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
Scale
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
