Stuffed Pretzel Bites Recipe
Soft, golden pretzel bites wrapped around gooey cheese with a classic pretzel crust. Party-perfect and irresistibly snackable.
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Servings:
Ingredients
Main Ingredients
- 1.25 cup warm water about 110°F
- 1 tbsp granulated sugar
- 2 tsp instant yeast
- 2.5 tbsp unsalted butter, melted plus more for brushing, optional
- 1.25 tsp fine sea salt
- 3.25 cup all-purpose flour spooned and leveled
- 7 oz cheddar or low-moisture mozzarella, cut in 1/2-inch cubes
- 8 cup water for baking soda bath
- 0.5 cup baking soda for water bath
- 2 tbsp beaten egg for egg wash
- 2 tsp coarse pretzel salt or flaky sea salt
- 1 tbsp unsalted butter, melted for brushing after baking, optional
Instructions
Preparation Steps
- Heat oven to 425°F and line two baking sheets with parchment.
- Bloom yeast by stirring warm water and sugar in a bowl, then sprinkle in yeast. Rest 5 minutes until foamy.
- Mix in melted butter and salt. Add flour gradually, stirring until a shaggy dough forms.
- Knead on a lightly floured counter for 5–7 minutes until smooth and elastic.
- Cover and let rise in a greased bowl until puffy, about 30–40 minutes.
- Cut cheese into small cubes. Bring 8 cups water to a simmer in a wide pot.
- Divide dough into 4 pieces. Roll each into a 12–14 inch rope and cut 1-inch nuggets.
- Flatten each nugget, wrap around a cheese cube, and pinch the seam closed firmly.
- Stir baking soda into the simmering water carefully. Maintain a gentle simmer.
- Boil stuffed bites in batches for 20–25 seconds, then transfer to prepared sheets to drain.
- Brush tops with beaten egg and sprinkle with pretzel salt.
- Bake 10–12 minutes until deep golden. Brush with melted butter if desired and cool 5 minutes.
Notes
Try jalapeño-cheddar, pepperoni-mozzarella, or swap in smoked gouda. Serve warm with honey mustard or marinara. To store, refrigerate up to 3 days or freeze up to 2 months; reheat in a 350°F oven or air fryer until hot.
This recipe is an original creation inspired by classic Stuffed Pretzel Bites Recipe flavors. All ingredient ratios and instructions are independently developed.