Stuffed Pretzel Bites Recipes

SOFT PRETZEL BITES

Steps:

• Place 1 1/2 cups water, butter, brown sugar, yeast, and salt in the bowl of a stand mixer fitted with the hook attachment. Mix until well combined. Let sit for about 5 minutes.
• Turn mixer on low speed and add 4 cups flour, 1 cup at a time. Add additional 1/2 cup flour if dough appears sticky. Increase speed to medium and knead until dough is smooth and pulls away from the sides of the bowl, 4 to 5 minutes. Sprinkle in more flour if dough still seems a little tacky.
• Oil a large mixing bowl. Add the ball of dough. Cover with plastic wrap and let rise in a warm place for about 1 hour.
• Preheat the oven to 425 degrees F (220 degrees C). Grease a sheet pan with cooking spray.
• Bring 3 quarts water to a boil in a large saucepan. Slowly add baking soda and return to a boil.
• Meanwhile, remove dough from the bowl, flatten into a disc shape, and cut into 8 wedges. Roll each wedge into a 24-inch rope. Cut each rope into 1-inch pieces.
• Drop batches of dough pieces into the boiling water for about 35 seconds. Remove to the prepared sheet pan. Beat egg with 1 tablespoon water; brush over the tops of each boiled dough piece. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, 14 to 16 minutes. Cool slightly before serving.

STUFFED PRETZEL BITES

Steps:

• Preheat oven to 375F degrees. Grease a cake pan with cooking spray and place a ramekin (or other small oven-safe bowl) in the center of the pan.
• Unroll the pizza dough into a rectangle and slice into 24 squares.
• Place a halved sausage on the center of each square and roll the dough together to form a ball, pinching the seams to seal.
• Heat the water in the microwave for one minute until just starting to boil. Stir in the baking soda until dissolved.
• Dip each dough ball into the boiled water mixture and then place into the greased pan.
• Once all pieces have been added, bake in the oven for 22-25 minutes or until the dough crust is golden brown.
• When the pretzel bites have finished baking, remove from the oven and allow the pan to cool.
• If you prefer, spray the tops of the pretzel btes with nonstick cooking spray and sprinkle a bit more of the coarse salt on top.
• Pour the honey mustard dip into the ramekin and serve immediately.

JALAPENO-BACON-STUFFED PRETZEL DIPPERS

Steps:

• Combine water, butter, honey, and yeast in the bowl of a stand mixer; let stand until yeast activates and foams, about 5 minutes.
• Mix flour and 1 1/4 teaspoon salt into yeast mixture on low speed until dough is just combined. Increase the speed to medium and continue kneading until the dough is smooth and begins to pull away from the side of the bowl. Add additional flour if needed, a little a time, until the dough is no longer sticky.
• Spray inside of a bowl with cooking spray, place dough in bowl, and turn to coat. Cover bowl with a towel or plastic wrap and place in a warm place until dough doubles in size, about 1 hour.
• Mix cream cheese, mozzarella, bacon, and jalapeno pepper together into a separate bowl.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper or a silicon mat.
• Bring water to a boil in a large pot; slowly add baking soda, about 1 tablespoon at a time.
• Divide dough into 4 equal pieces on a floured work surface. Roll each piece into a long rope and cut into 1-inch pieces. Roll each piece flat using a rolling pin and fill with a spoonful of cheese mixture; fold dough over filling and pinch ends. Repeat filling the dough until all dough and filling are used.
• Boil the pretzel dippers in the water solution, working in batches, about 30 seconds per batch. Remove dippers with a large-slotted spoon and place on the prepared baking sheet, keeping dippers about 2-inches apart. Beat egg and cold water together in a bowl until smooth; brush over each dipper. Sprinkle kosher salt over each dipper.
• Bake in the preheated oven until dippers are golden brown, 15 to 18 minutes. Cool dippers on the baking sheet for 5 minutes.

PEPPER JACK STUFFED PRETZEL BITES

Steps:

• Combine the yeast, brown sugar and warm water in a mixer bowl fitted with a dough hook attachment. Let it sit for 5 minutes until foamy.
• Add the melted butter and salt to the mixture and combine.
• Add the all purpose flour while the dough hook is rotating.
• Next add the whole wheat flour and continue to mix until the dough has formed a large mass. This will take a few minutes, so be patient.
• Remove the dough from the bowl and let rest in an oiled bowl for an hour, covered with a kitchen towel.
• Preheat the oven to 425 degrees F.
• Place a large pot with 10 cups water on the stove and bring to a boil. Add the baking soda. The baking soda, will make the water bubble, so add it in batches if you're worried about the pot overflowing.
• Remove the dough from the bowl and break off a little bit of dough, roughly half the size of a golf ball, and flatten it into a disc. Add 1 cube of pepper jack cheese and fold the dough over, pinching in the edges so the cheese is hidden from view and you have a ball of pretzel dough. Repeat this process for the remaining dough.
• Using a slotted spoon, add about 10 of the pretzel bites to the boiling water at a time. Once they rise to the top of the water, should take about 30 seconds, remove with your slotted spoon to a paper towel to dry. Repeat with the remaining pieces of dough.
• Transfer the pretzel bites to parchment lined baking sheets that you've sprayed with cooking spray.
• In a small bowl, whisk together the egg yolk and a splash of water. Brush the tops of each pretzel bite with the egg wash and sprinkle with sea salt.
• Transfer to the oven and bake until golden brown, about 10-16 minutes.
• Remove from oven and let cool slightly before serving!

JALAPENO CHEESE STUFFED PRETZEL BITES

Steps:

• Gather your pretzel bites ingredients
• In a small bowl, combine yeast packet, sugar, and warm water. Stir, and let stand for 5 minutes, or until bubbles appear. Pour in the oil and set aside.
• Add flour and garlic salt to a large mixing bowl or stand mixer. Add yeast mix and knead for 5-7 minutes, or set the stand mixer to low speed for 3-5 minutes.
• Lightly oil the insides of a large mixing bowl. Add dough and cover with a towel. Let rise in a warm place for 1 hour.
• Remove dough and place on a lightly floured work surface. Roll each section into a rope, then use a rolling pin to gently flatten the dough. This will make it easier to stuff with cheese.
• Cut cheese sticks in half widthwise to make them skinnier. Cut each half in half again the same way.( Each cheese stick should equal 4 sections.) Add cheese sticks to the center of the dough ropes. Tuck and roll the dough over the cheese. Be sure the cheese is completely covered and pinch the seams to seal. Cut into 1" sections.
• Preheat the oven to 450*
• Add 4 cups of water to a large saucepan. Carefully stir in ⅓ cup baking soda. Bring the mixture to a low boil, then lower heat to the lowest setting. Add the pretzel bites to the water a handful at a time. Cook for 30 seconds. Remove from water and place onto a baking sheet. Repeat with remaining pretzel bites.
• Brush pretzels with melted butter. Place into the oven for 13-15 minutes, or until golden brown.