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These Cream Cheese Stuffed Pretzel Bites are a salty, cheezy appetizer that will be gone in a flash. There is something about the smell of baking pretzels that makes you instantly hungry for more.

Cream Cheese Stuffed Pretzel Bites

These were a great snack that my guests loved, and of course were the first appetizer to disappear. These are versatile because you can stuff them with any variation of cheese. I used cream cheese and added fresh dill to half of mine. You can add chives or different types of herbed cheese to suit your tastes.

Cream Cheese Stuffed Pretzel Bites

What can I put in my stuffed pretzels?

You can put most types of cheese in like cheddar, mozzarella, brie, cream cheese, or flavoured cream cheeses.

Do I have to use coarse salt on the outside?

No, you do not have to use coarse salt if you do not have any. A sprinkle of fine salt will substitute fine.

Cream Cheese Stuffed Pretzel Bites

These Cream Cheese Stuffed Pretzel Bites are the perfect food for a party, or family gathering. Put your favourite choice of cheese in them to suit your tastes. I love fresh dill and adding that to cream cheese made them my favourite. Enjoy these little bites!


Pin the picture below to your Baking Board and remember to


Cream Cheese Stuffed Pretzel Bites

Cream Cheese Stuffed Pretzel Bites
Prep Time
1 hr 40 mins
Cook Time
15 mins
Total Time
1 hr 55 mins

These Cream Cheese Stuffed Pretzel Bites are the best little pretzel bites around! You can easily stuff them with any favourite cheese you like!

Course: Appetizer
Servings: 40 Bites
Author: Karami Urbanoski
  • 4 cups flour
  • 2 tbsp sugar
  • 2 tsp quick rise yeast
  • 1 tsp salt
  • 1 1/4 cups warm water
  • 3 tbsp butter - melted
  • 8 oz cream cheese
  • 1 egg
  • 1 tbsp water
  • 4 tbsp coarse salt as needed
Water Bath
  • 8 cups water
  • 1/2 cup baking soda
  1. Using your stand electric mixer with a dough hook mix the flour, sugar, yeast and salt for 30 seconds on low just to combine.

  2. Take your 1 and 1/4 cups warm water and mix in the butter to combine, pour into the mixing bowl and mix on low for 3 minutes.

  3. Mix on medium speed for 4 more minutes.

  4. Transfer the dough to a well greased bowl to rise in a warm area for 1 and 1/2 hours until doubled in size. Cover with plastic wrap so it does not dry out.

  5. Punch the dough down and divide the dough into about 40 even pieces a little bigger than a teaspoon size. 

  6. Cut your cream cheese block into about 40 cubes. You can mark it out with a knife to determine where to cut.

  7. Roll the dough piece very flat - It stretches a lot! fill it with the cube of cheese.

  8. Quickly pinch the dough closed around the cheese. Pinch the dough well as you do not want it to leak out later.

  9. Place all of the stuffed bites on parchment paper on 2 baking trays.

  10. Preheat your oven to 400 degrees.

  11. Prepare your water bath - In a large pot add the water and baking soda - bring to a light boil stirring until mostly dissolved. Turn down the heat to medium and not boiling.

  12. Put about 6 pretzel bites in the water for about 30 seconds, then remove and put back on parchment paper lined baking sheet. Complete for all.

  13. Once all bites are back on the baking sheets seam side down - Take your egg and 1 tablespoon of water and beat in a  small bowl with a fork. Brush this over every bite getting all sides.

  14. Sprinkle a tiny bit of coarse salt on the pretzel bites when they are still wet to get the salt to stick.

  15. Bake in the 400 degree oven for about 15 minutes until golden brown. Let sit about 10 minutes and serve.


Welcome to The Kitchen Magpie Farm! I'm Karami Urbanoski and I head up the care of all the animals out on the family farm in rural Alberta. I'm so glad to have you here and I hope you have fun reading about all my homesteading adventures!

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