Cheese-Stuffed Pretzels

Introduction

Cheese-Stuffed Pretzels are a delicious twist on the classic soft pretzel, combining a warm, chewy exterior with gooey melted cheese inside. They make a perfect snack or appetizer that’s sure to impress family and friends.

Ingredients

• 1 ½ cups warm water (110°F to 115°F)
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon kosher salt
• ½ cup baking soda
• 1 egg, beaten (for egg wash)
• 2 cups shredded cheese (cheddar, mozzarella, or your choice)
• Coarse sea salt (for sprinkling)

Instructions

1. Step 1: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until the mixture becomes frothy.
2. Step 2: In another bowl, whisk together the flour and kosher salt.
3. Step 3: Slowly add the flour mixture to the yeast mixture, stirring until a dough begins to form.
4. Step 4: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it is smooth and elastic.
5. Step 5: Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.
6. Step 6: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
7. Step 7: In a large pot, bring 10 cups of water to a boil, then carefully add the baking soda.
8. Step 8: Once the dough has risen, punch it down and divide it into equal pieces. Roll each piece into a long rope, then shape it into a pretzel.
9. Step 9: Boil each pretzel in the baking soda solution for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
10. Step 10: Make a small cut in each pretzel and stuff generously with shredded cheese.
11. Step 11: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
12. Step 12: Bake the pretzels for 15 to 20 minutes, or until golden brown.
13. Step 13: Remove from oven and let cool slightly before serving.

Tips & Variations

• Use a mix of cheeses like cheddar and mozzarella for a richer flavor and gooier texture.
• If you prefer spicy pretzels, sprinkle a little smoked paprika or cayenne pepper over the egg wash.
• Allow the pretzels to cool slightly before eating to avoid burning your mouth on melted cheese.
• For a crispier crust, brush the pretzels again with egg wash halfway through baking.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5-7 minutes to restore crispness. Avoid microwaving as it can make the dough chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for stuffing?

Yes, you can use any cheese that melts well, such as Monterey Jack, Gruyère, or pepper jack for added flavor. Just be sure to shred or slice it thinly for easy filling.

Do I have to boil the pretzels before baking?

Yes, boiling the pretzels in a baking soda solution gives them that traditional chewy crust and distinct flavor. Skipping this step will result in softer, bread-like pretzels.

Cheese-Stuffed Pretzels

Print Recipe

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4.7 from 97 reviews

Homemade cheese-stuffed pretzels with a soft, chewy texture and a melty cheese filling, perfectly coated with a golden, salty crust. This recipe guides you through making the dough, shaping, boiling in baking soda water, and baking for delicious, savory snacks.

• Author: Elena
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 10–12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 1 ½ cups warm water (110°F to 115°F)
• 2 teaspoons active dry yeast
• 1 tablespoon granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon kosher salt

Baking Soda Bath

• ½ cup baking soda
• 10 cups water (for boiling)

Fillings and Toppings

• 2 cups shredded cheese (cheddar, mozzarella, or your choice)
• 1 egg, beaten (for egg wash)
• Coarse sea salt (for sprinkling)

Instructions

1. Dissolve Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is activated.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to ensure they are evenly distributed.
3. Combine Ingredients: Gradually add the flour mixture to the yeast mixture, stirring continuously until a dough forms and pulls away from the sides of the bowl.
4. Knead Dough: Transfer the dough onto a lightly floured surface and knead it for 5-7 minutes until it becomes smooth and elastic, which helps develop gluten for the pretzel’s chewy texture.
5. Let Dough Rise: Place the kneaded dough in an oiled bowl, cover it with a clean kitchen cloth, and let it rise in a warm place for approximately 30 minutes or until it has doubled in size.
6. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and provide an easy cleanup.
7. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil, then carefully add the ½ cup of baking soda. This alkaline bath gives pretzels their characteristic chewy crust and deep brown color.
8. Shape Pretzels: Once the dough has risen, punch it down to release air. Divide it into equal pieces and roll each piece into a long rope. Then, form each rope into a traditional pretzel shape by creating a loop and twisting the ends over each other.
9. Boil Pretzels: Carefully place each pretzel into the boiling baking soda solution using a slotted spoon. Let it boil for about 30 seconds on each side, then remove and place it on the prepared baking sheet. This step firms up the crust.
10. Add Cheese: Make a small cut or slit in each pretzel and stuff generously with shredded cheese of your choice for a gooey filling inside.
11. Egg Wash and Sprinkle Salt: Brush each pretzel with beaten egg to give them a shiny golden finish when baked. Sprinkle coarse sea salt on top to enhance the flavor and add that classic pretzel crunch.
12. Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes, or until they turn a deep golden brown color and the cheese inside melts perfectly.
13. Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly on a wire rack. Serve warm for the best melty cheese experience.

Notes

• Ensure the water used to activate the yeast is warm but not hot to avoid killing the yeast.
• Use a slotted spoon when handling pretzels in the baking soda bath to prevent burns and keep the dough intact.
• You can experiment with different cheeses such as gouda, pepper jack, or Swiss for varied flavors.
• For extra flavor, brush pretzels with melted butter after baking and sprinkle additional seasoning if desired.
• If you prefer crispier pretzels, bake for an additional 2-3 minutes, but keep an eye to prevent burning.

Keywords: cheese stuffed pretzels, homemade pretzels, soft pretzels, savory snack, baking pretzels