Mini Soft Pretzels and Cheese Dip
Nothing says satisfying snack like these warm, golden-brown Mini Soft Pretzels paired with a creamy, homemade Cheese Dip. Perfectly chewy with a hint of buttery richness, these bite-sized pretzels are boiled in a baking soda bath for that classic crispy crust before being sprinkled with coarse salt and baked to perfection. The velvety cheese dip is crafted from sharp cheddar, Dijon mustard, and a touch of paprika, creating a tangy, savory contrast that will have you dipping over and over again. Ready in just over an hour, this recipe is ideal for game day, party platters, or an indulgent treat at home. Explore this ultimate appetizer and enjoy a blend of textures and flavors your taste buds will thank you for!
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Recipe Information
Ingredients
- 1.25 cups Warm water
- 1 packet Active dry yeast
- 2 tablespoons Granulated sugar
- 1 teaspoon Salt
- 3.5 cups All-purpose flour
- 4 tablespoons Unsalted butter (melted)
- 0.25 cup Baking soda
- 1 large egg yolk Egg yolk (beaten with 1 tablespoon water)
- 2 teaspoons Coarse salt (for sprinkling)
- 2 tablespoons Unsalted butter (for dip)
- 2 tablespoons All-purpose flour (for dip)
- 1 cup Milk
- 1.5 cups Sharp cheddar cheese (shredded)
- 1 teaspoon Dijon mustard
- 0.25 teaspoon Paprika
- 0.5 teaspoon Salt (for dip)
Instructions
In a large mixing bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until frothy.
Add salt, flour, and melted butter to the yeast mixture. Mix until a soft dough forms.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.
Punch down the dough and divide it into small pieces (about 1-inch balls). Roll each piece into a log and twist into a traditional pretzel shape, or simply form balls for pretzel bites.
In a medium saucepan, bring 10 cups of water and baking soda to a boil.
Carefully drop the pretzels into the boiling water, a few at a time, and boil for 30 seconds. Use a slotted spoon to remove them and place on the prepared baking sheets.
Brush each pretzel with the egg yolk wash and sprinkle with coarse salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from oven and let cool slightly.
For the cheese dip, melt the butter in a medium saucepan over medium heat.
Whisk in the flour and cook for 1-2 minutes until slightly toasted.
Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.
Add the shredded cheddar cheese, Dijon mustard, paprika, and salt, stirring until smooth and creamy.
Serve the warm pretzels with cheese dip on the side and enjoy!
Nutrition Facts
Calories |
542 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 14.5 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 4024 mg | 175% | |
| Total Carbohydrate | 65.0 g | 24% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 6.4 g | ||
| Protein | 17.0 g | 34% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 261 mg | 20% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 174 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
