Description
Each bite delivers a crisp, caramelized crust and a soft, chewy interior that oozes warm cheddar. The subtle tang from the baking soda bath and coarse sea salt enhances the rich, buttery dough for an irresistible snack.
Ingredients
- 1 1/2 cups warm water
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons unsalted butter melted
- 4 ounces sharp cheddar cheese cut into small cubes
- 1/4 cup baking soda
- 1 egg beaten
- Coarse sea salt for sprinkling
Instructions
- In a large bowl combine warm water, yeast, and sugar and let stand for 5 minutes until foamy.
- Stir in melted butter, flour, and salt then knead on a lightly floured surface for about 5 minutes until smooth.
- Place the dough in a lightly oiled bowl, cover, and let rise in a warm spot for 1 hour or until doubled in size.
- Preheat oven to 450°F and bring a large pot of water to a gentle boil, then add baking soda.
- Punch down the dough and divide into four portions, roll each into a 12-inch rope and cut into 1-inch pieces.
- Flatten each piece slightly, place a cube of cheddar in the center, then pinch dough edges together to form a sealed bite.
- Working in batches, drop pretzel bites into the simmering baking soda bath for 30 seconds, then transfer to a paper towel–lined tray to drain.
- Place bites on a parchment-lined baking sheet, brush with beaten egg, sprinkle with coarse sea salt, and bake for 12–15 minutes until golden brown.
- Remove from oven and serve immediately while the cheese is warm and gooey.
Notes
- Make sure the water is between 100–110°F to activate the yeast without killing it.
- The baking soda bath gives the pretzel bites their signature color and slight tang.
- For extra stretchiness mix half cheddar and half mozzarella cheese cubes.
- These bites are best served fresh from the oven for optimal gooey texture.