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Close-up of golden-brown soft pretzel bites sprinkled with coarse white sea salt next to a ramekin of bright yellow cheese dip.

Soft Pretzel Bites with Melted Cheddar Cheese Sauce

Achieve bakery-quality Soft Pretzel Bites at home. Featuring a deeply golden-brown, glossy crust, coarse sea salt, and a soft, fluffy interior. Perfectly paired with a thick, bright yellow melted cheddar cheese sauce.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 8 people
Course: Appetizer, Snack
Cuisine: American, German
Calories: 315
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 1/2 cups (360ml) warm water Around 110°F/43°C.
  • 1 tbsp (15g) light brown sugar
  • 2 1/4 tsp (7g) active dry yeast One standard packet.
  • 4 1/2 cups (540g) all-purpose flour Divided use.
  • 2 tbsp (30g) unsalted butter Melted.
  • 1 tsp (5g) fine sea salt
  • 8 cups (1.9L) water For boiling.
  • 1/2 cup (120g) baking soda
  • 2 tbsp (30g) coarse white sea salt For sprinkling.
  • 3 tbsp (45g) unsalted butter Melted, for brushing after baking.
  • 2 tbsp (30g) unsalted butter
  • 2 tbsp (16g) all-purpose flour
  • 1 cup (240ml) whole milk
  • 2 cups (225g) sharp yellow cheddar cheese Freshly grated.

Equipment

  • 1 Stand Mixer Fitted with a dough hook.
  • 2 Large Baking Trays Lined with parchment paper.

Method
 

Step-by-Step Instructions
  1. Whisk warm water, yeast, and brown sugar in the bowl of a stand mixer. Let sit for 5-10 minutes until frothy.
  2. Add melted butter, fine salt, and 3 cups of flour. Mix on low until a shaggy dough forms.
  3. Add remaining flour gradually. Knead on medium for 5-7 minutes until smooth and tacky. Place in an oiled bowl, cover, and let rise for 60-90 minutes until doubled.
  4. Punch down the dough and divide into 6 sections. Roll each into a 1-inch thick rope, then cut into 1.5-inch nuggets.
  5. Preheat oven to 400°F (200°C). Bring 8 cups of water to a boil, slowly add baking soda. Boil pretzel bites in small batches for 30 seconds, then transfer to a parchment-lined tray.
  6. Sprinkle coarse white sea salt generously over the wet bites. Bake for 12-15 minutes until deep golden-brown with slight cracks.
  7. Remove from oven and immediately brush with 3 tbsp melted butter for a beautiful sheen.
  8. Melt butter in a small saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until thickened. Remove from heat and stir in grated cheddar until smooth and bright yellow.

Notes

Tip 1: Always use block cheddar and grate it yourself; pre-shredded cheese contains anti-caking agents that cause a grainy sauce.
Tip 2: Do not boil the pretzels for more than 30 seconds or they will develop a bitter, metallic taste.