Easy Cheesy Magic: Homemade Cheese Stuffed Soft Pretzels Recipe

Warm, golden pretzels with gooey cheese stuffed inside create a mouthwatering snack that beckons comfort and indulgence.

Soft pretzel dough wrapped around melted cheese promises pure deliciousness with every bite.

The aroma of freshly baked pretzels fills the kitchen, drawing everyone closer to this irresistible treat.

Homemade cheese stuffed soft pretzels deliver a perfect balance of crispy exterior and creamy, melted cheese center.

Each pretzel becomes a canvas of flavor, blending traditional German baking techniques with rich, molten cheese.

Salt crystals sprinkled on top add a delightful crunch that complements the soft, cheesy interior.

You’ll want to savor every single delectable morsel of these incredible pretzels.

Serving Cheese Stuffed Pretzels Warm

• Cozy Game Night Companion: Serve these cheesy pretzels as the star snack during board game sessions, creating delicious memories with friends and family.
• Hearty Dipping Delight: Pair with warm cheese sauce, spicy mustard, or marinara for an extra flavor explosion that complements the stuffed cheese interior.
• Crowd-Pleasing Party Starter: Perfect for potlucks, sports gatherings, or casual get-togethers, these pretzels will disappear quickly and spark conversation among guests.
• Gourmet Lunch Sidekick: Slice in half and serve alongside a crisp salad or soup for a satisfying midday meal that elevates your typical lunch routine.

Cheese Stuffed Pretzel Storage Solutions

• Store cheese-stuffed pretzels in an airtight container for up to 3 days. Wrap each pretzel individually in plastic wrap to prevent moisture and maintain freshness.
• Place cooled pretzels in a freezer-safe bag or container. They'll keep well for 2-3 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm pretzels in a preheated oven at 350°F for 5-7 minutes to restore their crispy exterior and soft interior. Avoid microwave reheating to prevent soggy texture.
• Always let pretzels cool completely before storing to prevent condensation, which can make the bread soggy and compromise the delicious cheese filling.

FAQs

• How do I know if my yeast is active?

Watch for foamy, bubbly action in the water after 10 minutes. If it’s not getting foamy, your yeast might be old or inactive, and you’ll need fresh yeast.

• Can I knead the dough by hand?

Yes, but it’ll take longer. Knead on a floured surface for about 8-10 minutes until the dough is smooth and elastic. The stand mixer just makes it faster and easier.

• Why do I boil the pretzels in baking soda water?

The baking soda bath gives pretzels their signature dark, glossy crust and distinct flavor. It helps create that classic pretzel exterior before baking.

Cheese Stuffed Pretzel Tempting Features

• Craft with Ease: Master this pretzel recipe with simple steps and basic kitchen tools, perfect for home bakers at any skill level.
• Cheese Lover's Dream: Enjoy a delightful surprise of melted cheese tucked inside each golden-brown pretzel, creating a mouthwatering twist on the classic snack.
• Quick Weekend Winner: Prepare these crowd-pleasing pretzels in just a few hours, making them ideal for lazy afternoons, game days, or spontaneous gatherings with friends and family.
• Customizable Comfort: Experiment with different cheese types or add extra seasonings to make this recipe uniquely yours, ensuring endless delicious variations.

Everything for Cheese Stuffed Pretzel Dough

• Flour: Provides the essential structure and base for the pretzel dough.
• Water: Creates the initial liquid base for activating the yeast and forming the dough.
• Yeast: Responsible for making the dough rise and creating a light, airy texture.

• Butter: Adds richness and helps create a tender pretzel texture.
• Cheese: Provides a delicious, melty filling inside the pretzel.
• Egg: Used for creating a golden brown wash that gives the pretzel a beautiful shine.
• Salt: Enhances the overall flavor of the pretzel.

• Sugar: Helps activate the yeast and adds a subtle sweetness.
• Baking Soda: Used in the boiling water to give the pretzel its traditional dark brown exterior and distinctive flavor.
• Coarse Salt: Sprinkled on top for extra flavor and texture.

Steps for Cheese Stuffed Pretzel Perfection

Step 1: Activate Yeast

Grab your stand mixer and pour warm water into the bowl.

Sprinkle sugar and then yeast on top.

Watch the mixture become foamy and bubbly over 10 minutes, which signals your yeast is ready to work its magic.

Step 2: Create Dough Magic

Pour in melted butter and stir.

Combine flour and salt separately, then add to the bowl.

Use the dough hook to mix everything on low speed, then knead on medium for 4-5 minutes until the dough becomes smooth and cleanly pulls away from the bowl’s sides.

Step 3: Let Dough Rise

Transfer the dough to an oiled bowl and cover with a kitchen towel.

Find a cozy, warm spot and let the dough rise until it doubles in size, which takes about an hour.

Step 4: Prepare Baking Setup

Crank your oven to 450F.

Line two baking sheets with parchment paper and lightly oil them.

Fill a large pot with water and add baking soda, bringing it to a rolling boil.

Step 5: Shape Pretzel Pockets

Divide the dough into 8 equal pieces.

Roll each piece into a 24-inch rope and gently flatten.

• Shredded cheese
• Cream cheese
• Optional herbs

Pinch the dough around the cheese and twist into a classic pretzel shape.

Step 6: Bath and Boil

Carefully dip each pretzel into the boiling water for 30 seconds.

Use a spoon to pour water over the top of each pretzel.

Transfer to the prepared baking sheet.

Step 7: Final Baking Flourish

Brush the pretzels with egg wash and sprinkle with coarse salt.

Bake for 12 minutes until they turn a gorgeous dark golden brown.

Let cool on a wire rack for at least 5 minutes before serving.

Cheese Stuffed Pretzel Success Tips

• Ensure water is warm (not hot) to help yeast bloom without killing it, creating a bubbly, active base for your pretzel dough.
• Use a stand mixer's dough hook to develop gluten, creating a smooth, stretchy texture that's key for perfect pretzel chewiness.
• Pinch dough edges tightly when stuffing cheese to prevent leaks during boiling and baking, keeping all that melty goodness inside.
• Egg wash gives a golden, glossy exterior while coarse salt adds crunch and enhances the classic pretzel flavor profile.
• Wrap cooled pretzels in plastic wrap or store in an airtight container to maintain freshness for up to 2 days at room temperature.

Ways to Flavor Cheese Stuffed Pretzels

• Gluten-Free Cheese Pretzels: Replace wheat flour with almond or gluten-free blend for a celiac-friendly version that maintains the same cheesy goodness.
• Vegan Cheese Pretzel: Swap dairy cheese with plant-based alternatives like nutritional yeast or vegan cheese blocks, using non-dairy milk and egg replacer for washing.
• Low-Carb Cauliflower Pretzel: Substitute traditional flour with cauliflower and almond flour mixture, using mozzarella as a binding agent for a keto-friendly option.
• Herb-Infused Cheese Pretzels: Add dried herbs like rosemary, thyme, or oregano into the dough for an extra flavor profile with the classic cheese filling.

Cheese Stuffed Soft Pretzels Recipe

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4.8 from 30 reviews

• Total Time: 1 hour 32 minutes
• Yield: 12 1x

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Description

Indulgent cheese stuffed soft pretzels bring German bakery magic straight to kitchen counters. Salty, stretchy dough wrapped around melted cheese creates a crowd-pleasing snack you can savor with friends and family.

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Ingredients

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Dough Base:

• 4 1/2 cups all-purpose flour
• 1 1/2 cups warm water (should feel like bath water)
• 3 1/2 tablespoons melted unsalted butter
• 2 1/2 teaspoons instant yeast
• 2 teaspoons kosher salt
• 1 tablespoon sugar

Cheese Filling:

• 1 cup sharp cheddar cheese, cut into 2-inch long sticks (about finger width)

Boiling & Finishing:

• 2/3 cup baking soda (for water bath)
• 1 egg yolk
• 1 tablespoon water
• Coarse salt for sprinkling

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Instructions

1. Activate yeast by combining warm water and sugar in a stand mixer bowl. Sprinkle yeast on top and allow to foam for 10 minutes, indicating live and active yeast.
2. Incorporate melted butter into the yeast mixture. Separately combine flour and salt, then add to the bowl. Use dough hook to mix on low until incorporated, then knead on medium speed for 4-5 minutes until dough becomes smooth and separates from bowl sides.
3. Transfer dough to an oiled bowl, cover with a kitchen towel, and let rise in a warm environment until volume doubles, approximately 1 hour.
4. Preheat oven to 450°F. Prepare two parchment-lined baking sheets with oil. Simultaneously, bring a large pot of water to boil and add baking soda.
5. Divide dough into 8 equal portions. Roll each piece into a 24-inch rope, flatten, and spread cheese along the center. Carefully fold and pinch dough around cheese, then twist into classic pretzel shape.
6. Submerge pretzels in boiling water for 30 seconds, using a spoon to coat entire surface. Remove and place on prepared baking sheets.
7. Generously brush pretzels with egg wash and sprinkle with coarse salt. Bake for 12 minutes until achieving a rich golden-brown color. Allow to cool on wire rack for 5 minutes before serving.

Notes

• Activate Yeast Carefully to ensure perfect rising, use water between 100-110°F for optimal yeast activation without killing the microorganisms.
• Cheese Selection Experiment with different cheese varieties like sharp cheddar, gruyere, or pepper jack to create unique flavor profiles matching personal preferences.
• Gluten-Free Adaptation Substitute regular flour with a high-quality gluten-free blend containing xanthan gum for similar texture and structural integrity.
• Storage Strategy Wrap cooled pretzels individually in plastic wrap and freeze up to 3 weeks, reheating directly in the oven at 350°F for crispy texture restoration.

• Prep Time: 1 hour 20 minutes
• Cook Time: 12 minutes
• Category: Snacks, Appetizer, Dinner
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 220
• Sugar: 1 g
• Sodium: 350 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 20 mg