Flour, milk, brown sugar, cheddar cheese, yeast—all come together to create soft, golden, cheese-stuffed pretzel bites made to disappear fast at any gathering.
< 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!
So there I was last fall, in my living room, mid-football game, totally over store-bought snacks and half-watching the screen. I had this wild idea: what if I could make pretzel bites with cheese at home? I’d never done it, but hey—what’s life without a little kitchen chaos, right? Fast-forward an hour: my oven dinged, I pulled out a tray of golden, cheese-stuffed bites, and my friends went loco. There was a full 20-second silence, then crunches. That was my “I’m never buying frozen appetizers again” moment. Totally worth the flour mess wiping off my jeans.
Why You’ll Love This Pretzel Bites with Cheese Recipe?
Okay, these aren’t just any cheese pretzel bites—they’re game-night gold. Here’s why:
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That crisp-chewy pretzel crust? Yup—that baking soda bath works wonders.
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Inside? Ooey-gooey cheddar. Just enough cheese to make you go “oh yeah.”
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They’re bite-size champions—perfect for dipping, sharing, and disappearing fast.
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And honestly? They’re more impressive than the effort it takes. You’ll get applauded.
Ingredient Notes:
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Active dry yeast – Double-check it’s fresh so your dough actually rises.
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Brown sugar – Feeds the yeast and adds a subtle caramel hint.
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Flour – Start with 2½ cups and add more if dough feels sticky.
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Warm milk & water – Think lukewarm, like your shower water. Too hot = yeast napped early.
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Sharp cheddar – Grate it yourself. It melts better than pre-shredded stuff.
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Baking soda – This is the secret for that pretzel crust. Don’t skip it.
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Butter & coarse salt – Golden, shiny, salty finish. Because of course.
How To Make Pretzel Bites with Cheese?
Step 1: Activate the yeast.
Mix yeast, 1 tsp brown sugar, and warm water in your mixer bowl. Wait 5–8 minutes until it’s foamy. No foam? Your yeast is napping—you’ll want to start over.
Step 2: Make the dough.
Stir the other 2 Tbsp sugar into warm milk, then add it to the yeast mixture. Add 2½ cups flour and use your dough hook on low. Knead 5–7 mins until elastic. If it’s sticky, add flour in small bits. I once added too much flour—ended up with rock-hard bites. Don’t do that.
Step 3: First rise.
Oil a bowl, pop in the dough, and cover it. Let it rise till doubled—about 2 hours. Great time to walk the dog or pretend you’re not watching reruns.
Step 4: Shape ‘em.
Divide dough into 4 sections. Roll one into a 12×4″ rectangle, sprinkle ¼ cup cheese, roll it up tight, and cut into 1″ bites. Repeat. Place on parchment-lined baking sheets.
Step 5: Rest & preheat.
Let the bites chill (uncovered) for 30 minutes. Preheat oven to 400°F while you wait—patience is key.
Step 6: Baking soda bath.
Bring 6 cups of water to a boil, stir in 4 tsp baking soda. Gently drop bites in seam-down for 10 sec, flip for another 10. Remove with slotted spoon. This is messy-but-fun kitchen science.
Step 7: Bake.
Bake for 15 mins until golden. The smell alone is enough to get neighbors sneaking a peek.
Step 8: Butter & salt.
Brush hot bites with melted butter, sprinkle coarse salt, and serve warm.
Want To Save This Recipe?
Storage Options:
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Room Temp: Airtight bag for up to 2 days.
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Fridge: Store for up to 5 days—reheat in oven.
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Freezer: Freeze after baking, then reheat directly from frozen or after thawing. No quality lost.
Variations and Substitutions:
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Swap the cheese – Pepper jack for spice, mozzarella for stretch.
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Sweet version – Brush with butter and cinnamon sugar, skip the salt.
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Meat lovers – Add bits of bacon or ham before rolling in the cheese.
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Dairy-free? – Use vegan cheese and margarine. Still magic.
What to Serve with Pretzel Bites with Cheese?
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Honey mustard – Classic dip that never disappoints.
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Beer cheese – If it’s a full-on snack fest.
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Soup or chili – Dunk ’em like breadsticks.
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Cold beer or hard cider – Ideal match.
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Veggie sticks – For those moments when you want to pretend you’re kinda healthy.
Frequently Asked Questions:
Can I prep dough ahead?
Sure! Let it rise overnight in the fridge, then let it warm before shaping.
Need the baking soda bath?
It’s the secret behind the texture and flavor. Sure, you can skip it—just know they won’t taste the same.
Pre-shredded cheese okay?
Yeah, but it won’t melt as well. Fresh grated = gooey perfection.
So there it is—your new go-to snack. These pretzel bites with cheese are fun to make, even better to eat—and always disappear too fast. Let me know which dip you go with or what crazy combo you invent. I really wanna hear about it. And hey—same day, half tray disappeared? That’s how you know they’re good.
< 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:
Pretzel Bites with Cheese
Ingredients
- 1½ teaspoons active dry yeast
- 2 tablespoons + 1 teaspoon packed brown sugar divided
- ¼ cup warm water 110°F
- 1 cup warm milk 110°F
- 2½ to 3 cups all-purpose flour
- 1 cup shredded cheddar cheese
- 6 cups water
- 4 teaspoons baking soda
- 4 tablespoons unsalted butter melted
- 1 –2 tablespoons coarse salt
Instructions
Activate the Yeast:
- In the bowl of a stand mixer, combine the active dry yeast, 1 teaspoon brown sugar, and ¼ cup warm water. Allow the mixture to rest for approximately 5 to 8 minutes, or until foamy.
Dissolve Sugar in Milk:
- In a separate bowl, stir together the remaining 2 tablespoons brown sugar and 1 cup warm milk until the sugar is fully dissolved.
Prepare the Dough:
- Add 2½ cups of flour and the sweetened milk mixture to the yeast mixture. Attach the dough hook and knead at low speed for 5 to 7 minutes, or until the dough is smooth and elastic. If the dough remains sticky, gradually incorporate up to ½ cup of additional flour.
First Rise:
- Transfer the dough to a lightly oiled large bowl, turn to coat, cover with plastic wrap, and allow to rise at room temperature for approximately 2 hours, or until doubled in volume.
Divide and Fill:
- On a lightly floured surface, divide the dough into four equal sections. Roll each into a 12×4-inch rectangle. With the long side facing you, press ¼ cup of shredded cheese into the lower third of the dough. Roll the dough tightly around the filling and slice into twelve 1-inch pieces. Repeat for remaining sections. Arrange pieces on a parchment-lined baking sheet.
Second Rise:
- Let the formed bites rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat the oven to 400°F.
Baking Soda Bath:
- In a large saucepan, bring 6 cups of water to a boil. Carefully stir in 4 teaspoons baking soda, then reduce heat to a simmer. Working in batches, gently place the pretzel bites seam-side down into the water. Boil each batch for 10 seconds, turn gently, and boil for an additional 10 seconds. Remove with a slotted spoon and return to the baking sheet.
Bake:
- Bake the pretzel bites in the preheated oven for approximately 15 minutes, or until golden brown.
Finish and Serve:
- While still warm, brush the baked pretzel bites with melted butter and sprinkle with coarse salt. Serve immediately, optionally with a dipping sauce such as honey mustard.
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!
