Homemade Pretzel Bites

I’m not quite sure what it is, but there is something irresistible about soft pretzels bites that make them absolutely addicting!  Every time we go to the mall I always get sucked into the pretzel maker stand.  (I typically use this as bargaining to get the kiddos to behave themselves).  So I decided to take it a step further and try making pretzel bites at home. They turned out awesome!   Not only do they pop easily into your mouth, they make fabulous snacks for the kiddos and are very inexpensive to make.  Hands down, these are the best little snack and they are so easy and fun to make!  Just to give you a heads up, you You may suspect that the large amount of baking soda to cook the pretzels is a typo; it’s not. Believe me, it’s the secret to the chestnut-brown color they develop during baking. Without it, the pretzels would look anemic.  Pretzel bites are best the day they are made, but they can be made 1 day ahead and kept in a resealable plastic bag or frozen 1 month. Thaw, and rewarm, if desired, in a 350°F oven for about 5 minutes.


1 1/8 cups water (70 to 80 degrees F)

3 cups all-purpose flour

3 tablespoons brown sugar

1 1/2 teaspoons active dry yeast

2 quarts water

1/2 cup baking soda

coarse salt

Pretzel Bites 1

 In bread machine pan, place the first  four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or  flour if needed).Pretzel bites 2

When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rope; form into pretzel shape. In a saucepan, bring water and baking soda to a boil. Drop pretzels into boiling water, two at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels.  Place pretzels on greased baking sheets.  Bake at 425 degrees F for 8-10 minutes or until golden brown. Brush with melted butter. Sprinkle with salt..Pretzel bites 3

Here is a great Cheddar Dip:

12  ounces good-quality Cheddar cheese, cut into 1-inch cubes

6 to 8 tablespoons dry white wine or water

Make Cheddar Dip:
Purée cheese with 6 tablespoons wine or water in a food processor fitted with knife blade, stopping and scraping down sides with a spatula occasionally, until mixture is creamy and smooth, about 2 minutes. Thin to desired consistency with additional wine or water, adding it 1 tablespoon at a time. Serve immediately, or chill, covered, and return to room temperature


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