Description
These jumbo pretzel nacho bites combine the chewy, salty goodness of homemade pretzels with bold nacho toppings for the ultimate game day snack. Perfect for sharing, they’re crispy on the outside, soft in the middle, and loaded with cheese, beans, and jalapeños.
Ingredients
Scale
- 3 1/2 cups all-purpose flour (440g)
- 1 1/2 cups warm water (355ml), about 110°F
- 2 1/4 tsp active dry yeast (1 packet/7g)
- 2 tbsp brown sugar (packed)
- 1 1/2 tsp kosher salt
- 2 tbsp unsalted butter, melted
- 1/2 cup baking soda (120g)
- 8 cups water (1.9 liters)
- 2 cups shredded cheddar cheese (200g)
- 1 cup shredded Monterey Jack cheese (100g)
- 1/2 cup pickled jalapeños, sliced (optional)
- 1/2 cup canned black beans, drained and rinsed
- 1/4 cup chopped scallions
- Coarse salt, for sprinkling (pretzel salt or kosher salt)
- Queso dip (optional, for serving)
- Salsa (optional, for serving)
- Sour cream (optional, for serving)
Instructions
- In a large mixing bowl, pour 1 1/2 cups warm water. Sprinkle in yeast and brown sugar. Stir gently and let sit for 5 minutes, until foamy.
- Add kosher salt and melted butter. Stir to combine.
- Add flour, one cup at a time, mixing with a wooden spoon or dough hook.
- Knead on a lightly floured surface for 5-7 minutes (or 3 minutes with a mixer), until smooth and elastic. If sticky, add another tablespoon of flour.
- Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, until doubled in size.
- Preheat oven to 425°F. Line a baking sheet with parchment or a silicone mat.
- Bring 8 cups water to a simmer in a large pot. Slowly stir in baking soda.
- Punch down the dough and turn onto a floured surface. Divide into 16 equal pieces (about 2 oz each). Roll each into a ball and flatten slightly. Place on prepared baking sheet.
- Working in batches, drop 3–4 bites at a time into the simmering baking soda bath. Boil for 30 seconds, flipping halfway.
- Remove with a slotted spoon and place back on the baking sheet. Immediately sprinkle with coarse salt.
- Once all bites are boiled, bake for 10–12 minutes until deep golden brown and puffed. If pale, bake another 2–3 minutes.
- Remove pretzel bites from oven. While hot, sprinkle each with cheddar and Monterey Jack cheese, black beans, jalapeños, and scallions.
- Return to oven for 2–3 minutes, just until cheese is bubbly and melted.
- Brush edges with melted butter for extra shine and flavor (optional).
- Transfer to a platter and serve immediately with queso, salsa, or your favorite dipping sauce.
Notes
Don’t skip the baking soda bath for authentic pretzel flavor and color. Prep toppings while dough rises for easy assembly. Bites can be made ahead up to the boiling step and refrigerated, then baked before serving. For gluten-free, use a 1:1 gluten-free flour blend. For vegan, use dairy-free cheese and butter.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 1 jumbo pretzel nach
- Calories: 190
- Sugar: 2
- Sodium: 420
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 25
- Fiber: 2
- Protein: 6
Keywords: pretzel nachos, Super Bowl snacks, game day appetizer, jumbo pretzel bites, nacho bites, party food, easy pretzel recipe