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Chili Cheese Pretzel Bites

written by Ashley Fehr

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Prep Time 45 minutes
Total Time 55 minutes
Servings 14 pretzel bites

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Last updated on May 17, 2024

So I’m part of this group of food bloggers who all create a recipe to go with a certain theme or ingredient every month, and then compile a round up with them. It’s a really neat way to see what different people will do with a different ingredient, and it’s just fun!

chili cheese pretzel bites in basket lined with parchment paper

I was too busy to participate last month and I was kind of bummed, because the ingredient was waffles and I love breakfast food.

I was determined to participate this month, regardless of what the ingredient was.

It was “pretzels”.

Now, if you read my post from a while back where I talked about my first homemade pretzel experience, you know that I’m obsessed. I immediately started thinking about stuffing pretzels with caramel, or a rolo, or something incredible like that.

Because, if you read my post, you know that I need caramel sauce with my pretzels.

And then the coordinator of the group announced the second, but optional, ingredient of the month was caramel. And I’m sure you’d expect me to be all excited about that, but I wasn’t.

Why? I’m totally vain and selfish.

chili cheese pretzel bites stacked on piece of foil with bite taken out of top pretzel

I wanted to be unique in my use of caramel sauce, or at least somewhat creative, but now? I was all like, “obviously I’m not doing that anymore.”

And I started thinking of savory things to stuff in my pretzels. And I really like chili. And cheese.

With homemade, soft, buttery pretzels? Un. Real.

You need these.

close up image of chili cheese filling in pretzel bite

*Note: you want your chili cold, so it’s best to make it ahead for one meal, and just use the cold leftovers for the pretzels.

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Chili Cheese Pretzel Bites

written by Ashley Fehr

No ratings yet
Chili Cheese Pretzels: Buttery, salty pretzels stuffed with chili and cheese — an unreal combination!
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Cuisine American
Course Appetizer
Servings 14 pretzel bites
Calories 158cal

Ingredients

Chili

  • 1 lb ground beef
  • 1/2 medium onion chopped
  • 1/2 green pepper chopped
  • a dash of salt and pepper
  • 540 ml can red kidney beans rinsed
  • 796 ml can diced tomatoes 28oz
  • 1/2 cup barbecue sauce
  • 1/4 cup ketchup
  • 2 tbsp worcestershire sauce
  • 1 tbsp chili powder

Pretzels

  • One recipe of this pretzel dough completed until the shaping of the pretzels.
  • about 12 1/4″ thick and 1/2″ square slices of cheese
  • 2 L water
  • 1/2 cup baking soda
  • 1 tbsp melted butter
  • coarse salt
  • sesame seeds
US Customary – Metric

Instructions

  • Prepare chili ahead of time so that it’s cold when you go to make your pretzels.
  • Prepare your pretzel dough in the bread machine according to the recipe.
  • Pour dough out onto a well floured surface (it’s a sticky dough), and keep extra flour nearby. Pinch off a small section of the dough, and shape it like a small bowl in the palm of your hand.
  • Preheat oven to 425 degrees F.
  • Place a small spoonful of chili in your “dough bowl”, and top with a slice of cheese (the cheese must go on top, or it will be very difficult to close up). With one thumb on the cheese slice, carefully bring the dough up and around the filling. Pinch shut, and gently roll in your hands until somewhat round.
  • Bring water and baking soda to a boil. Boil pretzels for 15-30 seconds before drying on paper towel.
  • Place on a baking pan covered in greased tin foil. Bake in a 425 degree F oven for 8-12 minutes, until golden brown. Some might leak slightly, but once you bite into one, you won’t even be mad. I promise.

Nutrition Information

Calories: 158cal | Carbohydrates: 14g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 1565mg | Potassium: 375mg | Fiber: 3g | Sugar: 6g | Vitamin A: 320IU | Vitamin C: 9.8mg | Calcium: 48mg | Iron: 2mg

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  2. Kristen says

    Hey Ashley, do you think any version of cold chili could work out for this recipe? I like my own tested chili 🙂

    Reply

    • Ashley says

      I definitely think so! I would aim for something not too chunky or runny, but I think most recipes would work fine!

      Reply

  3. Kelly says

    What a fun group! I’m so glad you went the other way and made these instead – they look mouthwatering! Drooling over that ooozy cheese filling – yum!

    Reply

  8. Lauren says

    I’m so glad I was the bearer of bad news when I announced the second ingredient as caramel because I’m in love with these bites!! Like I’m seriously going to have to make a pot of chili this week just to make these puppies!! Yummy!! Mouth is watering 🙂

    Thanks for joining this month!!

    Reply

    • Ashley says

      Haha, Lauren — it’s only because it was SUCH a wonderful idea and I wanted it to be mine! No hard feelings I promise 😉 I’m just a horribly selfish person with a wicked sweet tooth!

      Reply

  9. Stacy says

    I somehow missed the additional optional ingredient but I completely understand why you went chili cheese on these. They are fabulous!

    Reply

  14. Mary Frances @ The Sweet {Tooth} Life says

    Oh my goodness Ashley, your pictures are killing me! What an awesome group – I didn’t know it was pretzel month and I <3 pretzels. Soft pretzels are the bomb but stuffing them with chili cheese? Help us all THAT IS GENIUS. Pinning these!

    Reply

  17. Heather // girlichef says

    Well, I’m happy that you went in this direction, because awmawgaw – they look ridiculous! I want them in my belly. Now!

    Reply

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