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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.

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

  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

Find it online: https://spiceupwithsophie.com/cheese-stuffed-pretzels-recipe/