How to Make Pretzel Bite Nachos

Every time I go to a ball game with my family, two things generally are understood: My brothers, dad and husband are there for the game and I’m there for the food. Whether it’s a Chicago-style hot dog, a bag of peanuts, a steaming-hot plate of nachos or a chewy soft pretzel with salt, the game isn’t complete for me without some sort of treat to munch on while we root, root, root for the home team.

Of course, my love of stadium food doesn’t stay at the stadium, so whenever I’m craving something game-day related on a day I’m not going near the stadium, I call on a tasty and easy-to-make recipe to snack on at home: Pretzel nachos. Homemade, salty pretzel bites straight from the oven are topped with melty cheese, spicy jalapenos, tangy mustard, cool sour cream and chunky salsa. It’s so good, I almost wish I could bring it with me to the game!

First, gather your ingredients for the Hot Pretzel Bites recipe. I use this straight-forward recipe, that uses yeast for puffiness, an egg for that brown crust and salt for flavor.

Combine the yeast and warm water in a large bowl as the recipe directs, then add the remaining ingredients.

Stir everything until well-kneaded and smooth and elastic, like bread dough.

Roll the dough into logs and cut them into 1-inch pieces. Dip each piece in the beaten egg and then transfer to a lined baking sheet. Sprinkle the tops with coarse salt.

Bake the pretzels until golden brown and puffy.

While your bites are baking, prep your toppings. I love the unique combo of mustard and jalapenos mixed with shredded cheddar and Monterey Jack cheeses, sour cream and salsa. But feel free to use your imagination with whatever toppings you love!

Once the pretzels are fully baked, transfer them to a serving plate and top with desired toppings. Serve immediately and devour with abandon.