Description

These Cheese-Stuffed Pretzels are soft, golden-brown pretzels filled with a delicious blend of melted cheddar and mozzarella cheese. Perfect as a savory snack or appetizer, they feature a classic chewy texture achieved by a baking soda bath and a glossy finish from an egg wash. Easy to make at home, these pretzels promise a delightful cheesy surprise inside every bite.

Ingredients

Dough Ingredients

Warm Water: 1 1/2 cups (110°F/45°C)
Granulated Sugar: 2 tablespoons
Active Dry Yeast: 2 1/4 teaspoons (1 packet)
All-Purpose Flour: 4 cups
Salt: 1 teaspoon
Baking Soda: 1/4 cup (for dough)
Egg: 1 large, beaten (for brushing)

Pretzel Bath

Baking Soda: 2/3 cup (for pretzel bath in boiling water)
Water: enough to boil for pretzel bath

Cheese Filling

Cheddar Cheese: 1 cup, shredded
Mozzarella Cheese: 1/2 cup, shredded

Topping

Coarse Salt: for sprinkling on top

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Instructions

Activate the Yeast: Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over 1 1/2 cups of warm water (110°F/45°C). Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is activated.
Mix Dry Ingredients: In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt to evenly distribute the ingredients.
Form Dough: Pour the activated yeast mixture into the flour mixture and stir until a shaggy dough begins to form.
Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes until it is smooth and elastic.
Let Dough Rise: Place the dough in a warm area and let it rise for approximately 1 hour, or until it has doubled in size.
Divide and Shape Dough: Once risen, punch down the dough to release air and divide it into 8 equal parts. Working one piece at a time, roll each into a 20-inch-long rope, flatten slightly.
Fill with Cheese: Spoon about 1 tablespoon of the mixed shredded cheddar and mozzarella cheese along the center of the flattened dough. Carefully fold the dough over the cheese and pinch the edges tightly to seal the filling completely.
Form Pretzel Shape: Shape the filled rope into a traditional pretzel by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U. Place shaped pretzels on a baking sheet.
Prepare Pretzel Bath: Bring water to a boil and carefully add 2/3 cup baking soda (it may bubble up). Using a slotted spoon, gently lower each pretzel into the boiling water for 30 seconds to create the characteristic chewy texture and dark brown color.
Drain and Arrange: Remove pretzels from the bath, allow excess water to drip off, then place them back on the baking sheet.
Apply Egg Wash and Salt: Brush each pretzel with beaten egg for a glossy finish and sprinkle with coarse salt for extra flavor and texture.
Bake Pretzels: Preheat oven to 425°F (220°C). Bake the pretzels for 12-15 minutes, or until golden brown.
Cool and Serve: Remove baked pretzels from oven and let them cool slightly on a wire rack before serving to enjoy the gooey cheese filling at its best.

Notes

Make sure the water for activating the yeast is not too hot to avoid killing the yeast; 110°F (45°C) is ideal.
The baking soda bath is essential for achieving the pretzel’s chewy crust and deep brown color.
Seal the cheese filling tightly to prevent leaks during baking.
Feel free to use different cheese blends or add spices like garlic powder for extra flavor.
Use coarse salt sparingly as it adds salty crunch; you can omit if you prefer less salt.