Cheese Stuffed Pretzel Bites
Golden, soft pretzel bites filled with melted cheddar cheese, lightly salted, and baked to perfection. A perfect snack or appetizer that’s quick, satisfying, and fun to make.
Equipment
- Large mixing bowl (1)
- Measuring cups and spoons (1 set)
- Large pot – 1
- Slotted spoon or spatula – 1
- Baking sheets (2)
- Parchment paper or nonstick spray – as needed
- Whisk (1)
Ingredients
For the Pretzel Dough:
- 2 ¼ tsp instant yeast
- 1 ½ cups warm water
- 1 tsp salt
- 1 TBS brown sugar
- 2 TBS melted butter
- 4 cups all-purpose flour
For the Filling:
- 12 oz white cheddar cheese cut into 24 cubes
- For the Baking Soda Bath:
- 9 cups water
- ½ cup baking soda
For Baking:
- 1 large egg
- 1 TBS water
- Coarse sea salt for sprinkling
Instructions
- Activate the Yeast: Begin by pouring 1 1/2 cups of warm water into a large mixing bowl. The water should be comfortably warm—around 105–110°F (40–43°C)—so it’s warm to the touch but not hot, which could kill the yeast. Sprinkle 2 1/4 teaspoons of instant yeast over the water and stir gently for about one minute. Let it sit for 2–3 minutes until the yeast starts to foam lightly. This indicates that the yeast is active and ready to help your dough rise.
- Mix in the Flavor Base: Once the yeast is foamy, add 1 teaspoon of salt, 1 tablespoon of brown sugar, and 2 tablespoons of melted butter to the bowl. Stir everything together until well combined. The sugar will help feed the yeast, the butter adds richness, and the salt enhances the flavor of the pretzel dough.
- Incorporate the Flour: Gradually add 4 cups of all-purpose flour to the wet mixture, one cup at a time. Use a wooden spoon or your hands to mix until the dough becomes thick and less sticky. If needed, add extra flour in one-tablespoon increments until the dough can be handled without sticking to your fingers. You want a soft, pliable dough that bounces back slightly when pressed.
- Knead the Dough: Lightly flour a clean surface and transfer the dough onto it. Knead the dough for 3–5 minutes by pressing it with the heels of your hands, folding it over, and turning it. This develops the gluten, which gives the pretzels their chewy texture. Once smooth and elastic, form the dough into a ball.
- First Rise: Coat a large bowl with nonstick spray or a small amount of oil. Place the dough ball inside, turning it once to coat all sides lightly. Cover the bowl with a clean kitchen towel and set it in a warm, draft-free area. Let the dough rise for 30 minutes, or until it doubles in size. This resting period allows the dough to become airy and soft.
- Prepare the Cheese Filling: While the dough rises, cut 12 ounces of white cheddar cheese into 24 equal cubes. This will ensure each pretzel bite has a consistent, gooey cheese center. Set the cheese aside at room temperature so it’s ready to use once the dough is prepared.
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper or lightly grease them with nonstick spray. Preheating ensures that your pretzels will bake evenly and develop a golden crust.
- Prepare the Baking Soda Bath: Bring 9 cups of water to a gentle boil in a large pot. Slowly add 1/2 cup of baking soda to the water (be careful, as it will bubble up). Stir briefly to dissolve the soda completely. This alkaline bath gives the pretzels their classic chewy texture and deep golden-brown color when baked.
- Portion the Dough: Once the dough has doubled in size, punch it down gently to release excess air. Transfer it to a lightly floured surface and cut the dough into 24 equal pieces. Each piece should be roughly the size of a golf ball to ensure uniform pretzel bites.
- Stuff and Shape the Pretzel Bites: Flatten each dough piece into a small disk with your hands. Place one cheese cube in the center of the dough. Fold the edges over the cheese, pinching them together securely to seal the filling. Roll each piece gently between your palms to form a smooth, round ball, making sure no cheese is exposed. This step ensures the cheese melts inside without leaking during baking.
- Boil the Pretzel Bites: Carefully drop the prepared pretzel balls into the boiling baking soda bath, a few at a time. Boil each ball for about 30 seconds. Use a slotted spoon to remove the pretzels, letting excess water drip back into the pot. Placing the pretzels in the bath helps create the chewy exterior and gives them that iconic pretzel flavor.
- Prepare for Baking: Place the boiled pretzel bites onto the prepared baking sheets, spacing them evenly to prevent sticking. In a small bowl, whisk together 1 egg and 1 tablespoon of water to create an egg wash. Brush the top of each pretzel ball generously with the egg wash to achieve a glossy, golden finish during baking. Sprinkle coarse sea salt on top according to your taste.
- Bake to Perfection: Bake the pretzel bites in the preheated oven for 16–18 minutes. Keep an eye on them the tops should turn a rich golden brown, and the edges should feel firm to the touch. The cheese inside will melt, creating a gooey center while the outside stays soft and chewy.
- Cool and Serve: Once baked, remove the pretzel bites from the oven and allow them to cool on the baking sheets for 2–3 minutes. Serve warm for the best texture and melted cheese experience. These pretzel bites are perfect as a snack, appetizer, or party treat, and they pair wonderfully with mustard, cheese sauce, or your favorite dipping sauces.
Notes
- Use warm water, not hot, to activate the yeast properly; too-hot water can kill it.
- Knead the dough until smooth and elastic to ensure a soft, chewy texture.
- Cut the cheese into equal-sized cubes to ensure even melting in each pretzel bite.
- Don’t skip the baking soda bath—this step gives the pretzels their signature golden crust and chewy exterior.
- Brush with egg wash right before baking for a glossy, golden finish and better salt adhesion.
- Serve immediately for the best experience; pretzel bites are warm, cheesy, and perfectly soft when fresh.
