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Cheddar-Stuffed Pretzel Bites

Soft and chewy homemade pretzel bites filled with gooey cheddar cheese and sprinkled with lots of kosher salt. Super-easy recipe and NO mixer required! Perfect appetizer for game night!
Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes


  • 1-1/2 teaspoons active dry yeast
  • 1/4 cup warm water 110F
  • 1 cup warm milk 110F
  • 1 tablespoon coconut sugar
  • 1 teaspoon salt
  • 3 cups white whole wheat flour
  • 1 cup shredded cheddar cheese divided
  • 6 cups water
  • 4 teaspoons baking soda


  • In a large bowl, dissolve yeast in warm water. Let stand 5 minutes. Whisk in warm milk, sugar, and salt until combined. Stir in flour until a ball of dough forms.
  • Turn dough onto a floured surface and knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl, turning once to grease top. Cover bowl with plastic wrap and let rise in a warm place until doubled, 1-1/2 to 2 hours.
  • Punch risen dough down and divide into 4 pieces. Roll each piece out on a floured surface into a 12x4 rectangle. Sprinkle 1/4 cup cheese over 1/3 of long side. Starting with the cheese-filled side, roll dough up as tightly as possible, pinching edges to seal. Cut filled dough rope into 1 in pieces and place on a parchment-paper lined baking sheet. Repeat step 3 with remaining 3 portions of dough. Allow the pretzel-dough bites to rest 30 minutes.
  • In a large saucepan, bring 6 cups water to a boil. Dissolve baking soda in boiling water. Working in batches, place pretzel bites in boiling water, seam-side down. Boil pretzels on one side 10 seconds then flip to other side for an additional 10 seconds. Remove pretzels with a slotted spoon to a parchment paper-lined baking sheet. (place them seam-side down)
  • Bake pretzel bites at 400F 10-15 minutes or until golden brown. Sprinkle with sea salt if desired.


Store pretzels bites in an airtight container at room temperature up to 3 days.