Cheese-Stuffed Pretzels

Introduction

Making Cheese-Stuffed Pretzels at home is an absolute delight that I recommend for anyone who loves the combination of warm, soft dough with the gooey goodness of cheese. The first time I made these, my family couldn’t stop raving about how delicious they were. They loved the savory outer crust, the cheesy center, and the perfect balance of salty pretzel exterior with the melt-in-your-mouth cheese filling. It’s a perfect treat for any occasion, whether it’s a family gathering, movie night, or even just a cozy afternoon snack. The recipe is surprisingly easy to follow, and the results are nothing short of amazing.

Ingredients

For the Dough:

1 1/2 cups warm water (110°F/45°C)
2 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for dough)
1 large egg (for brushing)
Coarse salt (for sprinkling)

For the Cheese Filling:

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
2/3 cup baking soda (for pretzel bath)

Instructions

Step 1: Prepare the Dough

In a small bowl, combine the warm water (110°F/45°C) and granulated sugar. Stir until the sugar is dissolved.
Sprinkle the active dry yeast over the water mixture and allow it to sit for about 5 minutes, until it becomes foamy. This shows that the yeast is activated and ready to use.
In a large mixing bowl, whisk together the flour and salt.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.

Step 2: Let the Dough Rise

Lightly oil a large bowl and place the dough inside. Cover it with a damp cloth or plastic wrap.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Step 3: Prepare the Cheese Filling

In a small bowl, combine the shredded cheddar cheese and shredded mozzarella cheese. Mix well and set aside.

Step 4: Shape the Pretzels

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down to release the air, then divide it into 8 equal pieces.
Roll each piece of dough into a rope about 20 inches long.
Flatten the rope slightly with your fingers or a rolling pin.
Spoon 1 tablespoon of the cheese filling into the center of the flattened dough.
Carefully fold the dough over the cheese, pinching the edges tightly to seal and encase the cheese completely.
Shape the filled rope into a traditional pretzel shape: form a U with the dough, cross the ends over each other, and press the ends onto the bottom of the U.
Place the shaped pretzels onto the prepared baking sheet.

Step 5: Prepare the Pretzel Bath

In a large pot, bring 10 cups of water to a boil.
Add 2/3 cup of baking soda to the boiling water. Be cautious, as the mixture may bubble up.
Using a slotted spoon or spatula, gently lower each pretzel into the boiling water for about 30 seconds. This step gives the pretzels their signature chewy texture and deep brown color.
Remove the pretzels from the water, allowing any excess water to drip off, then place them back onto the baking sheet.

Step 6: Bake the Pretzels

In a small bowl, beat 1 large egg to create an egg wash.
Brush the top of each pretzel with the beaten egg, ensuring even coverage. This will give the pretzels a glossy finish.
Sprinkle coarse salt over the pretzels to your liking.
Bake in the preheated oven for 12-15 minutes, or until they are golden brown.
Remove the pretzels from the oven and let them cool slightly on a wire rack before serving.

Nutrition Facts

Serving Size: 1 pretzel
Calories: 300 kcal
Sugar: 2g
Sodium: 500mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 10g
Cholesterol: 40mg

Preparation Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (including rising and resting time)
Yield: 8 pretzels

How to Serve

Serve the Cheese-Stuffed Pretzels warm for the best experience, with gooey cheese in the center.
Pair them with mustard, cheese dip, or even a tangy marinara sauce for dipping.
These pretzels make an excellent appetizer for parties or gatherings.
Enjoy them as an indulgent snack during movie nights or game days.

Additional Tips

Knead the Dough Well: Kneading the dough properly will ensure a smooth, elastic dough that rises beautifully.
Ensure the Water is Warm: Make sure the water is not too hot or too cold. The ideal temperature is around 110°F (45°C) to activate the yeast.
Let the Dough Rise Properly: Allow the dough to rise in a warm place, ensuring it doubles in size. This will give the pretzels a soft, fluffy texture.
Don’t Skip the Pretzel Bath: Boiling the pretzels in a baking soda bath before baking them is key to achieving the perfect chewy texture and golden brown color.
Serve Immediately: For the best flavor and texture, serve the pretzels while they are warm. The cheese inside will be melty and delicious!

Recipe Variations

Cheese Variations: You can swap the cheddar and mozzarella cheese for other types of cheese, such as provolone, gouda, or pepper jack, to customize the flavor.
Seasoned Pretzels: Add garlic powder, onion powder, or dried herbs (like rosemary or thyme) to the dough for extra flavor.
Sweet Version: For a dessert version, try stuffing the pretzels with chocolate and marshmallows for a sweet twist on the classic recipe.

Serving Suggestions

Serve these cheese-stuffed pretzels at a party with a variety of dipping sauces such as mustard, ranch, or even buffalo sauce for a spicy kick.
Pair them with a refreshing beverage, like iced tea, lemonade, or a cold beer.
These pretzels are great as a side dish for soups or stews, such as tomato soup or a hearty vegetable soup.

Freezing and Storage

Freezing: After baking, allow the pretzels to cool completely. Then, wrap them tightly in plastic wrap and place them in a freezer bag. They can be stored in the freezer for up to 3 months.
Storage: Store leftover pretzels in an airtight container at room temperature for up to 3 days. Reheat in the oven for a few minutes to bring back their fresh, warm texture.

FAQ Section

Can I use instant yeast instead of active dry yeast? Yes, you can use instant yeast. Just add it directly to the flour without activating it in water.
Can I make the dough in advance? Yes, you can prepare the dough and refrigerate it overnight for a longer rise. Let it come to room temperature before shaping and baking.
What should I do if my dough is too sticky? Add a little more flour, one tablespoon at a time, until the dough reaches the right consistency.
Can I use a different type of cheese? Absolutely! You can use mozzarella, gouda, or any cheese you prefer. Just ensure it melts well.
Can I skip the baking soda bath? Skipping the baking soda bath will affect the pretzel texture. The bath is essential for the chewy crust and deep brown color.
How long do these pretzels stay fresh? They are best enjoyed within 2-3 days but can be stored for up to 5 days in an airtight container.
Can I make the pretzels without cheese? Yes, you can omit the cheese and make traditional pretzels or even add a different filling, such as chocolate or cinnamon sugar.
How do I prevent the cheese from oozing out during baking? Ensure the dough is sealed tightly around the cheese to prevent leakage. Pinch the dough well.
Can I use whole wheat flour instead of all-purpose flour? Yes, but the texture may be slightly denser. You may need to adjust the water amount if using whole wheat flour.
Can I add toppings to the pretzels? Yes, you can sprinkle garlic powder, sesame seeds, or even Parmesan cheese on top before baking.

Conclusion

Cheese-Stuffed Pretzels are a fun and delicious treat that can be enjoyed by the whole family. Whether you are serving them for a special occasion or just as a snack, they never fail to impress with their cheesy, gooey center and soft, salty exterior. Give this recipe a try, and watch how quickly these pretzels disappear!