Cheese-Stuffed Pretzels Recipe

Introduction

Cheese-stuffed pretzels are a delightful twist on the classic soft pretzel, filled with gooey, melted cheese inside. Perfect as a snack or party treat, these warm, cheesy delights are surprisingly easy to make at home.

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 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: Punch down the risen dough 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 transfer to 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 each pretzel with the beaten egg and sprinkle with coarse sea salt.
12. Step 12: Bake in the preheated oven for 15-20 minutes, or until golden brown.
13. Step 13: Remove from the oven and let cool slightly before serving.

Tips & Variations

• Use a mix of cheeses like cheddar and mozzarella for a gooey, flavorful filling.
• For added flavor, brush pretzels with melted butter after baking and sprinkle extra sea salt.
• Try adding herbs like rosemary or garlic powder into the dough for a savory twist.
• If you prefer a softer crust, reduce baking time slightly.

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 5-7 minutes to regain 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 the filling?

Yes, feel free to use any cheese that melts well, such as gouda, Monterey Jack, or pepper jack, depending on your taste preference.

How do I know when the pretzels are done baking?

The pretzels are ready when they turn a deep golden brown color and have a slightly crisp crust. Baking for 15-20 minutes usually achieves this perfectly.

Cheese-Stuffed Pretzels Recipe

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★★★★★

5 from 726 reviews

Delicious homemade cheese-stuffed pretzels with a golden crust and gooey melted cheese inside. This recipe combines a soft, chewy pretzel dough with a savory cheese filling, perfect for snacks or appetizers.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 30 minutes
• Yield: 8–10 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 Ingredients

• ½ cup baking soda
• 1 egg, beaten (for egg wash)
• Coarse sea salt (for sprinkling)

Filling

• 2 cups shredded cheese (cheddar, mozzarella, or your choice)

Instructions

1. Dissolve Yeast: In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy, indicating the yeast is active.
2. Mix Dry Ingredients: In another bowl, whisk together the flour and kosher salt to ensure even distribution.
3. Combine: Slowly add the flour mixture to the yeast mixture, stirring until a dough forms.
4. Knead Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, which develops the gluten.
5. Let it Rise: 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. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking.
7. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda, which helps achieve the pretzel’s characteristic crust.
8. Shape Pretzels: Punch down the risen dough and divide into equal pieces. Roll each piece into a long rope and form each into a pretzel shape.
9. Boil Pretzels: Place each pretzel into the boiling baking soda solution for about 30 seconds to develop the distinctive texture and color. Remove with a slotted spoon and place on the prepared baking sheet.
10. Add Cheese: Make a small cut in each pretzel and stuff it generously with shredded cheese for a delicious melting center.
11. Egg Wash: Brush each pretzel with beaten egg to add shine and help the coarse sea salt adhere.
12. Bake: Bake the pretzels in the preheated oven for 15-20 minutes or until golden brown and cooked through.
13. Cool and Serve: Remove from the oven and let cool slightly to allow the cheese to set before serving warm.

Notes

• You can use any combination of cheeses like cheddar, mozzarella, or a blend for different flavors.
• Make sure the water for dissolving yeast is warm but not hot to avoid killing the yeast.
• The baking soda bath is key to getting the authentic pretzel crust and color.
• If you prefer, substitute coarse sea salt with pretzel salt or omit for a milder flavor.
• Store leftovers in an airtight container and reheat for best taste.

Keywords: cheese-stuffed pretzels, homemade pretzels, soft pretzels, cheesy snacks, baking pretzels