Cheese-Stuffed Pretzels Recipe

Introduction

Cheese-stuffed pretzels are a delightful twist on a classic favorite, combining soft, warm dough with gooey, melted cheese inside. Perfect as a snack or appetizer, these homemade pretzels are easier to make than you might think and sure to impress your 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 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 forms.
4. Step 4: Turn the dough onto a floured surface and knead for 5-7 minutes until 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 and 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 form into a pretzel shape.
9. Step 9: Place each pretzel into the boiling baking soda solution for about 30 seconds. Use a slotted spoon to remove and place them 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 for 15-20 minutes, or until golden brown.
13. Step 13: Remove from the oven and let cool slightly before serving.

Tips & Variations

• For extra flavor, try mixing different cheeses such as sharp cheddar and mozzarella.
• Brush with melted butter after baking and sprinkle with garlic powder for a savory twist.
• Use pretzel salt or coarse kosher salt if you prefer a milder saltiness compared to sea salt.
• If you want a softer crust, reduce baking time slightly and avoid over-baking.
• To make gluten-free versions, substitute the flour with a gluten-free blend and add xanthan gum if needed.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them individually wrapped for up to 1 month. Reheat in a preheated 350°F (175°C) oven for 5-7 minutes to revive their softness and melty cheese.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese for stuffing?

Yes, you can use any cheese that melts well, such as cheddar, mozzarella, Monterey Jack, or a blend of your favorites to suit your taste.

Do I have to boil the pretzels in baking soda water?

Boiling the pretzels in baking soda water is key to creating their classic chewy crust and deep golden color. Skipping this step will result in a softer, less traditional texture.

Cheese-Stuffed Pretzels Recipe

Print Recipe

★★★★★

4.7 from 502 reviews

Cheese-Stuffed Pretzels are a delicious twist on the classic soft pretzel, featuring a warm, chewy dough filled generously with melty shredded cheese. This recipe guides you through making the perfect pretzel dough, boiling it briefly in a baking soda bath for that iconic pretzel crust, and baking them to a golden brown finish. Perfect as a snack or appetizer, these homemade pretzels combine traditional baking methods with gooey, cheesy goodness.

• Author: Dana
• Prep Time: 40 minutes
• Cook Time: 15-20 minutes
• Total Time: 55-60 minutes
• Yield: 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

Toppings and Finishing

• 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. Dissolve Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let this mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active and ready to use.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to evenly distribute the salt throughout the flour.
3. Combine: Slowly add the flour mixture into the yeast mixture, stirring gently until a rough dough begins to form.
4. Knead Dough: Transfer the dough onto a floured surface and knead by hand for 5-7 minutes until it’s smooth, elastic, and no longer sticky.
5. Let it Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean cloth, and allow it to rise in a warm spot for about 30 minutes or until it doubles in size.
6. Preheat Oven: While the dough is rising, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
7. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda to the boiling water to create a pretzel bath that gives the pretzels their distinctive crust.
8. Shape Pretzels: After the dough has risen, punch it down to release air. Divide the dough into equal pieces. Roll each piece into a long rope and then form it into the traditional pretzel shape.
9. Boil Pretzels: Using a slotted spoon, carefully dip each shaped pretzel into the boiling baking soda bath for about 30 seconds. This step helps create the chewy pretzel exterior. Remove and place the pretzels on the prepared baking sheet.
10. Add Cheese: Gently make a small cut in each pretzel and stuff it generously with shredded cheese, ensuring the cheese is encased within the dough.
11. Egg Wash: Brush each pretzel with the beaten egg wash to give them a shiny, golden finish after baking. Then sprinkle with coarse sea salt for flavor and texture.
12. Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes, or until they turn a beautiful golden brown and the cheese inside is melted.
13. Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly before serving. Enjoy warm for the best taste and melty cheese experience.

Notes

• Ensure water is between 110°F and 115°F for optimal yeast activation.
• Use gloves or tongs when handling pretzels in the boiling baking soda bath to avoid burns.
• Choose your favorite melting cheese such as cheddar or mozzarella for best results.
• You can add herbs or spices to the dough or cheese for added flavor.
• The baking soda bath is key to achieving the classic pretzel texture and taste.

Keywords: cheese stuffed pretzels, soft pretzels, homemade pretzels, snack recipe, baking recipe, cheesy pretzels