Cheese-Stuffed Pretzels: An Amazing Ultimate Recipe
These Cheese-Stuffed Pretzels are soft, golden-brown pretzels filled with melty cheese, perfect for a savory snack or appetizer. Easy to make from scratch, they feature a chewy dough boiled in a baking soda bath and baked to perfection with a crispy salted crust and gooey cheese inside.
- Author: Sana
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 large cheese-stuffed pretzels 1x
- Category: Snack, Appetizer
- Method: Boiling and Baking
- Cuisine: American
- Diet: Vegetarian
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 & Filling 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)
- Dissolve Yeast: In a large bowl, combine warm water, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is activated.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to ensure even distribution of the salt.
- Combine: Gradually add the flour mixture to the yeast mixture, stirring continuously until a cohesive dough forms.
- Knead Dough: Turn the dough onto a floured surface and knead for 5 to 7 minutes until it becomes smooth and elastic, which will give the pretzels their chewy texture.
- Let it Rise: Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rest in a warm spot for about 30 minutes or until it doubles in size, allowing the dough to proof properly.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda, which will help create the characteristic pretzel crust when boiled.
- Shape Pretzels: Punch down the risen dough and divide it into equal portions. Roll each piece into a long rope, then twist into the classic pretzel shape.
- Boil Pretzels: Immerse each shaped pretzel in the boiling baking soda solution for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Add Cheese: Make a small slit or cut in the center of each pretzel and stuff it generously with shredded cheese of your choice for a gooey filling.
- Egg Wash: Brush each pretzel with the beaten egg to give them a shiny golden crust, then sprinkle with coarse sea salt for added flavor and texture.
- Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes or until they turn a deep golden brown color.
- Cool and Serve: Remove the pretzels from the oven and let them cool slightly on a wire rack before serving to enjoy the melty cheese and warm dough.
Notes
- Use warm water between 110°F to 115°F to properly activate the yeast without killing it.
- Make sure not to overfill the pretzels with cheese to prevent leaking during boiling and baking.
- The baking soda bath is essential for that signature pretzel crust; do not skip this step.
- For best results, serve the pretzels warm so the cheese is gooey and melted.
- You can substitute the cheese with any preferred variety such as pepper jack, gouda, or a combination.
- Optional: Brush with melted butter after baking for extra richness.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 45mg
Keywords: cheese stuffed pretzels, soft pretzels recipe, homemade pretzels, savory snack, cheese snacks, baked pretzels