Cheese-Stuffed Pretzels Recipe

Introduction

Cheese-stuffed pretzels are a delightful twist on the classic soft pretzel, combining a golden, chewy exterior with gooey, melted cheese inside. Perfect as a snack or appetizer, these pretzels are sure to impress family and friends with their rich flavor and satisfying texture.

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. Add the baking soda carefully.
8. Step 8: Punch down the risen dough and divide it into equal pieces. Roll each 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 them and place 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 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 better melt.
• If you prefer a softer crust, brush with melted butter right after baking.
• For a spicy kick, add a pinch of cayenne pepper or smoked paprika to the cheese stuffing.
• Try different shapes like knots or twists for variety and fun presentation.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly in foil or plastic wrap for up to 1 month. Reheat in a 350°F oven for about 10 minutes to restore the soft texture and melt the cheese inside.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of cheese for stuffing?

Yes, you can use any cheese that melts well, such as cheddar, mozzarella, gouda, or a blend. Avoid hard cheeses that don’t melt easily.

Why do I boil the pretzels in baking soda water?

Boiling in baking soda water gives the pretzels their signature chewy crust and deep brown color when baked. It also adds a slight tangy flavor that enhances the overall taste.

Cheese-Stuffed Pretzels Recipe

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Cheese-Stuffed Pretzels are soft, golden-baked pretzels filled with gooey melted cheese, perfect as a savory snack or appetizer. Made with a simple yeast dough, boiled briefly in a baking soda bath for that distinctive pretzel crust, then stuffed with your favorite shredded cheese before baking to perfection.

• Author: Sophie
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 large 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

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, granulated sugar, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt evenly to prepare for combining with the yeast mixture.
3. Combine Dough: Slowly add the dry flour mixture into the yeast mixture while stirring until a rough dough forms.
4. Knead Dough: Transfer the dough onto a floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic, which helps develop gluten structure.
5. Let it Rise: Place the dough in an oiled bowl, cover it with a cloth, and let it rise in a warm spot for about 30 minutes or until it doubles in size for a light, airy texture.
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: Bring 10 cups of water to a boil in a large pot, then carefully add the baking soda, which gives the pretzels their characteristic crust and color when boiled.
8. Shape Pretzels: Punch down the risen dough and divide it into equal portions. Roll each piece into a long rope and form into a classic pretzel shape.
9. Boil Pretzels: Carefully place each shaped pretzel into the boiling baking soda bath for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
10. Add Cheese: Make a small incision in each pretzel and stuff it generously with shredded cheese of your choice to create a delicious molten center.
11. Egg Wash and Salt: Brush each cheese-stuffed pretzel with the beaten egg to help create a glossy golden crust, then sprinkle with coarse sea salt for added flavor and texture.
12. Bake: Bake the pretzels in the preheated oven for 15 to 20 minutes or until they turn a beautiful golden brown color, indicating they are cooked through.
13. Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly before serving to enjoy the perfect warm cheesy filling and chewy pretzel exterior.

Notes

• Ensure the water temperature is between 110°F and 115°F to properly activate the yeast without killing it.
• You can use any combination of shredded cheese such as cheddar, mozzarella, or a blend to suit your taste preferences.
• Be careful when adding baking soda to boiling water, as it may bubble up vigorously.
• Boiling the pretzels in the baking soda bath is crucial to achieve the traditional pretzel crust and flavor.
• The small cut for cheese stuffing should be large enough to hold the filling but not burst during baking.
• Use an egg wash to help achieve a shiny, golden crust and enhance color.
• Allow pretzels to cool slightly so the cheese filling is hot but not too molten to handle.

Keywords: cheese-stuffed pretzels, homemade pretzels, soft pretzels, savory snack, baked pretzels, cheesy pretzels