Potato Soft Pretzel Bites with Creamy Caramel Dip


Pretzel Dough Ingredients:
  • 1 cup warm water
  • 2 teaspoons yeast
  • 1 cup mashed Idaho® potatoes, unseasoned
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 4 cups all-purpose flour
  • 1/4 cup cornmeal
  • 1 egg
  • Coarse salt
Water Bath Ingredients:
  • 6 cups water
  • 2 tablespoons baking soda
Creamy Caramel Dip Ingredients:
  • 8 ounces cream cheese, softened
  • 8 ounces caramel ice cream topping


  1. Preheat oven to 425°
  2. In a large bowl, mix water and yeast until yeast is dissolved. Add mashed potatoes, sugar and salt. Add flour 1 cup at a time until dough is tacky but no longer sticky.
  3. Roll out onto a floured surface, divide dough into 5 or 6 pieces, and roll into ropes about 1-inch thick. Cut the ropes into 1-inch segments. (For extra game day spirit, roll each piece into a football shape.)
  4. Spray a baking sheet with non-stick spray and sprinkle a light layer of cornmeal on top.
  5. Bring 6 cups of water to a boil and stir in 2 tablespoons of baking soda. Drop several dough pieces into the water bath and allow them to cook until they float to the top (about 3 minutes). Remove with a slotted spoon and place on prepared baking sheet. Repeat with remaining dough.
  6. In a small bowl, beat egg and brush onto dough pieces. Sprinkle with coarse salt and place sheet into the oven. Bake for 10-12 minutes, or until golden brown.
  7. In a bowl, blend softened cream cheese with caramel ice cream topping for a delicious dip.
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Yield: 30 servings (2 per each)

Annalise Herrera

Photo Credit:
Richard Taylor
(Recipe Photo Contest Winner)

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