Cheese-Stuffed Pretzels Recipe
Imagine the ultimate comfort snack: golden-brown, pillowy-soft pretzels with gooey, molten cheese tucked away in every bite. That’s exactly what you get with these Cheese-Stuffed Pretzels! Whether you’re looking for a new twist on classic carb heaven or you just want to impress friends at your next gathering, these homemade wonders are impossibly irresistible and surprisingly doable. Get ready to elevate your snack game with a recipe that’s cozy, cheesy, and a total crowd-pleaser.
Ingredients You’ll Need
You’ll be amazed at how just a handful of pantry staples come together to create something so special. Each ingredient in these Cheese-Stuffed Pretzels plays a starring role, building layers of flavor, texture, and that signature soft pretzel color you know and crave!
- Active dry yeast: This is what gives your pretzels their beautiful rise and that signature chewy texture.
- Warm water: Make sure it’s around 110°F to help the yeast activate without killing it—think warm bath, not hot tub!
- Granulated sugar: Just a touch helps feed the yeast and gives your dough a delicate sweetness.
- All-purpose flour: This forms the dough’s backbone and gives your pretzels structure and bite.
- Salt: Essential for flavoring both the dough and tops of the pretzels—a must for that classic pretzel taste.
- Olive oil: Keeps the dough beautifully tender and prevents it from drying out.
- Cheddar or mozzarella cheese: The heart and soul of these pretzels! Cube it for melty bites in every pull-apart piece.
- Baking soda: A quick bath gives the pretzels that deep color and slightly crisp exterior.
- Water (for boiling): Used with baking soda for the pre-bake bath that’s key to pretzel authenticity.
- Egg (beaten, for egg wash): Brushed on top for a shiny, golden crust that just begs to be photographed.
- Coarse salt (for topping): A final sprinkle brings the iconic pretzel look and a pop of flavor.
How to Make Cheese-Stuffed Pretzels
Step 1: Activate the Yeast
Start by stirring the warm water, granulated sugar, and active dry yeast together in a large mixing bowl. Let the mixture sit for about five minutes—this is the magic moment where the yeast wakes up and starts to foam. Foamy? You’re good to move on; this means your pretzel dough is going to rise beautifully and get that wonderfully puffy texture.
Step 2: Make the Dough
Add the salt, olive oil, and most of the flour to your activated yeast. Mix together until a soft dough forms, adding more flour as needed until it’s no longer sticky. Move the dough to a floured surface and knead it by hand for 5–7 minutes—think of this as giving the dough a little love and muscle. You want it smooth and elastic, perfect for a tender pretzel bite.
Step 3: Let It Rise
Drizzle a bit of olive oil in a clean bowl and place your dough inside, turning it once to coat. Cover the bowl and let it rise in a warm, cozy spot for about one hour, or until the dough has doubled in size. This is when all those little yeast bubbles do their work—don’t rush it!
Step 4: Fill and Shape the Cheese-Stuffed Pretzels
Punch down the risen dough and divide it into eight equal pieces. Take each piece, flatten it into a rectangle, and pile several cheese cubes in the center. Roll the dough up tightly around the cheese, pinching it closed to keep those cheese treasures inside. Then, shape each filled rope into a classic pretzel shape (or keep them as stuffed ropes for a fun twist!).
Step 5: Boil in Baking Soda Bath
Bring five cups of water to a boil and carefully add the baking soda—it will foam up, so add it slowly! Drop each pretzel into the bath for 20–30 seconds. This technique is the secret to a chewy crust and that deep, enticing color. Use a slotted spoon to remove them gently and let any excess water drip away.
Step 6: Egg Wash, Salt, and Bake
Preheat your oven to 425°F and line a baking sheet with parchment paper. Place your boiled pretzels on the sheet, then brush generously with beaten egg for maximum shine. Sprinkle with coarse salt, then slide them into the oven. Bake for 12–15 minutes, or until beautifully golden and puffy with cheese oozing out in spots. Let them cool just enough to handle, then dive in while they’re melty and warm!
How to Serve Cheese-Stuffed Pretzels
Garnishes
Dress up your Cheese-Stuffed Pretzels with extra cheese shavings, a sprinkle of fresh herbs like parsley or chives, or even a dusting of smoked paprika for a pop of color and flavor. These small additions make your pretzels look stunning and offer that little something extra for anyone lucky enough to grab one.
Side Dishes
Pair these pretzels with classic yellow mustard or a tangy honey mustard dip for dunking bliss. If you want to make a meal of it, they’re wonderful alongside a crisp green salad, a bowl of warm soup, or fresh-cut veggies and ranch dip. These combinations turn a humble pretzel into a satisfying lunch or a shareable appetizer spread for any gathering.
Creative Ways to Present
Set out a loaded pretzel platter for movie night, complete with tiny dipping bowls of beer cheese, roasted garlic spread, or spicy marinara. For parties, tuck Cheese-Stuffed Pretzels into a rustic bread basket with warm towels underneath to keep them soft and inviting. Or stack them on a serving board, letting bits of melted cheese tempt and tantalize curious snackers.
Make Ahead and Storage
Storing Leftovers
If you somehow end up with leftover Cheese-Stuffed Pretzels, store them in an airtight container at room temperature for up to one day. For longer freshness, pop them into the fridge—just know the texture may turn a bit denser as they chill. To help maintain their softness, wrap each individually in plastic wrap or foil.
Freezing
These pretzels freeze wonderfully! Allow the baked pretzels to cool completely, then wrap tightly in plastic wrap and place them in a zip-top freezer bag. Store in the freezer for up to two months. Whenever you’re craving a snack, just thaw and reheat as needed—it’s like having your very own bakery stash!
Reheating
When ready to enjoy, warm the pretzels in a 325°F oven for about 10 minutes, or until heated through and the cheese is perfectly gooey again. If you’re in a rush, a quick zap in the microwave works too, though the crust won’t be as crisp. For best results, spritz with water before reheating to keep the exterior soft.
FAQs
Can I use other cheeses besides cheddar or mozzarella?
Absolutely! Experimenting with different cheeses is half the fun. Try pepper jack for a spicy kick, gouda for smoky richness, or even cream cheese for something extra decadent. Just make sure your cheese is cut into cubes so it melts smoothly inside.
How do I keep the cheese from leaking out?
Be sure to tightly seal the dough around the cheese, pinching the seams well. Any small holes or weak seals will let cheese escape as it bakes. Take an extra moment to double-check each one for a truly ooey-gooey center.
Are Cheese-Stuffed Pretzels vegetarian?
Yes, as long as your cheese is made with vegetarian-friendly rennet and your egg wash fits your dietary needs, these pretzels work for vegetarians. Always check your labels if you’re cooking for strict vegetarian friends.
Can I make the dough ahead of time?
Definitely! You can prep the dough, let it rise, and then keep it covered in the refrigerator for up to 24 hours. When you’re ready, bring it to room temperature, stuff with cheese, shape, and proceed with the recipe.
What’s the best way to reheat them and keep the crust soft?
The oven is best for reheating—325°F for about 10 minutes is perfect. For extra softness, lightly spritz the pretzels with water before baking. The microwave is faster, but the crust won’t be as crisp. Either way, a warm cheese-stuffed pretzel beats a cold one any day!
Final Thoughts
Once you’ve had a bite of homemade Cheese-Stuffed Pretzels, there’s no going back to store-bought! They’re fun to make, dazzling to serve, and a true treat to eat. Don’t hesitate—invite a friend over, get the cheese ready, and start baking. Cozy, stretchy, melty happiness awaits!
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Cheese-Stuffed Pretzels Recipe
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
These Cheese-Stuffed Pretzels are a delicious twist on the classic soft pretzel, with gooey cheese in every bite. Perfect for a snack or appetizer, these homemade pretzels are sure to be a hit at any gathering.
Ingredients
Dough:
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon granulated sugar
- 2 1/2 to 3 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Filling and Topping:
- 4 oz block cheddar or mozzarella cheese (cut into small cubes)
- 1/4 cup baking soda
- 5 cups water (for boiling)
- 1 egg (beaten, for egg wash)
- coarse salt (for topping)
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Stir in salt, olive oil, and 2 1/2 cups flour. Mix until a soft dough forms, adding more flour as needed.
- Knead and Rise: Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Let rise for 1 hour or until doubled.
- Shape the Pretzels: Divide dough, flatten, add cheese cubes, roll, and shape into pretzels or ropes.
- Boil and Bake: Boil pretzels, brush with egg wash, sprinkle salt, and bake at 425°F for 12–15 minutes.
- Serve: Cool slightly and enjoy warm with mustard or dipping sauce.
Notes
- Make sure to seal the dough well to prevent cheese leakage.
- Experiment with different cheeses like pepper jack or gouda for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 240
- Sugar: 1g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
