Description
Soft Pretzel Rings Stuffed with Herbed Cream Cheese are chewy, golden-brown pretzel rings filled with a savory cream cheese and herb mixture. These flavorful bites are perfect as appetizers, snacks, or brunch additions.
Ingredients
Units
Scale
- 3 1/2 cups all-purpose flour
- 1 1/4 cups warm water
- 2 1/4 tsp active dry yeast (1 packet)
- 1 tbsp brown sugar
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 8 oz cream cheese, softened
- 2 cloves garlic, minced
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, chopped
- 1 tsp fresh thyme, chopped
- Salt and pepper to taste
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt, for topping
Instructions
- In a mixing bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy.
- Add melted butter and salt. Gradually mix in flour until a dough forms. Knead until smooth and elastic, about 8 minutes. Cover and let rise in a warm spot for 1 hour or until doubled.
- In a small bowl, combine cream cheese, garlic, herbs, salt, and pepper. Mix until smooth and set aside.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Divide dough into 8–10 pieces. Roll each into a rope, flatten slightly, spoon in some filling, then seal and form into a ring.
- In a large pot, bring 10 cups water and baking soda to a boil. Boil each pretzel ring for 30 seconds, then remove and place on the baking sheet.
- Brush each pretzel with beaten egg and sprinkle with coarse salt.
- Bake for 15–18 minutes or until golden brown. Let cool for 5–10 minutes before serving warm.
Notes
- Boiling the rings ensures a chewy texture and helps them brown properly.
- Customize the filling with different herbs or cheeses.
- Freeze unbaked shaped rings to prepare fresh pretzels later.
Nutrition
- Serving Size: 1 ring
- Calories: 280
- Sugar: 2g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg