Cheesy Pretzel Bites
As I write this, it’s winter in Boston which means we’re doing anything we can to warm up these frigid days! Spicy, cheesy sourdough discard pretzel bites are just what the doctor ordered. Put these together as a treat for game day, movie night, or just a good old snack. The real star is Cabot Creamery pepper jack and habanero cheddar!
Dough Ingredients:
1 & 1/2 cups flour (235g) (AP or Bread Flour)
1/2 tsp salt (approx. 4g)
1 tbsp brown sugar (12g)
1/2 tbsp dry active or instant yeast (5g)
1/2 cup warm milk (120g)
1 tbsp canola oil (15g)
1 cup sourdough discard (245g)
12-14 small cubes of Cabot pepper jack (70g) (5g each)
For Boiling/Baking:
1/4 cup baking soda for poaching the pretzels (65g)
Egg wash to brush on before baking
Pretzel salt, sesame seeds, or everything bagel seasoning
Optional:
Cabot habanero cheddar for a spicy queso dip.
Process:
Combine dry ingredients in a large mixing bowl (flour, salt, instant yeast, brown sugar). If using dry active yeast, combine it with the warm milk to activate it (let it sit 5 minutes or so).
Whisk the wet ingredients in a large spouted measuring cup or another bowl (milk- or milk/yeast- canola oil and sourdough discard).
Pour wet ingredients into the dry and mix thoroughly. Flour a work surface, knead the dough until smooth adding more flour as necessary. Knead until the dough passes the window pane test.
Lightly oil a bowl, place the dough back into it. Cover and let rest/rise for approx. 1 hour or until double in size.
Once the dough has risen, turn it out onto a floured work surface - divide into approximately 12-14 even pieces. Pinch the pieces up to form balls, leaving the pinch side up (this is where you’ll pinch in the cheese).
Recipe continues below.
6. (If you’re NOT adding cheese, skip to step 7). Press one 5g cube of cheddar cheese into each ball (into the seam). Pull the dough up around the cheese and pinch closed again (seal very well, otherwise cheese will leak out, but that is also not the end of the world!).
7. Place each pretzel ball seam side down once you’ve added cheese. If you skipped the cheese, just place all the pretzel balls seam side down. Let them rest on a parchment lined baking sheet while you do the next couple of steps.
8. Combine 8-10 cups of water and 1/4 cup baking soda in a large pot or dutch oven. Bring the mixture to a low boil (do not boil on high or it will overflow! Yay science!).
9. Pre-heat the oven 450F. Once the water/baking soda mix is at a low boil, drop in several of the pretzel balls. Poach them until they float to the surface and then remove them, approx. 60 seconds. Place them back on the parchment paper seam side down. Repeat with all 14.
10. Brush the pretzel balls with egg wash, make a small cut in the top of each one using a lame, razor blade, sharp knife or even scissors. Sprinkle with desired toppings and bake for 15-20 min, checking for doneness after 15 minutes. Let them cool a bit and then enjoy!
11. OPTIONAL: make a queso dip for your pretzel bites! I used Cabot Creamery habanero for a spicy cheesy dip.
Pretzel bites will keep in an air tight container at room temperature for about a day, after which point I recommend moving it to the fridge. To warm them up, wrap them inside some foil and warm in a toaster oven or in the oven itself. Dip into some good quality mustard or cheese dip! Thank you to Cabot Creamery for sponsoring this post.
If you make this, I’d love to see! Tag @nokneadtoworry on Instagram.
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