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!

Nutriscore Rating: 48/100

Prep Time:25 mins

Cook Time:15 mins

Total Time:40 mins

Servings: 6

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)

Directions

Step 1

In a large mixing bowl, combine warm water, yeast, and sugar. Stir and let sit for 5 minutes until frothy.

Step 2

Add salt, flour, and melted butter to the yeast mixture. Mix until a soft dough forms.

Step 3

Transfer the dough to a lightly floured surface and knead for 5-7 minutes until smooth and elastic.

Step 4

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.

Step 5

Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper.

Step 6

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.

Step 7

In a medium saucepan, bring 10 cups of water and baking soda to a boil.

Step 8

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.

Step 9

Brush each pretzel with the egg yolk wash and sprinkle with coarse salt.

Step 10

Bake in the preheated oven for 12-15 minutes, or until golden brown. Remove from oven and let cool slightly.

Step 11

For the cheese dip, melt the butter in a medium saucepan over medium heat.

Step 12

Whisk in the flour and cook for 1-2 minutes until slightly toasted.

Step 13

Gradually pour in the milk, whisking constantly to prevent lumps. Cook until the mixture thickens, about 3-4 minutes.

Step 14

Add the shredded cheddar cheese, Dijon mustard, paprika, and salt, stirring until smooth and creamy.

Step 15

Serve the warm pretzels with cheese dip on the side and enjoy!

Nutrition Facts

Serving size	1365.2 grams (1365.2g)

Amount per serving	% Daily Value*
Calories	3168

Total Fat 138.80g	178%
Saturated Fat 85.30g	426%
Polyunsaturated Fat 0.20g
Cholesterol 573mg	191%
Sodium 24289mg	1056%
Total Carbohydrate 378.10g	137%
Dietary Fiber 13.40g	48%
Total Sugars 38.10g
Protein 101.20g	202%

Vitamin D 180IU	898%
Calcium 1591mg	122%
Iron 22mg	121%
Potassium 1207mg	26%

*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.

Source of Calories

Fat: 39.5%

Protein: 12.8%

Carbs: 47.8%