Soft pretzel dough, melty cheddar, and a buttery salt finish — these Cheesy Pretzel Bites are the ultimate warm, poppable snack.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
The first time I made Cheesy Pretzel Bites, it wasn’t some meticulously planned “Pinterest-worthy” kitchen project. Nope. It was one of those rainy Saturdays where the weather basically dares you to put on jeans — and you lose. I was in sweatpants, hair in a bun that could’ve doubled as a bird’s nest, scrolling through recipes when I spotted a picture of warm, golden pretzels. And then my brain did what it always does: What if I put cheese inside them?
So, I did. And here’s the thing — these little bites were gone before the baking sheet even cooled. My husband walked in halfway through, caught a whiff of that fresh-bread-meets-melted-cheddar smell, and instantly claimed “taste-testing duties.” Let’s just say I barely got enough for myself. Now, they’re a family favorite — the kind of snack you make for game day, girls’ night, or honestly… for yourself on a random Tuesday because you deserve it.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Cheesy Pretzel Bites Recipe?
Okay, here’s the magic of Cheesy Pretzel Bites: they’ve got that soft, pillowy inside, a slightly chewy crust, and a cheesy surprise in the middle. You get that classic pretzel flavor from the baking soda boil (more on that later), plus that satisfying “pull” when you bite into one fresh out of the oven. And you know what? They look way fancier than they are. I mean, they taste like you bought them from some trendy bakery, but you made them in your own kitchen while wearing fuzzy socks.
Ingredient Notes:
I know, I know — ingredient lists can be boring, but stay with me because these details actually matter:
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Active Dry Yeast – It’s alive. Literally. This is what makes your dough rise and get all fluffy.
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Brown Sugar – Yeast food. Plus, a touch of sweetness that balances the salt.
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Warm Water & Warm Milk – Think baby’s bathwater — too hot and you’ll kill the yeast, too cold and it won’t wake up.
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Flour – Start with 2 ½ cups, but keep an extra half cup nearby in case your dough is clingy.
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Baking Soda – This is the “pretzel magic” ingredient when you boil them.
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Unsalted Butter – Inside, outside, everywhere. Flavor, moisture, shine.
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Coarse Salt – That iconic pretzel bite finish.
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Cheddar Cheese – Sharp cheddar is my go-to because it actually tastes like cheese after baking, but hey, your kitchen, your rules.
How To Make Cheesy Pretzel Bites?
Step 1: Wake up the yeast
Mix yeast, 1 tsp brown sugar, and warm water in a bowl. Let it sit 5–8 minutes until foamy. If it’s not foamy, toss it and try again — no shame.
Step 2: Build the dough
In another bowl, mix warm milk with the rest of the brown sugar until dissolved. Combine with the yeast mixture and flour. Knead until it’s soft and elastic. If it’s sticky, dust in more flour.
Step 3: The rise
Place in a greased bowl, cover, and let it double in size — about 2 hours. Yes, it’s a wait, but this is prime snack-prep time.
Step 4: Fill ‘em up
Cut the dough into four pieces. Roll one out into a 12×4-inch rectangle. Add cheese along the bottom third, roll tightly, and slice into 12 pieces. Put them on a parchment-lined tray.
Step 5: Repeat
Same process with the rest. Let them rest 30 minutes.
Step 6: Pretzel bath time
Preheat oven to 400°F. Boil water, stir in baking soda, then reduce to a simmer. Place bites seam-side down, boil 10 seconds, flip, boil another 10, then remove.
Step 7: Bake & finish
Bake 15 minutes or until golden. Brush with melted butter, sprinkle with coarse salt, and try to wait until they’re cool enough to eat.
Want To Save This Recipe?
Storage Options:
Listen, nothing beats eating them fresh, but if you have leftovers (doubtful), store them in an airtight container for up to 2 days. Reheat in the oven to bring back the chew. They also freeze well — just thaw and warm before serving.
Variations and Substitutions:
Once you master the Cheesy Pretzel Bites base, you can go wild:
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Mozzarella for a pizza vibe.
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Pepper jack if you like a little heat.
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Garlic powder in the dough for extra flavor.
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Skip the salt, brush with butter, and roll in cinnamon sugar for dessert pretzel bites.
What to Serve with Cheesy Pretzel Bites?
These aren’t just snacks — they’re dip delivery systems:
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Honey Mustard – Classic, tangy-sweet perfection.
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Warm Cheese Sauce – For when “more cheese” is the only acceptable answer.
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Marinara – Great with mozzarella-filled bites.
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Beer or Soda – Because pretzels without a drink just feel… wrong.
Frequently Asked Questions:
Can I make them ahead?
Absolutely — boil them, then refrigerate overnight. Bake the next day.
Do I have to boil them in baking soda water?
Yes. That’s the difference between a pretzel and a bread roll.
Can I skip the cheese?
Sure, but then they’re just… sad little pretzel bites.
These Cheesy Pretzel Bites are dangerous in the best way. Every time I make them, I swear I’ll freeze half for later — and every time, I end up eating “just one more” until they’re gone. So, tell me… are you the kind of person who dips, or do you eat them straight-up while they’re still too hot?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Pretzel Bites
Ingredients
- 1 ½ tsp active dry yeast
- 2 tbsp plus 1 tsp brown sugar divided
- ¼ cup warm water
- 1 cup warm milk
- 2 ½ to 3 cups all-purpose flour
- 4 tsp baking soda
- 4 tbsp unsalted butter melted
- 1 to 2 tbsp coarse salt
- 1 cup sharp cheddar cheese shredded
- 6 cups water
Instructions
Prepare the Yeast
- In a medium bowl, combine the active dry yeast, 1 teaspoon of brown sugar, and the warm water. Allow the mixture to rest for 5 to 8 minutes, or until foamy.
Mix the Dough
- In a separate large bowl, stir together the warm milk and the remaining brown sugar until dissolved. Add the milk mixture and 2 ½ cups of flour to the yeast mixture. Stir until the dough begins to form, then knead until soft and elastic. If the dough is too sticky, incorporate up to an additional ½ cup of flour.
First Rise
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow it to rise for approximately 2 hours, or until doubled in size.
Shape and Fill
- Turn the dough out onto a lightly floured surface. Divide into four equal portions. Roll one portion into a 12-by-4-inch rectangle. With the long side facing you, place ¼ cup of shredded cheddar cheese along the lower third of the dough. Roll the dough tightly, then cut into twelve 1-inch pieces. Transfer to a parchment-lined baking sheet. Repeat with the remaining dough.
Second Rest
- Let the prepared dough bites rest, uncovered, for 30 minutes.
Boil the Pretzel Bites
- Preheat the oven to 400°F (200°C). In a large saucepan, bring the 6 cups of water to a boil, then stir in the baking soda and reduce to a simmer. Working in batches, place the dough pieces seam-side down into the simmering water. Boil for 10 seconds, turn, and boil for an additional 10 seconds. Remove with a slotted spoon and return to the baking sheet seam-side down.
Bake and Finish
- Bake for 15 minutes, or until golden brown. Remove from the oven, brush with melted butter, and sprinkle with coarse salt. Serve warm, preferably with honey mustard or cheese dipping sauce.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
