and knead (with dough hook or by hand) until dough is smooth and slightly tacky, about 6–8 minutes.

First Rise

Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 45–60 minutes.

Prepare

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside. In a large wide saucepan, bring 8 cups water and 3/4 cup baking soda to a gentle boil, stirring to dissolve baking soda. Have a slotted spoon or spider ready.

Shape Pretzel Bites

Turn risen dough out onto a lightly floured surface and divide into 8 equal portions. Roll each portion into a 12-inch rope. Slice each rope into 1-inch pieces to make mini bites (about 8 bites per rope). Pat each piece slightly to round them.

Baking Soda Bath

Working in small batches, gently drop pretzel bites into the simmering baking soda bath for 20–30 seconds, turning once so all sides get coated. Remove with a slotted spoon, allow excess liquid to drip back into the pan, and transfer to the prepared baking sheet spacing 1 inch apart.

Finish and Bake

Lightly brush each pretzel bite with the beaten egg wash and sprinkle coarse sea or pretzel salt evenly. Bake in the preheated oven 12–14 minutes, rotating pans halfway, until deep golden brown. Remove to a wire rack to cool slightly before serving.

Make Roux

While pretzels bake, melt 2 tablespoons butter in a small saucepan over medium heat. Add 2 tablespoons flour and whisk continuously for 1–2 minutes until it forms a pale roux and smells lightly cooked, but not browned.

Add Milk and Thicken

Slowly whisk in 1 cup whole milk, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.

Add Cheeses and Season

Lower heat to low. Stir in shredded sharp cheddar and softened cream cheese a handful at a time, stirring until smooth before adding more. Once fully incorporated, whisk in Dijon mustard, Worcestershire sauce, ground mustard, salt and black pepper. Taste and adjust seasoning. Keep warm on lowest heat, stirring occasionally, until ready to serve. If sauce gets too thick, whisk in up to 2 tablespoons additional milk.