Description
These Game Day Stuffed Pretzel Bites are soft, chewy, and filled with a blend of sharp cheddar and mozzarella cheese. Perfect for parties, they come together in under an hour and are sure to disappear faster than anything else on the table.
Ingredients
Scale
- 3 cups (360g) all-purpose flour
- 2 ¼ teaspoons (one ¼-ounce packet) active dry yeast
- 1 cup (240ml) warm water (around 110°F)
- 1 tablespoon granulated sugar
- 2 tablespoons unsalted butter, melted
- 1 teaspoon fine sea salt or table salt
- 8 oz (225g) sharp cheddar cheese, cut into ½-inch cubes
- 4 oz (115g) low-moisture mozzarella cheese, cut into small cubes
- ½ cup baking soda (for water bath)
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- Coarse sea salt or pretzel salt (for sprinkling)
Instructions
- Activate the yeast: In a large mixing bowl, combine warm water (110°F), sugar, and active dry yeast. Stir gently and let sit for 5–7 minutes until foamy.
- Make the dough: Add melted butter, salt, and 2 cups of flour to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms. Gradually add remaining cup of flour until dough pulls away from the bowl. It should be soft and slightly tacky.
- Knead the dough: Turn onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. The dough should spring back slowly when pressed.
- First rise: Place dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 20–25 minutes until doubled in size.
- Prepare the cheese filling: While dough rises, cut cheddar and mozzarella into ½-inch cubes. Toss together and keep cold.
- Divide and fill: Punch down dough and divide into 4 equal portions. Roll each into a 12-inch rope. Flatten slightly, place a row of cheese cubes down the center, fold edges up, and pinch seam tightly to seal. Roll gently to smooth.
- Cut into bites: Using a sharp knife or bench scraper, cut each filled rope into 1-inch pieces (about 10–12 per rope). Pinch cut ends to seal any exposed cheese.
- Baking soda bath: Bring a large pot of water to a boil. Carefully add baking soda (it will foam). Reduce heat to a gentle simmer. Drop pretzel bites in batches (8–10 at a time) and simmer for 20–30 seconds per side. Remove with a slotted spoon and transfer to a parchment-lined baking sheet.
- Egg wash and salt: Brush each bite generously with the egg wash. Sprinkle with coarse salt while still wet.
- Bake: Preheat oven to 425°F (220°C). Bake for 12–15 minutes until deep golden brown, rotating the sheet halfway through. Let cool on baking sheet for 5 minutes before serving.
Notes
Don’t overfill the bites to prevent bursting. Keep dough covered while working to prevent drying. Use a gentle simmer for the baking soda bath, not a rolling boil. Parchment paper gives a crisper bottom than silicone mats. Reheat leftovers in a 350°F oven for 5–7 minutes, not the microwave.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: American
Nutrition
- Serving Size: 4 bites
- Calories: 285
- Sugar: 2
- Sodium: 680
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 30
- Fiber: 1
- Protein: 12
Keywords: stuffed pretzel bites, game day snacks, cheese pretzel bites, easy appetizer, party food, football snacks, homemade pretzels