As a kid, my favorite part of going to the mall was indulging in a soft pretzel. To this day it is safe to say that soft pretzels are one of my favorite foods. Now that I’m older, sometimes I make a pit stop at the mall just to get a soft pretzel and leave. I mean lets be honest, the freezer pretzels in the grocery store just aren’t as good.
Last year one of my favorite pretzel spots, Auntie Anne’s, came up with the idea of stuffing their pretzel bites with cheddar cheese. For about a month they always had the delicious bite sized pretzels in stock but then they just stopped making them. I think they were a pain in the ass for the workers to make. They had giant signs advertising them but every time I asked for them they rolled their eyes and said it would take about 15 minutes. I don’t know about you but I dont leave myself enough time in the day to wait 15 minutes for some pretzel bites. Turns out most other people didn’t either and Auntie Anne’s took them off the menu. This was a major bummer.
Anyways, flash forward to this year and I STILL crave those delicious little cheddar stuffed pretzel bites, so I decided to try and create them myself. I must say… I really out did myself. I didn’t want to call them bites cause they turned out just slightly bigger than bite sized. Maybe one and a half bites for a small person like me. Perhaps they’re still bite sized for some people, but bombs seemed like a better fit cause these little guys are bursting with flavor.
- 1 Cup 2% Milk
- 2 1/4 Cups All-Purpose Flour
- 3 Tablespoons Brown Sugar
- 1 Packet Active Dry Yeast
- 2 Tablespoons Baking Soda
- 2 Teaspoons Salt
- 1 1/2 Cups Warm Water
- 3 Tablespoons Butter (melted)
- 4 oz Cheddar Cheese
1. Cut cheddar cheese into small 1 inch cubes. Put in the freezer until frozen.
2. Warm milk in microwave or stove top until it is about 110 degrees.
3. Pour milk into the bowl of an electric stand mixer fixed with a whisk attachment. Add yeast and whisk until dissolved. Let rest 5 minutes.
5. Add brown sugar, butter, 1/2 cup of flour, and 1 teaspoon of salt to the bowl. Whisk until combined.
6. Switch the attachment to dough hook. Add 1 3/4 cups of flour to the bowl and knead mixture on medium low speed until elastic. If the dough doesn’t pull away from the side of the bowl, add an additional 1/2 cup of flour until it does.
7. Cover bowl with plastic wrap and let rise for about 1 hour, until dough is doubled in size.
8. Preheat the oven to 450 degrees. Punch dough down several times to remove any air bubbles. Remove cheese from freezer and wrap each cube with a small piece of dough. Once covered pinch the bottom shut to ensure the cheese stays in the dough while baking.
9. Combine water and baking soda in a small bowl. Fully immerse each pretzel bomb into the mixture.
10. Place cheddar stuffed dough on a prepared baking sheet and sprinkle with course salt.
11. Place the pretzel bombs in preheated oven for 7-10 minutes until golden brown. Remove from oven and brush with butter.
12. Serve and Enjoy