Description
These Cheese-Stuffed Pretzels are a delicious twist on the classic pretzel, featuring a warm, gooey cheese center. Perfectly soft on the inside with a golden, slightly crispy crust, they make a fantastic snack or appetizer that’s easy to prepare at home.
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
Baking Soda Bath
- ½ cup baking soda
- 10 cups water (for boiling bath)
Stuffing and Topping
- 2 cups shredded cheese (cheddar, mozzarella, or your choice)
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for sprinkling)
Instructions
- Dissolve Yeast: In a large bowl, combine warm water, sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt to combine evenly.
- Combine: Gradually add the flour mixture into the yeast mixture, stirring continuously until a rough dough forms.
- Knead Dough: Transfer the dough onto a floured surface and knead it for 5-7 minutes until it becomes smooth, elastic, and slightly tacky but not sticky.
- Let it Rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean cloth and let it rise in a warm, draft-free area for about 30 minutes or until it doubles in size.
- Preheat Oven: Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper for the pretzels.
- Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add ½ cup of baking soda to the boiling water, stirring to dissolve.
- Shape Pretzels: Once the dough has risen, punch it down and divide it into equal portions. Roll each portion into a long rope about 18-20 inches long, then twist and shape it into a classic pretzel.
- Boil Pretzels: Using a slotted spoon, gently place each pretzel into the boiling baking soda bath for about 30 seconds to develop a chewy crust. Remove and place them on the prepared baking sheet.
- Add Cheese: Using a sharp knife, make a small slit or pocket in each pretzel and stuff it generously with the shredded cheese of your choice.
- Egg Wash and Sprinkle: Brush each pretzel with the beaten egg to give a golden shine, then sprinkle coarse sea salt over the top for flavor and texture.
- Bake: Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese inside is melted and gooey.
- Cool and Serve: Remove from the oven and let the pretzels cool slightly on a wire rack before serving warm for the best taste and texture.
Notes
- Use freshly activated yeast for best rising results.
- Adjust cheese types based on your preference, cheddar and mozzarella melt well and complement each other.
- Be careful when boiling pretzels in the baking soda bath to avoid burns and ensure even coating.
- For an extra soft pretzel, cover them with a clean towel while they cool.
- These pretzels are best enjoyed fresh but can be reheated in the oven without losing texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Snack, Appetizer
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
Keywords: cheese stuffed pretzels, soft pretzels, homemade pretzels, snack recipe, baking cheese pretzels
