PRETZEL BITES with CHEDDAR CHEESE SAUCE

Looking for a snack that’s perfect for parties, game nights, or cozy weekends? Look no further! Pretzel bites with cheddar cheese sauce are the ultimate snack combination. These fluffy, salty bites paired with creamy cheddar cheese sauce are easy to make and absolutely delicious. Here’s your guide to creating these homemade pretzel bites that everyone will love!

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Why You’ll Love Pretzel Bites with Cheddar Cheese Sauce

1. Perfect Party Snack: These mini pretzel bites are easy to grab, shareable, and loved by both kids and adults.
2. Homemade Goodness: Freshly baked pretzels and homemade cheese sauce taste far better than any store-bought version.
3. Simple Ingredients: You probably already have most of these ingredients in your pantry!

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Ingredients

For the Pretzel Bites:

• 1 ½ cups warm water (about 110°F)
• 2 ¼ tsp active dry yeast (1 packet)
• 1 tbsp granulated sugar
• 4 cups all-purpose flour
• 2 tsp salt
• ⅓ cup baking soda (for boiling)
• 1 egg, beaten (for egg wash)
• Coarse sea salt (for topping)

For the Cheddar Cheese Sauce:

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 cup milk
• 1 ½ cups sharp cheddar cheese, shredded
• Salt and pepper to taste

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Instructions

this recipe

Step 1: Prepare the Pretzel Dough

1. In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until the mixture becomes frothy.
2. In a larger mixing bowl, mix flour and salt. Pour the yeast mixture in and knead until a smooth dough forms, about 5-7 minutes.
3. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 2: Shape the Pretzel Bites

1. Preheat the oven to 425°F (220°C) and line baking sheets with parchment paper.
2. After the dough has risen, punch it down and divide it into 4 portions.
3. Roll each portion into a long rope, about 1-inch thick, and cut into 1-inch pieces.

Step 3: Boil the Pretzel Bites

1. Bring a large pot of water to a boil, then carefully add baking soda.
2. Boil the pretzel pieces for 20-30 seconds, then transfer them to a baking sheet.
3. Brush each pretzel bite with beaten egg and sprinkle with coarse salt.

Step 4: Bake

1. Bake the pretzel bites in the preheated oven for 12-15 minutes or until golden brown.
2. Remove and let them cool on a wire rack.

Step 5: Make the Cheddar Cheese Sauce

1. In a saucepan, melt butter over medium heat, then whisk in flour to make a roux.
2. Gradually add milk while whisking continuously, cooking until the mixture thickens (about 5 minutes).
3. Add the shredded cheddar cheese and stir until smooth. Season with salt and pepper to taste.

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Tips for Perfect Pretzel Bites with Cheddar Cheese Sauce

• Boiling with Baking Soda: This step is key to achieving a golden-brown crust and traditional pretzel flavor.
• Use Fresh Cheese: Grate cheese yourself instead of using pre-shredded for the best melting texture in the cheese sauce.
• Serve Immediately: For the best flavor and texture, enjoy your pretzel bites and cheese sauce while they’re warm and fresh.

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Serving Suggestions and Variations

• Add Spice: Sprinkle some cayenne pepper into the cheese sauce for a bit of heat.
• Herbed Pretzels: Add a sprinkle of Italian seasoning or garlic powder on top before baking.
• Sweet Pretzel Bites: Skip the salt and instead brush with melted butter and sprinkle with cinnamon sugar for a sweet twist.

Serving and Storage Tips for Pretzel Bites with Cheddar Cheese Sauce

Serving Tips

• Keep Them Warm: For the best experience, serve pretzel bites fresh from the oven with warm cheddar cheese sauce on the side. If you’re serving for a party, consider keeping the cheese sauce warm in a small slow cooker or warming tray.
• Add Dipping Variety: Offer additional dipping sauces like honey mustard, marinara, or ranch dressing for variety.
• Garnish with Fresh Herbs: Sprinkle chopped parsley, chives, or a dash of paprika over the cheese sauce for an extra pop of color and flavor.

Storage Tips

• Pretzel Bites: Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To keep them soft, wrap them in a paper towel before placing them in the container.
• Cheddar Cheese Sauce: Store the cheese sauce separately in an airtight container in the refrigerator for up to 3 days. Reheat it gently over low heat on the stovetop, stirring occasionally, or microwave in short intervals, stirring between each one.

Reheating Tips

• Pretzel Bites: For best results, reheat pretzel bites in a 350°F (175°C) oven for 5-7 minutes, which will help retain their softness and slight crispness. You can also microwave them for 15-20 seconds, but they may lose a bit of their original texture.
• Cheese Sauce: Reheat slowly over low heat, adding a splash of milk if it thickens too much. Stir until smooth before serving.

With these serving and storage tips, you can enjoy pretzel bites and cheese sauce that taste just as great as they did fresh from the oven!

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1. Can I freeze pretzel bites for later?
Yes, you can! After baking, allow the pretzel bites to cool completely, then place them in an airtight container or freezer bag and freeze for up to 2 months. Reheat frozen pretzel bites in a 350°F (175°C) oven for 10-12 minutes, until warm and soft.

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2. How can I prevent my cheese sauce from getting grainy?
Grainy cheese sauce usually results from overheating. To avoid this, melt the cheese slowly over low heat and stir continuously. Using freshly shredded cheese instead of pre-shredded can also help, as it lacks anti-caking agents that sometimes cause graininess.

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3. Can I make pretzel bites gluten-free?
Yes, you can use gluten-free all-purpose flour, but results may vary as gluten-free dough can have a different texture. You may need to add a binding agent like xanthan gum (if not included in your flour blend) for better elasticity.

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4. What can I do if my dough is too sticky?
If your dough feels too sticky to handle, gradually add a little more flour (about 1 tablespoon at a time) until it reaches a soft, tacky texture that doesn’t stick to your hands. Avoid adding too much flour, as it can make the pretzels dense.

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