Description
Cheese-Stuffed Soft Pretzels are golden-brown homemade pretzels wrapped around melty cheese, offering the perfect balance of chewy exterior and gooey center—ideal for snacking, sharing, or entertaining.
Ingredients
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- 4 cups all-purpose flour
- 1 1/2 cups warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp sugar
- 1 1/2 tsp salt
- 2 tbsp unsalted butter, melted
- 1/2 cup baking soda
- 8 cups water (for boiling)
- 8 sticks or strips of cheese (mozzarella, cheddar, or preferred cheese)
- Coarse salt, for topping
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5-10 minutes until foamy.
- Add flour, salt, and melted butter to the mixture and knead until smooth (about 8 minutes by hand or 5 minutes with a mixer).
- Cover and let the dough rise for 1 hour or until doubled in size.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 8 equal pieces. Flatten each piece into a rectangle and place a cheese strip in the center.
- Wrap the dough tightly around the cheese to form a rope, then twist into a pretzel shape, sealing edges well.
- Bring 8 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds and remove with a slotted spoon.
- Place boiled pretzels on the prepared baking sheet. Sprinkle with coarse salt.
- Bake for 12–15 minutes or until golden brown.
- Let cool slightly before serving.
Notes
- Seal the dough well to prevent cheese leakage during baking.
- Use parchment paper to avoid sticking and burning.
- Brushing with garlic butter after baking enhances flavor.
- Mini pretzel bites make great party snacks.
- Adjust fillings to taste—try jalapeño or cream cheese for variation.
Nutrition
- Serving Size: 1 pretzel
- Calories: 290
- Sugar: 2g
- Sodium: 820mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg