Soft Pretzel Bites with Cheese Sauce
Prep Time:45 mins
Cook Time:30 mins
- 120 Calories
- 5g Protein
- 7g Total Fat
- 9g Carbs
- View Full Info
Skip the stadium and get your soft pretzel fix at home with these Soft Pretzel Bites. Just in time for the big game, this recipe includes a classic nacho cheese dip that makes this appetizer a must before any big plays, long passes, or blowout wins. Add even more flavor by sprinkling on garlic salt, parmesan, or make a dessert version by swapping out salt for cinnamon sugar and cheese dip for chocolate sauce.
Soft Pretzel Bites:
- 1-1/2 cups warm water
- 1 packet (2-1/4 teaspoons) active dry yeast
- 1 tablespoon brown sugar
- 1 tablespoon unsalted butter, melted and cooled
- 1 teaspoon salt
- 4-5 cups Kodiak Cakes Oat & Honey Flapjack & Waffle Mix
Baking soda water:
- 9 cups water
- 1/2 cup baking soda
- 1 large egg beaten
- Coarse salt for sprinkling
- 2 cups whole milk, room temperature
- 1/4 cup unsalted butter
- 1/4 cup whole wheat flour
- 2-1/4 cups extra sharp cheddar cheese
- Salt and pepper to taste
Soft Pretzel Bites:
- Preheat oven to 425°F.
- Line two baking sheets with parchment paper. Set aside.
- In a large mixing bowl, stir the 1-1/2 cups water and yeast together and let sit for about 5 minutes or until frothy.
- Add the brown sugar, melted butter, and salt to the yeast water. Mix well.
- Add the Kodiak Cakes Oat & Honey Flapjack and Waffle Mix, 1 cup at a time. Use a wooden spoon or dough hook to mix the dough until it is thick. Add a little bit more Kodiak Cakes Mix until the dough is no longer sticky.
- Sprinkle Kodiak Cakes mix onto your work surface (a marble slab or countertop will work fine). Place the dough on the surface. Knead the dough for 3-4 minutes, then shape into a ball.
- Grease a clean mixing bowl lightly with oil. Add the ball of dough to the bowl. Cover and let the dough rest in a warm area for 30-45 minutes or until doubled in size.
- When the dough is ready, cut the dough ball into 6 sections. Roll each section into ropes and cut the ropes into 1-1/2 inch pieces to form bite-sized balls.
- Prepare the baking soda water by adding 9 cups of water and ½ cup baking soda to a large pot. Bring to a boil.
- Add about 6 pretzel bites into the boiling water. Remove with a slotted spoon after 10 seconds. Spread the cooked pretzel bites onto the parchment-lined baking sheets.
- Use a fork to beat the egg in a small bowl.
- Brush the beaten egg over each pretzel bite. Then, sprinkle the with coarse sea salt.
- Bake each pans for 10-15 minutes each, or until golden. Optional: Broil for 3 minutes to make the bites extra crispy.
- Remove from oven and serve with cheese sauce or honey mustard for dipping.
- Melt butter in a saucepan over medium to low heat.
- Slowly add the flour while constantly whisking. Leave heat on low for 2-3 mins while stirring frequently to create a roux.
- Gradually add milk, while continuing to whisk.
- Cook for about 5 min on low to medium heat, whisking occasionally.
- Gradually whisk in cheese.
- Add salt and pepper to taste. Optional to add spice: use your favorite hot sauce, paprika, or cayenne pepper to taste.
- Serve hot with soft pretzel bites.