Pretzel Bites with Cheese
These Pretzel Bites with Cheese are soft, chewy pretzel bites stuffed with cheddar cheese, baked until golden brown, then brushed with butter and finished with coarse salt for a warm, crowd-pleasing appetizer.
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Ingredients
- 1 1/2 tsp active dry yeast
- 2 tbsp plus 1 tsp packed brown sugar divided
- 1/4 c warm water about 110°F
- 1 c warm milk about 110°F
- 2 1/2 to 3 c flour
- 1 c shredded cheddar cheese
- 6 c water
- 4 tsp baking soda
- 4 tbsp unsalted butter melted
- 1 to 2 tbsp coarse salt
Instructions
Activate the yeast.
- In the bowl of a stand mixer, combine the active dry yeast, 1 teaspoon brown sugar, and warm water. Let the mixture rest for 5 to 8 minutes, or until foamy.
Prepare the milk mixture.
- In a separate bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until the sugar is dissolved.
Make the dough.
- Add 2 1/2 cups flour and the milk mixture to the yeast mixture. Using the dough hook attachment, knead on low speed until a smooth and elastic dough forms, about 5 to 7 minutes. If the dough is too sticky, add up to 1/2 cup additional flour as needed.
First rise.
- Transfer the dough to a lightly oiled large bowl and turn it to coat. Cover with plastic wrap and allow the dough to rise at room temperature until doubled in size, about 2 hours.
Divide the dough.
- Turn the dough out onto a lightly floured surface and divide it into 4 equal portions.
Shape and fill the dough.
- Roll one portion into a 12 x 4-inch rectangle. With the long side facing you, gently press 1/4 cup shredded cheese into the bottom third of the dough. Roll the dough as tightly as possible, starting with the edge containing the filling.
Cut the pretzel bites.
- Cut the rolled dough into 12 pieces, each about 1 inch thick. Transfer the pieces to a parchment-lined baking sheet. Repeat with the remaining portions of dough.
Rest the shaped bites.
- Let the pretzel bites rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat the oven to 400°F.
Prepare the poaching liquid.
- In a large saucepan, bring the water to a boil. Add the baking soda and reduce the heat to a simmer.
Poach the pretzel bites.
- Carefully poach the pretzel bites in batches, placing them seam side down into the simmering liquid. Poach for 10 seconds, then gently turn and poach the other side for 10 seconds. Remove with a slotted spoon and return them to the prepared baking sheets, seam side down.
Bake.
- Bake the pretzel bites until golden brown, about 15 minutes.
Finish and serve.
- Brush the warm pretzel bites with melted butter and sprinkle with coarse salt. Serve warm with honey mustard dipping sauce, if desired.
Notes
To make these Pretzel Bites with Cheese gluten free, replace the flour with a gluten-free bread flour blend or a certified gluten-free 1:1 flour blend suitable for yeast baking. Also confirm that the active dry yeast, shredded cheese, baking soda, and any dipping sauces are certified gluten free or free from hidden gluten-containing additives if needed for strict dietary requirements. Because gluten-free dough behaves differently, you may need to add xanthan gum if your flour blend does not already include it, and the finished bites may be slightly less chewy than traditional pretzel bites.