Description
These Cheese-Stuffed Pretzels are soft, golden-brown pretzels filled with gooey melted cheese, perfect for a savory snack or appetizer. The dough is enriched with melted butter and enriched yeast, then boiled briefly in baking soda water for the classic chewy crust before baking to perfection.
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 Yeast: Combine warm water, sugar, and active dry yeast in a bowl and let it sit for about 5-10 minutes, until the mixture becomes foamy. This indicates the yeast is active and ready.
- Make Dough: Add melted butter, flour, and salt to the yeast mixture. Knead the ingredients together until a smooth and elastic dough forms, about 8-10 minutes by hand or less with a mixer. Cover the dough and let it rise in a warm place for 1 hour, or until it doubles in size.
- Preheat Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Shape Pretzels: Once the dough has risen, divide it into 8 equal portions. Roll each portion out slightly, place some cheese cubes in the center, then mold and seal the dough around the cheese to fully encase it. Shape each stuffed dough piece into a classic pretzel shape.
- Bake Prep: Bring 8 cups of water with 1/4 cup baking soda to a boil in a large pot. Boil each pretzel individually for 20-30 seconds to develop a chewy crust and that signature pretzel flavor from the alkaline bath.
- Egg Wash and Topping: Remove boiled pretzels from water with a slotted spoon, place on the baking sheet, brush each with beaten egg wash, and sprinkle with coarse salt to taste.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown and the cheese inside is melted and gooey.
- Serve: Let the pretzels cool slightly, then serve warm and enjoy the melty cheesy center and perfectly chewy crust.
Notes
- Use a sturdy cheese that melts well, such as cheddar or mozzarella, for the best gooey center.
- If you prefer, substitute part of the all-purpose flour with bread flour for extra chewiness in the dough.
- Do not skip the baking soda bath; it is essential for achieving the traditional pretzel crust and flavor.
- Brush gently with egg wash to avoid disturbing the shape before baking.
- These pretzels are best enjoyed fresh and warm but can be reheated in an oven to revive crispness.
