Description
Make the best cheese-stuffed soft pretzels with a golden, chewy crust and gooey cheese filling. Perfect for snacks, parties & game days!
Ingredients
Scale
For the Dough:
- 3 ¾ cups all-purpose flour
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ½ cups warm water (110°F / 45°C)
- 2 tbsp granulated sugar
- 1 ½ tsp salt
- 2 tbsp unsalted butter, melted
For the Cheese Filling:
- 1 ½ cups shredded cheddar cheese (or mozzarella)
- ½ cup cream cheese (optional)
For the Baking Soda Bath:
- 10 cups water
- ⅔ cup baking soda
For Topping:
- 1 large egg yolk, beaten with 1 tbsp water
- Coarse sea salt or pretzel salt
- Melted butter (for brushing, optional)
Instructions
- Prepare the Dough: In a bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. Add butter, salt, and flour. Knead for 5-7 minutes, then let it rise for 1 hour.
- Prepare the Cheese Filling: Mix cheddar cheese and cream cheese in a bowl, forming small portions.
- Shape the Pretzels: Divide dough into 8 pieces, roll into ropes, flatten, place cheese inside, and seal tightly. Shape into pretzels or bites.
- Boil in Baking Soda Bath: Bring water to a boil, add baking soda, and dip each pretzel for 30 seconds. Place on a baking sheet.
- Bake the Pretzels: Brush with egg wash, sprinkle salt, and bake at 450°F (232°C) for 12-15 minutes until golden brown.
- Serve & Enjoy: Brush with melted butter and serve warm with dips
Notes
- Seal dough tightly to prevent cheese from leaking.
- Don’t skip the baking soda bath for a chewy texture.
- Brush with butter after baking for a rich flavor.
- Experiment with fillings like jalapeños, pepper jack, or even Nutella.
- Store in an airtight container for up to 2 days or freeze for 3 months.