Pretzel Bites with Cheese

Pretzel bites stuffed with cheddar cheese are the perfect appetizer for football games or parties! Β These pretzel bites are out of this world amazing! I love pretzels, it’s almost like an addiction. Seriously, I may need help! πŸ˜‰ A few months ago I made some incredible soft pretzels and pretzel rolls, so it was just a matter of time before I would make another pretzel recipe. These delicious pretzel bites have cheddar cheese baked right inside.Β Soft pretzels in a bite-sized morsel are perfect for hors d’oeuvres, party snacks or just anytime you decide you deserve one. πŸ™‚

Pretzel Bites with Cheese

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  • 1 1/2 teaspoons active dry yeast
  • 2 tablespoons plus 1 teaspoon packed brown sugar, divided
  • 1/4 cup warm water (110˚F)
  • 1 cup warm milk (110˚F)
  • 2 1/2 to 3 cups flour
  • 1 cup shredded cheese (I used cheddar)
  • 6 cups water
  • 4 teaspoons baking soda
  • 4 tablespoons unsalted butter, melted
  • 1-2 tablespoons coarse salt


In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy.

In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved.

Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour.

Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours.

Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12Γ—4-inch rectangle.

With the long side facing you, gently press 1/4 cup of cheese into the bottom third of the dough.

Roll as tightly as possible, starting with the end that has the filling.

Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the dough.

Let rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400˚F.

In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down.

Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels.

Bake in preheated oven until golden-brown, about 15 minutes.

Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.

Source: Lizzy Goes Dutch

47 Responses to “Pretzel Bites with Cheese”

  1. Pingback: Pretzel Rolls | Sweet Pea's Kitchen

  2. #
    Amy Bakes Everything — February 6, 2011 @ 12:52 pm

    Gorgeous! I tried pretzels once and they were soggy on the bottom – these smaller ones look easier – and who can resist cheese? Great recipe!

  3. #
    Leanne — February 6, 2011 @ 1:26 pm

    Mmm! I love pretzels. And with cheese it just might be the perfect combination. Thank you for sharing! Have a wonderful Sunday πŸ™‚

  4. #
    Lucie — February 6, 2011 @ 2:59 pm

    I’ve never made pretzels before, but your post has prompted me to add it to my list! Your bites look completely addictive!

  5. #
    Fresh and Foodie — February 6, 2011 @ 3:34 pm

    This is so cool! I love this recipe and your pictures look delicious.

  6. #
    KeepItSweet — February 6, 2011 @ 4:20 pm

    I love soft pretzels but I can only imagine how good they are stuffed with cheese! These would probably make some very happy guests.

  7. #
    The Food Hound — February 6, 2011 @ 5:40 pm

    This would make an amazing addition to any party!! I love the idea!!

  8. #
    Mary — February 6, 2011 @ 7:58 pm

    I have never seen these done before. They look really delicious and in the great scheme of things are not too hard to do. I’m all fro good and easy :-). I hope you have a great day. Blessings…Mary

  9. #
    briarrose — February 6, 2011 @ 9:36 pm

    Oh my…toss moderation right out the window for these beauties. πŸ˜‰

  10. #
    mrsblocko — February 6, 2011 @ 10:02 pm

    do you think you could do this with peanut butter instead of cheese, or would that just ooze out too much?

    • Christina replied: — February 6th, 2011 @ 10:48 pm

      Hmmm…I don’t know, but that sounds amazing! I was surprised that the cheese did not ooze as much as I thought, so maybe the peanut butter would stay in place. If you give it a try, let me know how they turn out! πŸ™‚

  11. #
    Sara — February 7, 2011 @ 12:03 am

    Just like combos (but better, of course!). I can’t wait to try these!

  12. #
    Natalie — February 7, 2011 @ 5:45 am

    This is going on my to make list! I’ve never tried making pretzels either but am desperate to have a go now, they look delicious I may become an addict too!

  13. #
    Junia @ Mis Pensamientos — February 7, 2011 @ 6:11 am

    sweet pea, these bites looks adorable and yummy!!! wow!

  14. #
    lena — February 7, 2011 @ 7:50 am

    actually it’s my first time seeing those pretzels being boiled, does this meant for crunchier crust like bagels? they simply look irresistible!

    • Tegan replied: — October 13th, 2011 @ 10:12 am

      I think it helps the dough retain moisture during the baking process. When I make big soft pretzels I have to boil them for a minute or they are hard and heavy.

  15. #
    Nina — February 7, 2011 @ 9:25 am

    Great post and recipe! They look so delicious–wonderful idea for any party. Wish I had seen them yesterday! πŸ™‚

  16. #
    Lizzy — February 7, 2011 @ 10:40 am

    Hehe, I was browsing through FoodGawker and I thought, ooh those look yummy πŸ˜‰ The honey mustard dipping sauce sounds delicious!

  17. #
    Margaret Murphy Tripp — February 8, 2011 @ 6:33 am

    Holy moly, those look amazing! I am definitely trying them. Thanks for sharing the recipe!

  18. #
    Megan — February 8, 2011 @ 6:43 am

    Oh, yum! These remind me of one of my favorite treats when I was little. They look so yummy!

  19. #
    Janie Yonkers — February 8, 2011 @ 8:52 am

    It’s snowing again and now I want to make these – yet another opportunity pretzels! these look awesome, cheese or no cheese

  20. #
    natachaspringer — February 8, 2011 @ 11:02 am

    I made pretzels before but the cheese idea takes it to the next level !!! Awesome !

  21. #
    Maggie Dunphy — February 8, 2011 @ 11:11 am

    I will be making these for my friends very soon! Looks delicious!

  22. #
    Kim — February 8, 2011 @ 1:40 pm

    Wow, I need to make these STAT. I love pretzels and I love cheese. LOVE.

  23. #
    Amanda @ bakingwithoutabox — February 8, 2011 @ 3:55 pm

    Congrats on Top 9! Perfect snack. Salty doughy goodness with cheese.

  24. #
    hungryhealthyhilary — February 8, 2011 @ 5:29 pm

    Oh those look so cute….and so adorable! And congrats on making top 9!

  25. #
    Sortachef — February 8, 2011 @ 5:51 pm

    Cool Christina. I absolutely love making (and eating!) pretzels and will give yours a shot next.
    Since you mention it, the boiling water makes the outer skin of the dough puff up very quickly, and likely seals in the cheese.
    Great recipe. Thanks!

  26. #
    muppy — February 8, 2011 @ 10:11 pm

    These look really delicious. I was surprised to see you cook them in water first, I have never cooked pretzels before. Very interesting! I must try πŸ™‚

  27. #
    Christi — February 8, 2011 @ 10:54 pm

    These look amazing! Thanks for the detailed photos. Pretzels always intimidate me, but I really need to give them a try. Thanks for sharing!

  28. #
    muppy — February 10, 2011 @ 2:53 pm

    I made these this week, they were delicious and my friends really liked them too. Thanks for the recipe.

    • Christina replied: — February 10th, 2011 @ 3:37 pm

      I am so glad that you enjoyed them!!! πŸ™‚ They are quite addictive!

  29. #
    Michelle — February 11, 2011 @ 1:51 pm

    These look great! I’m definitely going to make these soon. Thanks for sharing the recipe.

  30. Pingback: Five Favorites Friday – 2/18/11 « A Voracious Appetite

  31. #
    J Blain — February 19, 2011 @ 5:52 pm

    Wow, these look amazing. I’ve never been a huge fan of soft pretzels, but that picture sold me. Gooey-cheese, perfectly browned on the outside… I must try these! I think they’d be a hit at any party.

  32. #
    kimbean — April 7, 2011 @ 4:27 pm

    Hi! These look fantastic. I was wondering if you think it would be possible to freeze them at some point, after poaching, maybe? I want to make these for a family party Saturday, but it’s an hour away, and I want the pretzels to be fresh and the cheese gooey.


    • Christina replied: — April 8th, 2011 @ 12:53 pm

      I have not tried freezing them; however, I bet if you prepare them up to baking they would be great. Make sure you let them cool completely after poaching. Just throw them in a Ziploc bag and freeze. When ready to make, place onto a parchment-lined cookie sheet, let thaw 5 minutes and bake as directed. I hope everyone enjoys them at your party on Saturday. Let me know how they turn out for you! πŸ™‚

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  35. #
    Tegan — October 13, 2011 @ 10:15 am

    First I have to say the pictures are great. I have been looking for a pretzel recipe that works with stuffing. I have a great recipe for the large softpretzels you get from the mall, it just does not work very well when I add pizza toppings to the inside. I can’t wait to try this one. Thanks!

    • Christina replied: — October 26th, 2011 @ 10:22 pm

      I hope you enjoy them! Let me know how they turn out for you! πŸ™‚

  36. #
    Amy — February 1, 2012 @ 1:25 pm

    I made these the other day- perfectly delicious- I even added some leftover diced ham in with the cheese. I freezed what was left over and they reheat beautifully- just a few minutes in the oven and perfect!! Thanks for the recipe!

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  39. #
    Stoich91 — August 19, 2012 @ 8:05 pm

    These were great! Parchment paper is definitely a must though…oops! πŸ˜€ Besides that, there was a tad too much sugar in the dough for my taste, but I probably didn’t measure to accurately, so take that advice with a grain of salt (pun intended!). These were gone in less than 12 hours…delicious to the nth degree!

    • Christina replied: — August 20th, 2012 @ 10:12 pm

      So happy to hear you enjoyed them! These are always a staple at our football tailgate parties! πŸ™‚

  40. #
    Adin Blankenship — September 23, 2013 @ 11:57 pm

    Thank you for sharing! I am making some for tomorrow for my son to take to school for snacks. I hope mine turns out well and they will like it. πŸ™‚

  41. #
    Adin Blankenship — October 14, 2013 @ 2:07 pm

    Thank you so much for sharing the recipe. I like to make my own dough and I came up across your website via Pinterest. I love how easy it is, plus I let my good ole bread machine make the dough for me. It works great and it turns out delicious everytime. Right now, pretzel bites are baking in the oven. I can’t wait! πŸ™‚

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