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Pretzel Bites with Korean Cheese Dip | Culinary Cool | www.culinary-cool.com
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Pretzel Bites with Korean Cheese Dip

Germany meets Korea, when classic pretzels are turned into bites, and dipped in a spicy Gochujang cheese sauce. 
Course Appetizer
Cuisine German, Korean Fusion
Keyword gochujang, pretzel bites
Servings 5 dozen pretzel bites, approx

Ingredients

Pretzels

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp instant yeast*
  • 1 cup very warm water
  • coarse salt optional
  • 1/4 cup baking soda
  • 4-5 cups water

Korean Cheese Dip

  • 1-8 oz package of cream cheese softened
  • 2 tbsp. gochujang
  • 1 cup shredded mozzarella plus more for sprinkling on top
  • 1 tbsp minced garlic
  • 3 green onions finely chopped

Instructions

Pretzels

  • Whisk together the flour, salt, sugar and yeast in a large bowl.
  • Add in the warm water and mix with a spoon until a shaggy dough is formed. Then, turn the dough out onto a clean work surface, and knead for about 5 minutes, or until a soft and smooth ball of dough is formed. Transfer to a lightly oiled bowl, and cover with a tea towel or plastic wrap.
  • Let the dough rise in a warm location until doubled in size, which takes about 1 hr, depending on the temperature of your house.
  • Once the dough has risen, divide it into 4 or 5 equal pieces, and roll each piece into a long rope, about 1 inch thick. Allow these ropes to sit and rest for 3-4 minutes.
  • Meanwhile, bring the 4-5 cups of water to a boil in a medium saucepan, and add the baking soda.
  • Once the ropes have rested, cut them into bite sized chunks, about 1-inch long.
  • Transfer the cut dough into the boiling water, and allow them to boil for about 30 seconds, then transfer them to a parchment lined baking sheet. Sprinkle lightly with coarse salt, if desired.
  • Bake the pretzel bites in a 400 degree F oven for 8-10 minutes, or until golden brown.
  • Once baked, allow them to cool slightly on the baking sheet, and enjoy warm, or cool completely and store in an airtight container for about 3 days.

Dip

  • Mix together the softened cream cheese and gochujang in a large bowl until smooth and fully combined.
  • Stir in the shredded mozzarella, minced garlic, and green onions.
  • Give this mixture a taste, and add more gochujang if you want some extra heat.
  • Transfer the cheesy dip into a small oven safe baking dish, and generously top with more shredded mozzarella.
  • Bake the dip for 10-15 minutes in a 350 degree F oven, or until the cheese is brown and the dip is bubbling.
  • Serve with the pretzel bites.

Notes

*I use instant yeast, which means I can add it right to the flour without having to proof it in warm water with sugar. If you have dry-active yeast, you will need to proof the yeast with the water and sugar until bubbly.