Description
Delight in these homemade Cheese Pretzel Bites, featuring a soft, chewy pretzel dough wrapped around sharp cheddar cheese cubes. Perfectly boiled in baking soda water and baked to a golden brown, then topped with coarse sea salt and brushed with melted butter, these bites make a fantastic appetizer, snack, or side to your favorite soup.
Ingredients
Scale
- 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
- 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
- Combine yeast, warm water, and brown sugar in the bowl of a stand mixer with a dough hook. Stir gently and let it stand for 5 minutes until the mixture is foamy, indicating the yeast is active.
- While the yeast proofs, melt the butter in a microwave-safe bowl, then mix in the whole milk. Set this aside for use after proofing.
- Add the milk and butter mixture to the foamy yeast mixture. Mix on low speed with the dough hook just until combined. Then add salt and flour, mixing until the flour is fully incorporated.
- Continue kneading in the mixer until the dough forms a slightly tacky but firm ball. Add flour a tablespoon at a time if the dough is too sticky, but aim to keep it a bit tacky to handle without sticking excessively.
- Lightly oil a large bowl and place the dough ball inside. Cover with a damp towel and let it rise in a warm place for about one hour or until doubled in size.
- Once the dough has doubled, preheat your oven to 400°F (200°C) and grease a large baking sheet. Set aside.
- Chop the cheddar cheese into sixteen ½-inch cubes and set aside. There will be some extra cheese leftover.
- Remove the dough from the bowl and gently press out the air bubbles. Divide the dough into equal portions; each should weigh about 50 grams (use a food scale if possible) to make sixteen bites.
- Bring 4 quarts of water to a rolling boil. Gradually add the baking soda bit by bit, taking care to prevent a fizzing overflow.
- Flatten each dough portion into a round disc, place one cube of cheese onto the center, then fold the dough around the cheese forming a smooth ball with no seams exposed to prevent cheese from leaking during cooking. Do not let the formed balls rise again.
- Drop each pretzel bite into the boiling baking soda water. Boil for 60 seconds on each side, turning once, ensuring both sides are cooked evenly. Use a slotted spoon to remove each bite and drain excess water.
- Immediately sprinkle coarse sea salt on each pretzel bite to taste. Place them on the prepared baking sheet. Bake in batches (around eight at a time) to avoid rising in between steps.
- Bake for 12-15 minutes, rotating the baking sheet halfway through. The bites are done when golden brown and they spring back when lightly touched.
- As soon as you remove the pretzel bites from the oven, brush the tops with the remaining melted butter. Transfer to a wire rack to cool just enough to handle and enjoy.
Notes
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bite
- Calories: 186
- Sugar: 2 g
- Sodium: 400 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: 15 mg