Cheese Stuffed Pretzel
Description
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.
Ingredients
- 1 1/2 Cups Warm Water
- 1 Tablespoon Sugar
- 2 1/2 teaspoons Instant Yeast
- 3 1/2 Tablespoons Unsalted Butter, melted
- 4 1/2 Cups All-Purpose Flour
- 2 teaspoons Kosher Salt
- 1 Cup Sharp Cheddar Cheese, cut into small sticks that are 1/4 - 1/2 inch wide and about 2 inches long
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
- Combine the water and sugar in a standing mixing bowl and sprinkle the yeast on top.1 1/2 Cups Warm Water, 1 Tablespoon Sugar, 2 1/2 teaspoons Instant Yeast
- Allow to sit for 10 minutes, until the mixture begins to foam and grow.
- Add the butter and stir to combine.3 1/2 Tablespoons Unsalted Butter
- Add the flour and salt together and whisk to combine.2 teaspoons Kosher Salt, 4 1/2 Cups All-Purpose Flour
- 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.1 Pot Water, 2/3 Cups Baking Soda
- 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.
- Lay the cheese sticks right down the center. Pinch either side up over the cheese to close.1 Cup Sharp Cheddar Cheese
- 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.1 Egg Yolk + 1 Tablespoon Water, 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
Store in an airtight container in the refrigerator.
Nutrition
Calories: 373kcal