Filled with 2 types of Cabot cheese, these Cheesy Stuffed Pretzel Bites are the perfect way to celebrate Oktoberfest and gamedays in the Fall!
This Cheesy Stuffed Pretzel Bites post is sponsored by Cabot Creamery, but the recipe and opinions are entirely my own. Thank you for supporting the brands that support Spiced!
3 years ago, I had the chance to visit Dellavale Farms in Pattersonville, NY as part of Cabot’s Open Farm Sunday. When I arrived at the farm, I strapped my camera over my back, and headed out to explore this dairy farm. That was in 2016. Fast forward to 2019. A couple of weeks ago, I pulled up outside the main barn at Dellavale Farms again. Once again, I strapped my camera over my back and headed out to visit my cow friends. However, this time was different. One hand was holding a camera, and the other was holding Robbie’s hand.
I wasn’t sure if taking Robbie to the farm was an amazing idea or downright insane. I decided to roll with it, though. (I confirmed with Farmer Terri that Robbie could join me, and she was super welcoming!) I checked Robbie out of preschool around 10am, and we headed off to have a Robbie-Daddy day at the farm. Dellavale Farm is only about 30 minutes away from my house, and I was driving over, I kept thinking, “This is either going to be amazing or terrible. No in-between here.” Fortunately it turned out to be amazing!
I’m a city boy. I was born in Dallas, TX, and I grew up in the historic district of Charleston, SC. I spent high school and college in the Raleigh/Durham area of North Carolina. Over the past handful of years, I’ve had the chance to visit a number of farms and ranches. Deep down, I think I was meant to be a country boy. I love getting out and learning about where our food comes from. I find it awe-inspiring how hard farmers work. I love spending time outdoors with the cows. And now Robbie does, too!
Since I didn’t have the chance to visit farms and ranches when I was a kid, I’m determined to provide that opportunity to Robbie. I want him to understand where his food comes from. That was the motivation behind me checking Robbie out of preschool early. As I suspected, he loved exploring Dellavale Farm with me! Robbie drinks a cup of milk every morning before preschool, and I showed him where that milk comes from. We brought some ears of corn with us, and we had the chance to feed Renee (one of Terri’s cows) 3 ears of corn. Robbie was amazed that Renee ate the entire ear of corn – cob and all. (Renee was quite happy with the corn treat, too!)
After we spent some time in the barn, Robbie and I sat in the back of my car having a picnic lunch. He told me all about what he had seen…including the huge tires on the tractor! As we were getting ready to head out, Terri sent us on our way with several packs of Cabot cheese. We had a package of Colby Jack for Robbie and a sharp cheddar for me. Yum! (I made sure to leave that cheese in the back as it probably wouldn’t have made it home if it was on the seat next to me.) On a side note, the trip to the farm wiped Robbie out!
Dellavale Farm is one of several hundred Cabot farms located in Vermont and New York. As I mentioned above, the farm is only 30 minutes from my house. That’s one of the coolest things about the Cabot Cheese Co-op. Cabot’s farmers truly are neighbors. I consider Terri a friend now, and she told me to stop back with Robbie whenever we wanted to. (She even invited Robbie’s entire preschool class to come over sometime!) We certainly plan to take her up on that offer! In fact, Cabot is hosting another Open Farm Sunday on October 6 this year. If you live in the northeast, then visit Cabot’s website to find a farm near you. Stop by a farm with the family and learn more about where your food comes from!
Cheesy Stuffed Pretzel Bites
Switching gears over to the recipe, I used two different types of Cabot cheese to make these Cheesy Stuffed Pretzel Bites. I love making homemade pretzels. The buttery, salty tops combined with the chewy texture is nothing short of delicious. If you’ve never made homemade pretzels, then promise me you’ll make this recipe! Making pretzels at home might sound daunting, but they’re surprisingly easy. And I bet you’ll be quite impressed with yourself when that batch of pretzels comes out of the oven!
For these Cheesy Stuffed Pretzel Bites, I wanted to start with a good melty cheese. Cabot’s Muenster was the answer. Muenster is a buttery, creamy cheese that melts very easily. It’s perfect for grilled cheese sandwiches, nachos and stuffed pretzel bites! (Cabot’s Muenster and Monterey Jack are both naturally lactose-free.) I also used Cabot’s Monterey Jack cheese inside of these pretzels. Monterey Jack is another cheese that melts well, and it’s mild flavor makes Monterey Jack a good choice for all sorts of recipes. The combination of Muenster and Monterey Jack together? Insane! Look at all of that melty cheese oozing out of the pretzel bites!
If you’re looking for a tasty snack to nibble one while watching football this Fall, then I highly recommend these Cheesy Stuffed Pretzel Bites. These bites didn’t last long in our house at all. In fact, the hardest part was waiting on them to cool off so we could dig in. I hope you enjoy these pretzel bites as much as we did! Cheers, friends!
For more delicious recipes, check out the Cabot Creamery website!
Did you make these Cheesy Stuffed Pretzel Bites at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)!
Cheesy Stuffed Pretzel Bites
- 2½ cups all-purpose flour
- 1 tsp salt
- ½ Tbsp brown sugar
- 2¼ tsp active dry yeast
- ¾ cup + 2 Tbsp warm water
- 1 cup boiling water
- 2 Tbsp baking soda
- 8 oz. Cabot Muenster cheese shredded
- 8 oz. Cabot Monterey Jack cheese shredded
- coarse salt
- 2 Tbsp butter melted
- Using a countertop mixer, add the flour, salt, brown sugar, yeast, and warm water; stir until well combined. Increase speed to medium and mix for 5-6 minutes.
- Transfer dough to an oiled bowl. Cover and place in a warm (85°F) location for 30 minutes. (Note: I typically put the bowl in the oven. I turn the oven light on, but do not turn actual oven on.)
- Meanwhile, combine the boiling water with the baking soda; mix until well combined. Set aside to cool.
- Using a medium mixing bowl, add both cheeses; stir until well combined.
- Spray an 11” or 12” cast iron skillet with nonstick baking spray.
- Once dough has risen, divide into 16 equal pieces. Flatten each piece into a 3” square. Divide cheese mixture evenly into center of each square of dough. Carefully fold edges of the dough together and pinch to seal. (Note: Make sure seams are sealed or the cheese will melt out while baking.)
- Using a circular motion, roll each piece of dough between countertop and palm of your hand until dough ball becomes tight.
- Preheat oven to 475°F.
- Place pretzel bites into baking soda/water mixture for 2 minutes (spoon water over the top of the pretzel if it is not fully covered by the water). Transfer pretzel bites into greased cast iron skillet. Sprinkle bites with coarse salt, and allow the pretzels to rest for 10 minutes uncovered.
- Using a sharp knife, cut a small “x” into the top of each pretzel ball.
- Bake at 475°F for 9-11 minutes, or until pretzels are golden brown in color. Remove pretzels from oven and brush with melted butter.
Looking for more tasty cheesy recipes? Check out some of these other favorites, too: