Soft Pretzel Bites

Ingredients

• 4 cups Bread flour
• 2 ¼ tsp Instant yeast
• 1 tbsp Brown sugar
• 2 tsp Kosher salt
• 3 tbsp Unsalted butter, melted
• 6 tsp Baking soda
• 1 Eggs (large), beaten with a splash of water
• 3 tbsp Dijon mustard
• 4 oz Sharp cheddar, grated
• ½ cup 1% milk
• 1 tbsp All-purpose flour

Method

1. Mix the bread flour, yeast, brown sugar and 1 teaspoon of the salt. Add 1.5 cups warm water and the melted butter and knead 6 minutes to a smooth, slightly tacky dough.
2. Cover and rise 45 minutes until doubled.
3. Divide into six ropes, roll each about an inch thick, and cut into 1.5-inch pieces.
4. Bring 8 cups of water to a boil with the baking soda — it will foam up, so use a wide pot. Boil the pieces in batches for 30 seconds each and lift them out with a slotted spoon. This alkaline bath is the whole recipe; skip it and you have bread rolls.
5. Set them on parchment, brush with egg wash, and sprinkle with the remaining coarse salt.
6. Bake at 425°F for 13-15 minutes until deep brown. Meanwhile make the cheese sauce: cook the tablespoon of flour in a little butter, whisk in the milk, simmer 3 minutes, then melt in the cheddar off the heat with the mustard.

Notes

✨ The restaurant touch

Thirty seconds in the bath, no more. Longer and the outside goes slippery and the pretzels taste soapy.

🧒 For the kids

The rolling and cutting is the best part of the job and children are good at it. Serve with the cheese sauce and plain mustard.

🥡 Leftovers

Best warm. Refresh in a 350°F oven for 5 minutes. They freeze baked and reheat well.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.