Cheese Pretzel Bites Recipe

Introduction

Cheese Pretzel Bites are soft, golden, and packed with melty sharp cheddar on the inside. These bite-sized snacks are perfect for parties or a cozy night in. They offer the perfect balance of salty pretzel crust and rich cheese.

Ingredients

• 2 ¼ teaspoons yeast
• 1 cup warm water (105-110 degrees)
• 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
• 8 ounces Cabot sharp cheddar cheese (cut into ½” cubes)
• 4 quarts water
• ½ cup baking soda
• Coarse sea salt (to taste)
• 2 tablespoons salted butter (melted, for brushing)

Instructions

1. Step 1: Combine yeast, warm water, and brown sugar in the bowl of a standing mixer fitted with a dough hook. Stir and let stand for 5 minutes until foamy.
2. Step 2: While the yeast proofs, melt the butter in a microwave-safe bowl. Mix in the milk and set aside.
3. Step 3: Once the yeast is foamy, add the milk and melted butter mixture to the yeast. Mix on low speed with the dough hook until just combined.
4. Step 4: Add salt and flour to the bowl. Continue mixing with the dough hook until the flour is fully incorporated.
5. Step 5: Knead the dough in the mixer until it forms a slightly tacky but firm ball. If the dough is too sticky, add flour one tablespoon at a time, being careful not to add too much.
6. Step 6: Lightly oil a large bowl, place the dough ball inside, and cover with a damp towel. Let it rise in a warm place for one hour or until doubled in size.
7. Step 7: Preheat your oven to 400°F (200°C) and grease a large baking pan. Set it aside.
8. Step 8: Cut the cheese into 16 half-inch cubes and set aside.
9. Step 9: Remove the risen dough from the bowl and gently press out air bubbles.
10. Step 10: Divide the dough into equal portions. Using a food scale, each piece should weigh about 50 grams for 16 bites.
11. Step 11: Bring 4 quarts of water to a boil. Gradually add the baking soda a little at a time to avoid a reaction that bubbles over.
12. Step 12: Flatten each dough portion into a round disc. Place one cube of cheese in the center, then fold the dough around it, pinching seams tight and rolling into a smooth ball to prevent cheese leakage. Do not let the dough rise again.
13. Step 13: Drop one pretzel bite into the boiling baking soda water. Boil for 60 seconds on each side, turning once. Use a slotted spoon to remove and drain excess water, then place on the prepared baking sheet.
14. Step 14: Immediately sprinkle coarse sea salt over the pretzel bites to your preference.
15. Step 15: Repeat the boiling and salting process with the remaining bites. To prevent rising, bake in batches of about 8.
16. Step 16: Bake the pretzel bites for 12-15 minutes, rotating the pan halfway through. They are done when golden brown and springy to the touch.
17. Step 17: Remove from oven and immediately brush the tops with melted butter. Transfer to a wire rack to cool slightly before serving.

Tips & Variations

• Use a food scale for consistent bite sizes to ensure even baking and cheese distribution.
• Try swapping sharp cheddar for smoked gouda or pepper jack for a different flavor twist.
• Don’t skip the baking soda bath—it gives the pretzels their signature chewy crust.
• Brush with garlic butter instead of plain melted butter for extra savory bites.

Storage

Store cheese pretzel bites in an airtight container at room temperature for up to 2 days. To enjoy leftovers, reheat in a 350°F oven for 5-7 minutes until warm and soft, or microwave briefly but expect slightly softer texture. For longer storage, freeze cooled pretzel bites and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a stand mixer without a dough hook?

It’s best to use a dough hook for kneading this dough. If you don’t have one, knead the dough by hand on a floured surface until it’s smooth and elastic.

Why do I need to boil the pretzel bites in baking soda water?

The baking soda bath creates the classic chewy pretzel crust by alkalizing the dough surface before baking. Skipping this step will result in a softer, bread-like texture rather than a true pretzel bite.

Cheese Pretzel Bites Recipe

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★★★★★

4.7 from 118 reviews

These Cheese Pretzel Bites are soft, chewy, and filled with sharp cheddar cheese, making for the perfect savory snack or appetizer. The dough is enriched with butter and milk, boiled briefly in baking soda water to develop a classic pretzel crust, then baked to a golden brown. Topped with coarse sea salt and brushed with melted butter, these bites are irresistibly delicious and perfect for sharing.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 1 hour 45 minutes
• Yield: 16 pretzel bites 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 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)

Boiling

• 4 quarts water
• ½ cup baking soda

Topping

• 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 stand for 5 minutes until the mixture is foamy, indicating the yeast is active.
2. Prepare butter mixture: While the yeast proofs, melt the butter in a microwave-safe bowl, then mix in the room temperature milk. Set aside.
3. Mix dough base: Once the yeast is proofed, add the butter and milk mixture to the yeast mixture. Mix on low speed using the dough hook until just combined.
4. Add dry ingredients: Add salt and all-purpose flour to the wet ingredients. Mix with the dough hook until the flour is fully incorporated.
5. Knead the dough: Continue kneading in the mixer until the dough forms a slightly tacky but firm ball. If too sticky, add extra flour 1 tablespoon at a time, being careful not to make it too dry.
6. First rise: Lightly oil a large bowl, place the dough ball inside, and cover 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: Preheat your oven to 400°F (200°C). Grease a large baking pan and set aside.
8. Prepare cheese: Chop the sharp cheddar into 16 equal ½” cubes and set aside. There will be some leftover cheese.
9. Deflate dough and portion: Remove the dough from the bowl and gently press out the air bubbles. Divide the dough into 16 equal portions, about 50 grams each, using a food scale for accuracy.
10. Prepare baking soda water: Bring 4 quarts of water to a rolling boil. Slowly add the baking soda a little at a time to prevent splashing or overflow.
11. Shape pretzel bites: Flatten each dough portion into a round, flat disc. Place one cube of cheese in the center, then fold the dough around the cheese and pinch the seams tightly to form a smooth ball, ensuring no cheese can leak out.
12. Boil pretzel bites: Immediately drop each pretzel bite into the boiling baking soda water. Boil for 60 seconds on each side, turning once to ensure even coverage. Use a slotted spoon to remove the bites and drain excess water.
13. Salt the bites: Place the boiled pretzel bites onto the prepared baking sheet. Immediately sprinkle coarse sea salt over them to taste.
14. Repeat boiling and salting: Boil and salt all remaining pretzel bites in batches of 8 to prevent rising before baking.
15. Bake: Bake the pretzel bites in the preheated oven for 12 to 15 minutes, rotating the pan halfway through baking. They are done when golden brown and they slightly bounce back when pressed.
16. Brush with butter: Remove from oven and immediately brush tops with melted butter for a rich finish.
17. Cool and serve: Transfer the pretzel bites to a wire rack to cool just enough to handle. Enjoy warm.

Notes

• Use a food scale to portion dough evenly for uniform baking and cheese distribution.
• Do not let the pretzel bites rise after shaping to ensure they hold their shape and have the correct texture.
• Adding baking soda carefully to boiling water prevents violent bubbling or spills.
• If dough feels too sticky during kneading, add flour sparingly to avoid dry pretzels.
• Brush with melted butter immediately after baking for enhanced flavor and a beautiful shiny finish.

Keywords: Cheese Pretzel Bites, Soft Pretzels, Cheddar Cheese Snacks, Homemade Pretzels, Appetizer