Cheese-Stuffed Soft Pretzels Recipe
These Cheese Stuffed Pretzels are a delightful twist on the classic soft pretzel, filled generously with sharp cheddar cheese. Perfectly golden on the outside and ooey-gooey on the inside, they make a fantastic snack or appetizer. Made from scratch and baked to perfection, these pretzels combine a chewy, flavorful dough with a cheesy center, finished with a sprinkling of coarse salt for that authentic pretzel experience.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Total Time: 1 hour 33 minutes
- Yield: 8 servings
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough
- 1 1/2 Cups Warm Water
- 1 Tablespoon Sugar
- 2 1/2 teaspoons Instant Yeast
- 3 1/2 Tablespoons Unsalted Butter (melted)
- 4 1/2 Cups All-Purpose Flour
- 2 teaspoons Kosher Salt
Filling
- 1 Cup Sharp Cheddar Cheese (cut into small sticks approx. 1/4 – 1/2 inch wide and 2 inches long)
Baking & Finishing
- 1 Pot Water
- 2/3 Cups Baking Soda
- 1 Egg Yolk + 1 Tablespoon Water (whisked together for egg wash)
- Coarse Salt (for sprinkling)
Instructions
- Activate Yeast: Combine the warm water and sugar in a standing mixing bowl, sprinkle the instant yeast on top, and let it sit for about 10 minutes until foamy and doubled in volume.
- Mix Dough Ingredients: Add melted unsalted butter to the yeast mixture and stir to combine. In a separate bowl, whisk together the all-purpose flour and kosher salt, then gradually pour the dry ingredients into the wet mixture.
- Knead Dough: Using a dough hook attachment on a mixer, mix on low speed until combined, then increase to medium speed and knead for 4 to 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
- First Rise: Remove the dough, place it into a clean, lightly oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled in size, about 1 hour.
- Preheat Oven and Prepare Baking Sheets: Heat the oven to 450°F (232°C). Line two baking sheets with parchment paper and drizzle lightly with oil.
- Prepare Baking Soda Bath: Fill a large pot with water and baking soda, bring to a rolling boil. This will be used to briefly boil the pretzels before baking.
- Shape Pretzels: On a lightly oiled surface, divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope, flatten it slightly, then place cheddar cheese sticks in the center. Fold the dough over the cheese to encase it fully.
- Form Pretzel Shape: Shape each rope into a classic pretzel by forming a U-shape, crossing the ends over, twisting once, then pressing the ends onto the bottom of the U.
- Boil Pretzels: Drop pretzels into the boiling baking soda water, 1 to 2 at a time, for about 30 seconds each. Spoon hot water over them constantly to ensure even boiling.
- Transfer to Baking Sheet: Remove pretzels using a large flat spatula and place them on the prepared baking sheets.
- Apply Egg Wash and Salt: Brush the tops of each pretzel with the egg yolk and water wash, then sprinkle with coarse salt.
- Bake Pretzels: Bake in the preheated oven until they turn a dark golden brown, approximately 12 minutes.
- Cool Pretzels: Transfer the baked pretzels to a cooling rack for at least 5 minutes before serving to allow the cheese to settle.
Notes
- Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
- Boiling pretzels briefly in baking soda water gives them their signature chewy crust.
- Use sharp cheddar cheese for a flavorful, melty filling; other cheeses may be substituted as desired but may affect texture and flavor.
- Work quickly when shaping pretzels to prevent cheese from melting prematurely.
- Coarse salt is essential for authentic pretzel flavor and texture; substitute with flaky sea salt if unavailable.
- These pretzels are best enjoyed fresh but can be reheated in the oven to restore crispness.
