Cheese Stuffed Pretzel Bites Recipes

Steps:

• Make the soft pretzel bites: Preheat the oven to 450 degrees F. Line a rimmed baking sheet with a cooling rack covered with paper towels.
• Bring 8 cups of water to a boil in a large stockpot. (It may seem like a small amount of water for a large pot, but once you add baking soda it'll foam up.)
• While the water comes to a boil, place the dough ball on a lightly floured surface. Cut into 4 equal pieces. Roll each portion into a long rope. Cut the ropes into 1-inch pieces.
• When the water is boiling, add the baking soda and sugar. Cook the dough pieces, in batches, for 30 seconds. Drain on the paper towels.
• Whisk together the egg yolk and 1 teaspoon water in a small bowl. Dip the tops of the pretzels in the egg wash and sprinkle with salt. Place on parchment paper-lined baking sheets. Bake until the pretzel bites are nicely browned, 9 to 10 minutes.
• For the beer cheese: Meanwhile, melt the butter in a medium saucepan over medium heat. Add the flour and cook until foamy, about 2 minutes. Gradually whisk in the beer until the mixture is smooth, then add the half-and-half. Simmer until the mixture thickens, about 5 minutes. Whisk in the mustard, Worcestershire sauce and House Seasoning. Gradually add the cheese and stir until smooth. Season to taste. Serve the pretzel bites with the beer cheese.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.

Steps:

• 1. In the bowl of a stand mixer, combine the yeast, 1 teaspoon brown sugar, and warm water and let rest 5-8 minutes until foamy. In another bowl, stir together the remaining 2 tablespoons brown sugar and warm milk until dissolved. Add 2 1/2 cups flour and milk mixture to the yeast. Attach the dough hook and knead dough at low speed until a smooth and elastic ball forms, 5 to 7 minutes. If dough is sticky, you can add up to an additional 1/2 cup flour. Transfer the dough to a lightly oiled large bowl and turn the dough to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in size, about 2 hours. Turn out the dough onto a lightly floured surface. Divide into 4 equal pieces. Roll one of the four sections into a 12×4-inch rectangle. With the long side facing you, gently press 1/4 cup of cheese into the bottom third of tRoll as tightly as possible, starting with the end that has the filling. Cut into 12 1-inch pieces and transfer to a baking sheet lined with parchment paper. Repeat with remaining 3 portions of the douLet rest, uncovered, at room temperature for 30 minutes. Meanwhile, preheat oven to 400 F. In a large saucepan, bring water to a boil. Add the baking soda and lower heat to a simmer. Carefully boil pretzels in batches, putting the pretzels into the poaching liquid, seam side down. Poach for 10 seconds then carefully turn the pretzel over in the liquid. Poach other side for 10 seconds then remove with a slotted spoon to the same prepared sheet pans, seam side down. Repeat with the remaining pretzels. Bake in preheated oven until golden-brown, about 15 minutes. Brush warm pretzel bites with melted butter and sprinkle with salt. Serve warm with honey mustard dipping sauce.