# What You’ll Need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (110°F)
03 - 2 1/4 teaspoons active dry yeast (1 packet)
04 - 1 tablespoon granulated sugar
05 - 1 teaspoon salt
06 - 2 tablespoons unsalted butter, melted
→ Boiling & Topping
07 - 1/2 cup baking soda
08 - 8 cups water
09 - 1 egg, beaten
10 - Coarse sea salt
→ Cheese Dip
11 - 2 tablespoons unsalted butter
12 - 2 tablespoons all-purpose flour
13 - 1 cup whole milk
14 - 1 cup sharp cheddar cheese, shredded
15 - 1/2 cup mozzarella cheese, shredded
16 - 1/4 teaspoon garlic powder
17 - 1/4 teaspoon smoked paprika
18 - Salt and pepper
# Directions:
01 - Dissolve sugar and yeast in warm water. Let stand until foamy, approximately 5 minutes.
02 - Stir melted butter and salt into yeast mixture. Gradually add flour, mixing until soft dough forms.
03 - Knead dough on floured surface for 5 to 7 minutes until smooth and elastic. Place in greased bowl, cover, and let rise in warm area for 1 hour until doubled in size.
04 - Preheat oven to 425°F. Line baking sheet with parchment paper.
05 - Bring 8 cups water and baking soda to a boil in large pot.
06 - Divide dough into 6 equal portions. Roll each into 18-inch rope. Cut ropes into 1-inch pieces.
07 - Working in batches, drop dough pieces into boiling baking soda solution for 30 seconds. Remove with slotted spoon and place on prepared baking sheet.
08 - Brush each piece with beaten egg and sprinkle generously with coarse sea salt.
09 - Bake for 12 to 15 minutes until golden brown.
10 - Melt butter in saucepan over medium heat. Stir in flour and cook for 1 minute, creating roux.
11 - Gradually whisk in milk. Cook for 2 to 3 minutes until slightly thickened.
12 - Add cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper. Stir continuously until smooth and creamy.
13 - Serve pretzel bites warm with cheese dip on the side.
