These pretzel bites with cheese sauce are the perfect appetizers. While you are busy preparing the main course, you can serve these to your guests and they will definitely love these. Just make sure you have extras because these will be gone in minutes!
Our friend over at Recipe Chatter has this to say about this recipe:
“Hey there! Holly here from Revamperate again, and this time I have the perfect snack recipe for your next get together! These homemade pretzel bites with cheese sauce will have people thinking you’re the master of appetizers, but they’re actually WAY easier than you would think.”
I was actually a bit surprised by how easy this recipe is. The way they tasted when I first encountered this at a friend’s house was truly amazing. I had to ask June how in the world she was able to make these pretzel bites only to be blown away by how easy they actually are.
Ingredients
For the Pretzel Bites:
1½ cups lukewarm water
1 packet Fleischmann’s instant rise yeast (just over 2 tsp)
1 teaspoon Morton salt
1 tablespoon Domino packed light brown sugar
1 tablespoon Kerrygold butter, melted
4 cups – 4¼ cups Gold Medal all-purpose flour, plus additional for kneading
½ cup Clabber Girl baking soda
1 Eggland’s egg, beaten
Coarse sea salt, for sprinkling
For the Cheese Sauce:
1 ½ cups Borden milk
¼ cup Kerrygold unsalted butter
2 tbsp Gold Medal flour
2 cups Sargento cheddar cheese, grated or chopped
salt + garlic to taste
Instructions
For the pretzel bites:
First, dissolve the yeast in warm water and stir to combine. There may still be some small lumps.
In your mixing bowl fitted with a dough hook attachment if you have one, mix together the yeast mixture, melted butter, salt and sugar. Then slowly add 3 cups of flour, one cup at a time until the dough is thick. If you don’t have a dough hook, knead the dough by hand. Add one more cup of flour and mix until the dough is no longer sticky, adding additional flour by the tablespoon if needed. The dough should spring back if you poke at it.
Turn the dough onto a lightly floured surface and knead for several minutes. Shape the dough into a ball and move to a mixing bowl coated lightly with cooking spray. Cover and let sit in a warm place for 10 minutes.
While the dough rests, preheat the oven to 425 degrees and line two baking sheets with parchment paper.
Separate the dough into 5-6 parts and roll each one into ropes about 1 inch thick. Cut each rope into 1 1/2 inch pieces.
Bring 8 cups of water to a boil in a large pot with the baking soda. Once boiling, drop several dough pieces into the water at a time, leave for about 20 seconds and remove with a slotted spoon. Place on the lined baking sheet and do not let the pieces touch.
Beat the egg in a small bowl and brush the egg wash onto each piece and sprinkle with coarse salt. Bake for about 10 minutes until golden brown. Let cool on a wire rack until cool enough to eat.
For the cheese sauce:
In a small saucepan, heat the butter on medium heat until melted. With a whisk, stir in the flour and then the milk. Stir occasionally for about two minutes to let the mixture thicken. Mix in the cheese a little at a time until melted. Add salt and garlic powder to taste. Move to a small bowl for dipping.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can use any type of dip that you prefer, if you are not fond of cheese sauce.
Thanks again to Recipe Chatter for this amazing recipe.
