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Cheddar Cheese Pretzel Bites Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 135 reviews
  • Author: Villerius
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 95 minutes
  • Yield: 16 pretzel bites
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Description

Cheese Pretzel Bites are deliciously soft and chewy homemade pretzel dough wrapped around sharp cheddar cheese cubes. These bites are boiled in baking soda water for the classic pretzel texture, baked to a golden brown, sprinkled with coarse sea salt, and brushed with melted butter. Perfect as an appetizer, snack, or paired with your favorite soup, they offer a savory, cheesy twist on a classic pretzel treat.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ teaspoons yeast
  • 1 cup warm water (105-110 degrees F)
  • 3 tablespoons light brown sugar
  • 2 tablespoons whole milk (room temperature)
  • 3 tablespoons salted butter (melted)
  • 1 teaspoon fine sea salt
  • 3 cups all-purpose flour

Cheese Filling

  • 8 ounces Cabot sharp cheddar cheese (cut into ½” cubes)

Boiling and Topping

  • 4 quarts water
  • ½ cup baking soda
  • Coarse sea salt (to taste)
  • 2 tablespoons salted butter (melted, for brushing)

Instructions

  1. Proof the Yeast: Combine the yeast, warm water, and brown sugar in the bowl of a stand mixer fitted with a dough hook. Stir to combine and let sit for 5 minutes until the mixture becomes foamy, indicating the yeast is activated.
  2. Prepare Milk and Butter Mixture: While the yeast proofs, melt the salted butter in a microwave-safe bowl, then stir in the whole milk. Set this mixture aside at room temperature.
  3. Combine Wet Ingredients: Once the yeast is foamy, add the milk and melted butter mixture to the yeast mixture. Mix on low speed with the dough hook until just combined.
  4. Add Dry Ingredients: Add the fine sea salt and all-purpose flour to the wet ingredients. Continue mixing with the dough hook until the flour is fully incorporated into the dough.
  5. Knead the Dough: Knead the dough using the stand mixer until it forms a slightly tacky but firm ball. If the dough is too sticky to handle, gradually add more flour one tablespoon at a time, but be careful not to overdo it, as the dough should remain slightly tacky.
  6. First Rise: Lightly oil a large bowl and place the dough ball inside. Cover the bowl with a damp towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
  7. Prepare Baking Setup: Preheat your oven to 400°F (204°C) and grease a large baking sheet. Set aside.
  8. Prepare Cheese Cubes: Chop the sharp cheddar cheese into sixteen ½-inch cubes and set them aside.
  9. Deflate and Portion Dough: Once the dough has doubled in size, gently remove it from the bowl and press out any air bubbles. Using a food scale, divide the dough into sixteen equal pieces, about 50 grams each, and shape these pieces into small balls.
  10. Boil Baking Soda Water: Bring 4 quarts of water to a rolling boil in a large pot. Slowly add the baking soda in small amounts while stirring carefully to prevent the water from bubbling over.
  11. Assemble Pretzel Bites: Flatten each dough ball into a round, flat disc. Place one cube of cheddar cheese in the center, then carefully fold the dough around the cheese and pinch all seams to seal it completely. Roll into smooth balls, ensuring no cheese leaks out. Do not let these rise again before boiling.
  12. Boil Pretzel Bites: Drop each ball into the boiling baking soda water. Boil each side for about 60 seconds, flipping once to evenly cook both sides. Use a slotted spoon to remove each pretzel bite and allow excess water to drain.
  13. Season and Bake: Place the boiled bites on the prepared baking sheet. Immediately sprinkle coarse sea salt to taste on top. Repeat with all pretzel bites, baking about 8 at a time to prevent them from rising before baking. Bake for 12-15 minutes, rotating the pan halfway through until pretzel bites are golden brown and bounce back when touched.
  14. Butter Finish: Remove the pretzel bites from the oven and immediately brush the tops with melted salted butter. Transfer to a wire rack and allow to cool slightly before serving.

Notes

  • This recipe uses homemade pretzel dough wrapped around cheddar cheese for a gooey, cheesy interior and a classic pretzel crust exterior.
  • Be careful when adding baking soda to boiling water to avoid bubbling over or explosions; add it slowly in small amounts while stirring.
  • Using a food scale to portion the dough ensures evenly sized bites and consistent cooking times.
  • Do not allow the formed pretzel bites to rise again after shaping them with cheese; they go straight from forming to boiling to baking.
  • Serve these cheese pretzel bites warm as appetizers, snacks, or alongside soups and salads.
  • Brush with melted butter right after baking to enhance flavor and keep the pretzels soft.

Nutrition

  • Serving Size: 1 pretzel bite
  • Calories: 186 kcal
  • Sugar: 2 g
  • Sodium: 1305 mg
  • Fat: 9 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 21 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 25 mg

Find it online: https://emilyscook.com/cheddar-cheese-pretzel-bites-recipe/