Cheesy Rosemary Pretzel Bites


  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 packet active yeast
  • 1 1/2 cups warm water
  • sliced cheese, your choice. 
  • fresh rosemary
  • 1/2 cup baking soda
  • 2 quarts water for bath


1. Add yeast to warm water.  Let settle for about 5 minutes.  Then add the sugar and salt to the yeast and mix in.
2. Add the yeast, sugar, and salt mixture to the flour. Mix together. I used the dough hook on my kitchenaid and mixed for about 5 minutes on speed #2.  Let dough rest for 30 minutes.
3. Cut dough into about 5-6 equal parts. Roll out on a clean surface.  Don't need to flour the surface, the dough shouldn't stick.  Then make a line in the dough and add cheese to the middle (see picture).    Roll until it is about 1 inch in diameter.  Cut pieces that approx 1.5-2 inches and place on a lined baking sheet.
4. Place the baking sheet with dough uncovered in the fridge for approx. 1 hour. This is key. This helps build a skin making it have that nice crust.
5. Preheat the oven to 425 degrees F.
6. Bring 2 quarts of water to boil. SLOWLY add in baking soda into the boiling water. *caution* this creates quite a bubbly reaction for a few seconds, so add a little bit at a time.  Stand back.  It will eventually simmer down.
7. Add the pieces of dough into the soda bath.  Let it sit for about 10-20 seconds and then remove. I used a pasta server to remove it and found it to be the perfect tool.
8. Sprinkle with rosemary. Bake the pretzels for 8-10 minutes until golden brown.  Move to a cooling rack. Enjoy!

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