Description
Homemade gooey cheesy pretzel bites with sea salt deliver comfort and flavor in each golden-brown morsel. Crisp exterior and melted cheese center make these bites perfect for snacking with friends or family gatherings.
Ingredients
Scale
- 2.5 cups all-purpose flour
- 6 oz (170 g) block cheese (cheddar, mozzarella, or pepper jack), cut into 0.5-inch cubes
- 1 egg, beaten (for egg wash)
- 1 cup warm water (110°F/43°C)
- 2.25 tsps (1 packet) active dry yeast
- 2 tbsps granulated sugar
- 1 tbsp unsalted butter, melted
- 4 cups water
- 0.25 cup baking soda
- 1 tsp salt
- 1 tbsp coarse sea salt or pretzel salt
- 2 tbsps unsalted butter, melted (for brushing)
Instructions
- Yeast Activation: Whisk warm water, yeast, and sugar in a mixing bowl, allowing the mixture to foam and develop for 5 minutes.
- Dough Formation: Integrate flour, salt, and melted butter into the activated yeast, mixing until a uniform dough emerges.
- Kneading Process: Vigorously work the dough on a clean surface for 6-8 minutes, cultivating a smooth, elastic consistency.
- First Proofing: Nestle dough in a lightly oiled bowl, drape with a kitchen towel, and let rise in a warm spot until volume doubles, about 60-75 minutes.
- Pretzel Preparation: Deflate dough and divide into four segments, rolling each into slender ropes, then cutting into bite-sized pieces.
- Cheese Filling: Delicately flatten each dough piece, tuck a cheese cube in the center, and meticulously seal edges to prevent leakage.
- Alkaline Bath: Bring water to a rolling boil, dissolve baking soda, and briefly submerge pretzel bites for 20-30 seconds using a perforated spoon.
- Pre-Baking Setup: Arrange boiled bites on a parchment-lined baking sheet, maintaining slight spacing between pieces.
- Finishing Touches: Lavishly brush with egg wash, sprinkle flaky sea salt, and bake in a 425F (220C) oven until achieving a deep golden-brown hue, approximately 12-15 minutes.
- Final Garnish: Extract from oven, immediately glaze with melted butter, and serve piping hot alongside dipping sauces like cheese sauce, tangy mustard, or creamy ranch dressing.
Notes
- Activate Yeast Carefully: Ensure water temperature is between 100-110°F to prevent killing the yeast, which is crucial for proper dough rising and texture.
- Seal Cheese Completely: Press dough edges firmly when encasing cheese to prevent leakage during boiling and baking, maintaining a clean, intact pretzel bite.
- Baking Soda Bath Technique: Submerge pretzels precisely 20-30 seconds in alkaline solution to develop that signature pretzel shine and deep brown color without becoming too tough.
- Customize Cheese Options: Experiment with different cheese varieties like sharp cheddar, smoky gouda, or spicy pepper jack to create unique flavor profiles for your pretzel bites.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 40 mg