Cheese-Stuffed Ranch Pretzel Bites

In the bowl of a stand mixer, combine the yeast, water, and brown sugar. Stir and let sit for 5 minutes

Once the yeast is proofed, add in the milk and butter, and mix on low speed with the dough hook attached until just combined.

Add in the salt and flour, and mix with the dough hook until well combined (you can alternatively mix and knead by hand).

Knead in the stand mixer for 5 minutes (if the dough is too sticky, add 1 tbsp of flour at a time).

Place the dough into a lightly oiled bowl, cover, and let rise in a warm place for 1 hour.

Preheat the oven to 400F and grease a large baking pan with olive oil; set aside.

Remove the dough from the bowl and gently press down. Divide the dough into 16 balls (50g each).

Bring a large pot of water to a boil, and SLOWLY add the baking soda.

Flatten each ball of dough into a disc, place a cube of cheese in the middle, and then pinch the sides over the cheese (make sure to pinch well).

Drop the pretzel bites into the baking soda bath and boil for 60 seconds on each side. Remove the balls and place on the prepared baking sheet.

Immediately brush with the egg wash and sprinkle the tops with ranch seasoning.

Bake at 400F for 13-15 minutes, rotating the baking sheet halfway through.

Mix together the ingredients for the chipotle dipping sauce. Serve pretzel bites with chipotle dipping sauce.
Enjoy!