Go Back
- 1 ½ cups warm water - 2 tablespoons granulated sugar - 2 teaspoons active dry yeast - 4 cups all-purpose flour - ½ cup baking soda - 1 teaspoon kosher salt - 1 cup shredded sharp cheddar cheese - 1 cup canned chili - Coarse sea salt for sprinkling - 1 egg (for egg wash) - Alternatives for chili: You can use turkey chili or vegetarian chili if you want a leaner option. For a fun twist, try a spicy bean dip. - Cheese options: If you prefer a milder flavor, use Monterey Jack or mozzarella cheese. A spicy pepper jack adds a nice kick too! - Gluten-free flour suggestions: For a gluten-free option, use a blend of gluten-free all-purpose flour. Ensure it contains xanthan gum for proper texture. To start, you need to activate the yeast. In a large bowl, mix warm water and sugar. Sprinkle the yeast on top and let it sit for about 5 minutes. You want it to get foamy. This shows the yeast is alive and ready to work. Next, mix the ingredients. Gradually add the flour and kosher salt to the yeast mixture. Stir until a dough forms. Knead this dough on a floured surface for about 5 minutes. You want it smooth and elastic. After that, place the dough in a greased bowl, cover it, and let it rise for about 1 hour. It should double in size. Once the dough is ready, it’s time to shape the pretzel bites. Punch the dough down and divide it into 24 equal pieces. Flatten each piece into a small disc. For folding, place about 1 tablespoon of chili and a pinch of cheddar cheese in the center of each disc. Fold the edges over the filling. Pinch the edges to seal them well, forming a ball. Make sure it is tightly closed to keep the filling inside. Now, let's get to boiling. In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda. It will foam, so watch out! Boil the stuffed pretzel bites in batches for about 30 seconds on each side. After boiling, remove them with a slotted spoon and place them on a prepared baking sheet. Next, brush each pretzel bite with the beaten egg and sprinkle with coarse sea salt. Preheat your oven to 425°F. Finally, bake for 12-15 minutes or until golden brown and puffed up. Enjoy the smell as they bake! To get the right texture for your chili cheese stuffed pretzel bites, knead the dough well. Kneading develops gluten, making the bites chewy and soft. Do this for about five minutes. Keep the surface lightly floured to avoid sticking. Avoid over-proofing your dough. If it rises too long, it can lose its structure. Let it rise until it doubles in size, which takes about one hour. Boost the flavor by adding spices to the dough. Try garlic powder or onion powder for a tasty kick. You can also mix in some chili powder for extra heat. Before baking, think about toppings. You can sprinkle everything bagel seasoning or sesame seeds on top. This adds crunch and flavor before you pop them in the oven. The best dips for your pretzel bites are cheese sauce and extra chili. These pair nicely with the warm, cheesy bites. For a fun presentation, serve them in a basket lined with parchment paper. Add fresh chopped cilantro for a pop of color. This makes the dish more inviting and enjoyable. {{image_2}} You can mix up the cheese and chili for fun flavors. - Different types of cheese: Sharp cheddar is a classic, but you can try pepper jack or mozzarella for a milder taste. Cream cheese adds a great, creamy texture inside. - Using different chili styles: Choose a spicy chili for a kick or a mild one for kids. Vegetarian chili works well too. You can even try a chili with beans for added texture. Adding veggies can boost flavor and nutrition. - Adding mixed vegetables: Chopped onions, peppers, or corn can enhance the filling. Sauté them for a few minutes to soften and bring out their taste. - Ideas for vegetarian options: Use a mix of beans, corn, and spices for a tasty vegetarian stuffing. You can also add cooked mushrooms for an earthy flavor. Why not make a dessert pretzel bite? - How to create a dessert pretzel bite: Instead of chili, fill your dough with a mix of cream cheese and sugar or chocolate chips. - Suggested fillings for sweet options: Try using peanut butter and chocolate or a cinnamon-sugar mixture. You can top the bites with icing for extra sweetness. To keep your chili cheese stuffed pretzel bites fresh, store them properly. First, let them cool completely. Once cooled, place them in an airtight container. - Refrigeration methods: Store in the fridge for up to 3 days. Use a paper towel inside the container to absorb moisture. This helps keep them soft. - Freezing tips for pretzel bites: For longer storage, freeze them. Place the cooled bites in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They can last up to 2 months. To enjoy your pretzel bites again, follow these reheating tips. - Best methods for reheating without losing texture: The oven works best. Preheat it to 350°F. Place the bites on a baking sheet. Heat for about 10 minutes or until warm. This keeps them nice and soft. - Recommended serving temperature for optimal taste: Serve them warm, around 160°F. This is when the cheese is gooey and flavors are at their best. Enjoy your tasty treat! How can I make these pretzel bites ahead of time? You can make these pretzel bites in advance. Form the bites, then freeze them before boiling. When ready to bake, boil them straight from the freezer. Adjust the baking time as needed. Can I use store-bought chili? Yes, using store-bought chili is a great option. It saves time and still tastes amazing. Just choose a chili you enjoy for the best flavor. What can I do if my pretzel dough is too sticky? If your dough is sticky, add a little more flour. Do this slowly, mixing until the dough feels smooth. Avoid adding too much at once, or it may become dry. Can I make these without yeast? Yes, you can use baking powder as a substitute. The texture will change, but they will still be tasty. Look for a recipe that uses baking powder for best results. How do I know when the pretzel bites are fully baked? Your pretzel bites are done when they are golden brown. They should look puffed and slightly firm to the touch. A golden color means they are ready to eat. Can these be made gluten-free? Yes, you can make these gluten-free. Use a gluten-free flour blend that works for baking. Check the package for the right ratios when replacing all-purpose flour. You can create delicious chili cheese stuffed pretzel bites by following easy steps. We covered everything from picking the right ingredients to ensuring perfect texture. Remember to experiment with flavors and toppings to make them your own. Don't forget to try different cheeses or veg options for variety. Storing and reheating your bites properly keeps them tasting fresh. With these tips, you can impress anyone with your tasty pretzel bites. Enjoy this fun recipe and share it with friends and family for a great snack!

Chili Cheese Stuffed Pretzel Bites

Indulge in a delicious snack with these Chili Cheese Stuffed Pretzel Bites! Perfectly soft, warm pretzel bites filled with zesty chili and sharp cheddar cheese will become your new favorite treat. Easy to make and great for gatherings, everyone will love this tasty twist on traditional pretzels. Ready to impress your friends and family? Click through for the full recipe and enjoy every cheesy bite!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups warm water (110°F to 115°F)

2 tablespoons granulated sugar

2 teaspoons active dry yeast

4 cups all-purpose flour

½ cup baking soda

1 teaspoon kosher salt

1 cup shredded sharp cheddar cheese

1 cup canned chili (of your choice)

Coarse sea salt, for sprinkling

1 egg, beaten (for egg wash)

Instructions
 

In a large mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5 minutes until foamy.

    Gradually add the flour and kosher salt to the yeast mixture, stirring until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth.

      Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour, or until it has doubled in size.

        Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

          Once the dough is ready, punch it down and divide it into 24 equal pieces. Flatten each piece into a small disc.

            In the center of each disc, place about 1 tablespoon of chili and a pinch of cheddar cheese. Fold the edges over to enclose the filling and pinch to seal well, forming a ball.

              In a large pot, bring 10 cups of water to a boil and add the baking soda carefully (it will foam up).

                Boil the stuffed pretzel bites in batches for about 30 seconds on each side. Remove with a slotted spoon and place them on the prepared baking sheet.

                  Brush each pretzel bite with the beaten egg and sprinkle with coarse sea salt.

                    Bake for 12-15 minutes or until they are golden brown and puffed up.

                      Allow to cool slightly before serving.

                        - Prep Time: 15 min | Total Time: 1 hr 30 min | Servings: 24 bites

                          - Presentation Tips: Serve warm with extra chili and melted cheese for dipping and garnish with fresh chopped cilantro for a pop of color.