Cheese-Stuffed Pretzels Recipe
Imagine biting into a warm, golden pretzel and discovering a pocket of melty cheddar at its center—pure comfort food magic! Cheese-Stuffed Pretzels deliver that irresistible combination of pillowy-soft dough and gooey cheese in every bite. Whether you’re baking them for a game day snack, a movie night treat, or just because you’re craving something playful and cheesy, this recipe brings bakery-quality results straight to your kitchen. Let’s dive in and make these crowd-pleasing Cheese-Stuffed Pretzels from scratch!
Ingredients You’ll Need
The beauty of Cheese-Stuffed Pretzels is in their simplicity—each ingredient brings something essential to the table, from the chewy dough to that signature cheesy center. Here’s what you’ll need, plus a few tips to ensure your pretzels turn out perfectly every time.
- Warm water (1 1/2 cups, 110°F): The right temperature helps activate the yeast, giving your pretzels their signature rise and softness.
- Active dry yeast (2 1/4 teaspoons): This is the secret to fluffy, bakery-style pretzels—make sure it’s fresh for the best results.
- Granulated sugar (1 tablespoon): A touch of sweetness helps the yeast bloom and balances the savory flavors.
- All-purpose flour (4 cups): This forms the hearty base of your pretzel dough, yielding a perfect chewy texture.
- Salt (1 teaspoon): Essential for flavor, it brings out the taste in both the dough and the cheese.
- Unsalted butter, melted (2 tablespoons): Adds rich flavor and a tender crumb to the pretzels.
- Shredded cheddar cheese (1 1/2 cups) or cheese sticks, cut into chunks: Choose sharp cheddar for bold flavor or experiment with your favorite melty cheese.
- Baking soda (1/2 cup): Used in the boiling step, it’s the key to that deep brown, pretzel-y crust.
- Water (6 cups): For the baking soda bath—don’t skip this step for authentic texture!
- Egg, beaten (1): The egg wash makes your pretzels shine and helps the salt stick.
- Coarse salt for topping: That classic pretzel finish for a bit of crunch and burst of savory flavor.
How to Make Cheese-Stuffed Pretzels
Step 1: Activate the Yeast
Start by adding your warm water, yeast, and sugar to a large mixing bowl. Give it a gentle stir and let it sit for 5 to 10 minutes. You’ll know the yeast is alive and kicking when the mixture looks foamy on top—this is your cue that your pretzel dough will rise beautifully.
Step 2: Mix and Knead the Dough
Once your yeast is bubbly, add in the flour, salt, and melted butter. Mix until a shaggy dough forms, then tip it onto a lightly floured surface. Knead for about 5 to 7 minutes, working the dough until it’s smooth and elastic. This step builds the structure that keeps all that gooey cheese inside!
Step 3: Let the Dough Rise
Place your dough ball in a greased bowl, cover with a clean towel or plastic wrap, and let it rise for about an hour—until doubled in size. This slow rise is where the magic happens, giving you those fluffy, bakery-style Cheese-Stuffed Pretzels.
Step 4: Prepare for Shaping
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. Punch down the risen dough to release extra air, then divide it into 8 equal portions. This makes it easy to get evenly sized pretzels that bake up uniformly.
Step 5: Fill and Shape the Pretzels
Roll each portion into a long rope, then flatten it slightly with your fingers. Place a line of shredded cheddar (or a chunk of cheese stick) down the center, then fold the dough over the cheese and pinch the edges to seal it in. Now, shape each filled rope into a classic pretzel twist or any fun shape you like!
Step 6: Give Them a Baking Soda Bath
In a large pot, bring 6 cups of water and the baking soda to a boil. One by one, carefully lower each pretzel into the boiling bath for 20 to 30 seconds. This step is what gives Cheese-Stuffed Pretzels their shiny, chewy crust—don’t rush it!
Step 7: Add the Finishing Touches
Once boiled, arrange the pretzels on your prepared baking sheets. Brush each with beaten egg to get that gorgeous golden finish, then sprinkle generously with coarse salt. This is where your pretzels start looking like the real deal!
Step 8: Bake to Perfection
Bake in the preheated oven for 12 to 15 minutes, until your pretzels are puffed and deeply golden brown. The cheese inside will be molten and irresistible, so serve them warm for the full cheese-pull experience!
How to Serve Cheese-Stuffed Pretzels
Garnishes
A sprinkle of extra coarse salt is classic, but you can take things up a notch with chopped fresh chives, a dusting of smoked paprika, or even a drizzle of melted butter right out of the oven. These small touches enhance both look and flavor, making your Cheese-Stuffed Pretzels even more tempting.
Side Dishes
Pair your Cheese-Stuffed Pretzels with tangy mustard, creamy cheese sauce, or a spicy jalapeño dip for dunking fun. For a heartier snack plate, add sliced apples, pickles, or a simple green salad to balance out all that savory, cheesy goodness.
Creative Ways to Present
Pile your pretzels high on a wooden board for a rustic, pub-style vibe, or serve them as individual twists in parchment cones for easy sharing. For parties, try bite-sized versions on skewers or offer a “pretzel bar” with a variety of dipping sauces—watch them disappear in no time!
Make Ahead and Storage
Storing Leftovers
If you happen to have any Cheese-Stuffed Pretzels left, store them in an airtight container at room temperature for up to one day, or in the refrigerator for up to three days. They’ll stay soft and delicious, though the cheese might solidify a bit after chilling.
Freezing
These pretzels freeze beautifully! Let them cool completely, then wrap each one tightly in plastic wrap and pop them into a zip-top freezer bag. They’ll keep for up to two months—just thaw and reheat whenever you need a cheesy snack fix.
Reheating
To bring your Cheese-Stuffed Pretzels back to life, warm them in a 350°F (175°C) oven for 8 to 10 minutes, or until heated through and the cheese is melty again. For a quick fix, a few seconds in the microwave works, but the oven keeps the outside nice and crisp.
FAQs
Can I use a different type Snack, Appetizer
Absolutely! While cheddar is classic, mozzarella, pepper jack, or even gouda work beautifully. Just make sure your chosen cheese melts well for that signature gooey center.
Why do I need to boil the pretzels before baking?
The baking soda bath is what gives Cheese-Stuffed Pretzels their deep golden color and chewy, authentic pretzel crust. It’s a step you definitely don’t want to skip for that iconic bakery-style finish.
Can I make the dough ahead of time?
Yes! You can prepare the dough, let it rise, and then refrigerate it (covered) overnight. The next day, let it come to room temperature before shaping and stuffing with cheese.
What if I don’t have coarse salt for topping?
No worries! You can use flaky sea salt or even a light sprinkle of regular table salt in a pinch. Just go easy on the amount so the pretzels don’t get too salty.
Can I make these pretzels smaller for parties?
Definitely! Divide the dough into 16 portions instead of 8 for mini Cheese-Stuffed Pretzels. Adjust the baking time—start checking around 8 minutes, as they’ll brown faster.
Final Thoughts
There’s nothing quite like the joy of pulling apart a homemade Cheese-Stuffed Pretzel and watching that cheese stretch and melt. Whether you’re baking for friends or just treating yourself, this recipe is your ticket to pure comfort and a little kitchen fun. Give it a try and let the cheesy smiles begin!
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Cheese-Stuffed Pretzels Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
Deliciously soft and cheesy, these homemade Cheese-Stuffed Pretzels are perfect for snacking or serving as a warm appetizer. With a golden-brown crust and gooey melted cheddar cheese inside, they offer a delightful twist on classic soft pretzels.
Ingredients
Dough Ingredients
- 1 1/2 cups warm water (110°F)
- 2 1/4 teaspoons active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
Filling
- 1 1/2 cups shredded cheddar cheese (or cheese sticks cut into chunks)
Boiling Solution
- 1/2 cup baking soda
- 6 cups water
Topping
- 1 egg, beaten (for egg wash)
- Coarse salt for topping
Instructions
- Activate Yeast: In a large bowl, combine the warm water, active dry yeast, and granulated sugar. Let the mixture sit for 5–10 minutes until it becomes foamy, indicating that the yeast is active and ready.
- Prepare Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix until a dough forms. Transfer to a floured surface and knead for 5–7 minutes until the dough is smooth and elastic.
- Let Dough Rise: Place the dough in a greased bowl, cover with a clean cloth or plastic wrap, and allow it to rise in a warm place for about 1 hour or until it doubles in size.
- Preheat Oven and Prepare Pans: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent sticking.
- Divide and Fill Dough: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope, then flatten slightly. Place shredded cheddar cheese or cheese chunks down the center of each rope. Fold the dough over the cheese and pinch to seal it inside.
- Shape Pretzels: Form each stuffed rope into a traditional pretzel shape or twist, making sure the edges are well sealed to prevent cheese from leaking during baking.
- Prepare Baking Soda Bath: Bring 6 cups of water and 1/2 cup baking soda to a boil in a large pot. Carefully drop each pretzel into the boiling solution one at a time and boil for 20–30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
- Apply Egg Wash and Salt: Brush each pretzel with the beaten egg to achieve a glossy, golden finish once baked, then sprinkle with coarse salt to taste.
- Bake Pretzels: Bake in the preheated oven for 12–15 minutes or until the pretzels turn golden brown and puff up. Remove from oven and allow to cool slightly before serving.
- Serve: Enjoy the cheese-stuffed pretzels warm, optionally with mustard or cheese sauce for dipping.
Notes
- For a spicy twist, substitute cheddar with pepper jack cheese.
- Serve with mustard, cheese sauce, or your favorite dip for added flavor.
- Ensure all edges are sealed tightly to prevent cheese from leaking during boiling and baking.
- Dough can be made ahead and refrigerated overnight for convenience; let it come to room temperature before shaping.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 1g
- Sodium: 680mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 40mg
