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A plate with ball shaped soft pretzels, one is opened up, showing white melted cheese in the middle.
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5 from 1 vote

Cheese Stuffed Soft Pretzel Bites

These soft pretzels are the perfect salty, buttery pretzels with a soft and fluffy pretzel middle, and chewy pretzel crust. They're ready in under an hour and are a delicious salty snack.
Servings: 24
Calories: 150kcal

Equipment

  • Large Mixing Bowl

Ingredients

For the Soft Pretzels:

  • 2 1/4 tsp instant yeast (or 1 packet)
  • 1 1/2 cups warm water
  • 1 tsp salt
  • 1 TBS brown sugar
  • 2 TBS melted butter
  • 4 cups all purpose flour

For Filling the Pretzels:

  • 12 oz white cheddar cheese

For the baking soda bath:

  • 9 cups water
  • 1/2 cup baking soda

For Baking the Pretzels:

  • 1 egg
  • 1 TBS water
  • coarse sea salt

Instructions

  • Dissolve your yeast in your warm water in a large bowl. Stir together for about 1 minute until mostly combined.
  • Add in your salt, brown sugar and butter and stir everything together.
  • Add in your flour, 1 cup at a time until dough is thick and no longer sticky. Add more flour 1 TBS at a time if needed to make sure dough isn't sticky. (Poke dough with your finger, and dough should bounce back - then it is ready)
  • Lightly flour a flat surface.
  • Knead your dough for 3 minutes and form into a ball.
  • Oil a large bowl with nonstick spray and place dough in. Cover bowl with a towel and place in a warm area.
  • Allow dough ball to rest for 30 minutes, or until doubled.
  • Preheat the oven to 425 degrees Fahrenheit.
  • Cut cheese into 1 inch sized pieces. You need 24 of them.

For the baking soda bath:

  • Bring a large pot of water to boil. Add 1/2 cup baking soda to the pot.
  • Cut your dough into 24 pieces.
  • Flatten each piece with your hand, and place one cheese cube into the middle of the piece.
  • Pull the sides of the dough together, and pinch them together. Roll the dough back into a smooth ball.
  • Drop the pretzel balls carefully into the boiling water and boil for 30 seconds each.
  • Remove from water with a slotted spatula or spoon, and let the excess water drip back into the pot. Place the pretzels on a greased half baking sheet. Place 12 on each baking sheet.

For Baking the Pretzels:

  • Sprinkle the tops evenly with coarse sea salt.
  • Bake the pretzels for 16 to 18 minutes until the pretzel crust is a nice golden color.
  • Let the pretzels cool on the baking sheet for 2 minutes, then enjoy warm.

Nutrition

Calories: 150kcal | Carbohydrates: 17g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 886mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 181IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg