Make delicious, golden-brown soft pretzel bites from scratch with a warm, creamy cheese dip. This recipe takes about 90 minutes including rising time and yields bite-sized pretzels perfect for parties, game day, or a fun family snack. Great for beginners who want to try their hand at bread baking!
In a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast on top. Let it sit for 5 minutes until foamy. This shows your yeast is alive and ready to work.
Add the melted butter, salt, and flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms, then knead on a floured surface for 5-7 minutes until smooth and elastic. The dough should be soft but not sticky.
Lightly oil a clean bowl, place the dough inside, and cover with a damp kitchen towel. Let it rise in a warm spot for 45-60 minutes until doubled in size. This develops flavor and creates that soft pretzel texture.
While the dough rises, bring 8 cups of water to a boil in a large pot. Once boiling, carefully add the baking soda (it will bubble up). Reduce heat to keep at a gentle simmer. This bath gives pretzels their signature flavor and brown color.
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and lightly grease them with cooking spray or butter. Set aside.
Once risen, punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope about 18 inches long and ¾ inch thick. Work on a surface with no flour so the dough has traction to roll smoothly.
Using a sharp knife or pizza cutter, cut each rope into 1-inch pieces. You should get about 7-8 bites per rope. Don't worry if they're not perfectly uniform—they'll look charmingly homemade!
Working in batches of 10-12 bites, carefully drop them into the simmering baking soda water. Boil for 30 seconds, then use a slotted spoon to remove them and place on the prepared baking sheets. Space them about 1 inch apart.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush each pretzel bite with the egg wash, then immediately sprinkle with coarse salt. The egg wash creates that beautiful golden-brown finish.
Bake for 12-15 minutes until deep golden brown. They should look shiny and smell amazing. Let them cool on the baking sheet for 2-3 minutes before transferring to a serving platter.
While the last batch of pretzels bakes, melt the butter in a medium saucepan over medium heat. Add the flour and whisk constantly for 1 minute to create a roux. This will thicken your cheese sauce.
Slowly pour in the milk while whisking constantly to avoid lumps. Continue whisking until the mixture thickens and starts to bubble, about 3-4 minutes. Add the garlic powder, mustard powder, and a pinch of black pepper.
Remove the saucepan from heat and add the shredded cheddar cheese. Stir until completely melted and smooth. If the sauce is too thick, add a splash more milk. Taste and adjust salt if needed.
Pour the warm cheese dip into a serving bowl and place it on a platter surrounded by the pretzel bites. Serve immediately while everything is warm. The pretzel bites are best enjoyed fresh but can be stored in an airtight container for 2 days and reheated.