easy pretzel bites & jalapeño cheese dip | weekend food - Color Me Meg

easy pretzel bites & jalapeño cheese dip | weekend food


we’ve gotten into the habit of making a list of foods we want to try over the weekend as part of our “things to do while the kids are napping” activities. while most of you are working on home projects or chores, we are eating. oh to have a house and real house projects… we had so much laundry and dishes that sat there while we spent time as a family. we really needed it.

we did go to the gym as a family on saturday, but yeah, we came home and made these very healthy very naughty pretzels and cheese dip. no regrets. not even a little bit.

i have a cousin who once told me she could eat anything {bad for you} she wanted, as long as she made it herself. which i think is a pretty good rule. it’s probably why i’ve made so many sweet things lately…

we really wanted to try these, and they were so easy. much easier than my amazing rolls that i make all spring long!

covered in butter, sea salt, and love, and just like they make em at the mall…
just what we needed wanted.

and just look at those beauties!! the dip is so yummy,
though not as great as my white cheese dip we will have to make with these next time…

easy pretzel bites & jalapeño cheese dip

easy pretzel bites & jalapeño cheese dip


  • pretzels:
  • 1 1/2 C warm water
  • 2 tbsp light brown sugar
  • 2 1/4 tsp active dry yeast
  • 6 tbsp butter, melted
  • 2 1/2 tsp salt
  • 4 1/2 -5 C all-purpose flour
  • 1/4 C baking soda
  • 3 quarts water
  • 1 egg, beaten
  • coarse salt
  • cheese sauce:
  • 1 tbsp butter
  • 1 tbsp all-purpose flour
  • 3/4 cups milk
  • 1 tsp garlic powder
  • 1/2 tsp white pepper
  • 1 large jalapeno pepper, finely chopped
  • 2 cups cheddar cheese (I used a combination of regular and sharp cheddar)

what to do

1. combine first 4 ingredients in a stand mixer and set aside for 5 minutes.

2. add in salt and slowly add in flour, up to 4 1/2 cups until combined. mix on low then increase speed until dough begins to form a ball and pull away from the sides. if dough still looks sticky, add a little flour.

3. remove from the bowl and knead into a ball on a floured surface.

4. drop olive oil into a bowl, then place the dough ball in, covering in oil. cover with plastic wrap and let rise until double it’s size. preheat oven to 425 degrees.

6. bring water to boil in a large pot and add baking soda.

7. divide dough into 4 sections and roll each out into a long strip. cut 1-1.5 inches a part and leave or roll into balls. drop into boiling soda water for 15-30 seconds, about 10 at a time.

8. spread onto a parchment covered cookie sheet, brush each with a bit of beaten egg, sprinkle coarse salt on top, and bake until brown on top. about 8-10 minutes.

cheese sauce:

melt butter and stir in flour. quickly add milk and whisk. add garlic, pepper and jalapeño and then remove from heat. immediately stir in the cheese until melted. eat right away!


want to try my queso dip? yes, yes you do.


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About Meg

I am Meg. A health and wellness coach, a color lover, and a wish-i-owned-a-house-er. My husband and I are self-declared foodies and LOVE cooking together and doing home projects. We blog about our food and DIY adventures from sunny Arizona with our 3 cutie kids. Email me at colormemegblog at gmail dot com to work with me!

2 comments on easy pretzel bites & jalapeño cheese dip | weekend food

  1. Annalise
    August 4, 2014 at 12:50 pm (4 years ago)

    These look amazing! In looking at the recipe, I can’t seem to find where you use the cold water and egg white. Am I completely blind???

    • Meg
      August 4, 2014 at 3:20 pm (4 years ago)

      Ooops. I edited it. I basically just brush a light egg wash over them before salt when they go in the oven. 😉