Cheese-Stuffed Pretzels: An Easy and Delicious Ultimate Recipe

Cheese-stuffed pretzels are a delightful twist on a classic favorite, combining the chewy, salty exterior with a gooey, melted cheese center. Perfect as a snack or party treat, these pretzels are easier to make than you might think and sure to impress.

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: Dissolve the yeast by combining warm water, sugar, and yeast in a large bowl. Let it sit for about 5 minutes until frothy.
2. Step 2: In a separate 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: Prepare the baking soda bath by bringing 10 cups of water to a boil in a large pot, then carefully adding the baking soda.
8. Step 8: Punch down the risen dough 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. Use a slotted spoon to remove them and place them on the prepared baking sheet.
10. Step 10: Make a small cut in each pretzel and stuff it generously with shredded cheese.
11. Step 11: Brush the pretzels 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 like sharp cheddar and smoked gouda.
• If you like a spicier twist, add a pinch of cayenne pepper to the dough or use pepper jack cheese.
• Brush the pretzels with melted butter after baking for a richer finish.
• Use gluten-free flour blend as a substitution if you need a gluten-free option, but adjust kneading time accordingly.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5 minutes to revive their softness and melt the cheese again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Absolutely! Cheddar and mozzarella are classics, but feel free to experiment with cheeses like gouda, pepper jack, or even a sharp Swiss for varied flavors.

Why do I boil pretzels in baking soda water?

Boiling pretzels in a baking soda solution helps create their signature chewy crust and golden-brown color when baked.

Cheese-Stuffed Pretzels: An Easy and Delicious Ultimate Recipe

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This Cheese-Stuffed Pretzels recipe offers a delightful twist on the classic soft pretzel by incorporating a gooey, melted cheese center. Crispy on the outside and soft inside, these homemade pretzels are perfect for snacks, parties, or anytime you crave a delicious, savory treat.

• Author: Nora
• Prep Time: 30 minutes
• Cook Time: 15-20 minutes
• Total Time: 50 minutes
• Yield: 8–10 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Dough:

• 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

For Baking and Filling:

• 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 warm water, sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is activated.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to evenly distribute the salt and prepare for dough formation.
3. Combine: Gradually add the flour mixture to the yeast mixture, stirring continuously until a rough dough forms.
4. Knead Dough: Transfer the dough onto a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic, which develops the gluten for structure.
5. Let it Rise: Place the dough in an oiled bowl, cover it with a cloth, and set it in a warm spot. Allow it to rise for about 30 minutes or until doubled in size, which ensures a light texture.
6. Preheat Oven: While the dough is rising, preheat your oven to 425°F (220°C) and prepare a baking sheet by lining it with parchment paper.
7. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda to create an alkaline bath that helps develop the pretzels’ characteristic chewy crust.
8. Shape Pretzels: Once the dough has risen, punch it down and divide it into equal pieces. Roll each piece into a long rope and shape into traditional pretzels.
9. Boil Pretzels: Carefully place each pretzel into the boiling baking soda solution for about 30 seconds, then remove with a slotted spoon and transfer to the prepared baking sheet. This step creates the classic pretzel crust.
10. Add Cheese: Make a small cut in each pretzel and stuff generously with shredded cheese of your choice, allowing it to melt inside when baked.
11. Egg Wash: Brush each pretzel with the beaten egg to give a golden, shiny finish and sprinkle with coarse sea salt for extra flavor.
12. Bake: Place the baking sheet in the preheated oven and bake the pretzels for 15 to 20 minutes until they turn golden brown and the cheese inside is melted.
13. Cool and Serve: Remove the pretzels from the oven and let them cool slightly before serving to allow the cheese to set and avoid burns.

Notes

• Use warm water between 110°F to 115°F to properly activate the yeast without killing it.
• Be cautious when adding baking soda to boiling water to avoid splashing or burns.
• You can mix different cheeses for varied flavor and texture in the stuffing.
• Allow pretzels to cool a few minutes before eating as cheese filling will be very hot.
• Store leftover pretzels in an airtight container and reheat in the oven for best texture.

Keywords: Cheese stuffed pretzels, soft pretzels recipe, homemade pretzels, cheesy snacks, baking snacks