Make delicious, chewy pretzel bites from scratch with a warm, creamy cheese dip. This recipe takes about 90 minutes including rising time, and is perfect for game day snacks, parties, or a fun weekend baking project. Beginner-friendly with impressive results!
Before you begin, collect all your ingredients and tools. Measure out the flour, sugar, salt, yeast, butter, and water for the dough. Set aside the baking soda for the water bath later. This makes the process smooth and stress-free.
In a large mixing bowl, combine the warm water (about 110°F), sugar, and yeast. Let it sit for 5 minutes until foamy. Add the flour, salt, and melted butter. Mix with a wooden spoon or dough hook until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8-10 minutes by hand (or 5 minutes with a stand mixer on medium speed) until the dough is smooth, elastic, and springs back when poked. It should feel soft but not sticky.
Lightly oil a clean bowl and place the dough inside, turning once to coat. Cover with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 45-60 minutes, until doubled in size.
While the dough rises, line two large baking sheets with parchment paper. Fill a large pot with 8 cups of water and bring it to a gentle boil over high heat. Once boiling, reduce to a simmer and add the baking soda carefully (it will bubble up). Preheat your oven to 425°F.
Once risen, punch down the dough and turn it out onto your work surface. Divide it into 8 equal pieces. Roll each piece into a long rope about 18-20 inches long and ½ inch thick. Work with one rope at a time, keeping others covered.
Using a sharp knife or pizza cutter, cut each rope into 1-inch pieces. You should get about 7-8 bites per rope. Arrange them on your work surface, leaving space between each one.
Working in batches of 10-12, carefully drop the pretzel bites into the simmering baking soda water. Boil for 20-30 seconds, then use a slotted spoon to remove them and place on the prepared baking sheets. This step gives pretzels their signature chewy texture and golden color.
Once all bites are boiled and arranged on baking sheets (leave about ½ inch between each), brush them with the beaten egg. Sprinkle generously with coarse salt. Bake for 12-15 minutes until deep golden brown.
While the pretzels bake, start the cheese dip. In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes to create a roux (it should smell slightly nutty but not brown).
Slowly pour in the milk while whisking continuously to avoid lumps. Keep whisking and cook for 3-4 minutes until the mixture thickens and coats the back of a spoon. Season with garlic powder, mustard powder, and a pinch of salt and pepper.
Remove the saucepan from heat. Add the shredded cheddar cheese gradually, stirring until completely melted and smooth. If the dip is too thick, add a splash of milk. Taste and adjust seasoning if needed.
Transfer the warm pretzel bites to a serving platter. Pour the cheese dip into a bowl and place it in the center or alongside. Serve immediately while everything is warm. Leftover pretzel bites can be reheated in the oven at 350°F for 5 minutes.