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

Cheese Stuffed Pretzel

Prep Time: 1 minute
Cook Time: 12 minutes
Total Time: 13 minutes
Servings: 8 pretzels

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 Facts
Cheese Stuffed Pretzel
Amount Per Serving (1 g)
Calories 373
% Daily Value*
Cholesterol 46mg15%
Carbohydrates 56g19%
Fiber 2.2g9%
Sugar 1.8g2%
Protein 11.5g23%
* Percent Daily Values are based on a 2000 calorie diet.