Description
These Cheese-Stuffed Pretzels are soft, golden-brown pretzels filled with melty cheddar or mozzarella cheese. Perfect as a savory snack or party appetizer, they combine a slightly sweet, chewy dough with a delicious, gooey cheese center. The classic baking soda water bath gives the pretzels their signature crust and shine.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F/45°C)
- 2 tablespoons unsalted butter, melted
Filling
- 8 oz block of cheese (cheddar, mozzarella, or your favorite), cut into small cubes
Boiling Solution
- 8 cups water
- 1/4 cup baking soda
Topping
- 1 egg, beaten (for egg wash)
- Coarse salt, for topping
Instructions
- Activate the yeast: In a bowl, combine the warm water, granulated sugar, and active dry yeast. Let it sit for about 5-10 minutes until it becomes foamy, signaling the yeast is active.
- Make the dough: Add the melted butter, all-purpose flour, and salt to the yeast mixture. Knead the dough until it becomes smooth and elastic. This usually takes about 5-7 minutes of kneading by hand or with a mixer. Once smooth, place the dough in a lightly greased bowl, cover it, and let it rise for 1 hour in a warm spot until it doubles in size.
- Preheat the oven: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape the pretzels: Punch down the risen dough and divide it into equal portions. Flatten each portion, place a few cubes of cheese in the center, and carefully wrap the dough around the cheese, shaping each piece into a classic pretzel shape.
- Bake prep – boiling: Bring the 8 cups of water and 1/4 cup baking soda to a boil in a large pot. Carefully boil each pretzel in the baking soda water for 20-30 seconds. This step creates the distinct chewy texture and golden crust.
- Egg wash and seasoning: Remove boiled pretzels from the water and place them on the prepared baking sheet. Brush each pretzel with the beaten egg wash, then sprinkle generously with coarse salt for that signature pretzel flavor.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn a deep golden brown. Remove from the oven and allow them to cool slightly.
- Serve: Serve the pretzels warm so the cheese remains melty and gooey. Enjoy them as a delicious snack or party treat!
Notes
- Use any semi-hard cheese like cheddar or mozzarella for best melting results.
- Ensure the water for yeast activation is warm, not hot, to avoid killing the yeast.
- Boiling pretzels in baking soda water before baking is key to getting that traditional chewy texture and crust.
- For a twist, add garlic powder or cinnamon sugar as alternate toppings.
- Store leftover pretzels in an airtight container and reheat in the oven for best texture.
