Pretzel Bites

No need for Auntie Annie’s with this recipe. Our soft pretzel bites meet homemade dips for an impressive appetizer.

Pretzel Bites

Category: Featured Recipes, Food & Drinks, Food Recipes

Pretzel Bites


  • Pretzel Bites
  • 1 1/2 cups warm milk
  • 1 tablespoon brown sugar
  • 2 teaspoons kosher salt
  • 1 packet of yeast
  • 2 tablespoons unsalted butter, melted
  • 4 1/2 cups AP flour
  • Water for boiling
  • 1/2 cup baking soda
  • 2 tablespoons coarse salt
  • 2 eggs + 2 tablespoons water
  • Pretzel Dips
  • Beer & Cheddar
  • 1 tablespoon butter
  • 1 1/2 tablespoons AP flour
  • 1/2 cup milk
  • 1/3 cup dark beer
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon Dijon mustard
  • 1/2 teaspoon horseradish
  • 1/4 teaspoon garlic
  • 1/8 teaspoon paprika
  • 1/4 teaspoon salt
  • 1 cup cheddar cheese, shredded
  • Honey Mustard
  • 1/2 cup mayonnaise
  • 2 tablespoons yellow mustard
  • 1 tablespoon Dijon mustard
  • 2 tablespoons honey
  • 1/4 teaspoon freshly ground black pepper
  • Cinnamon Cream Cheese Frosting
  • 2 ounces cream cheese, room temperature
  • 2/3 cup powdered sugar
  • 3/4 teaspoon cinnamon
  • 2-3 teaspoons milk, more as needed


  1. Pretzel Bites: Combine the warm milk and sugar, and sprinkle the yeast over top. Gently stir, and let bloom for about 10 minutes.
  2. Into a stand mixer with a dough attachment (or a large bowl and wooden spoon), combine the flour, salt, butter and the yeast mixture. Mix until well combined.
  3. Knead for about 10 minutes (four minutes on medium speed using a stand mixer). The dough should be smooth, though not necessarily soft. Transfer to a well-oiled bowl, and let rise in a warm place for about 30 minutes.
  4. In a large, high-sided pot, combine about 9-10 cups of water with the baking soda. Turn heat to high, and preheat the oven to 450.
  5. In the meantime, on a lightly floured surface, divide the dough into fourths. Stretch each forth out into a rope, trying to make the width the same throughout. Using a knife or bench scraper, cut into one-inch rounds. Repeat with remaining dough.
  6. Line two baking sheets with parchment paper. Once the water is boiling, gently drop the dough in, about 10-12 at a time. Cook for 2 minutes, before using a slotted spoon or spider to retrieve from the water, drain and place on the baking sheet. Repeat with remaining dough.
  7. Once done, mix the egg wash (eggs and water), and brush onto the pretzel bites.
  8. Sprinkle with coarse salt, and bake for 10-12 minutes, or until golden.
  9. Pretzel Dips: Beer & cheddar: In a medium pot over medium heat, melt the butter, then whisk in the flour. Slowly pour in the milk while whisking.
  10. Once reduced, pour in the beer and all the spices and condiments, then stir. Once combined, add in the cheese, and stir until melted.
  11. Honey Mustard: In a small bowl, combine all the ingredients until smooth.
  12. Cinnamon Cream Cheese Frosting: In a small bowl, whisk together the cream cheese, powdered sugar, cinnamon and milk until smooth. Add more milk if it is too thick, or more powdered sugar if too runny.
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