Soft Pretzel Bites with Spicy Cheese Dipping Sauce As seen on brown eyed baker Bookmark recipe Print recipe Download recipe Share Total Time 1 hr 45 mins Prep Time 30 mins Cook Time 15 mins Rating 4.34 out of 5 stars (18) Ingredients 12 servings For the Soft Pretzels:1½ cups warm water1 tablespoon granulated sugar2 teaspoons kosher salt2¼ teaspoons active dry yeast, 1 packet4½ cups all-purpose flour4 tablespoons unsalted butter, melted10 cups water⅔ cups baking soda1 egg yolk + 1 tablespoon water, whisked together (for egg wash)Coarse salt, for sprinklingFor the Spicy Cheese Dipping Sauce:1 tablespoon unsalted butter1 shallot, finely minced2 garlic cloves, minced2 jalapeños, seeded and minced2 chipotle chiles, minced (canned in adobo sauce)12 ounces canned evaporated milk (1½ cups)1 tablespoon cornstarch4 ounces cream cheese, cut into cubes and softened2 teaspoons yellow mustard12 ounces sharp cheddar cheese, shredded (about 3 cups) Calories AmericanKid-FriendlyBakingDairySautéingIntermediateAppetizersBoilingGrainsSpicySaltySnacksGame Nights ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Make the Soft Pretzels: Combine the water, sugar, and salt in a mixing bowl and sprinkle the yeast on top. Allow to sit for 5 minutes, until the mixture begins to foam. Step 2 Add the flour and butter. Use the dough hook attachment to mix on low speed until all of the ingredients are combined. Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes. Step 3 Remove the dough from the mixer and place in a clean, oiled bowl. Cover with plastic wrap and place in a warm spot until the dough has doubled in size, about 45 minutes to 1 hour. Step 4 Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper and brush with the vegetable oil; set aside. Step 5 Combine the water and baking soda in a large, wide pot (a Dutch oven works perfect for this). Bring the mixture to a rolling boil. Step 6 In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope about 1-inch in diameter. Using a bench scraper or sharp knife, cut the rope into 1-inch pieces. Place onto the parchment-lined baking sheets. Step 7 Place the pretzels into the boiling water, about half a baking sheet at a time (or however many will fit comfortably given the size of your pot – don’t crowd them), for 30 seconds. Remove them from the water using a spider strainer or a slotted spoon. Place the boiled pretzels back on the baking sheet, brush the top of each with the egg wash and sprinkle with coarse salt. Step 8 Bake until dark golden brown in color, about 10 to 12 minutes. Transfer to a cooling rack for at least 5 minutes before serving. Step 9 Make the Cheese Dipping Sauce: (I made the sauce while the pretzel dough was rising, then reheated it gently over extremely low heat when ready to serve.) Melt the butter in a medium saucepan over medium heat. Add the shallot, garlic, and jalapeños and sauté for 3 to 4 minutes, or until softened but not browned. Step 10 Stir in the chipotle peppers and the evaporated milk, then whisk in the cornstarch until thoroughly incorporated. Reduce the heat to medium-low, and add the cream cheese and mustard. Stir until the cream cheese is completely melted. Step 11 Add the shredded cheese a handful at a time, stirring after each until the cheese is completely melted. Serve immediately, or keep warm over the very, very low heat (do not let the bottom of the pan scorch) or on the warm setting in a small slow cooker. Chef’s notes For a less spicy sauce, omit the chipotle chiles and jalapeños. The cheese sauce is adaptable to individual tastes.
