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Cheese-Stuffed Pretzel Recipe

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3.8 from 5 reviews

These Cheese Stuffed Pretzels feature a perfectly chewy and salty exterior with a soft, squishy inside filled with melted sharp cheddar cheese. A delightful treat that combines the best of classic pretzel texture with a gooey cheesy surprise at the center.

Ingredients

Dough

  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 1/2 teaspoons instant yeast
  • 3 1/2 tablespoons unsalted butter, melted
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt

Cheese Filling

  • 1 cup sharp cheddar cheese, cut into small sticks that are 1/4 – 1/2 inch wide and about 2 inches long

Boiling Solution

  • 1 pot water (enough to boil pretzels)
  • 2/3 cup baking soda

Baking & Finishing

  • 1 egg yolk + 1 tablespoon water, whisked together (for egg wash)
  • Coarse salt, for sprinkling

Instructions

  1. Activate Yeast: Combine the warm water and sugar in a standing mixing bowl and sprinkle the instant yeast on top. Let it sit for 10 minutes until the mixture begins to foam and grow, indicating the yeast is activated.
  2. Add Butter: Stir in the melted unsalted butter into the yeast mixture until combined.
  3. Mix Dry Ingredients: Whisk together the all-purpose flour and kosher salt in a separate bowl.
  4. Combine and Knead Dough: Pour the liquid ingredients into the flour mixture. Using a stand mixer with a dough hook attachment, mix on low speed until all ingredients come together. Then increase to medium speed and knead for 4 to 5 minutes until the dough is smooth and pulls away from the sides of the bowl.
  5. Proof Dough: Transfer the dough to a clean, oiled bowl. Cover with a kitchen towel and place in a warm spot for about an hour until the dough doubles in size.
  6. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 450°F. Line two baking sheets with parchment paper and drizzle with a little oil to prevent sticking.
  7. Prepare Boiling Solution: Fill a large pot with water and baking soda. Bring the mixture to a rolling boil.
  8. Shape Pretzels: Place the risen dough onto a lightly oiled counter and divide into 8 equal pieces. Roll each piece into a 24-inch rope, lay it on the counter, then flatten slightly. Lay the cheddar cheese sticks down the center, pinch the dough over the cheese to enclose it.
  9. Form Pretzel Shape: Hold each end of the rope, create a U-shape, cross the ends over each other, twist once, then press the ends onto the bottom of the U to form the classic pretzel shape. Place the shaped pretzels onto the prepared baking sheets.
  10. Bake Prep – Boil Pretzels: Drop 1 or 2 pretzels at a time into the boiling baking soda water for about 30 seconds, spooning hot water over them continuously. Remove the pretzels with a large flat spatula and place them on the oiled baking sheets.
  11. Egg Wash and Salt: Brush the tops of the pretzels with the egg yolk and water mixture. Sprinkle generously with coarse salt.
  12. Bake: Bake the pretzels in the preheated oven for approximately 12 minutes or until they turn dark golden brown.
  13. Cool and Serve: Transfer the pretzels to a cooling rack and let cool at least 5 minutes before serving to allow cheese to set slightly and prevent burns from hot cheese.

Notes

  • Feel free to choose any cheese of your preference for stuffing.
  • Store leftover cheese stuffed pretzels in an airtight container in the refrigerator to maintain freshness.

Find it online: https://recipesbyliza.com/cheese-stuffed-pretzel-recipe/