# What You 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
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 (for egg wash)
10 - Coarse sea salt, for sprinkling
→ 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, to taste
# Directions:
01 - In a large bowl, dissolve sugar and yeast in warm water and let sit until foamy, about 5 minutes.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a soft dough forms.
03 - Knead on a floured surface for 5 to 7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 1 hour.
04 - Preheat oven to 425°F and line a baking sheet with parchment paper.
05 - In a large pot, bring 8 cups of water and baking soda to a boil.
06 - Turn risen dough onto a floured surface, divide into 6 equal portions. Roll each into an 18-inch rope and cut into 1-inch pieces.
07 - Working in batches, drop dough pieces into boiling baking soda solution for 30 seconds, then remove with a slotted spoon and place on the baking sheet.
08 - Brush each piece with beaten egg and sprinkle with coarse sea salt.
09 - Bake in preheated oven for 12 to 15 minutes, until golden brown.
10 - In a saucepan over medium heat, melt butter and stir in flour. Cook for 1 minute while stirring.
11 - Gradually whisk in milk and continue cooking for 2 to 3 minutes until slightly thickened.
12 - Stir in cheddar, mozzarella, garlic powder, smoked paprika, salt, and pepper until smooth and creamy.
13 - Serve pretzel bites warm alongside the cheese dip.
