Pretzel Poppers Recipe

In a small bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

In a large mixing bowl (or stand mixer fitted with dough hook), combine flour and kosher salt. Add melted butter and the foamy yeast mixture. Mix until a shaggy dough forms, then knead by hand on a lightly floured surface or with the mixer for 6–8 minutes until smooth and slightly tacky.

Form dough into a ball. Place in a lightly oiled bowl, cover with plastic wrap or a kitchen towel, and let rise in a warm place for 45–60 minutes, until doubled in size.

While the dough rises, cut sharp cheddar into 1/2-inch cubes (you should have about 20–24 cubes depending on cheese size). Chill the cubes briefly so they hold shape while wrapping (10–15 minutes in the fridge).

When dough has doubled, punch it down and turn out onto a lightly floured surface. Divide dough into 24 equal pieces (about 1.25 oz or 35 g each).

Flatten each dough piece into a 2.5–3 inch round with your palm. Place one cheddar cube in the center, gather the edges up and pinch tightly to seal, forming a smooth ball. Make sure there are no seams—seal well so cheese doesn't leak during boiling/baking. Repeat with remaining dough and cheese.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper and set aside.

In a wide saucepan, bring 8 cups water to a gentle boil. Carefully add 6 tablespoons baking soda (it will foam). Reduce to a gentle simmer.

Working in batches of 6–8, gently lower sealed pretzel poppers into the simmering baking soda bath using a slotted spoon. Boil each batch 20–30 seconds (flip once) to develop a pretzel crust. Remove with slotted spoon and drain briefly on a rack or paper towel-lined tray.

Place poppers on prepared baking sheets about 1 inch apart. Brush each with beaten egg wash, then sprinkle lightly with coarse salt (and optional garlic powder or paprika if using).

Bake in preheated oven 12–15 minutes, until deep golden-brown. Rotate pans halfway through for even coloring. Cheese inside should be melted—if needed, bake up to 2 more minutes but watch for over-browning.

Remove pretzel poppers from oven and let rest 3–4 minutes on the baking sheet so cheese settles. Transfer to a cooling rack for 1–2 minutes.

Serve warm with prepared ranch dressing in a small bowl. Garnish ranch with minced chives if desired.

To reheat leftover poppers: bake in a 350°F (175°C) oven 6–8 minutes or until warmed through and crust is crisp. Avoid microwave to prevent soggy exterior or leaking cheese.