There’s something really comforting about warm, homemade cheese pretzel bites. They’ve got that soft, chewy inside, a golden crust on the outside, and just the right hit of salt. And when you bite in and get to that gooey melted cheese? They are downright delicious.
Jump to:
They’re comforting and satisfying, but also a little fun to make, especially when you’re stuffing them with cheese. They are also perfect for sharing, but no one will judge you if you keep a few extras for yourself.
Pretzel Bites
I love that these homemade pretzel bites are easy enough to make for an afterschool snack, but also fancy enough to bring to a holiday party or serve for game day. No matter when you make them, I promise they will be devoured quickly.
Pro Tip
Boiling the dough before baking gives pretzels their characteristic chew and that beautiful crust. Please don’t skip it! Use a slotted spoon so you can remove excess water before baking.
Cheese Pretzel Bites
Ingredients
- 1 cup warm water
- 2 ¼ teaspoon yeast one packet instant or active dry
- 1 Tablespoons granulated sugar
- 1 egg room temperature
- 1 Tablespoon white vinegar
- 1 teaspoon salt
- 2- 21/2 cups all purpose flour
- 4 mozzarella sticks each cut into 5 pieces = 20 piece
- Sea salt flakes
Water bath:
- 4.4 - 5 liter water
- ½ cup baking soda
Instructions
- In a large bowl or the bowl of your stand mixer add yeast, sugar, water and ¾ cup of flour.
- Mix them all well and leave it to proof for 10 minutes.
- Add the vinegar, egg, salt and gradually mix in the rest of the flour.
- Knead the flour for 7-10 minutes. Cover with plastic wrap and let it rise for another 10 minutes.
- While the dough is rising in a large pot mix water and baking soda then bring to a boil. Also preheat oven to 400F, line two baking sheets with parchment paper and set aside.
- Take the dough out on a lightly floured clean surface and cut into 20 balls each will weigh about 40grams.
- Flatten each dough a little with your fingers and place a piece of cheese in the middle.
- Roll into a ball covering cheese from all sides. Then set aside, make another 4 balls so you have a total of 5.
- Drop the balls in the boiling water and boil for 30 seconds per side, a total of 60 seconds.
- Remove dough balls from the pot with a slotted spoon, place on the prepared baking dish and sprinkle with sea salt flakes while wet.
- Repeat this process of stuffing, forming and boiling 5 balls at a time until you are done with all 20.
- Bake in the middle of your oven for 14-16 minutes or until golden brown at the top.
- Remove from oven and brush with melted butter while hot.
- Serve with preferred sauce.
Notes
Nutrition
How to Make Soft Pretzel Bites
Pull out your stand mixer, put on a pot of water to boil, and preheat your oven to 400 degrees so you can make these bite-sized treats.
In a large bowl, combine yeast, sugar, warm water, and ¾ cup of the flour. Mix, then allow the yeast to proof for 10 minutes.
Add the vinegar, egg, and salt, then gradually mix in the rest of the flour until it comes together. Knead for 7-10 minutes in the mixer or by hand. Cover with plastic wrap and allow it to rise.
In a large pot, bring water + baking soda to a boil.
Separate the dough into 20 pieces, and then flatten and fill with cheese.
Working in batches: drop each ball into the boiling water and boil for 30 seconds per side. Drain the excess water.
Place the dough balls on a lined baking sheet. Repeat until you finish all 20 balls. Sprinkle with sea salt while they are still wet.
Bake in the middle of the oven for 14–16 minutes, or until tops are golden brown. Brush with melted butter before serving.
FAQs
No. You can experiment with other cheeses that melt well, such as cheddar or Gouda, but mozzarella gives that stretchy, gooey texture.
You can shape the stuffed dough balls in advance and refrigerate (covered) for an hour or two. Just bring closer to room temp before boiling & baking.
Honey mustard, cheese dip, marinara sauce, or even ranch.
How to Store and Reheat
- Storage: Store in an airtight container at room temperature up to 2 days.
- Freezing: After baking and fully cooled, freeze in a zip‑top bag with parchment layers. They’ll last 1–2 months.
- Reheating: I've found that it's best to reheat these in the oven at 350 °F (175 °C) for 8–10 mins until warmed through.
More Tips
- Use very warm but not hot water to activate yeast
- Be gentle wrapping the cheese so dough doesn’t tear
- Don't overcrowd the pot when you are boiling them; they need space.
- Brush with butter that’s flavored with garlic and herbs for extra flavor.
Serving suggestions
If you are feeling creative, try dipping these homemade pretzel bites in avocado ranch dressing, bang bang sauce, or Greek yogurt dressing.
You'll also like
Are you looking for more homemade snacks to make for your family? Check out these Little Smokies in Crescent Rolls, Cheese Bites, or even these Cheese Stuffed Breadsticks.
Would you like to save this post?
We'll email this post to you, so you can come back to it later!
Leave a Reply