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.