These easy pretzel bites with cheese dip are pillowy, golden brown, and impossible to resist. These chewy, salty treats have been a beloved snack for centuries with origins dating back to 17th century Europe. Typically shaped into a distinctive loop, soft pretzels are often enjoyed at ball parks, festivals, and Super Bowl parties, but their appeal extends far beyond these settings. They are warm and inviting making them the perfect comfort food and they pair perfectly with my three ingredient cheese dip!
Ingredients for easy pretzel bites with cheese
First, these pretzel bites start with canned biscuit dough. Super easy- there’s no mixing or kneading dough for this recipe. We need boiling hot water and baking soda to create that crispy brown skin on the outside of the pretzels. Before the pretzels are baked, they have to be brushed lightly with egg wash, which is just egg and water. This will make the pretzel bites golden and glossy. Lastly, to achieve the perfect salty bite, we need coarse salt to top them off. Pretzel bites are not complete without a dip. Below, I will show you how to make the easiest cheese dip ever. If you want your cheese dip to taste straight out of the pretzel shop in the mall, use canned cheddar cheese soup. Surprising right? Fun fact: this is how many chain restaurants make their beloved cheese dips! This soup is thick enough to use as a cheese dip and has the most creamy smooth Consistency. All we have to do is add a little milk and garlic powder and we’re ready to dip.
My tips for success
- The best biscuits to use are Pillsbury grands buttermilk southern homestyle. The dough makes a fluffy pretzel on the inside with the perfect bite and a hint of butter flavor.
- Don’t skip the baking soda bath! Make sure your water is boiling hot then slowly drizzle in the baking soda. Baking soda tends to bubble over and foam up when it comes in contact with hot water so take your time.
3. To avoid the dough balls from becoming mushy during the boiling process, be sure to boil them no longer than 20 seconds. Anything past that and the dough balls will lose their shape and absorb too much water. Once they begin to float, they are done.
4. Be sure to grease your baking sheet or line it with parchment paper before placing the dough to be baked. We want our pretzel bites to remove easily from the pan when they come out of the oven.
5. If you are unable to make egg wash, you can brush on some melted butter instead just keep in mind the saltines of your butter before adding the coarse salt so it’s not too overpowering.
6. When shopping for the cheddar cheese soup be sure to double check it’s regular cheese soup and not a “low-fat” or “heart healthy” version. Of course, if you prefer a healthier version of the cheese dip go for it. I prefer to use the Campbell’s cheddar cheese soup.
How to serve
While these can be packaged for individual serving, I love the feel of a large serving plate with cheese dip in the middle. Especially for an intimate gathering. I like to grab my favorite plate or serving tray then place the pretzel bites around the plate leaving a little space in the middle. Next, I just add a small bowl in the middle and fill it with the creamy cheese dip!
Why you will love this recipe
Making pretzels at home normally take too much time and effort, which is why we tend buy them from the store lol. With this recipe, the dough is premade, saving us time and energy. Both the pretzel bites and cheese dip only take a few ingredients to make and it’s an expensive. To make 32 pretzel bites with cheese dip I usually spend around $10. I am so excited for you to give this recipe a go!
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Easy Pretzel Bites With Cheese!
Course: Appetizer, snackCuisine: EuropeanDifficulty: Easy5
30
minutes15
minutesI cannot wait for you to try these easy pretzel bites with cheese dip! They are super fun to make and deliciously dreamy. Their pillowy texture combined with my tangy cheese dip brings it all together.
Ingredients
- Pretzel bites
8 count can Pillsbury Grands Buttermilk Southern Recipe biscuits
4 cups water + 1 tablespoon water, divided
1/4 cup baking soda
1 egg
1 tablespoon coarse sea salt
- Cheese dip
10.5 ounce can Campbell’s cheese soup
1/4 cup whole milk
1/4 teaspoon garlic powder
- Special equipment
medium size pot
knife
large baking tray
non stick cooking spray
basting brush
parchment paper, for resting the dough
Directions
- Bring 4 cups of water to a boil.
- Pop open the can of biscuits and cut each one into fourths. Roll each piece into a ball, they don’t have to be perfect.
- Slowly drizzle baking soda into the boiling water.
- Once all the baking soda has been added, carefully place a few dough balls into the water as it continues to boil. Careful not to overcrowd the pot. Wait 20 seconds then remove the dough balls from the water and onto parchment paper.
- Preheat your oven to 425 degrees.
- Spray your baking tray with non stick cooking spray. Once all the dough is finished boiling, carefully place each one onto the baking tray. It’s okay if they’re close together, but not touching.
- Next, whisk together the egg and 1 tablespoon water to make the egg wash. Then brush the egg wash over the top of each pretzel bite. Finally, sprinkle each bite with coarse salt.
- Place in the oven for 15 minutes.
- While pretzel bites are baking, to a small saucepan over medium heat add cheese soup, milk, and garlic powder. Stir to combine and cook until mixture is heated through.
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