Brie-Stuffed Pretzel Bites
Print Recipe
How do you make the ultimate snack food? You fill pretzel dough with cheese, of course. But not just any cheese—we’re talking hot, melty, creamy Brie. We should warn you, though: These Brie-stuffed pretzel bites won’t last long.
Ingredients
Pretzel Bites
4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons instant yeast
1½ teaspoons salt
3 tablespoons melted butter
6 ounces Brie
Topping
8 cups water
½ cup baking soda
1 egg
1 tablespoon water
Coarse salt, as needed
Directions
1. Make the Pretzel Bites: In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour with the sugar, yeast and salt to combine, 15 to 20 seconds. Add 1¼ cups warm water and the melted butter, and mix on low speed for 3 minutes.
2. Increase to medium speed and mix for 4 minutes more. Transfer the dough to a lightly greased bowl and cover with plastic wrap. Let the dough rise until it has nearly doubled in size, about 1 to 1½ hours.
3. Divide the dough into 40 even pieces. Divide the Brie into 40 pieces (they should be small, about 1 teaspoon each).
4. Press each piece of dough flat and place a piece of Brie in the center. Roll the dough around the Brie and pinch well to seal on all sides.
5. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
6. Make the Topping Combine 8 cups water and baking soda in a large pot and heat over medium heat until the baking soda is fully dissolved.
7. Dip each pretzel bite into the baking-soda water for about 30 seconds. Transfer to the pretzels to the prepared baking sheets, seam side down.
8. In a small bowl, whisk the egg with 1 tablespoon water to combine. Brush the egg wash generously over each piece and then garnish with coarse salt.
9. Bake until the bites are golden brown, 15 to 18 minutes. Let cool at least 10 minutes and serve warm.
Pretzel Bites
70 calories
2g fat
10g carbs
2g protein
1g sugars
Topping
2 calories
0g fat
0g carbs
0g protein
0g sugars
Powered By
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.