Cheese-Stuffed Pretzels: An Amazing Ultimate Recipe

Introduction

Cheese-stuffed pretzels are a delicious twist on the classic snack, combining soft, chewy dough with gooey melted cheese inside. This recipe shows you how to make these irresistible pretzels from scratch, perfect for sharing or enjoying as a savory treat.

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. 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 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 the pretzels in the preheated oven for 15-20 minutes, 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 richer, gooey filling.
• For a spicy kick, add a pinch of cayenne pepper to the cheese filling.
• Brush with melted butter after baking for a softer crust and extra flavor.
• Try adding herbs like rosemary or garlic powder to the dough for added aroma.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore softness and melty cheese. They can also be frozen before baking; just bake directly from frozen by adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of cheese?

Yes, feel free to use any cheese that melts well, such as cheddar, mozzarella, Monterey Jack, or a blend. Avoid very hard cheeses that don’t melt easily.

Why do I boil pretzels in baking soda water?

Boiling pretzels in baking soda water gives them their distinctive chewy texture and helps develop the brown, flavorful crust during baking.

Cheese-Stuffed Pretzels: An Amazing Ultimate Recipe

Print Recipe

★★★★★

4.4 from 137 reviews

This Cheese-Stuffed Pretzels recipe delivers soft, golden pretzels filled with melted cheese inside. With a chewy crust from a baking soda bath and a savory egg wash finish sprinkled with coarse sea salt, these homemade pretzels are perfect as a snack or appetizer. The recipe guides you step-by-step from dough preparation and rising to shaping, boiling, stuffing, and baking for amazing results every time.

• Author: Dylan
• Prep Time: 45 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 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

Other Ingredients

• 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, 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 ensure even distribution.
3. Combine: Slowly add the flour mixture to the yeast mixture, stirring continuously until a dough starts to form.
4. Knead Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until it is smooth and elastic in texture.
5. Let it Rise: Place the kneaded dough in a lightly oiled bowl, cover it with a clean cloth, and leave it in a warm place for about 30 minutes or until the dough doubles in size.
6. Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper in preparation 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 will help give the pretzels their distinctive crust.
8. Shape Pretzels: Punch down the risen dough, divide it into equal pieces, and roll each piece into a long rope. Shape each rope into a classic pretzel form.
9. Boil Pretzels: Place each shaped pretzel into the boiling baking soda water for about 30 seconds. Use a slotted spoon to remove them and transfer them to the prepared baking sheet.
10. Add Cheese: Make a small cut on each pretzel and stuff it generously with shredded cheese of your choice for a delicious cheesy center.
11. Egg Wash: Brush each stuffed pretzel with the beaten egg to give them a shiny, golden finish and sprinkle with coarse sea salt.
12. Bake: Bake the pretzels in the preheated oven for 15-20 minutes or until they turn golden brown and cooked through.
13. Cool and Serve: Remove the pretzels from the oven and let them cool slightly before serving to enjoy the melty cheese inside and crispy crust outside.

Notes

• Ensure the water is between 110°F and 115°F for proper yeast activation.
• Be careful when adding baking soda to boiling water to avoid splashing.
• You can use any shredded cheese you prefer, such as cheddar, mozzarella, or a blend.
• Do not overstuff the pretzels to prevent cheese from leaking during boiling and baking.
• The baking soda bath is crucial for the characteristic pretzel crust texture and flavor.
• If you want extra flavor, try brushing with melted butter immediately after baking.
• Pretzels are best enjoyed fresh but can be reheated in the oven for a few minutes.

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