Description
Cheese Pretzel Bites are deliciously soft pretzel dough wrapped around sharp cheddar cheese, boiled briefly in baking soda water for that classic pretzel texture, then baked until golden and brushed with butter. These savory bites are perfect as an appetizer, snack, or served alongside your favorite soup.
Ingredients
Scale
For the 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
For the Cheese Filling
- 8 ounces Cabot sharp cheddar cheese (cut into ½” cubes)
For Boiling and Topping
- 4 quarts water
- ½ cup baking soda
- Coarse sea salt (to taste)
- 2 tablespoons salted butter (melted, for brushing)
Instructions
- Proof the yeast: Combine yeast, warm water, and light brown sugar in the bowl of a stand mixer fitted with the dough hook. Stir and let it stand for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
- Prepare milk and butter mixture: While the yeast proofs, melt the butter in a microwave-safe bowl, then mix in the whole milk. Set this mixture aside.
- Mix dough ingredients: Once the yeast is foamy, add the milk and butter mixture to the yeast mixture and mix on low speed with the dough hook until combined.
- Add salt and flour: Add fine sea salt and all-purpose flour gradually and continue mixing with the dough hook until fully incorporated into a dough.
- Knead the dough: Knead the dough on the mixer until it forms a slightly tacky but firm ball. If needed, add flour one tablespoon at a time to reach the right texture without making it too sticky.
- Let dough rise: Lightly oil a large bowl, place the dough ball inside, and cover it with a damp towel. Let it rise in a warm place for about 1 hour or until the dough doubles in size.
- Preheat the oven and prepare pan: After the dough has risen, preheat your oven to 400°F and grease a large baking sheet. Set aside.
- Prepare the cheese cubes: Chop the cheddar cheese into 16 equal ½-inch cubes and set aside. There will be extra cheese leftover.
- Divide dough and remove air: Punch down the risen dough to remove air bubbles, then divide it into 16 equal portions, approximately 50 grams each, using a food scale for accuracy.
- Boil baking soda water: Bring 4 quarts of water to a rolling boil. Slowly add the baking soda in small increments to avoid an overflow reaction.
- Form pretzel bites: Flatten each dough portion into a round disc. Place one cheddar cheese cube in the center and carefully wrap the dough around it, pinching seams tightly and rolling into a smooth ball so no cheese can escape. Do not allow the dough balls to rise again.
- Boil pretzel bites: Drop each dough ball carefully into the boiling baking soda water. Boil for 60 seconds on each side, turning once to ensure even exposure.
- Drain and salt: Using a slotted spoon, remove the boiled pretzel bites and place them on the prepared baking sheet. Immediately sprinkle coarse sea salt over the top to taste.
- Bake: Bake the pretzel bites in the preheated oven for 12 to 15 minutes. Rotate the baking sheet halfway through to ensure even browning. The pretzels are done when golden brown and springy to touch.
- Butter and cool: Remove the pretzel bites from the oven and immediately brush the tops with melted butter. Transfer to a wire rack to cool slightly before serving.
Notes
- These pretzel bites are best enjoyed warm, freshly baked, with melted cheddar inside.
- Use a food scale for consistent bite sizes to ensure even cooking and melting of cheese.
- Be cautious when adding baking soda to boiling water to prevent a reaction overflow.
- Serve as an appetizer, snack, or alongside soups and salads for a flavorful addition.
- Extra cheese can be saved for snacking or another recipe.
Nutrition
- Serving Size: 1 pretzel bite
- Calories: 186 kcal
- Sugar: 2 g
- Sodium: 1305 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 25 mg
