Cheese-Stuffed Pretzels: An Amazing Ultimate Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to ensure even distribution.
- Combine: Slowly add the flour mixture to the yeast mixture, stirring continuously until a dough starts to form.
- Knead Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until it is smooth and elastic in texture.
- 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.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper in preparation for baking.
- 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.
- 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.
- 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.
- Add Cheese: Make a small cut on each pretzel and stuff it generously with shredded cheese of your choice for a delicious cheesy center.
- Egg Wash: Brush each stuffed pretzel with the beaten egg to give them a shiny, golden finish and sprinkle with coarse sea salt.
- Bake: Bake the pretzels in the preheated oven for 15-20 minutes or until they turn golden brown and cooked through.
- 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
