Chili Cheese Pretzel Bites

The Recipe Rebel / Dinner

written by Ashley Fehr

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Prep Time 45 minutes mins

Total Time 55 minutes mins

Servings 14 pretzel bites

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Last updated on April 11, 2022

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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!

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.

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.

*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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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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Review

Prep Time 45 minutes mins

Cook Time 10 minutes mins

Total Time 55 minutes mins

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

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

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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!

Reader Interactions

Comments

Julie - Lovely Little Kitchen says
October 19, 2014 at 7:58 am
These little pretzel bites are seriously calling my name. Love that shot of the filling! Pinning to try soon!
Reply
- Ashley says
  October 19, 2014 at 8:18 am
  Thanks so much Julie!
  Reply
Kristen says
October 16, 2014 at 5:36 am
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
  October 16, 2014 at 6:05 am
  I definitely think so! I would aim for something not too chunky or runny, but I think most recipes would work fine!
  Reply
Kelly says
October 8, 2014 at 12:36 am
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
- Ashley says
  October 8, 2014 at 11:53 am
  Thanks Kelly!
  Reply
Kelster says
October 6, 2014 at 10:20 pm
this is so amazing!
Reply
- Ashley says
  October 7, 2014 at 5:52 am
  Thanks!
  Reply
Emily @ It Bakes Me Happy says
October 4, 2014 at 8:13 pm
Oh my goodness Ashley, I love this idea, what a fun snack/meal for game day!
Reply
- Ashley says
  October 5, 2014 at 6:19 am
  Thanks Emily! They would be perfect for game day!
  Reply
Joy @ The Joyful Foodie says
October 2, 2014 at 11:26 am
These look all kinds of awesome. What a great way to use up leftover chili.
See Also
Winter Layered Smoky Lentil and Squash Bake | Rebel Recipes
Reply
- Ashley says
  October 2, 2014 at 6:13 pm
  Thanks Joy! It’s also a good excuse to make extra chili 😉
  Reply
Jen @ Yummy Healthy Easy says
October 2, 2014 at 8:21 am
You had me at chili cheese! But add in pretzel bites?! No way. This recipe is too good to be true! Pinned!
Reply
- Ashley says
  October 2, 2014 at 10:30 am
  Thanks Jen! They made a pretty tasty lunch 🙂
  Reply
- Kristen says
  October 16, 2014 at 5:51 am
  Hey Jen , I see you are cheating on your diet ehhh? Once in a while we all need to escape and is unavoidable 🙂
  Reply
Lauren says
October 1, 2014 at 8:54 pm
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
  October 1, 2014 at 8:59 pm
  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
Stacy says
October 1, 2014 at 8:33 pm
I somehow missed the additional optional ingredient but I completely understand why you went chili cheese on these. They are fabulous!
Reply
- Ashley says
  October 1, 2014 at 9:00 pm
  Thanks so much Stacy!
  Reply
Medha @ Whisk & Shout says
October 1, 2014 at 4:13 pm
Ohhhhh my god. That shot of the inside of the pretzel bite is going to my in my dreams tonight… is it game day yet?!
Reply
- Ashley says
  October 1, 2014 at 8:01 pm
  Haha, that’s one reason to look forward to football season! Sweet dreams 😉
  Reply
Cindys Recipes and Writings says
October 1, 2014 at 3:44 pm
What a great stuffed pretzel idea! I love the beans in there!
Reply
- Ashley says
  October 1, 2014 at 3:48 pm
  Thanks Cindy!
  Reply
Wendy, A Day in the Life on the Farm says
October 1, 2014 at 3:11 pm
What a great way to use leftover chili….these look wonderful.
Reply
- Ashley says
  October 1, 2014 at 3:48 pm
  Thanks Wendy!
  Reply
Lauren E says
October 1, 2014 at 2:43 pm
These might be the most beautiful stuffed pretzels I’ve ever seen. Color me hungry!
Reply
- Ashley says
  October 1, 2014 at 2:53 pm
  Thanks Lauren!
  Reply
Mary Frances @ The Sweet {Tooth} Life says
October 1, 2014 at 12:39 pm
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
- Ashley says
  October 1, 2014 at 2:53 pm
  Thanks so much! I haven’t yet met a soft pretzel I didn’t like!
  Reply
Matt Robinson says
October 1, 2014 at 10:21 am
I couldn’t wait to get down to the pic where you busted that pretzel open, it looks incredible!!
Reply
- Ashley says
  October 1, 2014 at 10:37 am
  Thanks Matt! They tasted pretty good too 😀
  Reply
Melanie @ Garnish & Glaze says
October 1, 2014 at 8:50 am
What a clever idea and great way to use leftovers! I’m totally interested in joining your foodie group. Heading over now!
Reply
- Ashley says
  October 1, 2014 at 10:38 am
  You definitely should Melanie! Let me know if you need any more details 🙂
  Reply
Heather // girlichef says
October 1, 2014 at 9:28 am
Well, I’m happy that you went in this direction, because awmawgaw – they look ridiculous! I want them in my belly. Now!
Reply
- Ashley says
  October 1, 2014 at 10:38 am
  Haha, thanks for your support Heather!
  Reply
Gayle @ Pumpkin 'N Spice says
October 1, 2014 at 7:51 am
I had no idea October was National Pretzel month! Yay for pretzels! 🙂 These chili cheese bites sound amazing! Definitely my kind of pretzel. Pinned!
Reply
- Ashley says
  October 1, 2014 at 10:39 am
  Thanks Gayle! Pretzels are amazing any time of year, but now we’ve just got a good excuse to indulge!
  Reply
Shashi @ runninsrilankan says
October 1, 2014 at 7:06 am
This Foodie group sounds like fun – and Happy National Pretzel Month and these bites are a show stopper!
Reply
- Ashley says
  October 1, 2014 at 10:40 am
  Thanks Shashi! I’m sure there’s always room for more if you want to get in on it 🙂
  Reply

Chili Cheese Pretzel Bites - The Recipe Rebel (2024)

FAQs

What is Auntie Anne's secret? ›

Instead, they mix hot (but not boiling) water with baking soda until the baking soda dissolves, then dunk the pretzels in that solution prior to baking. According to The Daily Meal, the baking soda solution slapped onto each pretzel is what gives them that signature Auntie Anne's crust.

Learn More ›

Why did you dip the pretzels in the baking soda water solution? ›

As noted above, baking soda is a staple ingredient for making homemade pretzels. Dunking your pretzels in a baking soda bath prior to baking is what enables them to develop their distinctive color and crispy-on-the-outside, chewy-on-the-inside texture.

Learn More Now ›

How are the Pennsylvania Dutch associated with pretzel baking? ›

The Pennsylvania Dutch and Pretzels

The pretzel made its way to America with a group of German-speaking settlers who entered Southeastern Pennsylvania. These settlers (now referred to as the Pennsylvania Dutch) brought a wealth of culinary traditions, one of which was pretzel baking.

Explore More ›

What do you dunk pretzels in? ›

From cheesy sauces to mustard, you have plenty of options to choose from.

Cheese. The most common dip you find with pretzels are cheese dips. ...
Mustard. If you want to embrace the pretzel's German roots, go with a mustard dip! ...
Chocolate. Pretzels' saltiness makes them a great partner for sweeter dips. ...
Spinach and artichoke.

Nov 3, 2021

Get More Info Here ›

What does Auntie Anne's stand for? ›

When "Auntie" Anne Beiler started her pretzel stand, she said, "Caring for other people is the purpose of Auntie Anne's." Thirty years later, that commitment to giving back continues to motivate us. Meet our charitable partners and see how you can get involved.

Discover More ›

What is Auntie Anne's real name? ›

“Auntie” Anne Beiler started baking pretzels to help fund her husband's desire to provide free family counseling services for their community.

Are pretzels German or Dutch? ›

Though they originated in southern Germany (as well as across its borders in Austria, Alsace and German-speaking Switzerland), pretzel production crept north of what Heinzelmann calls the Pretzel Belt, roughly halfway up the country, again thanks to industrialization.

Chili Cheese Pretzel Bites - The Recipe Rebel (2024)