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Pretzel Bites with Cheddar Cheese Dip

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These adorable Pretzel Bites with Cheddar Cheese Dip are the perfect recipe you need to try for the Super Bowl! Soft, chewy and golden pretzel bites, dipped in an irresistible cheese dip. It’s honestly doesn’t get much better than this!


Units Scale

For the Pretzel Bites:

3/4 cup + 2 tsp. warm water (between 100110 degrees)

2 tsp. brown sugar (or honey)

1 packet or 2 1/4 tsp. active dry yeast

2 cups bread flour

1/2 cup all-purpose flour

1 tsp. kosher salt

1 Tbsp. melted butter

8 cups water

1/2 cup baking soda

1 egg (for egg wash)

flakey salt (for topping pretzels)

For the Cheese Dip: 

2 Tbsp. butter

2 Tbsp. all-purpose flour

2/3 cups beer

1/3 cup heavy cream

2 tsp. dijon mustard

2 cups shredded cheddar cheese

1 tsp. salt


For the Pretzel Bites: 

1. In a small bowl add 3/4 cup + 2 tsp. warm water (between 100-110 degrees) and 2 tsp. brown sugar mixing until the sugar is dissolved.

2. Then sprinkle in 1 Tbsp. active dry yeast. Let sit for about 5 minutes or until foamy.

3. In the bowl of a stand mixer, fitted with a dough hook, add 2 cups of bread flour, 1/2 cup all-purpose flour, and 1 tsp. kosher salt.

4. Pour in the yeast mixture and 1 Tbsp. melted butter, beat on low speed for about 2 minutes, then increase speed to medium for 5-7 minutes, or until the dough is soft and elastic. If the dough feels dry, add a tsp. of water at a time until the dough is soft and elastic.

5. Transfer to a large greased bowl, cover with plastic wrap and let sit in a warm place for 30 minutes.

6. Meanwhile, bring a pot of 8 cups of water to a boil. Remove from heat, but keep lid on.

7. Remove dough from bowl and transfer to a lightly floured surface. Then divide the dough into 8 equal pieces. Roll each piece out into a short and thick rope, about 3-4 inches long. Now cut each rope into 6 even pieces.

8. Preheat oven to 450 degrees and line a baking sheet with parchment paper.

9.  With the same pot of water we boiled earlier, add in 1/2 cup baking soda, and whisk until dissolved.

10. Place the pretzel bites into the baking soda water for 20-30 seconds on each side. Then transfer the pretzels to a baking sheet.

11. Brush the pretzel bites with egg wash and let sit for 5 minutes uncovered. Then sprinkle with flakey sea salt.

12. Bake at 450 degrees for 6-8 minutes or until they turn a deep brown color.

13 Let cool on a baking sheet for 10 minutes before serving.

For the Cheese Dip:

1. In a small cast iron pan, over medium low heat, melt 2 Tbsp. butter. Once melted, whisk in 2 Tbsp. flour and cook that for about 1 minute.

2. Now on medium heat, add in 2/3 cups beer, 1/3 cup heavy cream, and 2 tsp. dijon mustard. Cook for about 5 minutes, stirring constantly.

3. Remove from heat, and stir in 2 cups shredded cheddar cheese and 1 tsp. salt. Serve right away!

  • Prep Time: 10 mins
  • Cook Time: 8 mins
  • Category: Savory
  • Method: Bake


  • Serving Size: 6 pretzel bites
  • Calories: 200