Description
Delicious homemade cheese-stuffed pretzels featuring a soft, chewy dough filled with melted cheese and topped with coarse salt. Boiled in baking soda water for the perfect pretzel crust, then baked to golden perfection. Ideal for a savory snack or appetizer that combines classic pretzel flavors with gooey cheese.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1 tablespoon granulated sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (110°F/45°C)
- 2 tablespoons unsalted butter, melted
Filling
- 8 oz block of cheese (cheddar, mozzarella, or your favorite), cut into small cubes
Boiling Solution
- 8 cups water
- 1/4 cup baking soda
Topping
- 1 egg, beaten (for egg wash)
- Coarse salt, for topping
Instructions
- Activate Yeast: Combine the warm water, granulated sugar, and active dry yeast in a bowl. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is activated.
- Make Dough: Add the melted butter, all-purpose flour, and salt to the yeast mixture. Knead the dough until it is smooth and elastic. Cover the dough and let it rise in a warm place for 1 hour until it has doubled in size.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels and Add Cheese: Divide the risen dough into portions. Flatten each portion, place small cubes of cheese in the center, then fold and shape the dough into pretzels ensuring the cheese is sealed inside.
- Boil Pretzels: Bring 8 cups of water with 1/4 cup baking soda to a boil. Boil each shaped pretzel for 20-30 seconds to develop the signature pretzel crust texture.
- Apply Egg Wash and Sprinkle Salt: Remove pretzels from boiling water, brush them with beaten egg wash, and sprinkle coarse salt on top for flavor and appearance.
- Bake: Place the pretzels on the prepared baking sheet and bake them in the preheated oven for 12-15 minutes or until golden brown.
- Serve: Serve the cheese-stuffed pretzels warm for the best gooey cheese experience and enjoy!
Notes
- Use cheese varieties like cheddar or mozzarella for best melting quality.
- You can customize toppings, try sesame seeds or everything bagel seasoning instead of coarse salt.
- Make sure to seal the cheese well inside the dough to prevent oozing during boiling and baking.
- Boiling in baking soda water gives pretzels their characteristic chewy crust and dark color.
- For a softer pretzel, brush with melted butter after baking.
