Cheese-Stuffed Pretzels Recipe

Introduction

Cheese-stuffed pretzels are a delightful twist on a classic snack, combining a soft, chewy exterior with a gooey melted cheese center. Perfect for sharing or enjoying anytime, these homemade pretzels bring a comforting and savory treat to your kitchen.

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

Tips & Variations

• Use a mix of cheeses like cheddar and mozzarella for a more complex flavor and a gooey texture.
• For a soft pretzel texture, avoid overbaking and watch the pretzels closely near the end of cooking time.
• Try adding garlic powder or herbs to the dough for extra flavor.
• If you prefer a spicier snack, add some sliced jalapeños or crushed red pepper inside with the cheese.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days. To reheat, warm pretzels in a 350°F (175°C) oven for about 5-7 minutes to restore their softness and melted cheese center.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese for stuffing?

Yes, feel free to use any cheese that melts well, such as Monterey Jack, gouda, or pepper jack. Mixing cheeses can also enhance the flavor and texture.

Is it necessary to boil the pretzels in a baking soda bath?

Boiling pretzels in a baking soda bath gives them their characteristic chewy crust and helps develop the classic pretzel flavor. Skipping this step will result in a softer, less traditional pretzel.

Cheese-Stuffed Pretzels Recipe

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★★★★★

4.6 from 52 reviews

These homemade Cheese-Stuffed Pretzels are soft, golden-brown, and bursting with melted cheese inside. Perfect as a savory snack or appetizer, the pretzels have a slightly crispy crust from a baking soda bath and a rich cheesy filling that makes every bite irresistible. This recipe guides you through making the perfect dough, shaping, boiling, and baking pretzels to cheese-filled perfection.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8–10 cheese-stuffed 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 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 that the yeast is activated.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to ensure even distribution of the salt throughout the dough.
3. Combine: Gradually add the flour mixture to the yeast mixture, stirring until a dough starts to form.
4. Knead Dough: Transfer the dough onto a floured surface and knead for 5 to 7 minutes, until the dough becomes smooth and elastic, which ensures good gluten development.
5. Let it Rise: Place the kneaded dough into a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 30 minutes or until it has doubled in size.
6. Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper for baking the pretzels.
7. Prepare Baking Soda Bath: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda to the boiling water, which will help give the pretzels their distinctive crust.
8. Shape Pretzels: After the dough has risen, punch it down to remove air bubbles. Divide the dough into equal pieces. Roll each piece into a long rope and then shape it into a classic pretzel form.
9. Boil Pretzels: Using a slotted spoon, carefully place each shaped pretzel into the boiling baking soda bath for about 30 seconds. Remove and place them on the prepared baking sheet.
10. Add Cheese: Make a small slit or cut on each pretzel and stuff them generously with shredded cheese to create the gooey center.
11. Egg Wash: Brush each pretzel with the beaten egg to give them a shiny, golden finish and sprinkle coarse sea salt over them for flavor and texture.
12. Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes, or until they turn 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 to enjoy the cheesy, warm pretzels safely and at their best texture.

Notes

• Ensure the water is warm (not hot) to properly activate the yeast without killing it.
• The baking soda bath is key for the pretzel’s traditional texture and color—do not skip this step.
• You can use a blend of cheeses or your preferred types for varied flavors.
• Let the pretzels cool slightly after baking to avoid burning your mouth on hot cheese.
• For a twist, consider adding toppings like sesame seeds, poppy seeds, or everything bagel seasoning instead of just sea salt.

Keywords: cheese-stuffed pretzels, homemade pretzels, soft pretzels, cheesy snack, pretzel recipe