Pretzel Bites with Quick Cheddar Dip
Pretzel Bites with Quick Cheddar Dip is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Stir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.).
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionStir together warm water and yeast in a large bowl and let stand until a creamy beige foam develops on the surface, about 10 minutes. (If mixture doesn't foam, start over with new yeast.).
Meanwhile, in a smaller bowl, stir together flour, salt, and light brown sugar.
Add flour mixture and butter to yeast mixture, and stir together first with a wooden spoon and then with your hands, until it forms a dough.
On a lightly floured surface, knead dough until it is smooth and elastic, 8 to 10 minutes, dusting with more flour as needed if dough sticks to work surface.
Transfer dough to a lightly oiled large bowl and turn over to coat with oil.
Cover with a kitchen towel (not terry cloth) and let rise in a draft-free place at room temperature until doubled, 2 to 3 hours.
Alternatively, after kneading, let dough rest at room temperature for 15 minutes, then transfer to oiled bowl as above, and let rise in the refrigerator overnight (12 hours or up to 2 days).
Punch down dough and divide into quarters.
Form each quarter into 4 balls.
Roll each ball into a 12-inch-long rope.
Cut each rope into six (2-inch) pieces, and transfer to wax paper-lined rimmed baking sheets.
Heat oven to 450°F with racks in upper and lower third.
Well oil 2 large baking sheets (about 17- by 12- inches).
In a 4- to 5-quart saucepan, bring water and baking soda to a boil (mixture will be foamy at first, but foam will dissipate).
Add 12 pretzel bites and cook 30 seconds (they will rise to the surface almost immediately), then transfer with a slotted spoon to baking sheets.
Quickly sprinkle pretzel bites lightly on both sides with pretzel salt before they dry (so salt sticks).
Repeat with remaining pretzel bites, returning water to a boil between batches.
Bake pretzel bites in oven, switching sheets between racks and rotating sheets halfway through baking, until deep chestnut brown, 8 to 10 minutes (watch closely toward end of baking; bites brown quickly in last few minutes).
Immediately transfer pretzel bites to wire racks to cool.
Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes.
Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time.
Serve immediately, or chill, covered, and return to room temperature before serving.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.