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Cheesemaker's Choice 15% off Pepper Alpine Cheddar

Cheddar Stuffed Pretzel Bites

Written by Face Rock Creamery

Cheddar Stuffed Pretzel Bites

Written by Face Rock Creamery

Face Rock Cheddar stuffed pretzel bites are delicious and so easy when you use store-bought ready to go pizza dough. We experimented with two Face Rock cheeses to compare the results: Spicy In Your Face curds, and Face 2 Face sheep/cow blend.

The flavor of each cheese really comes through the signature pretzel profile. You’ll want to make sure you dough balls are sealed completely. Some of my pretzels oozed but that was a delicious goof to clean up and there was plenty of cheese left inside.

How do the different cheeses react to being baked in their delicious pretzel nest? The curd had the best cheese pull, no surprise since this baby cheddar is super elastic! And Face 2 Face, our creamy cow/sheep cheddar was the ooey gooiest!

Cheddar Stuffed Pretzel Bites

Rated 5.0 stars by 1 users

Category

Breads

Face Rock Cheddar stuffed pretzel bites are delicious and so easy when you use store-bought ready to go pizza dough. We experimented with different Face Rock cheeses to compare the results: Spicy In Your Face curds, and Face 2 Face sheep/cow mixed milk cheddar. We love them both! Try it out and let us know which is your favorite.

Image of Cheddar Stuffed Pretzel Bites

Ingredients

1 package prepared pizza dough (store bought or homemade)
Face 2 Face Cheddar
In Your Face Curds
2 quarts water
¼ cup baking soda
coarse salt (to taste)
2 TBS butter melted
Course Ground Mustard (optional)

Directions

Bring your dough to the “ready to bake” stage according to package or recipe directions. For store bought, this generally involves letting your dough sit at room temperature for a time.
Preheat oven to 400° degrees. Line a large baking sheet with parchment paper or lightly coat with cooking spray.
Weigh out your dough into equal portions to ensure even baking (I got 10 1.5 oz balls from a 16 oz package).
Roll each portion into a rough ball, and flatten slightly. Depending on which cheese you are using, put a curd or a half inch cube in the center.
Wrap dough up and around the cheese gently like a dumpling, pinch as you go to seal. Seal well. Don't let them rise again at this stage.
Prepare a pretzel bath: bring 2 quarts of water to a boil, slowly sprinkle in 1/4 cup baking soda. Seriously, go slow or you will have a massive boil over.
Add a few stuffed dough balls to the boiling water at a time for about 20 seconds. Use a slotted spoon to lift out.
Place on a lined baking sheet, sprinkle immediately with coarse salt.
Bake at 400° for 11-12 minutes.
Brush with melted butter and serve immediately with course ground mustard.

Recipe Note

You’ll want to get these through the pretzel bath and into the oven without much delay, so you can start your water boiling as you prep your bites, but don't add the baking soda until you are ready to dunk your dough!

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