Soft Pretzel Bites and Cheese Sauce

I've been having a craving for soft pretzels so I knew I had to make them. Yet another recipe I found on Pinterest. Now I do have to admit, this does take some finesse but it's worth the effort. 

Soft Pretzels

Things you'll need:

1 1/2 cups warm water
2 tablespoons light brown sugar
1 package active dry yeast (2 1/4 teaspoons)
3 ounces unsalted butter, melted
2 1/2 teaspoons kosher salt
4 1/2 to 5 cups all-purpose flour
Vegetable oil
3 quarts water
3/4 cup baking soda
1 whole egg, beaten with 1 tablespoon cold water
Coarse sea salt

For the cheese sauce:
½ Tablespoon unsalted butter
½ Tablespoon all-purpose flour
½ cup milk
8 ounces Cheddar cheese, grated

For the Pretzels: 

• Combine the water, sugar, yeast, and butter in the bowl of a stand mixer and mix with the dough hook until combined. Let sit for 5 minutes.
• Add the salt and flour and mix on low speed until combined.
• Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl, about 3 to 4 minutes. If the dough appears too wet, add additional flour, 1 tablespoon at a time. 
• Remove the dough from the bowl, place on a flat surface and knead into a ball with your hands.
• Oil a bowl with vegetable oil, add the dough and turn to coat with the oil. Cover with a clean towel or plastic wrap and place in a warm spot until the dough doubles in size, about 1 hour.
• Preheat the oven to 425 degrees F.
• Bring the water to a boil in a small roasting pan over high heat and add the baking soda.
• Remove the dough from the bowl and place on a flat surface. Divide the dough into 8 equal pieces, about 4 1/4 to 4 1/2 ounces each. 
• Roll each piece into a long rope measuring 22 inches and shape. 
• Cut the dough into one inch pieces to make the pretzel bites. 
• Boil the pretzel bites in the water solution in batches for about 30 seconds. We did about 15 bites at a time. 
• Remove with a large slotted spoon. Place pretzel bites on a baking sheet that has been sprayed with cooking spray. Make sure they are not touching. 
• Brush the tops with the egg wash and season liberally with the salt. 
• Place into the oven and bake for 13 to 18 minutes until golden brown.
• Remove to a baking rack and let rest 5 minutes before eating.

To make the cheese sauce:

• Melt the butter in a medium saucepan over medium heat. 
• Add the flour and cook 1 minute. 
• Whisk in the milk and cook until slightly thickened. 
• Remove from heat and stir in the Cheddar cheese until smooth and all of the cheese is melted. 
• Season with salt and pepper, to taste.

*If you want to make cinnamon and sugar pretzel bites-instead of adding salt, sprinkle the bites with cinnamon and sugar. For the frosting mix-soft cream cheese-about 3 T, powdered sugar, a teaspoon of vanilla extract, and a little bit of milk. Whisk together. Add more milk if it is too thick, if it is too thin, add more powdered sugar. I don't measure. I just guess until the consistency is right.*

These were so amazing! They were gone in no time at all, and I am told I will have to make these again. Carol also told some of her friends about them who happen to be gluten free. She asked if they could make the recipe with gluten free products and, honestly, I'm not sure if it will make a difference. I don't think it will, but I can't be for sure.