Looking for a snack that’s perfect for game days, movie nights, or just satisfying your carb cravings? Look no further than these Soft Pretzel Bites with Cheesy Dip!

These Soft Pretzel Bites with Cheesy Dip are the ultimate homemade snack, combining fluffy, golden-brown pretzel bites with a rich, melty cheese dip that’s bursting with flavor.

This package includes the pretzel bites recipe and a classic Cheesy Dip recipe. The best part of this recipe is you can make them right at home, and they’re easier than you might think!

How to Make Soft Pretzel Bites with Cheesy Dip

Ingredients you’ll need for the pretzels

1 cup warm water
1 packet active dry yeast
3 tbsp unsalted butter, melted
3 cups flour
1 1/2 tsp salt
8 cups water
1 cup baking soda
1 egg
1 tsp water
1-2 tsp regular table salt

Ingredients you’ll need for thE CHEESY DIP

12 oz Velveeta cheese, cut into 1 inch cubes
10 oz can Original Rotel

Step by Step Guide

1. Combine the 1 cup water, yeast, and butter in the bowl of a stand mixer and mix with the dough hook for about 30 seconds, until combined. Allow to sit for 5 minutes.

2. Add the salt and flour to the bowl, and mix on low speed until combined. Then mix on medium speed, and knead for 4 minutes, until the dough is smooth.

3. Remove the dough from the bowl, form into a ball.

4. Add the dough to a greased bowl, and coat the dough with the oil. Cover with plastic wrap and set the bowl in a warm spot for 1 hour, until the dough has doubled in size.

5. Once the dough is ready, preheat the oven to 425 degrees, and spray a baking sheet with cooking spray.

6. Bring the 8 cups of water to a boil in a large pot. Slowly, and very carefully add the baking soda to the water. If you’re not slow and careful, it will boil over.

7. Cut the dough into 8 equal pieces. I find it easiest to cut it like a pie.

8. Roll each piece into a 12 inch rope, then cut into 8 pieces.

9. Carefully add the pieces of dough to the pot of boiling water in batches of about 1 ½ dozen, and boil for about 30 seconds. Remove with a large slotted spoon, and place on the baking sheet, slightly spacing them apart.

10. Add the egg and 1 stp of water to a small bowl, beat, then brush the egg wash over the tops of the pretzel bites.

11. Transfer the baking sheet to the oven and bake for 15 minutes, flipping halfway through, until golden brown.

12. Remove from the oven, and allow to cool for 5-10 minutes before eating.

13. To make the cheesy dip, add the Velveeta and Rotel to a microwave safe bowl, and heat in one minute increments, stirring between each heat session, until the cheese is melted; about 3-4 minutes.

For that perfect finishing touch, sprinkle a little regular table salt over the pretzel bites once they’re out of the oven. If you prefer a more traditional taste, you can use coarse sea salt instead. Personally, I like to keep the salt light so the cheesy dip can really shine.

And there you have it—Soft Pretzel Bites with Cheesy Dip that are sure to be a hit at any gathering or a cozy night in. They’re warm, savory, and that cheesy dip just takes them to the next level. So go ahead, dig in, and enjoy every bite!

Ingredients

For the pretzels:
1 cup warm water
1 packet active dry yeast
3 tbsp unsalted butter, melted
3 cups flour
1 1/2 tsp salt
8 cups water
1 cup baking soda
1 egg
1 tsp water
1-2 tsp regular table salt
For the Cheesy Dip:
12 oz Velveeta cheese, cut into 1 inch cubes
10 oz can Original Rotel

Instructions

Combine the 1 cup water, yeast, and butter in the bowl of a stand mixer and mix with the dough hook for about 30 seconds, until combined. Allow to sit for 5 minutes.
Add the salt and flour to the bowl, and mix on low speed until combined. Then mix on medium speed, and knead for 4 minutes, until the dough is smooth.
Remove the dough from the bowl, and form it into a ball.
Add the dough to a greased bowl, and coat the dough with the oil. Cover with plastic wrap and set the bowl in a warm spot for 1 hour, until the dough has doubled in size.
Once the dough is ready, preheat the oven to 425 degrees, and spray a baking sheet with cooking spray.
Bring the 8 cups of water to a boil in a large pot. Slowly, and very carefully add the baking soda to the water. If you’re not slow and careful, it will boil over.
Cut the dough into 8 equal pieces. I find it easiest to cut it like a pie.
Roll each piece into a12 inch rope, then cut into 8 pieces.
Carefully add the pieces of dough to the pot of boiling water in batches of about 1 ½ dozen, and boil for about 30 seconds. Remove with a large slotted spoon, and place on the baking sheet, slightly spacing them apart.
Add the egg and 1 tsp of water to a small bowl, beat, then brush the egg wash over the tops of the pretzel bites.
Transfer the baking sheet to the oven and bake for 15 minutes, flipping halfway through, until golden brown.
Remove from the oven, and allow to cool for 5-10 minutes before eating.
To make the cheesy dip, add the Velveeta and Rotel to a microwave-safe bowl, and heat in one-minute increments, stirring between each heat session, until the cheese is melted about 3-4 minutes