Soft pretzels are my kryptonite. If they are available, I will eat them… at a festival, a sporting event, the mall, an appetizer at a restaurant… literally, anywhere. I have always had a love affair with soft pretzels. I usually don’t eat them with any sort of dipping sauce, save for when I’m at Hofbrauhaus and their huge Bavarian pretzel shows up as an appetizer. Then, I can’t resist the bier cheese that is served along with it. Truthfully, even though it’s an appetizer, I could make that my entire meal. Don’t put it past me to go to a hockey game or a baseball game and indulge in a soft pretzel and a drink and call it dinner. Actually, I do it pretty often.
I never said I was a fancy girl.
I have been making this superb soft pretzel recipe for years now, but a couple of months ago, I started to prefer the pretzel nuggets when I made my obligatory pretzel stop while shopping – a higher chewy outside to soft inside ratio, which I love. I finally decided to tweak my pretzel recipe ever so slightly to make little nuggets.
While I could eat these all day, every day without dipping them in anything, I was craving a cheese sauce the day I made these. I first made this cheese sauce (technically queso) from A Spicy Perspective back on Super Bowl Sunday. It was, without a doubt, the best queso I have ever had that didn’t come from a Mexican restaurant. The sauce was smooth and creamy and perfectly spiced, and I could have eaten the entire pot myself with a side of carbs.
For this dipping sauce, if you prefer to not have a smokey flavor, simply omit the chipotle chiles. If you prefer it to not be spicy, simply omit the chipotle chiles and the jalapeño peppers. It’s perfectly adaptable to individual tastes, so it’s just as easy to create a basic cheese sauce if you’d like.
Whether you choose to dip or not, these little nuggets are the perfect snack for lazy summer days, picnics, lounging by the pool, or watching a game. This entire batch lasted a mere 24 hours in my house, so prepare to hoard these!