Cheddar Jalapeño Pretzel Bites

Cheddar jalaeño pretzel bites are the perfect midday or game day snack. They will feed a crowd and go fast! Think of a stuffed pretzel but now you don’t have to make the sauce. It’s all in two little bites. I made them a little bit bigger, but they were so good. They are great to eat right out of the oven or if you need to freeze them and reheat them.

Ingredients

• 4 1/2-5 cups all-purpose flour
• 2 tbsp. sugar
• 2 1/2 tsp or one envelope of dry active yeast
• 1 1/2 tsp salt
• 1 cup milk warm
• 1/2 cup warm water
• 1 cup small cubed cheddar (cheddar sticks or cubes work great)
• 1/2 cup jarred jalapeño chopped
• course salt
• 1 egg slightly beaten for egg wash
• 1/3 cup baking soda

Directions

Preheat oven to 400 degrees F.

In a large bowl with the dough hook attachment or a wooden spoon combine together the 2 cups flour, sugar, yeast, salt.

Heat up the milk, water and oil to about 120 degrees. It’s pretty warm to the touch. Pour into the flour mixture with the remaining flour. Stir together until a smooth dough forms. Pour out onto a floured surface and knead for about 5-6 minutes until smooth and elastic. Cover with a towel and let rest for about 15-20 minutes.

Divide the dough into 6 equal pieces. Roll each into a rope, and cut into about 2 inch pieces. Flatten each into a disk and place a cube of cheese and 1/2 tsp of chopped jalapeño into the middle of each. Wrap the dough around it to seal the edges and then roll back into a ball. Place on a floured baking pan and continue with the rest.

Fill a large pot about 2-3 inches deep with water and pour in the baking soda. Bring to a boil. Careful because it will bubble and foam up a little. Place in about 6 pretzel bites at a time, let simmer for about 10 seconds. Remove from the water and place back onto a baking pan lined with parchment paper. Let dry off slightly then brush each one with egg wash and the coarse salt.

Bake for 10-13 minutes, just until the tops are all golden on the outside. Serve immediately. Or if you do freeze them store in an airtight container for up to 3 weeks and bake off in the oven or microwave for about 40 seconds.

Enjoy!