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Cheese Pretzel Bites Recipe

Cheese Pretzel Bites Recipe
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★★★★★

4.9 from 5 reviews

Delicious homemade cheese pretzel bites with a soft, chewy texture and melty sharp cheddar cheese inside. Perfect as a savory snack or appetizer, these pretzel bites are boiled in baking soda water to create a signature pretzel crust, then baked to golden perfection and brushed with melted butter for added richness.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ teaspoons yeast
  • 1 cup warm water (105-110°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

Cheese Filling

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

Boiling and Topping

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

Instructions

  1. Proof the Yeast: Combine yeast, warm water, and brown sugar in the bowl of a standing mixer fitted with a dough hook. Stir gently and let the mixture stand for 5 minutes until foamy, indicating the yeast is active.
  2. Prepare Milk and Butter: While the yeast proofs, melt the butter in a microwave-safe bowl. Mix in the room temperature milk and set aside.
  3. Mix Wet Ingredients: Once the yeast is foamy, add the milk and butter mixture to the yeast mixture. Mix on low speed just until combined.
  4. Add Dry Ingredients: Add the fine sea salt and all-purpose flour to the mixer bowl. Use the dough hook to combine the mixture until the flour is fully incorporated.
  5. Knead the Dough: Knead the dough with the mixer until it forms a slightly tacky but firm ball. Add small additional amounts of flour (1 tablespoon at a time) if the dough is too sticky, but keep it tacky enough to handle without sticking excessively.
  6. First Rise: Lightly oil a large bowl, place the dough inside, and cover it with a damp towel. Let it rise in a warm place for about 1 hour or until doubled in size.
  7. Preheat Oven and Prepare Pan: When the dough has risen, preheat your oven to 400°F (204°C). Grease a large baking pan and set it aside.
  8. Prepare Cheese Cubes: Cut the sharp cheddar cheese into 16 uniform ½-inch cubes. Set aside.
  9. Deflate Dough: Remove the risen dough from the bowl and gently press it to release air bubbles.
  10. Portion Dough: Divide the dough into 16 equal portions. Using a food scale, each portion should weigh approximately 50 grams for consistent sizing.
  11. Boil Baking Soda Water: Bring 4 quarts of water to a rolling boil in a large pot. Slowly add the baking soda in small increments to avoid foaming over or a reaction explosion.
  12. Form Pretzel Bites: Flatten each dough portion into a round, flat disc. Place one cheese cube in the center, then fold the dough around the cheese to form a smooth ball, pinching seams tightly so cheese won’t leak. Do not allow the shaped bites to rise again before boiling.
  13. Boil Pretzel Bites: Carefully drop one pretzel bite into the boiling baking soda water. Boil for 60 seconds on each side, turning once to ensure even coating. Use a slotted spoon to remove and drain excess water, then place on the prepared baking sheet.
  14. Season: Immediately sprinkle coarse sea salt over each boiled pretzel bite according to your preference.
  15. Repeat Boiling: Continue boiling and salting the remaining pretzel bites in batches, working in groups of 8 to prevent dough rising.
  16. Bake: Bake pretzel bites for 12-15 minutes, rotating the pan halfway to ensure even browning. The bites are done when they are golden brown and bounce back when gently pressed.
  17. Brush with Butter and Cool: Remove from oven and immediately brush tops with melted butter. Transfer pretzel bites to a wire rack to cool slightly before serving. Enjoy warm!

Notes

  • Use a food scale for consistent dough portion sizes to ensure even baking.
  • Be cautious when adding baking soda to boiling water as it can bubble up quickly.
  • Do not let the formed pretzel bites rise again after shaping, boil them immediately to achieve the classic pretzel texture.
  • Brush with butter right after baking for a rich, glossy finish and added flavor.
  • Serve warm for the best cheese melt and texture.
  • Extra cheese cubes can be used as a snack or melted on other dishes.

Nutrition

Keywords: cheese pretzel bites, pretzel bites, homemade pretzels, snack recipes, appetizer, cheddar cheese snacks

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