If you are craving a snack that perfectly balances warm, gooey cheese with a satisfyingly chewy crust, this Cheese Stuffed Pretzel Recipe is about to become your new favorite. Imagine biting into a soft, golden-brown pretzel with ooey-gooey, melted cheddar cheese tucked right inside every bite — it’s pure comfort food magic. Whether you’re hosting a game night, looking for an impressive appetizer, or just want a cozy treat, this recipe delivers a perfect crowd-pleaser that’s both simple and delicious.
Ingredients You’ll Need
Getting ready to make this Cheese Stuffed Pretzel Recipe only requires a handful of everyday ingredients, each chosen to give you that classic pretzel flavor and irresistible texture. These essentials come together to create a dough that’s soft yet chewy, with a salty crust and a luscious cheesy surprise inside.
- 1 1/2 Cups Warm Water: The ideal temperature activates the yeast for that fluffy dough.
- 1 Tablespoon Sugar: Feeds the yeast and adds a subtle sweetness to balance the saltiness.
- 2 1/2 teaspoons Instant Yeast: The powerhouse that makes your dough rise perfectly every time.
- 3 1/2 Tablespoons Unsalted Butter, melted: Adds richness and tenderness to the dough.
- 4 1/2 Cups All-Purpose Flour: The base structure of your pretzels, giving them their chewy texture.
- 2 teaspoons Kosher Salt: Enhances flavor and is essential for that classic pretzel taste.
- 1 Cup Sharp Cheddar Cheese, cut into sticks: Melts beautifully inside, giving each bite a gooey surprise.
- 2/3 Cups Baking Soda (for boiling): Creates that signature pretzel crust during the baking soda bath.
- 1 Egg Yolk + 1 Tablespoon Water (egg wash): Helps develop a beautiful golden crust with a subtle shine.
- Coarse Salt (for sprinkling): Adds the perfect finishing touch and crunch.
How to Make Cheese Stuffed Pretzel Recipe
Step 1: Prepare the Dough
Start by combining warm water with sugar in a mixing bowl, then sprinkle the yeast on top. Let it sit for about 10 minutes until it foam and bubbles — this lively yeast is the heart of a light, airy dough. Next, stir in the melted butter to add richness.
Step 2: Mix and Knead
Whisk together your flour and kosher salt, then gradually pour the wet mix into the dry ingredients while mixing. Use a dough hook on medium speed to knead until the dough becomes smooth, elastic, and pulls away cleanly from the bowl, usually about 4 to 5 minutes. This is the moment your pretzel magic really begins to form.
Step 3: Let the Dough Rise
Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and set it in a warm spot to rise until doubled in size — generally around an hour. This rise gives your pretzels that airy, chewy texture everyone loves.
Step 4: Shape and Fill the Pretzels
Once risen, preheat your oven to 450°F and prepare two baking sheets by lining them with parchment paper and drizzling with oil. Divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope, then flatten it slightly. Lay your cheddar cheese sticks down the center, then pinch the dough over the cheese to snugly encase it. Shape each rope into that classic pretzel form by making a U-shape, crossing the ends, twisting them, and pressing them down onto the bottom of the U.
Step 5: Boil in Baking Soda Bath
Boiling pretzels in baking soda water is the secret to achieving that signature chewy crust. Bring a large pot of water mixed with baking soda to a rolling boil. Drop in one or two pretzels at a time, boiling each for around 30 seconds while spooning hot water over the surface to ensure even exposure.
Step 6: Bake to Golden Perfection
Use a slotted spatula to transfer boiled pretzels carefully onto your prepared baking sheets. Brush each pretzel with the egg wash for that perfect glossy finish, then sprinkle generously with coarse salt. Bake for approximately 12 minutes or until they turn a rich, dark golden brown. Let them cool on a rack for at least 5 minutes before indulging.
How to Serve Cheese Stuffed Pretzel Recipe
Garnishes
A sprinkle of flaky sea salt right after baking enhances flavor and adds a pleasant crunch. For extra flair, try topping with minced fresh herbs like rosemary or chives to add a fresh, aromatic twist.
Side Dishes
Cheese stuffed pretzels pair spectacularly well with tangy mustard dips or creamy ranch dressing for dunking. For a fuller snack, serve alongside a warm bowl of tomato soup or chili for a cozy, hearty combo everyone will adore.
Creative Ways to Present
Consider stacking these cheese stuffed pretzels in a basket lined with a colorful napkin for casual get-togethers or slice them into bite-sized pieces to serve as party finger food with dipping sauces on the side. You can also add a drizzle of spicy honey on top for an irresistible sweet and savory bite.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though they’re so good, that rarely happens), store them in an airtight container at room temperature for up to two days. This keeps the pretzels soft but still delicious.
Freezing
Cheese stuffed pretzels freeze beautifully! After shaping but before boiling and baking, place them on a sheet pan to flash freeze until firm. Then transfer to a freezer-safe bag or container. Freeze for up to 2 months, so you can enjoy fresh pretzels anytime.
Reheating
To reheat, bake frozen pretzels directly from the freezer in a preheated 375°F oven for 10 to 12 minutes. This brings back that freshly baked chewiness and melts the cheese inside perfectly without drying out the crust.
FAQs
Can I use different types of cheese in this recipe?
Absolutely! While sharp cheddar is classic, cheeses like mozzarella, pepper jack, or gouda work wonderfully and offer different flavor experiences. Just ensure the cheese is cut into sticks so it melts evenly inside.
Why do we boil the pretzels in baking soda water?
The baking soda bath creates a slightly alkaline environment that sets the pretzel’s crust, giving it that iconic deep golden brown color and chewy exterior distinct from regular bread.
Can I make these pretzels gluten-free?
Traditional pretzels rely on gluten for their chewy texture, so substituting gluten-free flour can be tricky. However, there are special gluten-free pretzel mixes available that might yield a softer but still tasty result. Experimentation is key!
How long can I keep the dough before shaping?
You can refrigerate the dough in an airtight container for up to 24 hours before shaping. This slow rise can enhance the flavor but make sure to let it come to room temperature and rise a bit if needed before forming pretzels.
What if I don’t have a stand mixer?
No worries! You can knead the dough by hand on a floured surface. It will take a bit more muscle—around 8 to 10 minutes—but you’ll still get a wonderful dough perfect for this Cheese Stuffed Pretzel Recipe.
Final Thoughts
This Cheese Stuffed Pretzel Recipe is nothing short of a joyful kitchen adventure with a delicious payoff. From its perfectly chewy crust to the delightful burst of melted cheese inside, it’s a snack that fills your home with warmth and your taste buds with happiness. Trust me, once you try making these, they’ll become a beloved treat you want to share over and over again. So go ahead, roll up your sleeves, and let these pretzels work their magic!
Print
Cheese Stuffed Pretzel Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 27 minutes
- Yield: 8 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These Cheese Stuffed Pretzels are soft, warm, and filled with sharp cheddar cheese, making them a deliciously satisfying snack or appetizer. With a golden crust sprinkled with coarse salt, these homemade pretzels combine the perfect texture of a classic pretzel dough with a gooey, melted cheese center. Perfect for sharing at parties or enjoying anytime you crave a flavorful, cheesy treat.
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
For Boiling
- 1 Pot Water
- 2/3 Cups Baking Soda
For Baking
- 1 Egg Yolk + 1 Tablespoon Water, whisked together (for egg wash)
- Coarse Salt, for sprinkling
Instructions
- Activate Yeast: Combine the warm water and sugar in a standing mixing bowl and sprinkle the instant yeast on top. Allow it to sit for about 10 minutes until the mixture begins to foam and grow, indicating the yeast is active.
- Mix Dough: Add the melted unsalted butter to the yeast mixture and stir to combine. In a separate bowl, whisk together the all-purpose flour and kosher salt. Gradually pour the flour and salt mixture into the wet ingredients and use a dough hook attachment on low speed to combine all ingredients.
- Knead Dough: Increase the mixer speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
- Proof Dough: Remove the dough from the mixer, place it into a clean bowl lightly coated with oil, and cover with a kitchen towel. Let it rest in a warm spot until it doubles in size, approximately 1 hour.
- Prepare Oven and Boiling Solution: Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and lightly oil them. Fill a large pot with water and add the baking soda, bringing it to a rolling boil.
- Shape Pretzels: Turn the dough out onto a lightly oiled surface and divide it into 8 equal pieces. Roll each piece into a 24-inch rope, then flatten slightly. Lay cheddar cheese sticks down the center of each rope, pinch the dough over the cheese to enclose it fully, then shape each into a pretzel by forming a U-shape, crossing the ends over each other, twisting once, and pressing the ends onto the bottom of the U.
- Boil Pretzels: Carefully drop 1 or 2 pretzels at a time into the boiling baking soda water for about 30 seconds, spooning the hot water over them continuously. Remove with a large flat spatula and place directly onto the oiled baking sheets.
- Apply Egg Wash and Salt: Brush the top of each pretzel with the egg yolk and water mixture, then sprinkle with coarse salt.
- Bake Pretzels: Bake in the preheated oven until the pretzels turn dark golden brown, about 12 minutes.
- Cool and Serve: Transfer the baked pretzels to a cooling rack and let them cool for at least 5 minutes before serving to let the cheese set slightly and prevent burning.
Notes
- Make sure the water used to activate the yeast is warm, not hot, to avoid killing the yeast.
- The baking soda water bath before baking is essential for the authentic pretzel crust and color.
- You can substitute sharp cheddar with other cheeses such as mozzarella or pepper jack for different flavors.
- Allow pretzels to cool slightly after baking to avoid burning your mouth with melted cheese.
- Store any leftovers in an airtight container and reheat in the oven to maintain crustiness.
