These cheese stuffed pretzel bites are ready in under an hour and feature a soft and chewy pretzel interior that’s filled with gooey cheddar cheese!
Sorry in advance, but I may have just ruined all other forms of soft pretzels for you.
It’s just kinda hard to compete with a scratch-made pretzel dough that’s filled with a rich pocket of gooey cheddar cheese, ya know?
Anyways, that’s these pretzel bites in a nutshell and I’m pretty sure your appetizer game is officially sorted. All other apps need not apply.
These little guys may look innocent, but they are a bread-lover’s DREAM! And shockingly so easy to make, not even kidding.
These Pretzel Bites feature…
- Perfectly soft and chewy pretzel texture
- Rich and gooey cheddar cheese center
- A quick yeast dough that comes together in minutes with simple ingredients
Making the Cheese Stuffed Pretzel Bites
(scroll down to the bottom of the post for the full recipe)
Ingredients You Will Need
- Active dry yeast
- Warm water
- Brown sugar
- Kosher salt
- All-purpose flour
- Cheddar cheese
- Baking soda
- Egg white
- Sea salt
Do You Need a Stand Mixer?
Both a stand mixer and a mixing bowl + wooden spoon will work for mixing these bites. Obviously, by hand requires a little more elbow grease and arm power, but it is definitely doable!
If you choose to go the stand mixer route, make sure you use the dough hook for mixing and let the machine knead the dough on medium speed 5-7 minutes until the dough is stretchy and elastic.
If you are making the dough by hand, use a large bowl and a wooden spoon for mixing the dough. For kneading, turn the dough onto a floured surface and knead about 10 minutes or whenever the dough is stretchy and elastic.
Tips for Perfect Pretzel Bites
- Use water at 110F degrees – we recommend temping the water to ensure it’s not over 110F. If you use water that is too warm, it will kill the yeast and the bites will not rise.
- Measure flour correctly – we use the spoon-and-level technique for measuring flour as this will prevent over-measuring your flour. Use a spoon to scoop flour into the measuring cup, then level with the back of a knife.
- Knead dough properly – this step is where we develop the gluten in our dough which is crucial for forming the structure of the rolls. You can knead by hand or use your stand mixer with the dough hook attachment.
- Do not let dough rise – pretzel dough does not require a rise. We like to let it rest for 20 minutes after kneading and then it’s straight into the boiling and baking steps.
- Divide dough into uniform portions – we highly recommend using a kitchen scale for this step to ensure all the bites are the same size.
- Cut cheese into 1/2-inch cubes – it’s important you don’t go any bigger than this size for your cheese otherwise it may leak out during baking.
- Fill dough balls with cheese and seal – be extra careful that the cheese is sealed inside the dough to prevent any leakage during baking.
- Boil pretzel bites 60 seconds – a quick 60-second boil is all that’s needed to give the bites that signature pretzel flavor.
- Brush pretzel bites with egg wash before baking – this gives the bites a lovely sheen and helps the sea salt stick to the top.
Recipe Variations
Try these ideas for a different twist on these pretzel bites.
- Use a different cheese – try gouda, mozzarella, or pepper jack.
- Serve with dipping sauces – try dipping bites in a beer cheese, honey mustard, or whole-grain mustard.
- Season outside of pretzels – skip the flaky sea salt and try an Italian spice blend, garlic salt, or another seasoning mix.
Storing and Freezing Pretzel Bites
We prefer to enjoy these pretzel bites straight out of the oven, but you can definitely prep them ahead of time as well.
Allow pretzel bites to cool completely, then store in an airtight container at room temperature up to 3 days. Reheat pretzel bites in a 400F oven 8-10 minutes or in air fryer at 400F 3-5 minutes.
To freeze pretzel bites, allow to cool completely, then wrap well and freeze up to 2 months. Reheat pretzel bites from frozen in a 400F oven 12-15 minutes or in air fryer at 400F 7-10 minutes.
One bite of this soft and chewy cheese-filled goodness and I guarantee you’ll be hooked! The cheesy center is such a nice surprise that people don’t expect and it makes these bites extra-indulgent.
Ready to conquer this whole appetizers game??
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven.
Watch these pretzel bites made step-by-step on Google web stories.
More yeast breads to bake up next!
Cheese Stuffed Pretzel Bites
This recipe may included paid links. As an Amazon Associate, I earn a commission from qualifying purchases.
Ingredients
- 1-1/4 teaspoons active dry yeast
- 1/2 cup warm water (110F)
- 2 teaspoons brown sugar
- 1 teaspoon kosher salt
- 1-1/4 to 1-1/2 cups all-purpose flour (spooned and leveled)
- 8 (1/2-inch) cubes mild cheddar cheese
- 8 cups water
- 2 tablespoons baking soda
- 1 egg white (beaten with 1 tablespoon water)
- Flaky sea salt
- 1 tablespoon unsalted butter, melted
- Mustard or other dipping sauce for serving, optional
Instructions
- Place warm water in the bowl of a stand mixer fitted with a dough hook OR a large bowl. Dissolve yeast in water and let stand 5 minutes until foamy.
- Mix brown sugar and salt into yeast mixture until smooth. Add 1-1/4 cups flour to bowl and mix on low speed OR with a wooden spoon if making dough by hand until dough pulls away from sides of bowl, about 2 minutes of mixing (if dough seems a bit wet, add additional flour by the tablespoon until dough pulls away from sides of bowl)
- If making dough in stand mixer, knead dough in mixer on low speed 5-7 minutes until dough is stretchy and elastic. If making dough by hand, turn dough onto a lightly floured surface and knead by hand until dough is stretchy and elastic, about 10 minutes of kneading.
- Transfer dough to a cutting board and cover with plastic wrap or a kitchen towel. Allow to rest 20 minutes.
- Preheat oven to 425F and line a large sheet pan with parchment paper. Set aside.
- Divide dough into 8 pieces (we recommend using a kitchen scale to make sure they are all the same size) and roll each piece into a ball. Flatten each ball, place a square of cheddar cheese in center, and wrap dough around cheese, pinching edges to seal and rolling each dough portion into a smooth ball.
- Bring water to a boil in a large pot or Dutch oven. Dissolve baking soda in boiling water (careful, it will bubble a lot). Add pretzel bites to boiling water and allow to boil 1 minute. Transfer pretzel bites from boiling water to prepared sheet pan using a slotted spoon.
- Brush pretzel bites with egg white wash and immediately sprinkle with sea salt. Bake pretzel bites at 425F 12-15 minutes until a deep golden brown.
- Remove pretzel bites from oven and lightly brush with melted butter. Serve pretzel bites immediately warm with your choice of dipping sauce. Enjoy!
Notes
Nutrition
This post was updated with new recipe adjustments and photos on 1/25/24.
Chrystal M says
These look so amazing! I don’t know if I would have the patience to make them. Last time I tried to do a roll of anything was for the Christmas cookie swap. What a disaster!
Sarah says
Chrystal—I used to to have the toughest time rolling any kind of food up! I only finally got the hang of it a few months ago. *blush* 😉 Thank you!
Natalie @ Tastes Lovely says
These pretzel bits look *amazing* Sarah! Glad you kept at it after your first batch, because I think you nailed it. I love the oozing cheese come out of the side. Yum!
And thanks for the comment on my blog, because now I’ve found your blog. Can’t wait to see what you’re cooking up next : )
Sarah says
Thanks so much, Natalie! I was very happy to find your blog and I look forward to getting to know you better! 😀
Tina @ Tina's Chic Corner says
I’m totally with you! While I love pinterest, it’s not to dictate what the “flavor of the month” is. If I want cookies, bead, and ice cream now, then so be it! 😉
I’ve never made pretzels before but have wanted to for so long. I love how you stuffed these with cheese. Must must try these. 🙂
Sarah says
Exactly what you said is one of the only things I don’t love about food blogging, Tina! Who says you can’t post ice cream recipes in January?? You apparently think the same way I do, since I see that you recently posted an extremely-yummy looking Italian bread recipe! LMK if you make these pretzels! 😀
Emily says
Oh my word I’m pinning this a pans making it for my hubby’s graduation party! Stopping in from your tribe:)
Sarah says
Lovely to meet you, Emily! Thanks for stopping by. Let me know if you make these pretzel bites!
Tammy @ creativekkids.com says
I do ham and cheese pretzel bites–except I don’t have the patience to put them in the boiling water. I put them on a cookie sheet with a lip, and squirt the water over them with a turkey baster. Let it sit there for a half a minute or so, and remove them with a spatula to another pan. They always all are eaten, so they must be good. Your pictures are amazing as always. Thanks for linking up with the Tasty Tuesday’s Link-up. I have pinned your post to the Tasty’s Tuesday’s Pinterest Board!
Sarah says
Your pretzel bites sound amazing, Tammy! Thanks so much for pinning!
Barb Beshears says
Could I use Gluten free flour in place of all purpose?
Sarah says
Hi Barb – we have not tested this recipe with gluten-free flour so I’m unsure as to how that would work especially this being a yeast dough. You can certainly try it, but I am not sure the end result would turn out the same.