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Cheese-Stuffed Pretzels

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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.

Ingredients

Scale

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

Find it online: https://biteandenjoy.com/cheese-stuffed-pretzels/