Cheesy Pretzel Bites
Welcome to your new addiction! These Cheesy Pretzel Bites are easy to make and even easier to eat over and over again!
I made these when I got frustrated at trying to make cheesy dipping sauce that actually stayed warm and melty for more than a few minutes, and didn’t have load of artificial ingredients. These were my solution! Plus, they’re not as much mess. By stuffing the cheese inside the pretzel dough, it stays warm and melty longer, and has no mystery ingredients, just straight cheddar cheese.
These are always a hit every time I make them- they’ve been especially great at girls’ nights or my kids birthday parties. Kids and adults both can’t get enough!
So check out the recipe to these down below, and make sure to leave me a comment or question if you’ve got any! If you want additional tips and food talk, don’t forget to follow me on Pinterest and on Instagram, under @theflouredcountertop.
Happy Baking!
Cheesy Pretzel Bites
Ingredients
- 2 1/4 tsp Active Dry Yeast
- 1 cup Warm Water
- 1 tsp Sugar
- 1 tsp Garlic Powder
- 2- 2 1/4 cups All-Purpose Flour (until it can be handled without sticking to your hands)
- 1 tsp salt
- 8 Oz Block Sharp Cheddar Cheese
- 1 Tbsp Baking Soda
- 1/2 cup Warm Water
- Coarse Sea Salt
Instructions
- In the bowl of a stand mixer, mix the 2 1/4 tsp Active Dry Yeast with 1 cup of Warm Water and 1 tsp of sugar. Let it sit for a out 10 minutes until foamy, then add the 1 tsp of Garlic Powder, 2-2 1/4 cup of all-purpose flour (until the dough can be handled without sticking to your hands), and 1 tsp of salt. Turn on high and let it run for 4 minutes.
- Set the dough in an oiled bowl and cover, then in a warm environment for about 30 minutes to rise.
- While the dough rises, cut your 8oz of cheddar block cheese into 18 1/2 inch cubes.
- When your dough is ready, divide it into 18 equal pieces, then roll each piece into a ball. Take each ball and flatten it into a circle. Be careful not to flatten it too thin- it will tear easier when wrapping around the cheese.
- Take each cube and wrap the dough around it, making sure to seal the edges tightly. Place each one on a greased cookie sheet, then let them rest for another 10 minutes while your oven preheats to 400 degrees.
- After it’s done rising and before they go in the oven, mix 1 Tbsp of Baking Soda into 1/2 cup of warm water and stir until mostly dissolved. Brush it generously over each pretzel bite, then sprinkle with coarse Sea Salt.
- Bake for 8-10 minutes, until Golden brown. Let them sit on a cooling rack for 10 minutes before eating. Best served fresh, but you can store the leftovers in an airtight refrigerator for two days and microwave to heat back up. Enjoy!