Soft pretzel bites and cheesy dip are super delicious, and this recipe is easy to make right at home. Here you’ll get an easy filling appetizer for your next event, or a new after school snack for busy weekdays.
Soft Pretzel Bites with Cheesy Dip
Notes:
- You can substitute coarse sea salt for the regular salt at the end. I prefer my pretzels to not be too salty, so that’s why I use a small amount of regular salt sprinkled over them.
- Please check out bottom of the post (under the directions) if you’d like to see photos of the entire cooking process.
Servings: 4-6
Prep time: 30 minutes
Cook time: 15 minutes
Down time: 5 minutes
Storage: store in an airtight container
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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
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Directions:
- 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, form 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 a 12 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 stp 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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Photo Directions:
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, form into a ball. Add the dough to a greased bowl, and coat the dough with the oil.
Cut the dough into 8 equal pieces. I find it easiest to cut it like a pie.
Roll each piece into a 12 inch rope, then cut into 8 pieces. 
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.
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 stp of water to a small bowl, beat, then brush the egg wash over the tops of the pretzel bites.
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,
