Pregnancy Friendly Pretzel Bites with Cheese Dip
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Learn more →Ingredients
6 servings
For the pretzel dough
- 1 ½ tsp active dry yeast
- 1 tsp granulated sugar
- 1 cup warm water (110°f / 43°c)
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp kosher salt
- 2 tbsp unsalted butter, melted
For the baking soda bath
- 8 cups water
- ⅓ cup baking soda
For finishing
- 1 egg, beaten
Ingredient noteEggs are safe during pregnancy as long as they are cooked all the way through.
- 1 tbsp coarse pretzel salt or flaky sea salt
For the cheese dip
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- 1 ½ cups shredded sharp cheddar cheese
- ½ tsp dry mustard powder
- ¼ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
- salt and pepper, to taste
Instructions
- 1
In the bowl of a stand mixer (or a large bowl), combine the warm water, sugar, and yeast. Let stand for 5–7 minutes, until foamy and fragrant.
- 2
Add the flour, kosher salt, and melted butter to the yeast mixture. Using the dough hook on medium speed (or by hand), knead for 5–6 minutes, until the dough is smooth, slightly tacky, and pulls cleanly away from the sides of the bowl.
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