Recipes and Cooking Cheese-Stuffed Pretzel Bites 4.0 (1) 1 Review Homemade pretzels are great, but when stuffed with cheese and pickled jalapeños they are next-level great! Serve 'em up at your next game day party for an appetizer recipe the crowd will go wild for. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Published on November 6, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Rise Time: 1 hrs Bake Time: 8 mins Total Time: 1 hrs 43 mins Servings: 24 Yield: 48 Jump to Nutrition Facts Ingredients 1 cup milk, warmed (105° to 115°F) 1 tablespoon sugar 1 package active dry yeast 2 ⅓ - 2 ½ cup all-purpose flour 2 tablespoon butter, softened 1 teaspoon salt 8 ounce cheddar cheese, cut into 48 pieces 1 12 ounce jar pickled jalapeño slices, drained 3 cup water ½ cup baking soda 1 egg yolk, lightly beaten 1 tablespoon water Coarse salt Mustard Directions Pour milk into a large bowl; stir in sugar until dissolved. Sprinkle the yeast over the milk mixture. Let stand 5 minutes. Add 2 1/3 cups of the flour, butter and 1 teaspoon salt. Stir until combined. Turn out onto a floured surface. Knead for 5 to 7 minutes or until a soft dough forms, adding additional flour as needed (dough should remain a little sticky). Place dough in a lightly greased bowl, turning once to grease surface. Cover and let rise in a warm place until double in size (about 1 hour). Preheat oven to 450°F. Grease two 15x10x1-inch baking sheets. Punch dough down. Turn out onto a clean, dry work surface. Divide dough into 8 portions. Roll each to a 12-inch rope. Cut each rope into 6 portions. Flatten each portion to a 3-inch circle. Top each with a cheese piece and 1 to 2 jalapeño slices. Bring up edges of each circle around filling and pinch to seal and shape into a ball. In a 2-quart saucepan heat 3 cups water to just steaming. Stir in baking soda (mixture will foam). Use a slotted spoon to lower pretzel balls, in batches, into the soda mixture for 10 seconds. Remove and place on paper towels to blot dry. Arrange 2 inches apart on prepared baking sheets. In a small bowl combine the egg yolk and 1 tablespoon water. Brush pretzels balls with yolk mixture. Sprinkle with coarse salt. Bake for 8 minutes or until golden. Cool slightly; serve warm with mustard. Rachel Marek and Emily Hemmingsen Tips Cool completely and freeze in a freezer bag up to 6 months. Place on a foil-lined baking sheet. Bake in a 350°F oven 12 minutes until heated through. Tent with foil, if needed, to keep from overbrowning. Rate it Print Nutrition Facts (per serving) 111 Calories 5g Fat 12g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 24 Calories 111 % Daily Value * Total Fat 5g 6% Saturated Fat 3g 15% Cholesterol 20mg 7% Sodium 518mg 23% Total Carbohydrate 12g 4% Total Sugars 1g Protein 5g Vitamin C 0.1mg 1% Calcium 92mg 7% Iron 0.8mg 4% Potassium 61mg 1% Folate, total 34.2mcg Vitamin B-12 0.2mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.