Name: Cheddar Stuffed Pretzel Bites
Cook time: 10800 s
Total time: 10800 s
Yield: 30-35 bites
Ingredients: For the dough:; 500 gr flour; 290 gr water; 25 gr butter, soften; 10 gr salt; 5 gr dry yeast; 1 tbsp barley malt syrup; For stuffing:; 450 gr cheddar cheese, cut into 3/4 inch cubes; For the boiling bath:; 2 1/2 quarts water; 1 tbsp baking soda; 1 tbsp barley malt syrup; For topping:; Flakey salt; For the dipping sauce:; 3 1/2 tbsp sour cream; 1/2 bunch of fresh dill, chopped; 1 garlic clove, minced; 1 lemon, juice; Salt (to taste)

BenGingi

Hosting friends is always fun for us, but hosting friends for the big game? Even more exciting! And what’s better than pretzel bites? Pretzel bites already stuffed with cheddar cheese—no dipping required! These little bites never last long because everyone fights over them the moment they come out of the oven, hot and melty. To balance the richness, we’re serving them with a light and tangy sour cream dip infused with garlic, lemon, and fresh dill. The combo is pure heaven, and I can’t wait for you to try it!

Cheddar Stuffed Pretzel Bites

In a bowl, combine the water, yeast, and barley malt syrup, then mix well. Add the flour, butter, and salt, and mix until fully incorporated. Transfer the dough to a work surface and knead for 10–12 minutes until smooth and elastic.

Round the dough into a tight ball and place in an oiled bowl, covered with a towel, until doubled in size.

Make the dip by combining sour cream, chopped dill, minced garlic, lemon juice, and salt. Mix until well combined, then set aside.

Once the dough has doubled in size, gently deflate it and divide it into long strips, about 1–2 inches thick.

Using your hands, cut each strip into ping-pong-sized pieces and flatten them. Place a piece of cheddar cheese in the center of each flattened dough piece, then fold the dough around the cheese, pinching tightly to seal. Ensure the dough is well-sealed to prevent the cheese from leaking out during baking. 

Place the stuffed dough balls aside while boiling the water bath and preheating the oven to 420F or 215C.

Bring a large pot of water to a boil, then add the barley malt syrup and stir well to dissolve. Carefully add the baking soda—be mindful that the water will bubble up, so use a large pot with enough space to accommodate the expansion.

Add eight pieces of dough at a time to the boiling water and cook for 20–30 seconds. Using a slotted spoon, remove them and transfer to a baking tray. Immediately sprinkle salt on top.

Remove from the oven and serve immediately with the sour cream dipping sauce.

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