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Cheese Pretzel Bites Recipe

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3.8 from 3 reviews

These Cheese Pretzel Bites are soft, chewy, and filled with sharp cheddar cheese, making for an irresistible snack or appetizer. Made with a yeast dough that’s boiled briefly in baking soda water before baking, they achieve a classic pretzel texture and flavor with a cheesy surprise in every bite.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 16 pretzel bites
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Ingredients

Dough

  • 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

Filling

  • 8 ounces Cabot sharp cheddar cheese, cut into ½” cubes (16 cubes)

Boiling Solution and Topping

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

Instructions

  1. Proof the yeast: Combine yeast, warm water, and brown sugar in the bowl of a stand mixer fitted with the dough hook. Stir and let stand for 5 minutes until foamy, indicating the yeast is active.
  2. Prepare butter and milk mixture: While the yeast proofs, melt butter in a microwave-safe bowl and mix in room temperature milk. Set aside.
  3. Combine wet ingredients: Once yeast is foamy, add the milk and butter mixture to the yeast mixture. Mix on low speed until just combined.
  4. Add dry ingredients: Add salt and flour to the mixer bowl. Mix with dough hook until all flour is fully incorporated into a rough dough.
  5. Knead the dough: Continue kneading with the mixer dough hook until the dough forms a slightly tacky but firm ball. Add flour 1 tablespoon at a time if too sticky, but avoid over-flouring.
  6. First rise: Lightly oil a large bowl and place the dough ball inside. Cover with a damp towel and keep in a warm spot to rise until doubled in size, about 1 hour.
  7. Preheat oven and prepare pan: After the dough has doubled, preheat the oven to 400°F (200°C) and grease a large baking pan. Set it aside.
  8. Prepare cheese cubes: Cut the cheddar cheese into sixteen ½-inch cubes and set aside.
  9. Deflate dough: Remove the risen dough from the bowl and gently press out the air bubbles.
  10. Portion dough: Divide the dough into 16 equal pieces, about 50 grams each, ideally using a food scale for accuracy.
  11. Prepare baking soda bath: Bring 4 quarts of water to a rolling boil. Slowly add baking soda a little at a time, stirring carefully to avoid splashing.
  12. Shape pretzel bites: Flatten each dough piece into a disc, place a cube of cheese in the center, then fold the dough around the cheese, pinching seams closed and rolling into smooth balls to prevent cheese leakage. Do not let the dough rise again after shaping.
  13. Boil pretzel bites: Drop one shaped pretzel bite into the boiling baking soda bath. Boil for 60 seconds on each side, flipping once, then remove with a slotted spoon and drain excess water.
  14. Salt and arrange: Immediately sprinkle coarse sea salt over each boiled pretzel bite and place them on the greased baking sheet.
  15. Repeat boiling and salting: Boil and salt the remaining pretzel bites in batches, ensuring they go directly from boiling water onto the baking sheet without resting to prevent rising.
  16. Bake: Bake the pretzel bites in the preheated oven for 12-15 minutes, rotating the baking sheet halfway through baking. They are done when golden brown and springy to the touch.
  17. Brush with butter and cool: Remove from oven and immediately brush the tops of the pretzel bites with melted butter. Transfer to a wire rack to cool slightly before serving.

Notes

  • Ensure water for proofing yeast is between 105-110°F to properly activate the yeast.
  • Adding baking soda gradually to boiling water prevents a foaming explosion.
  • Do not allow the shaped pretzel bites to rise again after shaping to maintain their chewy texture.
  • Use a food scale to make evenly sized pretzel bites for uniform baking.
  • Baking soda bath is essential for pretzel’s signature crust and flavor.
  • Brush with melted butter immediately after baking for extra flavor and shine.
  • Serve warm for best taste and melty cheese centers.

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