Cheese Stuffed Pretzels are the kind of snack that instantly brings comfort and excitement together. With a soft, chewy pretzel exterior and a warm, melty cheese center, this recipe delivers bakery-style results right from your own kitchen. Perfect for parties, game nights, or anytime cravings strike, these homemade cheese stuffed pretzels are easy to make and impossible to resist.
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Ingredients
For the Pretzel Dough
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F / 43°C)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
For the Cheese Filling
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
For the Pretzel Bath
- 10 cups water
- ⅔ cup baking soda
For Topping
- 1 egg, beaten
- Coarse sea salt
Instructions for Cheese Stuffed Pretzel
1. Prepare the Dough
- In a large bowl, mix warm water, sugar, and yeast.
- Let sit for 5–10 minutes until foamy.
- Add melted butter and salt, stirring to combine.
- Gradually add flour until a soft dough forms.
- Knead on a floured surface for 5–7 minutes until smooth.
- Place dough in a greased bowl, cover, and let rise for 1 hour or until doubled.
2. Make the Cheese Filling
- In a bowl, mix cheddar cheese, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
3. Shape the Pretzels
- Punch down the risen dough and divide into 12 equal pieces.
- Roll each piece into an 18-inch rope.
- Flatten slightly and add 1 tablespoon cheese filling in the center.
- Fold dough over filling and seal completely.
- Roll gently to secure the cheese inside.
4. Prepare the Pretzel Bath
- Bring water to a boil and carefully add baking soda. Reduce to a simmer.
5. Boil the Pretzels
- Boil each pretzel for 30 seconds per side, then place on a parchment-lined baking sheet.
6. Bake
- Preheat oven to 425°F (220°C).
- Brush pretzels with egg wash and sprinkle with coarse salt.
- Bake for 12–15 minutes until golden brown.
- Cool slightly before serving.
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Pro Tips
- Seal the dough tightly to prevent cheese leakage
- Use freshly shredded cheese for better melting
- Do not overboil—30 seconds per side is enough
Why This Recipe Works
- Soft, chewy pretzel texture
- Rich, creamy cheese filling
- Perfect balance of savory flavors
- Great make-at-home alternative to bakery snacks
Substitutions & Variations
- Swap cheddar with mozzarella, pepper jack, or Swiss
- Add jalapeños for a spicy kick
- Sprinkle everything bagel seasoning instead of salt
Make-Ahead, Storage & Reheating Guide
- Make-Ahead: Shape pretzels and refrigerate up to 24 hours before baking
- Storage: Store in an airtight container for up to 2 days
- Reheating: Warm in a 350°F oven for 5–7 minutes
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Serving Ideas for Cheese Stuffed Pretzel
- Serve with honey mustard or spicy mustard
- Pair with marinara or cheese dipping sauce
- Add to party appetizer platters
Nutrition (Per Serving Estimate)
- Calories: ~320
- Protein: 10g
- Carbohydrates: 38g
- Fat: 14g
Frequently Asked Questions
Can I freeze cheese stuffed pretzels?
Yes, freeze after baking and reheat in the oven for best texture.
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Why is baking soda used in pretzels?
It creates the classic pretzel flavor and chewy crust.
Can I make these without egg wash?
Yes, but the color will be lighter.
These Cheese Stuffed Pretzels are a guaranteed crowd-pleaser with their soft texture and gooey center. Whether served fresh from the oven or reheated for a quick snack, they deliver bold flavor and satisfying comfort in every bite.
Cheese Stuffed Pretzel
These Cheese Stuffed Pretzels feature a soft, chewy golden-brown crust with a warm, melty cheese center. Perfect for parties, game nights, or savory cravings, this homemade pretzel recipe delivers bakery-style flavor and texture straight from your oven.
Equipment
- large mixing bowl
- Measuring cups and spoons
- baking sheet
- parchment paper
- large pot for baking soda bath
- pastry brush
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper, to taste
- 10 cups water
- 2/3 cup baking soda
- 1 egg, beaten
- coarse sea salt
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add melted butter and salt, then gradually mix in flour until a soft dough forms. Knead on a floured surface for 5–7 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
- In a bowl, combine shredded cheddar, cream cheese, garlic powder, onion powder, salt, and pepper until smooth.
- Punch down risen dough and divide into 12 equal pieces. Roll each piece into an 18-inch rope, flatten slightly, add 1 tablespoon filling in the center, fold dough over, seal completely, and roll gently to secure.
- Bring 10 cups water to a boil, carefully add baking soda, and reduce to a simmer.
- Boil each pretzel for 30 seconds per side, then transfer to a parchment-lined baking sheet.
- Preheat oven to 425°F (220°C). Brush pretzels with beaten egg, sprinkle with coarse sea salt, and bake for 12–15 minutes until golden brown. Cool slightly before serving.
Notes
Best enjoyed warm for maximum cheese pull. Seal dough tightly to prevent leaks. Do not overboil—30 seconds per side is sufficient. Use freshly shredded cheese for the best melting texture.
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