Sweet or savory, these German-style stuffed soft pretzels and pretzel bites hit the spot for a hearty quick snack. This post covers a variety of ingredients to use to stuff your favorite pretzel dough using everything from cheese to Nutella and chocolate chips along with mustard and peanut butter and jelly. Regardless of the filling, as long as you include the proper technique for the different filling textures, the possibilities are near endless.
The Basics of Stuffed Soft Pretzels
To make stuffed soft pretzels, you begin with a simple and basic pretzel dough. You can use your favorite pretzel dough or my homemade German Bavarian-style pretzel dough that was the focus of my last post. Depending on the filling and shape of the dough, there are many little tricks and tips to make a successful product. I’ve made mistakes along the way and discovered their resolutions that will guide you to a successful experience. Let’s check it out!
Stuffed Soft Pretzels & Pretzel Bites: Filling Ingredients
For your batch of pretzel dough, you can pick one filling or many fillings. You can stuff your pretzel dough with a variety of savory fillings like diced semi-firm to firm cheese such as mozzarella (not fresh as it’s too wet), any version of cheddar (medium, sharp, or extra sharp), or Gruyère. Mustard is one of our favorites and goes very well with pretzels. For sweet versions, how about some chocolate chips, Nutella, any nut or seed butter along with your favorite fruit jam. While there are many other options you can try, these have all worked well for us. Be creative and have fun!
How are Pretzels Different from Regular Bread
I covered this topic in more detail in the German Bavarian-style soft pretzel post; thus, I will simply touch on it here. For details on the pH scale and differences between the alkalinity of baking soda and lye, see that post.
It’s All About Alkalinity…
What makes pretzels taste different from regular bread is that they are dipped in an alkaline solution. That solution gives them that distinctive pretzel taste and shine. A traditional pretzel alkaline solution is made with a food-grade lye (11-14 on the pH scale). It is often difficult to find. So, for dipping my pretzels, I use a baked baking soda (sodium bicarbonate) version that when heated reaches the near pH level of lye (~11). If you have food-grade lye and want to use that, then by all means go for it. If not, then this is how we make it with baking soda.
Bake the Baking Soda (Sodium Bicarbonate)
Why Bake instead of Boil?
Many pretzel recipes suggest putting baking soda in boiling water and dipping pretzels in that hot water. However, hot or boiling water is typically not used in pretzel making in Germany (from my understanding). We aren’t making bagels here. Lye is always mixed with cold water. When we heat (bake) the baking soda in the oven and let it cool, it reaches the appropriate alkalinity allowing us to use the traditional cold-water method for dipping. It is for those traditional reasons that I choose to bake my baking soda instead of heating it in boiling water.
Bake the Baking Soda…
To bake the baking soda, preheat the oven to 300˚F (150˚C). Line a small baking sheet with parchment paper. Spread 45 grams (¼ cup) of baking soda evenly over the liner. This amount of baking soda is good for 1 or 2 batch of pretzels if making them at the same time. I would not save the liquid for later use; just make a fresh batch. Bake the baking soda for 1 hour. Remove it from oven and set it aside until needed in the recipe. You can bake and store the baking soda for weeks, just store it sealed in a container or plastic bag.
Divide & Roll the Soft Pretzel Dough
Divide into Equal Pieces (~82 grams each)
Regardless of the filling, you’ll divide, shape, and roll out the dough into long ropes the same way. First, scoop the dough out onto an unfloured work surface. Divide the dough into 10 “equal” pieces by weighing or eyeballing the portions. Depending on the size of your dough, you may need more or less than 10 pieces. For the size pretzels made in this post, each dough piece should weigh around 82 grams.
TIP: An unfloured work surface provides friction making it easier to roll out and shape the dough.
Roll Each Piece into Little Sausages
Roll each dough piece into logs about the length of a sausage. Place each log on a plate (side by side) and cover with a towel.
TIPS: Rolling the dough pieces into short logs first allows them to adjust to that size before rolling them much thinner. Covering the dough prevents a crust from forming as they sit.
Prepare Baking Pans
Prepare 2 baking sheets by lining each with parchment paper or silicone mats. Set them aside.
Roll “Sausages” into Ropes
Remove one of the dough logs and cover the remaining with the towel. Place your hands side by side in the center of the sausage-size log and roll it along the work surface pushing down and out rolling until the dough reaches at least a 17-inch-long rope.
Flatten Long Ropes to 2 inches Wide
With a rolling pin, place it perpendicular to the rope in the center of the rope and roll the dough flat out to one end. Return the rolling pin back to the center and roll flat in the opposite direction. Then, place the rolling pin parallel to the dough on top (add flour as needed) and roll back and forth all the way down from one end to the other to reach a flat 2-inch-wide strip of dough. Depending on the filling, each dough strip should be 17-20 inches long by 2 inches wide.
Cheese Stuffed Soft Pretzels
Type of Cheese
For cheese stuffed pretzels, the best kind of cheese to use is a semi-hard cheese. The easier the cheese melts, the more likely it will leak as it bakes in the oven. Leaking cheese isn’t necessarily a bad result as some leakage is expected, but a semi-hard cheese like cheddar is less likely to leave a “mess” on the baking sheet. I find different sharpness of cheddar and Gruyère cheeses work very well. Mozzarella also works, just ensure it is not fresh cheese as the moisture is too wet for the dough. Regardless of the type of cheese, dice the cheese into ¼- inch cubes.
TIP: If the cheese is too thick and long, it will be difficult to shape into a smooth rounded pretzel.
Toss Cheese with Flour
Toss the diced cheese in a little flour to coat each piece. Tossing the cheese in flour helps to absorb the liquid or grease as the cheese melts preventing lots of oozing.
Line up the Diced Cheese, Enclose, & Seal the Dough
For the cheese stuffed pretzels, the dough should be rolled out to a 17-inch rope and flattened to 2 inches wide. Place the diced cheese in a single line along the center of the rolled-out dough. Lay the pieces side by side from one end to the other. Leave a ½- to 1-inch space from the ends. Fold the dough short ends over the cheese and press to seal the edges. Then, fold both long sides over the cheese and pinch to seal moving from one end to the other. Gently roll the log along the work surface to smooth out and seal the roll completely.
TIP: Consider gently pressing the cheese down into the dough making it a little easier to manipulate as you seal the long edges.
Shape the Cheese Stuffed Soft Dough into a Pretzel
With the seal crease facing up towards the ceiling, form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the pretzel shape. Press to seal the ends to the body of the “U”. Since these pretzels are filled, they will be thick. The traditional holes in a pretzel will likely not be visible as there’s no space. Press the pretzel down to flatten it slightly.
TIP: Placing the sealed crease up will help to eliminate cheese from oozing out during baking since the crease is a weak spot that might split open during baking.
Place Cheese Stuffed Soft Pretzels on Baking Sheet
Lift and place the pretzel on the lined baking sheet. Cover the pretzel with a towel to prevent a crust from forming on top. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
Freeze Cheese Stuffed Pretzels for 2 Hours
Place the baking sheet in the freezer for 2 hours. Freezing the pretzels with cheese firms the cheese and helps to prevent the cheese from melting out of the dough as it bakes. The frozen dough makes it easier to lift in and out of the alkaline solution prior to baking.
Chocolate Chip Stuffed Soft Pretzels
Line up the Chocolate Chips
For chocolate chip stuffed pretzels, follow the same procedure as the cheese except there is no coating them in flour. Roll the dough into a 20-inch-long rope and flatten 2 inches wide. Place any flavor of regular size chocolate chips lined side by side down the long dough strip. Leave a ½- to 1-inch space from the ends.
Enclose the Chocolate Chips & Seal the Dough
Just like with the cheese, fold the dough short ends over the chocolate chips and pinch to seal the edges. Then, fold both long sides over the chocolate chips and pinch to seal. Gently roll the log along the work surface to smooth out and seal the roll completely.
Shape the Chocolate Chip Filled Rolls into Pretzels
Just like in the above images for the cheese, form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the traditional pretzel shape. Press to seal the ends to the body of the “U”.
Place Chocolate Chip Stuffed Soft Pretzels on Baking Sheet
Lift and place the pretzel on the lined baking sheet. Cover with a towel to prevent a crust from forming on top of the dough. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
Freeze Chocolate Chip Stuffed Soft Pretzels for 30 Minutes
Place the baking sheet in the freezer for at least 30 minutes. Freezing the pretzels firms them making them easier to lift in and out of the alkaline solution prior to baking.
Condiment Stuffed Soft Pretzels
Differences Between Hard Fillings like Cheese & Creamy Condiment Fillings (How to Apply the Condiments)
For all condiments and other fillings, follow the same procedure in rolling the dough as with the cheese and chocolate chip versions. The difference is that it’s best to roll out the dough into a 20-inch-long rope. For smooth and creamy fillings, use a knife to place a very thin strip of mustard, Nutella, nut butter, and / or jam (or other condiment) down the center of each flat dough strip leaving a ½- to 1-inch space from the ends (like with the cheese and chocolate chips). A knife is best to apply mustard or other condiments so you can control the amount; the condiments should be a very thin, flat strip down the center of the dough.
TIP: Mustard and nut butters have strong overpowering flavors, so you only need a very small amount. I discovered that the hole in a mustard squeeze bottle is too big for the amount you need.
Enclose the Condiment Filling & Seal the Dough
Just like with the cheese and chocolate chips, fold the dough short ends over the mustard, Nutella, nut butter, and / or jam. Pinch to seal. Then, fold both long sides over the condiment and seal. Gently roll the log along the work surface to smooth out and seal the roll completely.
Shape the Condiment Filled Soft Rolls into Pretzels
Just like in the above images for the cheese, form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the pretzel shape. Press to seal the ends to the body of the “U”.
Place Condiment Stuffed Soft Pretzels on Baking Sheet
Lift and place the pretzel on the lined baking sheet. Cover with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
Freeze Condiment Stuffed Soft Pretzels for 30 Minutes
Place the baking sheet in the freezer for at least 30 minutes. Freezing the pretzels firms them making them easier to lift in and out of the alkaline solution prior to baking.
How to Make All Soft Pretzel Bites (Regardless of Filling)
What Filling Should You Use?
Choose whatever filling you want to fill your pretzel bites. You can fill them all with the same filling or use a variety of fillings. In the images below, you’ll see that I filled one strip of rolled dough with some of all of the fillings from cheese to chocolate.
How Long Should You Roll the Dough Pieces?
Roll each dough piece into a 20-inch-long rope. Flatten each rope to 2 inches wide.
Individual Fillings
For each of the fillings, leave a 1-inch space in between each filling to allow enough space to cut into separate bites. While placing down the fillings, leave a ½-inch space from each end. For the cheese, add three to four ¼ -inch diced cheese coated in flour bunched up in a 1-inch square space. Remember to move down an inch in between each filling. For the chocolate chips, place 4-5 bunched up in a 1-inch square space. For the creamy condiments like mustard, Nutella, nut butter, and jam, add a small ¼ tsp dollop. You can even add a small dollop of fruit jam on top of the nut butter for a peanut butter and jelly-style pretzel bite. Each dough strip should yield 8-10 pretzel bites. So, leave enough space between each filling to account for separating them.
Enclose the Pretzel Bite Fillings, Seal the Dough, & Mark the Separation
Fold up the short edge over the nearest filling. Press to seal over the filling. Then, move down the log pulling up the long edges to seal them at the top to enclose each filling. Pinch as necessary to seal. VERY IMPORTANT: as you move down to seal the roll, use a finger to flatten down the 1-inch empty space in between each filling to mark where to cut and separate each pretzel bite. NOTE: if you forget to mark as you go, it will be very difficult to discern the “empty” space between the creamy fillings as they are soft.
Separate Individual Stuffed Soft Pretzel Bites
After enclosing the filling and sealing the dough all the way down, use a knife or bench scraper to cut in the center of each flattened section to separate each bite. Lift each pretzel bite and pinch the ends to ensure a seal.
TIP: The pinched ends will result in each pretzel bite resembling individually wrapped candies.
Place Stuffed Soft Pretzel Bites on Baking Sheet
Lift and place each filled and sealed pretzel bite with the seam side down on the lined baking sheet. Cover the pretzel bites with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzel bites with remaining dough pieces.
TIP: Seam side down is important to prevent the pretzel bites from pulling open during baking.
Freeze Stuffed Soft Pretzel Bites for 30 Minutes
Place the baking sheet in the freezer for at least 30 minutes. Freezing the pretzels firms them making them easier to lift in and out of the alkaline solution prior to baking.
Dip All Pretzels & Pretzel Bites in Alkaline Solution
Preheat Oven
Regardless of how you filled your pretzels or pretzel bites, dipping and baking them are the same. Preheat the oven to 450˚F (232˚C).
Prepare the Alkaline Dipping Solution
For the dipping solution, add the baked baking soda to a large wide-mouth bowl or stock pot. Pour in 4 cups of cold water while stirring to dissolve the baking soda. Continue to stir until the baking soda has dissolved completely and the water is clear.
Dip the Frozen Pretzels & Pretzel Bites
Remove one of the baking sheets from the freezer. Place one or two pretzel(s) or a handful of pretzel bites in the dipping solution. Whether pretzels or pretzel bites, allow them to sit in the solution for 30 seconds per side or a total of 1 minute. Flip or remove pretzels using 2 slotted spoons or forks to allow excess liquid to drip. Return dipped pretzels and pretzel bites to the baking sheet. Ensure the pretzel bites are seam side down on the baking sheet.
TIP: Use 2 slotted spoons or forks to allow for easy flipping and removal. Two utensils help drain excess liquid. They also prevent the salty alkaline solution from touching the skin which can be irritating.
Top Pretzels & Pretzel Bites with Desired Flavors
Sprinkle coarse, pretzel, or flake salt over the tops of each pretzel or pretzel bite as desired. If you want a sweet version, sprinkle a mix of cinnamon and sugar. For other toppings prior to baking, you can sprinkle on seeds (like poppy, sesame, Nigella, and caraway) or seasonings (like onion flakes and everything bagel), or grated cheese.
Bake Pretzels & Pretzel Bites
Bake the pretzels for 25-30 minutes or until dark brown. Begin checking the pretzels at 20 minutes. The pretzel bites will take 5 minutes less to bake. So, you may want to remove them between 20-25 minutes. I prefer to bake one pan of pretzels at a time to ensure an even bake and browning. As one pan bakes, prepare the next by dipping and topping the remaining pretzels and pretzel bites.
TIP: Consider placing all pretzel bites on one baking sheet and all pretzels on another. Bake them separately to eliminate removing any of them at different times during baking.
Remove & Enjoy!
Once baked, remove and cool the pretzels for a few minutes. They can easily be consumed rather immediately. You may want to remove any cheese that may have leaked out during baking.
Close Ups of Stuffed Soft Pretzels & Pretzel Bites
These pretzels have a nice rise and are clearly stuffed. If you use a food-grade lye solution, you will likely get more browning and a slight shine. Using a baking soda solution, however, results in browning all around. The salt is clearly visible as would any seeds or nuts. There’s a chewy inside thanks to the high-gluten bread flour. You will likely have a little cheese leakage and that’s OK. Most of it will stay in the pretzel. If not, just pull it off the pretzel and eat it; baked, crispy cheese is really tasty. You can see a little void where the condiments are particularly the melted cheese though the cheese oozes into the bread.
The pretzel bites are a perfect petite bite size making a great snack. They stayed sealed, though you might have a little cheese ooze out, but it will stay mostly in the pretzel.
Storing Suggestions for Stuffed Soft Pretzels & Pretzel Bites
For these filled pretzels, store sealed in a bag or container at room temperature for up to 3 days. For longer storage, place them in a sealed bag or container in the freezer for several months. Remove as desired and heat in the microwave until heated through.
Stuffed Soft Pretzels & Pretzel Bites Final Thoughts
These stuffed soft pretzels are fun and versatile to make. So much so, you can please almost everyone in your family. They make great savory and sweet treats depending on your craving. They are easily transportable for school or work lunches and for a day of hiking on the trails.
Stuffed Soft Pretzels & Pretzel Bites Baker’s Perspective
Stuffing pretzels is pretty fun and would make a great activity to do with the kiddos. These aren’t super easy to make as there are multiple steps especially when you have a lot of different fillings going on at once. However, once you find your rhythm, making them can be cathartic. I imagine sitting at the table with the kids, each with several dough pieces, with a variety of cheese and condiments scattered around the table rolling, filling, and shaping. This activity would keep the kiddos busy for a while, at least.
Time Saver Make-Ahead Option (Few Steps over 3 Days)
You can simplify making these pretzels by spreading out the steps over three days. You can make my German Bavarian-Style Pretzel Dough a day ahead of time and store it covered in the fridge. Then, the following day, roll out and stuff the pretzels. You can also leave the pretzels in the freezer overnight and dip and bake them the next day.
- Day 1: Make the pretzel dough and store covered in a large bowl in the fridge.
- Day 2: Roll, fill, and shape the pretzel and pretzel bites- store on baking sheet in freezer.
- Day 3: Dip, bake, and eat stuffed pretzels.
Stuffed Soft Pretzels & Pretzel Bites Taster’s Perspective
We enjoyed all the flavors. I preferred the sharper cheddar cheese as the sharp, flavor and melted cheese texture balanced out the salty, alkaline flavors and chewy bread texture. Scott preferred the stone ground mustard since mustard and pretzels go together like peanut butter and jelly and he enjoyed the sharp, strong spicy condiment flavor contrasted with the salty, alkaline pretzel flavor and chewy bread texture. Regardless of flavor preference, both the pretzels and pretzel bites make satisfying snacks and soothes those salty and sweet cravings.
Check out my YouTube video on making these Stuffed Soft Pretzels & Pretzel Bites. “Savory & Sweet Stuffed Soft Pretzels & Pretzel Bites: Everything from Cheese to Mustard & Chocolate”
Savory & Sweet Stuffed Soft Pretzels & Pretzel bites
Ingredients
- pretzel dough
Dipping Solution:
- 45 g ¼ cup baking soda
- 944 ml 4 cups cold water
Optional Dough Fillings:
- cheese low moisture (not fresh) like sharp cheddar, Colby jack, Gruyère, mozzarella, etc. (¼ inch diced)
- mustard yellow, stone ground, spicy brown, etc.
- chocolate chips semi-sweet, dark, milk, white, butterscotch, etc.
- Nutella
- nut or seed butter peanut butter, sunflower butter, etc.
- fruit jam or preserves strawberry, cherry, apricot, etc.
Optional Toppings:
- pretzel salt coarse salt or flake salt
- mix of cinnamon and granulated sugar
- melted chocolate to drizzle over the tops or for dipping like chocolate covered pretzels
Instructions
Prepare the Dipping Solution for All Filled Pretzels & Pretzel Bites:
- Preheat the oven to 300˚F (150˚C).
- Line a small baking sheet with parchment paper. Spread the baking soda evenly over the liner.
- Bake the baking soda for 1 hour. Remove from oven and set aside until needed in the recipe.TIP: Baking the baking soda increases the alkaline value to resemble the pH of the traditional lye solution used in making German pretzels. If you can find it, you can use lye solution, but baking soda works and may be more convenient.
Initial Divide & Shape for All Filled Pretzels & Pretzel Bites:
- Scoop the dough out onto an unfloured work surface. Divide the dough into 10 “equal” pieces by weighing or eyeballing the portions. (if the total weight is about 820 g, divided by 10 is 82 g per dough piece).TIP: An unfloured work surface provides friction making it easier to roll out and shape the dough.
- Roll each dough piece into logs about the length of a sausage. Place each log on a plate (side by side) and cover with a towel.TIPS: Rolling the dough pieces into short logs first allows them to adjust to that size before rolling them much thinner. Covering the dough prevents a crust from forming as they sit.
- Prepare 2 baking sheets by lining each with parchment paper or silicone mats. Set aside.
- Remove one dough log and cover the remaining with the towel. Place your hands (side by side) in the center of the sausage-size roll and roll along the work surface pushing your hands out rolling until the dough reaches at least a 17-inch-long rope.
- With a rolling pin, place it perpendicular in the center of the rope and roll the dough flat out to one end. Return the rolling pin back to the center and roll flat in the opposite direction. Then, place the rolling pin parallel to the dough on top (add flour as needed) and roll back and forth all the way down from one end to the other to reach a flat 2-inch-wide strip of dough.
Cheese Stuffed Pretzels:
- Dice cheese into ¼ – inch cubes. Toss them in a little flour to coat. Place the diced cheese in a line along the center of the dough strip. Lay the cheese side by side from one end to the other. Leave a ½- to 1-inch space from the ends.TIPS: If the cheese is too thick and long, it will be difficult to shape into a smooth rounded pretzel. Tossing the cheese in flour helps to absorb the liquid/grease as the cheese melts helping to prevent oozing.
- Fold both dough short ends over the cheese and press to seal the edges. Then, fold both long edges over the cheese and pinch to seal to enclose the cheese. Move all the way down the strip to the other end. Gently roll the log along the work surface to smooth out and seal the roll completely.TIP: Consider gently pressing the cheese down into the dough making it a little easier to manipulate as you seal the long edges.
- With the sealed crease facing up towards the sealing, form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the pretzel shape. Press to seal the ends to the body of the “U”.TIP: Placing the sealed crease up will help to eliminate cheese from oozing out during baking since the crease is a weak spot that might split open during baking.
- Lift and place each pretzel about an inch apart on the lined baking sheet. Cover the pretzels with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
- Place the baking sheet in the freezer for 2 hours or overnight.TIP: Freezing the pretzels with cheese firms the cheese and helps to prevent the cheese from melting out of the dough as it bakes. The frozen dough makes it easier to lift and place in the alkaline solution prior to baking.
Chocolate Chip Stuffed Pretzels:
- Roll the rope a little longer to 20 inches in length while keeping the 2 inches in diameter.
- Place any flavor of regular size chocolate chips lined side by side down the long dough strip. Leave a ½- to 1-inch space from the ends.
- Fold the dough short ends over the chocolate chips and pinch to seal the edges. Then, fold both long edges over the chocolate chips and pinch to seal enclosing the chocolate. Gently roll the log along the work surface to smooth out and seal the roll completely.
- Form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the pretzel shape. Press to seal the ends to the body of the “U”.
- Lift and place each pretzel about an inch apart on the lined baking sheet. Cover with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
- Place the baking sheet in the freezer for at least 30 minutes.TIP: Freezing the pretzels makes it easier to lift and place in the alkaline solution prior to baking.
Mustard/ Condiment/ Nutella/ Nut Butter/ Jam/ Thick Paste/ or Cream Stuffed Pretzels:
- Roll the rope a little longer to 20 inches in length while keeping the 2 inches in diameter.
- Use a knife to place a very thin strip of mustard or other condiment, nut butter, or jam down the center of each flat dough strip leaving a ½- to 1-inch space from the ends.TIP: Mustard and nut butters have strong overpowering flavors, so you only need a very small amount. I find a squeeze bottle tip too large for the small amount needed.
- Fold dough short ends over the mustard or condiment and press to seal the edges. Then, fold both long edges over the condiment and pinch to seal enclosing the filling. Gently roll the log along the work surface to smooth out and seal the roll completely.
- Form a “U” shape with the dough. Lift the ends and cross them over 2 times. Pull the ends down to touch the bottom “corners” of the “U” to make the pretzel shape. Press to seal the ends to the body of the “U”.
- Lift and place each pretzel about an inch apart on the lined baking sheet. Cover with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzels with remaining dough pieces.
- Place the baking sheet in the freezer for at least 30 minutes.TIP: Freezing the pretzels makes it easier to lift and place in the alkaline solution prior to baking.
All Stuffed Pretzel Bites:
- Roll the rope a little longer to 20 inches in length while keeping the 2 inches in diameter.
- Decide what you want to fill your pretzel bites. You can fill them all with the same filling or use a variety of fillings. For each of the fillings, leave a 1-inch space in between each filling to allow enough space to cut into separate bites. While laying down the fillings, leave a ½-inch space from each end. For chocolate chips, place 4-5 bunched up in a ½-inch square space. You can add three to four ¼-inch cubes of cheese, a small ¼ tsp dollop of mustard, Nutella, nut butter, or jam. You can even add a small dollop of fruit jam on top of the nut butter for a peanut butter and jelly-style pretzel bite. Each dough strip will yield 8-10 pretzel bites.
- Fold each short edge over the nearest filling. Press to seal over the filling. Then, move down the log pulling up the long edges to seal them at the top to enclose each filling. Pinch as necessary to seal. As you move down to seal the roll, use a finger to flatten down the 1-inch empty space in between each filling to mark where to cut and separate each pretzel bite. TIP: If you forget to mark as you go, it will be very difficult to discern the "empty" space between the creamy fillings as they are soft.
- After sealing all the way down, use a knife or bench scraper to cut in the center of each flattened section to separate each bite. Pinch to ensure a seal at each end of each bite.TIP: The pinched ends will result in each pretzel bite resembling individually wrapped candies.
- Lift and place each filled and sealed pretzel bite with the sealed/seam side down on the lined baking sheet. Cover the pretzel bites with a towel to prevent a crust from forming on the dough. Continue rolling, filling, and shaping the pretzel bites with remaining dough pieces.
- Place the baking sheet in the freezer for at least 30 minutes.TIP: Freezing the pretzels makes it easier to lift and place in the alkaline solution prior to baking.
Dip, Top, & Bake for All Stuffed Soft Pretzels & Pretzel Bites:
- Preheat the oven to 450˚F (232˚C).
- For the dipping solution, add the baked baking soda to a large wide-mouth bowl or stock pot and pour in 4 cups cold water while stirring to dissolve the baking soda. Continue to stir until the baking soda has dissolved completely and the water is clear.
- Remove one of the baking sheets from the freezer. Lift one or two pretzel(s) or a handful of pretzel bites and place in the dipping solution. Allow to sit in the solution for 30 seconds per side or 1 minute total. Flip or remove pretzels using 2 slotted spoons or forks to allow excess liquid to drip and to prevent touching the solution. Return dipped pretzels and pretzel bites to the baking sheet. Ensure the pretzel bites are seam side down on the baking sheet.TIP: Alkaline solution is very salty and can irritate the skin.
- Sprinkle coarse, pretzel, or flake salt over the tops of each pretzel or pretzel bite as desired. If you want a sweet version, sprinkle a mix of cinnamon and sugar.TIP: For other toppings, you can sprinkle on seeds (poppy, pumpkin, white or black sesame, Nigella, caraway, etc.), seasonings (onion flakes, everything bagel, etc.), or grated cheese prior to baking.
- Bake the pretzels for 25-30 minutes or until dark brown. Begin checking the pretzels at 20 minutes. The pretzel bites will take 5 minutes less to bake. So, you may want to remove them between 20-25 minutes. TIPS: I prefer to bake one pan at a time to ensure an even bake and browning. As one pan bakes, you can prepare the next by dipping and topping the remaining pretzels. Also, consider placing all pretzel bites on one baking sheet and all pretzels on another. Bake them separately to eliminate removing any of them at different times during baking.
Video
Notes
- Day 1: Make the pretzel dough and store covered in a large bowl in the fridge.
- Day 2: Roll, fill, and shape the pretzel and pretzel bites- store on baking sheet in freezer.
- Day 3: Dip, bake, and eat stuffed pretzels.
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