Cheese Stuffed Pretzel Bites

These homemade Cheese Stuffed Pretzel Bites are the kind of handheld snack that will take you from family movie night to casual gatherings. Kids love them making them a fun family project to make together.

What You'll Need to Make Cheese Stuffed Pretzel Bites

While this recipe takes several steps to make, none of the ingredients or gadgets are specialized other than your standard kitchen tools. Ingredients you'll need: Yeast, milk, sugar, all purpose flour, salt, baking soda, cubed cheddar cheese, water, egg wash and coarse salt. Kitchen tools you'll need: A stand mixer or a heavy duty mixer capable of making bread dough, measuring spoons and bowls, a large deep pot at least 4 quarts or larger for boiling the pretzel dough, a non stick surface or silicone pastry mat to assemble the cheese stuffed dough. A sharp knife to cube the cheese, and a stainless steel spider for lifting dough rounds from the boiling water, a pastry brush for applying the egg wash and a baking sheet.

Helpful Tips for Making Cheese Stuffed Pretzel Bites

These pretzel bites make a spectacular appetizer to make for family pizza night. They serve by keeping the family happy while they work. Priceless.

• This may seem like a no-brainer, but I find it helpful to gather all the ingredients before beginning to process of making the pretzel bites.
• Start with fresh yeast. Be patient and give it time to bloom. If, after waiting 10 minutes there's no action, throw it out and start again.
• When measuring the flour for this or any recipe, always spoon the flour into the measuring cup, then level. If you scoop the flour using the measuring cup, the flour can become compacted and you'll end up with a dry dough.
• Likewise, just the same as when you're baking homemade bread, use fresh flour for the best flavor.
• What makes a ball of dough into a pretzel? The major difference is a water bath with baking soda. Baking soda changes the alkalinity of the water and impacts the browning of the pretzel dough when baked. It's essential, don't skip it.
• Can you use a different cheese? Of course! Any flavor of cheese that you enjoy, will work.

Other Pretzel and Bread Recipes to Add to the Menu

• Best ever Soft Pretzels can be sprinkled with coarse salt or cinnamon and sugar for a sweet twist.
• Chewy on the outside, soft on the inside Dutch Oven Artisan White Bread will rival any at your local bakery.
• Soft and sweet Cinnamon Swirl Raisin Bread.
• Slather this warm Potato Bread loaf with sweet cream butter or toast it and enjoy a piece or two, for breakfast.
• Irish Soda Bread is the perfect side for a bowl of soup or stew. It's made for sopping up what's left in the bowl.
• Pretzel Rolls recipe from Food Network Kitchen.

Thanks for visiting come back soon!

DISCLOSURE ~ IF A PURCHASE IS MADE USING ONE OF THE AFFILIATE LINKS ON THIS WEBSITE WE MAY EARN A SMALL COMMISSION AT NO ADDITIONAL COST TO YOU. THANK YOU!

Helpful Kitchen Items:

• Stainless Steel Pot
• Sheet Pans
• Pastry Mat
• Mixing Bowls

Print Recipe Pin Recipe Rate this Recipe

5 from 1 vote

Cheese Stuffed Pretzel Bites

Prep Time20 mins

Cook Time15 mins

Rise time1 hr

Total Time1 hr 35 mins

Course: Appetizer, Bread, Snacks

Cuisine: American

Keyword: cheese-stuffed-pretzel-bites, pretzel-bites

Servings: 48 pretzel bites

Calories: 35kcal

Ingredients

• 1 cup warm whole milk (105-110°F)
• 1 tablespoon granulated sugar
• 1 (0.25 oz) packet rapid rise yeast
• 2 ½ cups all purpose flour plus additional for kneading
• 2 tablespoon salted butter melted
• 1 teaspoon salt
• 12 oz block sharp cheddar cheese (yellow) to equal 48 cubed pieces
• 8 cups water
• ½ cup baking soda
• 1 large egg beaten with `Tbsp cold water (egg wash)
• coarse sea salt
• mustard or cheese dip for serving

Instructions

• Pour milk into a large mixing bowl. Add sugar, stirring until dissolved. Sprinkle the yeast over the milk mixture. Let stand 5-10 minutes until frothy. If it doesn't foam, throw it out and start over.
• Add 2 ½ cups flour, butter and salt. Stir until fully combined. Turn out onto a floured surface. Knead for 5 to 7 minutes or until a soft dough forms, adding additional flour as needed. Dough should remain slightly sticky.
• Use vegetable oil to lightly grease a large mixing bowl. Add dough to bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 1 hour or until double in size.
• Preheat oven to 450°F. Spray two large baking sheets with cooking spray or oil.
• Punch dough down. Turn out onto a clean, dry work surface. Divide dough into 8 portions. Roll each to a 12-inch rope. Cut each rope into 6 portions. Flatten each portion to a 3-inch circle.
• Top each circle with one cube of cheese. Bring up edges of each circle around cheese and pinch to seal and shape into a ball.
• In a 4-quart pot or larger, heat water and baking soda to a rolling boil. Use a slotted spoon to carefully lower pretzel balls, in batches, into the soda mixture cooking for 10 seconds each. Remove and place on paper towels to blot dry.
• Arrange 2 inches apart on prepared baking sheets. Brush pretzels balls with egg wash. Sprinkle with sea salt.
• Bake for 8 minutes or until golden. Serve immediately with mustard or warm cheese dip.

Notes

You'll need one 8 oz block of cheese plus half of another 8 oz block of cheese for this recipe.

Nutrition

Serving: 1serving | Calories: 35kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 402mg | Potassium: 16mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Calcium: 10mg | Iron: 1mg

Tried this recipe?Mention @melissassk or tag #melissassk!