Cheese Stuffed Pretzel

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

 

Oh crap. Pretzels are going to take over the world. Or my blog. Probably both. I’m about to head off on a little adventure with Tillamook and I’ve got cheese on my brain.

 

The last time I’d had a soft pretzel was when I was pregnant with number 2 and was out of the hospital for a few days at our friends’ house. I was so sick I couldn’t even stand to hold up a blow dryer to blow my hair dry so my sweet friend, Lisa did it for me. Then I knew that I always felt the most like eating right after being on the tubes so I needed to try to get a little nutrition in my sick little body. A soft pretzel with cheese sounded lovely. I can’t remember if I finished, but it certainly didn’t stay in me long. I felt horrible barfing it up in their bathroom. The next time I had one it was a dairy free version since our new baby was having issues with pretty much everything I ate. And they were good, but they weren’t this cheese stuffed pretzel and trust me, this is awesomeness.

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

 

These pretzels blow Annie’s in the mall out of the park. Dude, do not tell me you don’t secretly love those hot, salty, bready pieces of deliciousness dipped in oh, so very fake cheese. Gosh, I can taste it sitting here!!! The outside is like all chewy and salty and wonderful, and the inside is like pure squishy, soft flipping perfection, but then, oh my gosh, then you hit the cheese. It’s blasted wonderful! It’s so melty! And, and, it’s not fake cheese! It’s the real deal!!!! And when you tear a piece off, it like stretches with the bread like an awesome piece of pizza. HECK YES!

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

 

Ok, I got a little distracted. Back to the recipe. So, start with the pretzel dough. It’s actually really easy to make, and rises really well. I hate when dough takes forever to rise. It makes me anxious. I just keep checking on it wondering if anything is wrong or it’s just taking a while to rise. Once the dough has doubled I section it out into 8 wedges so each pretzel is the same size.

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

 

Grab a piece of dough and roll it into a long rope. Press the rope out flat and sprinkle cheese right down the center. Grab either side of the rope between your two fingers and pinch the rope closed. Press down lightly so there isn’t an edge poking up.

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

 

And then holding each end twist into a pretzel. Or like me, halfway make the pretzel and then be so excited you forget to cross the  arms. Oh well. The next part is key, boil water with baking soda and drop the pretzel in. Use a large metal spoon to keep pushing the hot water over the top, remove from the pot and place on a parchment lined baking sheet. Sprinkle with course salt or kosher salt and bake until browned and amazing. Enjoy!

 

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com

Are Pretzels Dairy Free?

Yes, pretzels are dairy free.

Pretzels are made from water, sugar, yeast, salt and flour.

Some recipes may call for butter, or butter may be served on the side.

 

Are Pretzels Baked or Fried?

Pretzels are baked not fried.

Pretzels are a fat-free snack.

 

Can Soft Pretzels Be Frozen?

Soft pretzels can be frozen for longer storage time.

Place on a baking sheet in a single layer and freeze.

Once pretzels are frozen, transfer to heavy duty freezer bags.

To reheat, preheat oven to 350°, place pretzels on a baking sheet, and bake for about 4-6 minutes.

 

Cheese Stuffed Pretzel

The best soft pretzel recipe and it happens to be stuffed with cheese! ohsweetbasil.com-4
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Cheese Stuffed Pretzel

Prep Time1 min
Cook Time12 mins
Total Time13 mins
Course: 200+ Easy Appetizers Recipes
Keyword: APPETIZER, bread, cheese, kosher salt, pretzels, SNACK
Servings: 8 pretzels
Calories: 373kcal
Author: Sweet Basil

Ingredients

  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 2 1/2 teaspoons active dry yeast
  • 3 1/2 tablespoons unsalted butter melted
  • 4 1/2 cups all-purpose flour
  • 1 cup finely shredded sharp cheddar cheese

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

For the dough

  • Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top.
  • Allow to sit for 10 minutes, until the mixture begins to foam and grow.
  • Add the butter and stir to combine.
  • Add the flour and salt together and whisk to combine.
  • Pour in the liquid and use the dough hook attachment to mix on low speed until all of the ingredients are combined.
  • Increase the mixer speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, about 4 to 5 minutes.
  • Remove the dough from the mixer and place it in a clean, oiled bowl.
  • Cover with a kitchen towel and place in a warm spot until the dough has doubled in size, about an hour.
  • Preheat the oven to 450 degrees.
  • Line 2 baking sheets with parchment paper and drizzle with a little oil.
  • Fill a large pot with water and the baking soda. Bring the mixture to a rolling boil.
  • Meanwhile, place the dough on a slightly oiled counter and divide into 8 equal pieces.
  • Roll out each piece of dough into a 24-inch rope, lay it on the counter and press out flat.
  • Sprinkle with cheese right down the center. Pinch either side up over the cheese to close.
  • Hold each end in one hand and make a u-shape with the rope, cross them over each other, bring it down, twist, and press onto the bottom of the U in order to form a pretzel.
  • Place onto the parchment-lined baking sheet.
  • Drop the pretzels into the boiling water, 1 or 2 at a time for about 30 seconds, constantly spooning the hot water over the dough.
  • Remove them from the water using a large, flat spatula and place right on the oiled baking sheet.
  • Brush the top of each pretzel with egg wash and sprinkle with coarse salt.
  • Bake until dark golden brown in color, about 12 minutes.
  • Transfer to a cooling rack for at least 5 minutes before serving.

Notes

Choose any cheese you like

Nutrition

Serving: 1g | Calories: 373kcal | Carbohydrates: 56g | Protein: 11.5g | Cholesterol: 46mg | Fiber: 2.2g | Sugar: 1.8g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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47 comments on “Cheese Stuffed Pretzel”

  1. I’ve made these a few times now, and they are delicious. My only comment aside from that would be that I needed almost a cup more flour to made the dough not too sticky to work with.

  2. I have made these twice now. Once with cheese, and once without. The second time instead of cheese I wrapped the dough around a hot dog and it was absolutely delicious. Everyone wanted me to make them again. Both times they were a hit with everyone.

  3. I made this recipe for pretzels and will share my experience. I had to add about another 1/4 cup of water to the dough as it was too dry with 1 1/2 cups.

    I made 16 pretzel sticks rather than 8 formed pretzels. The sticks were easier to make and a more appropriate serving size. I was going to twist them prior to the water bath until I realized doing so would likely cause the dough to break in places.

    I made several different types of cheese and a powdered mixture of garlic, onion, chives and Molly Butter. My family is also fans of Tillamook cheese. I used shredded sharp cheddar and sliced med white cheddar. It was much easier to break the slices into 2/3 inch strips than to encapsulate the shredded cheese which liked to escape while closing up the pretzel. My family preferred the pretzels with 1 teaspoonful the garlic, onion mixture on each one. BTW, I haven’t found onion powder at grocery stores lately, I buy it at Amazon. One slice of cheese was the proper amount. I tried 1 and 1/2 slices and those ones all broke open and ended up with less cheese inside than the ones with one slice of cheese.

    I used a 14″ saute pan filled half way with water. 2/3 cup of baking soda was WAY too much. Less than 1/4 cup is appropriate with this amount of water. After placing the pretzels onto the cooking sheet from the water bath, they need to be lifted up and the pan dried with a paper towel, otherwise they are, as my first batch was, soggy on the bottom. Placing the wet pretzels onto a cookie cooling rack so that the water could drain off prior to placing on the baking sheet might be an option.

    1/8th teaspoon of course salt for four pretzel sticks is the right amount. It is easy to over salt without this measurement.

    Note, pinch and squeeze the dough around the cheese and make sure that there are no holes, including the bottom, so that the cheese stays inside the pretzel.

    Thank you for the recipe and the inspiration to make these yummy pretzels : )

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  8. They were a hit! My son has been after me to make pretzels. He found your recipe and forwarded to me.
    Very easy and scrumptious. I used thinly sliced cheddar cheese
    Thank you for sharing!!!

  9. Made these with the kids and we all filled with different things….we had ham and cheese filled, jalapeno and cheddar, cheese and olives, pepperoni and provolone. Thanks for the recipe it worked out great!

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  11. Hi! I’m Christelle and I live in Guadeloupe (French West Indies). I saw your recipe, totally felt in love with the picture and pinned it. As a French, I love cheese!!! So I just made your recipe. I followed every step and the pretzels looked good and actually tasted good…until it get a bit cold. Me and my family had in mouth a horrible taste, which I think is due to the baking soda. Do you think it’s possible to make pretzels without dropping them in baking soda and water? Or do you think I made something wrong? I put 80g of baking soda for 1 liter of water. Thanks for your answer.

    • Christelle, Hmmm, I haven’t had that happen unless my dough sat for a day so I’m not sure what the problem was. You really do need the baking soda in order to create that chewy outside. The only thing I can think of is that 1 liter of water is only about 4 cups whereas this recipe needs 10 cups of water brought to a hard boil with 2/3 or about 80g of baking soda. If my measurements into grams is correct.

  12. Do you thinkthese could be frozen?

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  14. Oh my… these look so good! I L.O.V.E. big soft pretzels. Looks like these would be a great one to make! Now I need to find 7 other people to eat the rest, because the BF doesn’t like soft pretzels (I know, right?) and I will for sure eat all of these if I’m not stopped. Love your blog!! 🙂

  15. Ooo wow that looks good! Perfect football food. Or who am I kidding, anytime food!

  16. oh my goodness,must make this! Pinning!

  17. I sort of have a thing for soft pretzels and I LOVE your idea to stuff cheese inside! Pinning, and sharing on my Facebook page tomorrow! 🙂

  18. Love how easy these are! I’ve been shying away from pretzels because I thought they would be harder to make. Must try this soon!

  19. YUM!! I could definitely go for this right now 🙂 looks incredible

  20. My brother and I were just reminiscing about a winter when were on a homemade soft pretzel kick…I swear we made them almost every night for months. I think your cheesy pretzel might get me back on a pretzel-baking binge!

  21. Oh my goodness. This look SO amazing. I’ve been wanting to make pretzels for a while…but the addition of cheese makes it a done deal. I’m trying these this weekend. Love your blog!

  22. These do look over the top amazing, especially with all of that gooey cheese!

  23. One of my boys just walked in and saw this. He says it’s epic….I totally agree!

  24. I’ve been wanting to try homemade pretzels for months! These look amazing, stuffed with all that cheese 😉

  25. Carrian – You’ve got me craving pretzels right now!!! These look great!!!

  26. Oh, I love soft pretzels! Such a great idea to stuff them with cheese!

  27. Oh man these pretzels look great and WAY better than Auntie Annes.

  28. I need this in my life tonight…

  29. These are what dreams are made of. Well, my dreams anyway.

  30. Baking pretzels has been on my to do list for too long. Love your cheesy twist.

  31. my high school senior just made pretzels in her foods class and said “mom we NEED to make some pretzels at home!”…….I’m going to show her this! she will love it!

  32. Carrian, now you have me craving cheesy pretzels! Pinned and making soon.