Description
These Cheese Pretzel Bites are soft, chewy, and stuffed with sharp cheddar cheese, making them the perfect savory snack. Made with a simple yeast dough, boiled in baking soda water, and baked to golden perfection, they are deliciously buttery and packed with cheesy goodness inside. Perfect for parties, game days, or just a comforting treat.
Ingredients
Dough Ingredients
- 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
Cheese Filling
- 8 ounces Cabot sharp cheddar cheese, cut into ½” cubes
Boiling Solution 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 brown sugar in the bowl of a standing mixer fitted with a dough hook. Stir gently and let it stand for 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Prepare milk and butter: While the yeast is proofing, melt the butter in a microwave-safe bowl and mix in the whole milk; set this mixture aside.
- Mix initial dough ingredients: Once the yeast has proofed, add the milk and melted butter mixture to the yeast mixture. Mix on low speed using the dough hook until just combined.
- Add salt and flour: Add the fine sea salt and all-purpose flour to the bowl and mix with the dough hook until the flour is fully incorporated into the dough.
- Knead the dough: Continue to knead the dough in the mixer until it forms a slightly tacky but firm ball. If needed, add more flour one tablespoon at a time to prevent stickiness, ensuring the dough remains soft but manageable.
- Let dough rise: Oil a large bowl and place the dough ball inside. Cover with a damp towel and set it in a warm place to rise for about one hour, or until doubled in size.
- Preheat oven and prepare baking pan: After the dough has doubled, preheat your oven to 400°F (204°C) and grease a large baking sheet; set it aside.
- Prepare cheese cubes: Chop the cheddar cheese into sixteen ½-inch cubes and set them aside.
- Deflate the dough: Remove the dough from the bowl and gently press out any air bubbles.
- Portion the dough: Weigh and divide the dough into 16 equal portions, about 50 grams each, for uniform bite-sized pretzels.
- Boil baking soda water: Bring 4 quarts of water to a rolling boil. Gradually add the baking soda to the boiling water carefully to avoid a sudden reaction.
- Form the pretzel bites: Flatten each dough ball into a round, flat disc. Place one cheese cube in the center, then carefully wrap the dough around the cheese and pinch seams to seal completely. Roll into smooth balls to prevent cheese leakage.
- Boil pretzel bites: Drop one pretzel bite at a time into the boiling baking soda water. Boil for 60 seconds on each side, gently turning to ensure even coverage.
- Drain and salt: Use a slotted spoon to remove the pretzel bite from the water and drain well. Immediately sprinkle coarse sea salt over each bite to taste.
- Repeat boiling and salting: Continue boiling and salting all pretzel bites, working in batches of about 8 to prevent dough from rising before baking.
- Bake the pretzel bites: Place the boiled pretzel bites on the prepared baking sheet. Bake for 12-15 minutes, rotating the pan halfway through, until golden brown and bouncing back when pressed.
- Butter and cool: When baked, immediately brush the tops of the pretzel bites with melted butter. Transfer to a wire rack to cool just enough before serving the warm, cheesy bites.
Notes
- Using a food scale ensures even-sized pretzel bites for uniform baking.
- Be cautious when adding baking soda to boiling water to avoid a sudden fizzy eruption.
- Do not let the pretzel bites rise after forming; boil them immediately to achieve the characteristic chewy crust.
- You can substitute cheddar with other cheeses that melt well, like gouda or mozzarella.
- Adjust coarse salt amount according to taste preferences.
- These bites are best enjoyed warm for gooey melted cheese inside.
