# What You'll Need:
→ Pretzel Dough
01 - 3 1/4 cups all-purpose flour
02 - 1 cup warm water (about 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 - Combine sugar and active dry yeast in warm water; let rest until foamy, approximately 5 minutes.
02 - Stir in melted butter and salt. Gradually add flour, mixing until a 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 spot for 1 hour or until doubled in size.
04 - Set oven to 425°F; line baking sheet with parchment paper.
05 - Bring 8 cups water and baking soda to a rolling boil in large pot.
06 - Turn dough onto floured surface; divide into 6 equal portions. Roll each into 18-inch ropes and cut into 1-inch pieces.
07 - Drop dough pieces in boiling baking soda solution in batches; cook 30 seconds, then remove with slotted spoon and transfer to 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 - Melt butter in saucepan over medium heat; whisk in flour and cook for 1 minute.
11 - Gradually whisk in milk; cook 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 - Present pretzel bites alongside cheese dip while warm.
