Your self control doesn’t stand a chance.
If it’s not the buttery soft pretzel bites killing every ounce of self control you have, it is most certainly my spicy cheese sauce. That stuff is like liquid gold. I apologize for doing this to you in the beginning of the week, but I really can’t help myself.
You might not know how easy it is to make soft pretzels at home. Have your own Auntie Anne’s right inside your kitchen with my easy 30 minute soft pretzel recipe. Easy to make? Yes. Carb overload? Worth it.
This simple soft pretzel recipe comes from Kevin’s family. A Quinn family specialty. Kevin said he and his family made these easy soft pretzels almost every weekend when he was growing up. The soft pretzel recipe is so legendary in the family that I coated them in cinnamon sugar and put the recipe in my cookbook.
But instead of sweet, we’re focusing on savory today. Salty, doughy, buttery bites of heaven. Serve them with honey mustard or my spicy cheese sauce that I can’t stop talking about.
I apologize, pretzel dough is ugly:
It’s a simple 4 step process. Make the soft pretzel dough, roll and cut, dump in a baking soda bath, and bake. Don’t skip the baking soda bath. And here’s why: a quick dip into boiling water and baking soda will give your pretzels that wonderfully authentic golden brown pretzel color. Not only that, the baking soda bath is what gives them their chewy exteriors. Paired with soft fluffy centers? These pretzel bites are out of control delicious.
The baking soda bath is an essential step to soft pretzel bite making. 🙂
Basically, all you do is boil a bunch of water and baking soda together. Working with about 8-10 pretzel bites at a time, drop them in the boiling water, let them soak for about 20 seconds, and remove. Look at their beautiful golden brown color:
I’ll take a dozen right now, please!
So… let’s discuss this cheese sauce. A kicked up, lipsmackin’ version. Nothing processed, nothing scarily-orange… just pure creamy, melty cheese waiting to be devoured. It’s so good with veggies like cooked broccoli and raw sliced peppers. Because if you’re going to unhealth-ify vegetables, do it with cheese.
Butter, flour, whole milk, cheddar cheese. Add some spice, salt, and pepper and call it a (delicious) day. For an even more kicked-up version, try subbing half of the cheddar cheese for pepper jack. By the way, pretzel bites and veggies are just serving suggestions. Feel free to eat it with a spoon. “Taste testing” is what I call it.
Cheese and pretzels are always the answer, trust me.
Yield: 5 dozen
Total Time: 2 hours
Chewy & soft pretzel bites served with a kickin' cheese dip is the ultimate comfort food and party snack. You won't be able to stop reaching for bite after bite!
Make ahead/Freezing: The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzel bites while still cold, but allow some extra time for the bites to puff up before the baking soda bath and baking. Baked pretzel bites freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.
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A couple more recipes you have to try…
Pumpkin Praline Soft Pretzels (totally a year round treat)
More savory recipes.
More snack recipes.