Description
These Cheese-Stuffed Pretzels are soft, warm, and filled with melted cheddar cheese for a delightful savory snack or appetizer. Perfectly boiled and baked to golden perfection with a crunchy coarse salt topping, they make a fun homemade treat that’s great for sharing.
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 the yeast is active and ready to use.
- Make Dough: Add the all-purpose flour, salt, and melted unsalted butter to the yeast mixture. Mix until a dough forms. Transfer the dough to a floured surface and knead it for about 5–7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough into a greased bowl. Cover it with a clean towel or plastic wrap and let it rise in a warm spot for about 1 hour or until it doubles in size.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper to prevent the pretzels from sticking.
- Shape Pretzels with Cheese Filling: Punch down the risen dough to release air. Divide it into 8 equal portions. Roll each portion into a long rope, then flatten slightly and place the shredded cheddar cheese or cheese chunks along the center. Fold the dough over to enclose the cheese, pinch the edges firmly to seal, and shape each into a traditional pretzel shape or twist.
- Boil Pretzels: In a large pot, bring 6 cups of water and 1/2 cup baking soda to a boil. Carefully drop pretzels one at a time into the boiling water and boil each for 20–30 seconds. This step gives the pretzels their characteristic texture and color. Use a slotted spoon to remove them and place them on the prepared baking sheets.
- Apply Egg Wash and Add Toppings: Brush each boiled pretzel with the beaten egg to give a shiny, golden finish when baked. Sprinkle coarse salt generously on top for added flavor and crunch.
- Bake Pretzels: Bake the pretzels in the preheated oven for 12–15 minutes, or until they are puffed up and golden brown.
- Serve Warm: Remove from oven and serve the cheese-stuffed pretzels warm. They pair wonderfully with mustard or cheese sauce for dipping.
Notes
- For a spicy twist, use pepper jack cheese instead of cheddar for the filling.
- Serving with mustard or cheese sauce adds extra flavor and makes a great dip option.
- Make sure to seal the dough tightly around the cheese to prevent leakage during boiling and baking.
- If you prefer a crispier crust, you can bake the pretzels a couple of minutes longer—just watch carefully to avoid burning.
