Soft Pretzel Bites are soft, slightly addictive and so easy to make. I’m on a pretzel kick again, and this time it involves Cabot’s Everything Bagel Cheese. It’s a fantastic cheddar with Everything Bagel seasoning. It makes the perfect cheese dip for pretzels!
I can’t help it, I’m SO addicted.
This recipe is so easy and very, very good. I’ve been trying to think of something to do with Cabot’s Everything Bagel Cheese lately and it finally hit me.
Make a dip.
Whoever came up with the idea of making this cheese is brilliant. All of the goodness of an everything bagel in cheese form. Cabot’s cheeses are superior, in my opinion, as far as taste and quality.
How Do You Make Soft Pretzel Bites?
Making the dip is really easy. I also used King Arthur All Purpose Flour – the quality is really superior in my opinion. The dough comes together using either your stand mixer or hand mixer, and I prefer to use my Kitchenaid. It saves me time and frees my hands so I can multitask.
Now, contrary to what you’ve heard before or been told, you don’t have to don full-on personal protective equipment complete with goggles and get out the lye. This is a completely normal and relatively easy pretzel recipe made without dangerous and/or caustic agents.
The purpose of lye in pretzel recipes is an alkaline bath. The pretzels are dunked in the bath right before baking; it helps to create that unmistakable glossy pretzel surface and it imparts a mineral flavor that we associate with pretzels.
Fortunately, we can achieve a similar gloss and flavor by using baking soda instead of lye, and I’m so glad because I’m not a fan of wearing a bunch of layers while I’m in cooking mode. So, once our dough is ready to bake, they’re first dipped in a baking soda bath that will lock in that chewy pretzel texture and will also help to develop a pretty glossy, golden brown while baking.
As far as the cheese dip, it’s a breeze to make. The Dijon mustard is optional – but I love the tiny bit of kick that it gives the dip. I highly suggest it.
Once you make pretzels for the first time, you’ll be hooked.
Let me go ahead and apologize for my crazy looking pink hand – I blame it on the Raynaud’s and changing weather.
Here’s your printable-
Soft Pretzel Bites with Everything Bagel Cheese Dip
These soft pretzel bites are easy to make and a great recipe for first time pretzel makers, and the cheese dip is a perfect dipping companion.
Ingredients
For Cheese Dip
- 3 tbsp. butter
- 1 tbsp. King Arthur All Purpose Flour
- 1 cup whole milk
- 1 tbsp salt
- 1 tbsp Dijon mustard
- 8 oz. Cabot Everything Bagel Cheese, shredded
For Pretzels
- 1 1/2 cups warm water, (about 100 - 105 degrees but no warmer)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 2 1/2 teaspoons instant yeast (or 1 packet)
- 3 1/2 tablespoons unsalted butter, melted
- 4 1/2 cups all-purpose flour
- 2/3 cups baking soda
- 1 egg yolk, whisked
- Coarse sea salt, for sprinkling on the pretzels
Instructions
- Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top. Allow to sit for 10 minutes, until the mixture looks foamy.
- Add the butter and stir to combine.
- In a small bowl combine the flour and salt together.
- Pour the flour mixture in the bowl with the liquid, and mix on low using the dough hook attachment, until all of the ingredients are combined.
- Increase the mixer speed to medium and knead until the dough is smooth and starts to pull away from the side of the bowl, about 4 to 5 minutes.
- Toss the dough with a little olive oil and cover with a kitchen towel. Place in a warm spot until the dough has doubled in size, about an hour.
- Preheat the oven to 450°.
- Line a baking sheet with parchment paper and drizzle with a little oil.
- Fill a large pot with water about halfway and add the baking soda. Bring the mixture to a rolling boil.
- Meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces. Then divide each piece into 5 pieces.
- Roll each piece into a ball.
- Place onto the parchment-lined baking sheet.
- Drop the pretzels into the boiling water, 4 or 5 at a time for about 30 seconds, carefully flipping them around in the hot water.
- Remove them from the water using tongs or a slotted spoon, and place on the oiled baking sheet.
- Brush the top of each pretzel with egg wash and sprinkle with coarse salt.
- Bake until dark golden brown in color, about 12 minutes.
- Remove from oven and place on cooling rack to cool while you make the cheese dip.
For the Cheese Dip:
- Melt the butter over medium heat, add flour and whisk.
- Add the milk, salt and mustard and bring to a low boil.
- Add cheese, reduce heat to medium low and whisk until smooth.
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 321Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 4406mgCarbohydrates: 51gFiber: 2gSugar: 4gProtein: 9g
The provided nutrition calculated may not always be accurate.
This Post Has 8 Comments
Everything bagel cheese dip and pretzel bites say it isn’t so? BRAVO Shea!~Carolyn @ Cabot
Thank you, Carolyn. Y’all make it easy to come up with stellar recipes with that incredible cheese 😉
This looks so good! And I love King Arthur, their spices are amazing too.
I’m a big fan of King Arthur, too! Thanks, Mary.
The shredded cheese is tempting me to make the cheese dip right away!
The cheese is awesome stuff Mary Frances!
Hmmm. I may have to check into this cheese. After all I did just make everything bagel bombs this week. This cheese would be perfect for them!
I need to make everything bagel bombs!! Thanks Abbe 🙂