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Cheese Stuffed Pretzel Bites plateds

Cheese Stuffed Pretzel Bites

Course Appetizer, Bread, Snacks
Cuisine American
Keyword cheese-stuffed-pretzel-bites, pretzel-bites
Prep Time 20 minutes
Cook Time 15 minutes
Rise time 1 hour
Total Time 1 hour 35 minutes
Servings 48 pretzel bites
Calories 35kcal


  • 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


  • 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.


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


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