Homemade Pretzel Bites
- 4 t Active Dry Yeast
- 1 t white sugar
- 1 1/4 c warm water (110 Degrees F/45 Degrees C)
- 5 cups flour
- 1/2 c white sugar
- 1/4 c brown sugar
- 1 1/2 teaspoon salt
- 1 T oil
- 1 T water, possibly 1-2 Tablespoons More (only if needed)
- 1/2 cups Baking Soda
- 4 cups hot water
- 1/4 c Kosher Salt (to sprinkle on top)
- Cheesy Dip:
- 8 oz Velveeta, cubed
- 3 oz cream cheese, softened
- 1 T whole milk
- diced jalepeno to taste (optional)
Adapted from tastykitchen.com
In a small bowl, dissolve the yeast and 1 teaspoon of white sugar in the warm water. Let the mixture stand until creamy, about 10 minutes. In a large bowl, mix together flour, 1/2 cup white sugar, 1/4 cup brown sugar and 1 1/2 teaspoons salt (not the finishing salt). Make a well in the center of the dry ingredients and add the oil and the yeast mixture. Mix to combine and form into a dough. If the mixture is still dry, add another 1-3 tablespoons of water.
Knead the dough until smooth, about 7 to 8 minutes or use a stand mixer with the hook attachment. Lightly oil a large bowl and place the dough in the center of the bowl. Toss the dough around to coat with oil. Cover with plastic wrap and let dough rise in a warm place until doubled in size, about 1-2 hours.
Preheat oven to 450. In another large bowl, dissolve the baking soda in hot water.
Once the dough has risen, put the dough on a lightly floured surface and divide into 12 equal pieces. Roll each piece into a rope or roll them flat (like we did) and cut into 1″ – 1 1/2″ pieces. Once all of the dough is cut and shaped, dip each pretzel bite into the baking soda mixture and place on a greased baking sheet. Sprinkle with kosher salt.
Bake in preheated oven for 6-8 minutes, until lightly browned. Watch carefully! Serve warm with cheese dip (instructions below). Best the first day.
For the cheesy dip:
Combine cheeses in a microwave-safe bowl. Microwave on high for 2-3 minutes or until melted, stirring occasionally. Stir in milk and a diced jalapeno if you like some heat.