Sometimes there is nothing better than snacking. Popping something tasty in your mouth while you relax? Sounds delicious to us! One thing we can’t seem to pop enough are these Pretzel Bites. They’re the perfect size, and the perfect amount of salty goodness to satisfy our snack tooth.
Now, we promise these pretzel bites are good on their own, but melt down a little cheese to dip them in? Your taste buds will be jumping with joy! When we were first coming up with this recipe, we thought they would be complicated to make, but these bites couldn’t be easier!
We wouldn’t judge if you sat down and ate a whole batch yourself, but they make a bunch so you can serve them:
- At potlucks
- For a Superbowl party
- At a birthday party
- As part of your next charcuterie board
Honestly you can’t go wrong. And if you make the dough ahead of time, they can be ready in as little as 35 minutes!
Pretzel Bites & Vegan Queso Sauce
For the Pretzel Bites
- 1 1/2 cups Lukewarm Water
- 2 1/4 tsp Active Dry Yeast
- 2 tbsp Brown Sugar
- 1/3 cup Vegan Butter + extra for brushing
- 2 tsp Salt
- 5 cupa All-Purpose Flour
- 1 tbsp Olive Oil
- 12 cups Water
- 1/3 cup Baking Soda
- Coarse Salt To sprinkle on top
For the Vegan Queso Sauce
- 1 cup Shredded Cheddar Cheese We use Earth Island
- 1 tbsp Almond Milk
- 1/4 cup Salsa
Using a stand mixer attach the dough hook and add the 1 ½ cups lukewarm water, active dry yeast, brown sugar and ⅓ cup butter to the bowl. Mix well until all of the ingredients are well combined and let sit for 10 minutes.
Add the salt and all purpose flour and mix on low speed until well incorporated.
Increase the speed to medium allowing the hook to knead the dough the ingredients until a smooth dough has formed. If the dough is to wet add more flour, 1 teaspoon at a time.
Oil a large bowl with 1 tablespoon of olive oil.
Remove the dough from the bowl and form into a smooth ball with your hands. Place on a floured surface to form the ball if necessary.
Place the dough into the well oiled bowl and cover with a towel. Place the covered bowel in a warm spot or over another bowl of warm water and let sit for 1-2 hours.
Once the dough is ready preheat your oven to 425F and line a baking sheet. Set the baking sheet aside.
To a large pot add the 12 cups of water and bring to a boil.
Meanwhile it’s time to roll out the dough. Cut the dough into 6 equal pieces and roll each piece into a long rope, so it’s roughly 1 inch thick around. Cut each rope into 1 inch pieces, forming the pretzel bites.
Once the water has boiled slowly add in the baking soda, ¼ at a time. Be very careful as the water will boil over if you add it all at once.
Next add the pretzel bites to the baking soda water, working in batches not to overcrowd the pot. You don’t want the pretzel bites to be touching each other.
Allow the pretzel bites to boil for 30 seconds to 1 minute, removing with a slotted spoon. Place the pretzel bites onto the lined baking sheet and pat dry. Continue until all of the pretzel bites have been boiled.
Brush all of the bites with melted vegan butter and generally sprinkle with coarse salt.
Place in the oven and bake for 16-18 minutes until golden brown. Half way through, gently move the pretzel bites around on the pan to ensure they don’t stick, but don’t flip them.
Remove from oven and allow 5 minutes to cool.
For the cheese sauce add all of the ingredients to a bowl and microwave on high for 1 minute.
Remove and whisk, repeating until everything has melted and you are left with a thick cheesy queso sauce. If the sauce is too thick, add more almond milk 1 teaspoon at a time.
Serve the pretzel bites with the Queso Cheese Sauce and enjoy!