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Cheese-Stuffed Pretzels Recipe

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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.

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

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

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