Soft Pretzel Bites with Cheesy Dip
These Soft Pretzel Bites are a homemade snack that is soft, warm, golden, and paired with a creamy, cheesy dip. It’s perfect for family nights, game day, potlucks, or even a simple picnic in the park.
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The recipe is a little hands-on, but it’s worth it—the pretzels come out soft on the inside, slightly crisp on the outside, and the cheesy dip is the perfect companion.
Serve it with Movie Night Snack Board or with these Cheeseburger Sliders.
How to Make Soft Pretzel Bites with Cheesy Dip
Ingredients you’ll need for the pretzels
Ingredients you’ll need for the CHEESY DIP
Step-by-Step Guide
1. Combine the 1 cup of 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 it 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.
Serve & Enjoy!
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.
Important Recipe Notes
- Make sure the water for the yeast is warm, not hot, to help the dough rise properly.
- Dough needs time to rise – Allow it to double in size for soft, tender pretzels. Don’t rush this step.
- Slowly add the baking soda to boiling water to prevent overflow. Boiling helps create that classic pretzel texture.
- Don’t overcrowd the pot when boiling dough pieces; it helps them cook evenly.
- Brushing the pretzels with egg wash gives them a golden brown finish.
- Stir the Velveeta and Rotel between microwaving increments to prevent scorching and get a smooth dip.
- Serve warm – Pretzels are best enjoyed fresh out of the oven with the cheesy dip. They can be reheated, but the texture is best when fresh.
- For optional toppings, sprinkle with coarse salt or garlic powder for extra flavor before baking.
Soft Pretzel Bites with Cheesy Dip
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
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