Smoked Gouda and Bacon Stuffed Pretzel Bites with Maple-Dijon Dip
These savory pretzel bites offer a delightful chewiness with a molten core of smoky Gouda and crispy bacon. Perfect for game day or an elevated snack, they strike a perfect balance of salty, cheesy, and slightly sweet.
Prep Time
150 min
Difficulty
Hard
Servings
8
Calories
350 kcal
Instructions
- 1
In a small bowl, combine lukewarm water, yeast, and sugar. Let it sit for 5-10 minutes until foamy.
~10 min - 2
In the bowl of a stand mixer, combine flour and 1.5 teaspoons of salt. Add the yeast mixture and mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 8-10 minutes until smooth and elastic.
~15 min - 3
Shape the dough into a ball, place it in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
~90 min - 4
While the dough rises, cook the bacon until crispy. Drain on paper towels and chop finely.
~15 min - 5
Grate the smoked Gouda cheese. In a small bowl, combine the grated cheese and chopped bacon.
~5 min - 6
Punch down the risen dough. Divide the dough into 16 equal pieces. Flatten each piece into a disc, place about 1 tablespoon of the cheese and bacon mixture in the center, then pinch the edges to seal, forming small balls.
~20 min - 7
Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
- 8
In a large pot, bring 2 quarts of water to a rolling boil. Add the 50g of baking soda to the boiling water. This creates a lye bath, which gives pretzels their characteristic chew and brown crust.
~10 min - 9
Carefully drop 3-4 pretzel bites into the boiling baking soda solution for 30 seconds per side. Remove with a slotted spoon and place them on the prepared baking tray.
~5 min - 10
Brush each pretzel bite with the beaten egg and sprinkle generously with coarse sea salt.
~2 min - 11
Bake for 12-15 minutes, or until golden brown and puffed.
~15 min - 12
While the pretzels bake, prepare the dip. In a small saucepan, whisk together maple syrup and Dijon mustard over low heat until combined. Let it warm through.
~5 min - 13
Remove pretzel bites from the oven and let them cool slightly on a wire rack.
~5 min - 14
Serve warm with the maple-Dijon dip.
Tips
- For a crispier crust, use a baking stone in your oven and slide the pretzels directly onto it after the egg wash.
- Leftover pretzel bites can be stored in an airtight container at room temperature for up to 2 days. Reheat briefly in a toaster oven for best results.
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