How To Make Stuffed Soft Pretzel Bites
Pretzel Bites

How To Make Stuffed Soft Pretzel Bites

  • May 27, 2022

In this recipe, homemade pretzel dough is wrapped around cheddar cheese, topped with sea salt and brushed with butter.It's the fall which means cozy sweaters, warm lattes, and cuddling up watching copious amounts of football.It's no secret that I'm mildly famous for my pretzel bread recipe, (LOL, but seriously) so I decided to take it up a notch by turning our favorite bread into cute little bites full of melty cheddar cheese!These pretzel bites are fairly easy to make, and the results are out-of-this-world delicious and totally worth the time it takes!Plus they're a great appetizer or side dish to serve to really "WOW" your guests!These cheese-stuffed pretzel bites are pretty straightforward, but I will walk through the process with you step-by-step to ensure your success!It's a, soft, pliable dough that turns out perfectly every single time.Check out this pretzel bread post for more detailed instructions, and don't forget to watch the video.Using a standing mixer to mix and knead makes it really easy, but you can also do so by hand.Then form each portion of dough into a flat round discs large enough the fit the cheese cubes you cut!This step is very important to ensure the cheese stays inside the pretzel bites and doesn't leak out!Pinch the seams together and roll the dough ball between your hands until it's smooth.Just before you start rolling the pretzel bites, bring a pot of water to a boil.Remove them with a slotted spoon, gently shaking off any excess water.Note: I use a skimmer spoon like this to take the dough out of the boiling baking soda bath and remove excess water.Transfer the boiled soft pretzel bites to a greased baking sheet.After baking immediately brush the soft pretzel bites with melted butter.These cheesy pretzel bites are best served warm, because you get that ooey gooey cheese factor.Store these soft pretzel bites in an airtight container at room temperature for 24 hours, or in the refrigerator for up to 5 days.you can refrigerate the pretzel bites dough in a bowl tightly covered with plastic wrap.When you are ready to bake, remove the dough from the fridge to let it complete its rise and come to room temperature, then proceed with the recipe.Boiling the dough in the baking soda & water bath is the step in this recipe that gives this Homemade Pretzel Bread it’s pretzel-y identity!As always I recommend making this pretzel bite recipe exactly as written, however here are a few possible substitutions and notes about ingredients!Both dark and light brown sugar work well in these soft pretzel bites!But dark brown sugar will add a little extra molasses flavor!Both dark and light brown sugar work well in these soft pretzel bites!One container of it has lasted me a very long time, and it's totally worth buying (its not expensive) just to make these pretzel bites!Homemade pretzel dough is wrapped around cheddar cheese, topped with sea salt and brushed with butter.▢ skimmer spoon Ingredients US Customary Metric 1x 2x 3x Pretzel bites: ▢ 2 ¼ tsp yeast.▢ ½ cup baking soda Topping: ▢ coarse sea salt (to taste).▢ 2 TBS butter melted Instructions Combine yeast, water, and brown sugar in the bowl of a standing mixer fitted with the dough hook.Knead in a mixer until the dough forms a slightly tacky, but firm ball, you may need to add a little more flour 1 TBS at a time, but be careful, you want the dough to be a little tacky but not too sticky to handle.After dough has doubled in size, preheat oven to 400 degrees F and grease a large baking pan, set aside.Make balls of dough the same size (NOTE: I recommend using a food scale to do this.Make sure to pinch of any seems and roll them into smooth balls so no cheese can leak out.Use a slotted spoon to drain the excess water from the dough and place it on the prepared baking sheet.Immediately sprinkle coarse sea salt over the pretzel bites to your specific tastes.Once removed from the oven, immediately brush the tops of the bites with melted butter.Both dark and light brown sugar work well in these soft pretzel bites!Both dark and light brown sugar work well in these soft pretzel bites!One container of it has lasted me a very long time, and it's totally worth buying (its not expensive) just to make these pretzel bites! .

EASY STUFFED PRETZEL BITES

EASY STUFFED PRETZEL BITES

EASY STUFFED PRETZEL BITES

Stuffed with little smokies and dipped in honey mustard, these delicious bites are a perfect treat.The baking soda and boiling water mixture help these become actual pretzels and obtain their texture and color.Do not skip topping with salt, that is essential to pretzels and makes them go from boring to amazing!Once all pieces have been added, bake in the oven a 375F degrees for 22-25 minutes or until the dough crust is golden brown.When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.Pour some honey mustard dip into the center ramekin and serve immediately.These can be stored at room temperature by placing in an airtight container or a ziptop bag and they should keep for up to 2 days in the refrigerator. .

Cheese-Stuffed Pretzel Bites

Cheese-Stuffed Pretzel Bites

Cheese-Stuffed Pretzel Bites

It's really not that much work, but I had issues with rolling the stuffed balls into something smooth enough to ensure the jalapeno and the cheese were adequately contained. .

Stuffed Pretzel Bites

Stuffed Pretzel Bites

Stuffed Pretzel Bites

If you're not using King Arthur Flour's brand, grease the parchment with vegetable oil spray to make double-sure the bites won't stick.Gently deflate the dough on a lightly greased work surface, then divide it into 24 fairly equal pieces.Cook for 30 seconds, then return them to the baking sheet (using a slotted spoon), and sprinkle with salt. .

Cheddar Jalapeno Pretzel Bites

Cheddar Jalapeno Pretzel Bites

Cheddar Jalapeno Pretzel Bites

These days I don’t hit the mall very often, but every time I am waiting at the airport to catch a flight, I have to scour the terminal for one of those pretzel shops to get my fix.When I’m not devouring them for lunch or dinner on my own, I love serving up pretzel bites as an appetizer for get-togethers, parties, and let’s not forget that tailgating season upon us!One of my favorite ways to jazz up classic homemade pretzel bites is by stuffing them with something ooey gooey cheesylicious and something with a little kick.It’s so convenient to not have to chop them yourself, plus the jarred variety are typically more tame than a fresh jalapeno so you still get some heat, but not enough to burn the mouth of any of your party guests.Then let them rest on a paper towel for a few seconds to get rid of excess moisture before brushing a little egg wash over the top, sprinkling on some coarse sea salt, and baking them at 400 degrees for about 10-12 minutes til they’re a nice golden brown. .

Easy Cheese-Stuffed Pretzel Bites

Store-bought pizza dough shaves precious prep time off of this deliciously simple pretzel bites recipe!I tucked small pieces of string cheese into globs of store-bought pizza dough to create these heavenly soft and chewy nuggets!My secret to shaving prep time off of these tasty little bites {and other mouthwatering recipes} is simple: Use store-bought pizza dough.I picked up one pound ball of dough in my grocery store's deli section and let it come to room temperature for about an hour; this makes it easier to work with as it won't spring back on you like it does when it's cold.A dip in this alkaline water allows for a chemical reaction {Maillard, for you science nerds out there} to occur that produces that unique pretzel exterior when it's baked.If you leave them in too long they'll puff up too much and most likely open up at the seam, revealing the cheese you worked so hard to tuck inside!Remove them with a slotted spoon, giving them a tap to let any excess water drip off, then place them onto your prepared baking pan.These bite-sized bundles will be filled with molten cheese in the center when they come out of the oven, so I suggest letting them cool a bit before serving. .

Paleo Almond Butter Stuffed Soft Pretzel Bites

Paleo Almond Butter Stuffed Soft Pretzel Bites

Paleo Almond Butter Stuffed Soft Pretzel Bites

Make the Pretzel Bites: In a large bowl, whisk together the flour, baking soda and salt.Flatten each piece of dough and place 1 teaspoon of almond butter in the center.Working with one piece at a time, place the pretzel bites into a slotted spoon and dip for 15 seconds into the water.Generously brush each bite with egg wash and sprinkle with flaky salt. .

Cheese Stuffed Pretzel Bites

Cheese Stuffed Pretzel Bites

Cheese Stuffed Pretzel Bites

These pretzel bites are stuffed with cheesy goodness and then dipped in the best cheese sauce!8 oz Sharp White Cheese, cut into 12 small cubes.Tuck a cube of cheese into each dough circle and roll up into a ball, pinching the edges closed.Bring 2 cups of water (or enough to cover the dough balls) to a boil in a saucepan.Using a slotted spoon add the dough balls to the water and cook for 1-2 minutes, or until they puff up (if left in too long, they will lose their shape) Transfer dough balls to parchment paper (allows water to drain a bit), and then again to a prepared cookie sheet.handy tools to easily make these cheese filled pretzel bites:.sauce pan – good quality, heats evenly, heavy duty.If your dough is sticky, you can add a tablespoon of flour at at time and completely knead it in.Continue to Content Yield: 12 pretzel bites Cheese Stuffed Pretzel Bites Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes You'll love these delicious Cheese Stuffed Pretzel Bites made with pizza dough and Cooper Sharp White Cheese.Print Ingredients Pretzel Bites 1- 14 oz container, ready-made pizza dough.8 oz Cooper Sharp White Cheese, cut into 12 small cubes.⅓ cup, Pilsner beer Instructions Preheat oven to 425 degrees.Tuck a cube of cheese into each dough circle and roll up into a ball, pinching the edges closed.Bring 2 cups of water (or enough to cover the dough balls) to a boil in a saucepan.Using a slotted spoon add the dough balls to the water and cook for 1-2 minutes, or until they puff up (if left in too long, they will lose their shape) Transfer dough balls to parchment paper (allows water to drain a bit), and then again to a prepared cookie sheet.Be sure you bookmark my Snack Recipes page for plenty other easy, delicious options for the whole family! .

Jalapeño Stuffed Taco Soft Pretzel Sticks

Jalapeño Stuffed Taco Soft Pretzel Sticks

Jalapeño Stuffed Taco Soft Pretzel Sticks

Game day will never be the same after you try these Jalapeño Stuffed Taco Soft Pretzel Sticks.I was talking to a small group of food bloggers the other day, and one was saying that she wanted to try a Baked Alaska recipe, but was feeling a bit intimidated by it.Like, I could make soft pretzels on a Tuesday afternoon and it wouldn’t be a big deal.I was feeling pretty good about my idea, but then I spotted a package of Old El Paso taco seasoning in my pantry.You could totally eat these stuffed soft pretzel sticks on their own, but they were just begging for something to dip them in, so I threw in some taco guacamole.It takes a little time to form the pretzels and stuff them, but it’s all worth it in the end.I do have to warn you, though – I think it’s impossible to not have any of the filling escape from the soft pretzel sticks while they are baking.Try out these Jalapeno Stuffed Taco Soft Pretzel Sticks the next time you have a football get together.Jalapeño Stuffed Taco Soft Pretzel Sticks Prep Time: 30 minutes.shredded cheddar cheese 1 cup Old El Paso sliced jalapeños, diced.sour cream 3 tablespoons Old El Paso Taco Seasoning.Old El Paso Taco Seasoning 2 tablespoons minced cilantro.lime salt Instructions Place the warm water, 1 tablespoon of the sugar and the yeast in the bowl of a stand mixer.Stir in the remaining sugar, the taco seasoning and one cup of the flour and mix to combine.Place a towel or plastic wrap over the top and allow to rise until doubled in size, about 1 hour.Carefully roll the dough over the filling, then pinch in the ends and the seam.Remove from the water with a slotted spoon and transfer to the baking sheet, spacing a couple inches apart.Brush the egg over the tops of the pretzel sticks, then sprinkle with coarse salt.To make the taco guacamole, mash the avocados in a large bowl.Stir in the sour cream, taco seasoning, cilantro and lime juice. .

Leave a Reply

Your email adress will not be published ,Requied fileds are marked*.