Description
Delicious homemade cheese stuffed pretzels with a crispy, golden-brown crust and gooey sharp cheddar cheese center. This recipe walks you through making a soft yeast dough, shaping it around sharp cheddar sticks, boiling in a baking soda bath for that classic pretzel texture, and baking to perfection. Perfect for a savory snack or appetizer.
Ingredients
Dough 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
Filling
- 1 Cup Sharp Cheddar Cheese (cut into small sticks that are 1/4 - 1/2 inch wide and about 2 inches long)
Other Ingredients
- 1 Pot Water
- 2/3 Cups Baking Soda
- 1 Egg Yolk + 1 Tablespoon Water (whisked together for egg wash)
- Coarse Salt (for sprinkling)
Instructions
- Activate Yeast: Combine the warm water and sugar in a standing mixing bowl and sprinkle the instant yeast on top. Allow it to sit for 10 minutes until it becomes foamy and grows, indicating the yeast is active.
- Add Butter: Stir in the melted unsalted butter to the yeast mixture to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and kosher salt.
- Combine Dough: Pour the dry ingredients into the liquid mixture. Using a dough hook attachment on a mixer, mix at low speed until ingredients are combined.
- Knead Dough: Increase mixer speed to medium and knead the dough until it is smooth and pulls away from the sides of the bowl, about 4 to 5 minutes.
- Let Dough Rise: Remove the dough from the mixer and place it in a clean, lightly oiled bowl. Cover with a kitchen towel and let it sit in a warm spot for about an hour until it doubles in size.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper and drizzle lightly with oil.
- Boil Baking Soda Water: Fill a large pot with water and baking soda, then bring to a rolling boil.
- Shape Pretzels: On a slightly oiled counter, divide the risen dough into 8 equal pieces. Roll each piece into a 24-inch rope, then lay flat. Place a stick of cheddar cheese down the center and pinch the dough over the cheese to seal.
- Form Pretzel Shape: Holding both ends of the dough rope, make a U shape, cross the ends over each other, twist once, and press the ends down onto the bottom of the U to form the traditional pretzel shape. Place shaped pretzels onto the prepared baking sheets.
- Bake Soda Bath: Drop the pretzels 1 or 2 at a time into the boiling baking soda water for about 30 seconds, spooning the hot water over the dough to ensure an even bath.
- Drain and Transfer: Using a large flat spatula, remove the pretzels from the water and place them back on the oiled parchment-lined baking sheets.
- Egg Wash and Salt: Brush the pretzels with the egg yolk and water mixture, then sprinkle generously with coarse salt.
- Bake: Bake pretzels in the preheated oven for about 12 minutes or until a deep golden brown.
- Cool: Transfer baked pretzels to a cooling rack and let rest for at least 5 minutes before serving to allow cheese to set slightly.
Notes
- Ensure water for yeast is warm but not hot to properly activate yeast.
- Boiling the pretzels in baking soda water is key to getting the characteristic chewy crust and classic pretzel flavor.
- Seal the cheese well inside the dough to prevent leaking during boiling and baking.
- You can substitute sharp cheddar with other firm melting cheeses if desired.
- Leftover pretzels can be reheated in the oven for a few minutes to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
