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.
