Pretzel Bites

Pretzel Bites

Pretzel Bites

These gluten-free pretzel bites are the perfect serving for a carb fix any time of day, complete with tangy cheddar sauce for dipping.  

Pretzel Bites

Pretzel Bites Ingredients:

For Pretzel Bites  

  • 1 tsp active dry yeast  
  • 1 cup warm whole milk  
  • tbsp cane sugar 
  • 2 cups gluten-free flour  
  • 1/2 tsp sea salt 
  • 1/2 cup baking soda  
  • tbsp egg whites  
  • 2 tsp water 
  • 2 tsp coarse sea salt  

 

For Cheese Sauce 

  • 2/3 cup reduced fat milk 
  • 1 cup shredded sharp cheddar cheddar  
  • tbsp yellow mustard  
  • tbsp butter 
  • 1 tsp gluten free flour 
  • 1/4 tsp sea salt  

Pretzel Bites

Pretzel Bites

Pretzel Bites

Pretzel Bites

Pretzel Bites

Pretzel Bites

Pretzel Bites

These gluten-free pretzel bites are the perfect serving for a carb fix anytime of day, complete with tangy cheddar sauce for dipping.
Prep Time: 10 minutes
Cook Time: 19 minutes
Total Time: 29 minutes
Course: Snack
Cuisine: American
Keyword: gluten free, Meal Prep, snack
Servings: 6 snacks
Calories: 306kcal
Author: Meal Prep on Fleek

Ingredients

For Pretzel Bites

  • 1 tsp active dry yeast
  • 1 cup warm whole milk
  • 1 tbsp cane sugar
  • 2 cups gluten-free flour
  • 1/2 tsp sea salt
  • 1/2 cup baking soda
  • 2 tbsp egg whites
  • 2 tsp water
  • 2 tsp coarse sea salt

For Cheese Sauce

  • 2/3 cup reduced fat milk
  • 1 cup shredded sharp cheddar cheddar
  • 1 tbsp yellow mustard
  • 2 tbsp butter
  • 1 tsp gluten free flour
  • 1/4 tsp sea salt

Instructions

  • Heat oven to 450ºF and line a medium baking sheet with parchment paper. Add yeast, warm milk and sugar to a stand mixing fitted with paddle attachment. Stir mixture to combine and let sit 10 minutes to get frothy. Add flour and sea salt and mix on low speed for 3 minutes to form a dough. If dough is too moist, add 2-3 teaspoons of additional flour.
  • While dough mixes, fill a large pot with water halfway and bring to a boil over medium-high heat.
  • Divide dough into 4 pieces and roll the dough into 4 (10 inch) stands on a clean countertop. Slice each strand into 8-10 pieces using a sharp knife.
  • Once water is boil, slowly add baking soda. Add 8-10 pretzel bites to boiling water and boil for 20 seconds. Remove using a slotted spoon and place onto a paper towel lined plate or tray to dry while cooking remaining pretzel bites.
  • Arrange all pretzel bites on baking sheet and brush with egg white mixture, then sprinkle with coarse sea salt. Bake for 9-10 minutes, until golden brown. Cool bites for 5 minutes.
  • While pretzels bake, heat reduced fat milk and butter over medium heat until steaming, about 5 minutes. Whisk in sharp cheddar cheese, mustard and sea salt until cheese is completely melted. Gradually whisk in teaspoon of gluten-free flour to thicken sauce slightly. Heat for 1-2 minutes longer. Divide mixture between 6 small sauce cups. Place 6 pretzel bites in 6 MPOF snack containers and add cheese sauce cups.

Notes

This recipe makes 6 small servings. 

Nutrition

Calories: 306kcal | Carbohydrates: 37g | Protein: 9.8g | Fat: 12.2g | Fiber: 1.4g
Tried this recipe?Mention @mealpreponfleek or tag #mealpreponfleek!

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