Ingredients
For the Pretzel Dough
- 3½–4 cups (435–500 g) all-purpose flour
- 1 packet (7 g / 2¼ teaspoons) active dry yeast
- 2 teaspoons coarse salt
- 1 tablespoon granulated sugar
- 1 tablespoon fresh chopped rosemary (or 1 teaspoon dried)
- 1½ cups warm water (110–130°F)
- ¼ cup melted butter
- 1 cup shredded cheddar cheese
- Extra coarse salt for topping
For the Baking Soda Bath
- ½ cup baking soda
- 10 cups water
For the Honey Mustard Dipping Sauce
- ½ cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- Salt and black pepper, to taste
👩🍳 Instructions
Step 1: Make the Dough
In the bowl of a stand mixer fitted with a dough hook (or a large mixing bowl if kneading by hand), combine 3 cups of flour, yeast, salt, sugar, rosemary, and cheddar cheese.
Pour in the warm water and melted butter. Mix until a sticky dough forms.
With the mixer on low speed, gradually add the remaining flour, about ¼ cup at a time, until the dough pulls away from the sides of the bowl but still feels slightly tacky. You may not need all the flour — adding too much can make the pretzels heavy and dry.
Knead for about 5 minutes, until the dough becomes smooth and elastic.
Transfer the dough to a lightly greased bowl, cover with plastic wrap or a clean towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 2: Shape the Pretzel Bites
Preheat your oven to 450°F and line baking sheets with parchment paper.
Once risen, gently deflate the dough and knead briefly to bring it together.
Pinch off small portions of dough and roll each into a rope about ½ inch thick. Using a sharp knife or kitchen scissors, cut the rope into 1-inch pieces.
Repeat until all dough is shaped.
Step 3: Prepare the Baking Soda Bath
In a large pot, bring 10 cups of water to a boil. Carefully stir in the baking soda (it may bubble up slightly).
Working in batches (about 10–20 pieces at a time), drop the dough bites into the boiling solution. Let them cook for 30 seconds, gently stirring so they are evenly coated.
Remove with a slotted spoon and drain excess water. Arrange on prepared baking sheets, spacing them about ½–1 inch apart. Sprinkle generously with coarse salt.
Step 4: Bake
Bake for 10–12 minutes, or until the pretzel bites turn deep golden brown. If using multiple baking trays, rotate them halfway through baking to ensure even color.
Allow them to cool before serving.
Step 5: Make the Honey Mustard Dip
In a small bowl, whisk together mayonnaise, Dijon mustard, whole grain mustard, honey, salt, and pepper until smooth and creamy.
Refrigerate until ready to serve.
📝 Helpful Notes
- You can use either active dry yeast or instant yeast. If using instant yeast, the rise time may be closer to 30 minutes.
- This recipe yields approximately 120 bite-sized pieces (about 10 servings).
- Feel free to experiment with different cheeses or herbs, or omit them for classic plain pretzel bites.
- Pretzel bites taste best fresh but can be stored in an airtight container at room temperature for a few days.
📊 Approximate Nutrition (Per Serving)
- Calories: 230 kcal
- Carbohydrates: 15 g
- Protein: 5 g
- Fat: 17 g
- Saturated Fat: 6 g
- Sodium: 2334 mg
- Fiber: 1 g
- Sugar: 5 g
