Easy Cheesy Soft Pretzel Bites
Boiled in baking soda water and baked with blue cheese and butter, these pretzel bites are the ultimate party snack.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
34 pretzel bites
Calories
248/serving
Difficulty
Medium
Nutrition Per Serving
Ingredients
- 1 lb soft pretzel dough or pizza dough
- 0.25 cup baking soda
- 1 whole egg
- 0.5 cup unsalted butter
- 8 oz crumbled blue cheese
- 1 tsp pretzel salt
- 1 tbsp fresh thyme or parsley
Cut and Rest the Dough
Cut the pretzel or pizza dough into about 34 bite-sized pieces. Cover with a clean towel and allow to rest for 5 to 10 minutes.
Boil the Pretzel Bites
Preheat the oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Bring a large pot of water to a rolling boil and stir in the baking soda. Working in batches of about 10, drop the dough pieces into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Top and Bake
Transfer all the boiled pretzel bites to a greased 12-inch round baking dish or oven-safe skillet. Brush the tops with the beaten egg, then pour the melted butter evenly over all the bites. Scatter the crumbled blue cheese on top and sprinkle with pretzel salt. Bake for 20 to 30 minutes until golden brown and the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven and scatter fresh thyme or parsley over the top. Serve warm straight from the baking dish.
Want background timers, offline access, and meal planning?
Open in AppTips & Variations
- Do not skip the baking soda bath. It is what makes these taste like real pretzels rather than plain bread.
- Serve immediately while warm for the best cheese pull.
Frequently Asked Questions
- Can I use a different cheese?
- Yes, cheddar, gruyere, or mozzarella all work well. Blue cheese gives the strongest flavor.
- Why boil the dough in baking soda water?
- The alkaline baking soda bath gives pretzel bites their characteristic chewy crust and dark golden color.
Recipe inspired by the original at halfbakedharvest.com. Ingredients and factual cooking data extracted; instructions independently written.
Chef's Comments
Loading comments...