Introduction

Cheese-stuffed pretzels are a delicious twist on the classic snack, combining the soft, chewy pretzel dough with a warm, gooey cheese center. Perfect for a savory treat or party appetizer, these pretzels offer a satisfying blend of flavors and textures that everyone will love.

The image shows a close-up of a golden brown croissant with a shiny, flaky crust, sprinkled with small white sugar pearls on top. The croissant has a soft, creamy white filling that looks smooth and rich, oozing between the layers of the pastry. The layers of the croissant are clearly visible, showing a contrast between the crunchy outside and the soft inside. The croissant is placed on a white marbled surface, highlighting its warm, inviting color. photo taken with an iphone --ar 4:5 --v 7

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
½ cup baking soda
1 egg, beaten (for egg wash)
2 cups shredded cheese (cheddar, mozzarella, or your choice)
Coarse sea salt (for sprinkling)

Instructions

Step 1: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
Step 2: In another bowl, whisk together the flour and kosher salt.
Step 3: Slowly add the flour mixture to the yeast mixture, stirring until a dough forms.
Step 4: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
Step 5: Place the dough in an oiled bowl, cover with a cloth, and let it rise in a warm place for about 30 minutes, or until doubled in size.
Step 6: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 7: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda.
Step 8: Punch down the risen dough and divide it into equal pieces. Roll each piece into a long rope, then form it into a pretzel shape.
Step 9: Place each pretzel into the boiling baking soda solution for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
Step 10: Make a small cut in each pretzel and stuff it generously with shredded cheese.
Step 11: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
Step 12: Bake the pretzels for 15-20 minutes, or until golden brown.
Step 13: Remove from the oven and let them cool slightly before serving.

Tips & Variations

For extra flavor, try mixing different cheeses like cheddar and mozzarella or add herbs such as rosemary or garlic powder to the dough.
If you prefer a softer crust, brush the pretzels with melted butter right after baking.
Substitute baking soda bath with a lye solution if you want an authentic pretzel crust, but handle with care.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm them in a 350°F oven for 5-7 minutes or until heated through to restore their soft texture.

How to Serve

The image shows five soft pretzels arranged on a surface with a white marbled texture. The pretzels have a dark golden brown crust with a shiny texture and are sprinkled with coarse salt crystals. Their twisted shapes form distinct loops and knots, with some areas slightly darker from baking. Small green herb sprigs are scattered lightly around the pretzels, adding a touch of color contrast. The lighting highlights the glossy crust and the coarse salt grains on top. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can use any shredded cheese you like. Cheddar and mozzarella melt well, but feel free to experiment with gouda, Monterey Jack, or pepper jack for added flavor.

Why do I need to boil pretzels in baking soda water?

Boiling in baking soda water helps create the chewy crust and gives pretzels their signature flavor by reacting with the dough’s surface during baking.