Everything bagel pretzel bites are stuffed with cream cheese, making them the perfect appetizer for happy hour or brunch! Make a batch ahead of time to pull out of the freezer at a moment’s notice.
Like possibly everyone else out there, I’m obsessed with everything bagel seasoning.
This flavor powerhouse is obviously good on everything bagels, but I also love it on scrambled eggs, avocado toast, and pasta.
I also love a good soft pretzel, and it only took a few moments to decide I had to make these everything bagel pretzel bites.
I’m sure glad I did, because they are my new favorite snack.
After all, what’s not to love about cream cheese stuffed inside a pretzel, with savory seasoning on top?
What is in everything bagel seasoning
Everything bagel seasoning is just a combination of other seasonings you probably already have laying around your pantry.
It contains poppy seeds, white sesame seeds, black sesame seeds, dried minced garlic, dried onion flakes, and salt.
You can create your own blend to your liking. I personally like fewer sesame seeds and more garlic!
These days, you can also find premade everything bagel seasoning in just about every major grocery store, from Trader Joe’s to HyVee.
A jar lasts a long time, so give it a try.
How to cut cream cheese
For this recipe, you’ll need cubes of cream cheese. If you’ve ever tried to cut cream cheese before, you know how difficult it can be!
Fortunately, there are a few tricks you can use to make the task a lot easier.
First, freeze your cream cheese for 20-30 minutes.
When making these pretzel bites, I put the cream cheese into the freezer about halfway through the dough rise time, so I can have it cut and ready by the time the dough has risen.
When it is nicely chilled but not frozen solid, grab a sharp knife and fill a tall cup with water. Get a towel, too.
Unwrap the cheese completely and set on your cutting board. Dip the knife into the water and slice the cheese.
After every few slices, you’ll need to wipe off any stuck cheese and re-dip the knife in water.
Keeping the knife blade wet means there is nothing for the cheese to stick on to, and you can cut it smoothly!
How to make pretzel bites
There are a few steps to making the pretzel bites, but it is actually rather easy. If you’ve ever made dinner rolls, you can make these!
First, make the dough and let it rise until doubled. Then, divide it into 8 equal pieces.
Take each piece and roll it into a rope shape. This is done by simply rolling your hands from the middle of the dough toward the ends. It’s OK if they aren’t perfectly even!
Cut each rope into 6 pieces. From there, flatten each piece and place a square of cream cheese in the middle.
Take up the edges of the dough to the middle and pinch to seal. You can roll the dough into a ball or leave as-is.
Make sure when flattening the dough pieces to not make them too thin, or the dough can split and the cream cheese will melt out.
Once you have all of your dough balls ready, you’re going to heat water and baking soda in a saucepan.
After it gets to boiling, lower the balls into the pan in batches (a skimmer is handy if you have one, or use a slotted spoon). Boil for about 10 seconds, then remove to let drain slightly.
Brush the boiled dough with egg to get a nice browning, and then sprinkle with everything bagel seasoning. You could also roll the dough into the seasoning, but it will be hot and slippery so I don’t really recommend this method.
From there pop them into the oven and bake! They should get nicely browned just like pretzels. You might need to rotate your pans halfway through baking for even coloration.
Let them cool slightly before serving. I know this part is hard, but you don’t want to burn your mouth with hot cheese!
How to reheat pretzel bites
While everything bagel pretzel bites are best warm from the oven, you can make them ahead of time and reheat as needed.
Let the bites cool completely, then transfer to a freezer-safe container and freeze for up to 6 months.
To reheat, line a baking sheet with foil or lightly coat with nonstick spray.
Bake frozen pretzel balls at 350°F for about 12 minutes, or until warmed through.
Check on the bites a few times to make sure they don’t overbrown. You can tent them with foil to prevent burning, if needed.
These would be perfect for snacking on during the game, paired with a ginger pumpkin beer shandy!
- 2 to 2 ½ cups flour, plus more as needed
- 1 tablespoon sugar
- 2 teaspoons instant yeast
- 1 teaspoon salt
- 1 cup milk, warmed (about 105°F)
- 2 tablespoons butter, softened
- 8 ounces cream cheese, cut into 48 pieces
- 3 cups water, plus 1 tablespoon, divided
- ½ cup baking soda
- 1 egg, lightly beaten
- 2 tablespoons everything bagel seasoning
- In a large bowl, combine 2 cups flour, sugar, yeast, and salt. Add milk and butter and stir well to mix.
- Turn dough out onto a flour-covered surface and knead 5-7 minutes, adding more flour as needed to prevent sticking. The dough should feel slightly tacky, but should not stick to the countertop. Place in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled.
- Preheat oven to 450°F and lightly coat two baking sheets with nonstick spray.
- Once dough has risen, punch down and turn out onto a clean surface. Divide dough into 8 evenly sized portions, then roll each portion into a rope about 12 inches long. Cut each rope into 6 pieces.
- To shape, flatten each dough piece into a 3-inch circle. Place a piece of cream cheese in the center, then bring up edges to meet in the middle and pinch to seal. Shape into a ball and set aside, repeating until all dough is filled.
- Pour 3 cups water and baking soda into a small saucepan and bring to a light boil. Lower balls into the water, in batches, and boil for about 10 seconds. Remove and let dry slightly on paper towels, then arrange on prepared baking sheets. Repeat until all are boiled.
- Combine egg with 1 tablespoon water and brush over the pretzel balls. Sprinkle on everything bagel seasoning.
- Bake for 8-10 minutes, until golden brown. Rotate pans halfway through baking time for even browning, if needed. Cool slightly and serve.
- If using active dry yeast, combine warmed milk and sugar, then sprinkle yeast over the top and let stand 5 minutes before mixing in the remaining dough ingredients.
- Adapted from Better Homes & Gardens
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 6 pieces
Amount Per Serving: Calories: 452Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 62mgSodium: 4243mgCarbohydrates: 67gFiber: 2gSugar: 5gProtein: 12g