If you have a soft spot for warm, melty cheese wrapped in tender, golden-brown dough, then this Cheese-Stuffed Soft Pretzels Recipe is about to become your new favorite snack. These pretzels are wonderfully soft on the inside with a satisfyingly chewy crust, and bursting with gooey cheddar and mozzarella at every bite. The process is surprisingly approachable, and the end result is an irresistible combination of flavors and textures that will have you making them again and again. Whether you’re hosting friends, need a cozy treat, or just want to brighten up your snack game, this Cheese-Stuffed Soft Pretzels Recipe delivers pure comfort and joy.

Cheese-Stuffed Soft Pretzels Recipe - Recipe Image

Ingredients You’ll Need

Getting started couldn’t be simpler — each ingredient here plays a crucial role in bringing the perfect balance of taste, texture, and color to your pretzels. With pantry staples like flour and yeast and a touch of magic from baking soda, they come together to create a soft, chewy crust that’s golden and irresistible. Plus, the combo of cheddar and mozzarella cheeses creates the perfect melty, stringy filling you’ll love.

Warm Water: 1 1/2 cups (110°F/45°C) – This activates the yeast so your dough can rise nice and fluffy.
Granulated Sugar: 2 tablespoons – Feeds the yeast and adds a touch of sweetness to balance the dough.
Active Dry Yeast: 2 1/4 teaspoons (1 packet) – The secret to light, airy dough that’s soft yet elastic.
All-Purpose Flour: 4 cups – Gives the dough structure and helps it hold its shape.
Salt: 1 teaspoon – Enhances the flavor and balances the sweetness from sugar.
Baking Soda: 1/4 cup (for dough) and 2/3 cup (for pretzel bath) – Essential for that classic pretzel chew and golden crust.
Egg: 1 large, beaten – Brushed on before baking to give a shiny, golden finish.
Cheddar Cheese: 1 cup, shredded – Offers a sharp, bold flavor in the cheesy filling.
Mozzarella Cheese: 1/2 cup, shredded – Melts beautifully to add gooey, stretchy texture inside.
Coarse Salt: For sprinkling – Adds a delightful salty crunch on top.

How to Make Cheese-Stuffed Soft Pretzels Recipe

Step 1: Prepare the Dough

Start by activating your yeast — sprinkle it over warm water and let it rest for about 5 minutes until foamy. This step wakes up the yeast and ensures your dough will rise perfectly. Next, whisk together your dry ingredients: flour and salt. Combine the yeast mixture with the flour until a shaggy dough forms, then knead smoothly on a floured surface. This 5-minute knead forms the gluten structure that gives your pretzels that lovely chew.

Step 2: Let the Dough Rise

Place the dough in a warm spot and let it rise for about an hour, or until it doubles in size. This resting period is key because it develops the flavor and lightness that make these pretzels delightfully soft instead of dense.

Step 3: Prepare the Cheese Filling

While your dough is rising, mix together the shredded cheddar and mozzarella. These two cheeses complement each other perfectly — cheddar brings sharpness, and mozzarella adds that meltiness that’s vital for a luscious filling.

Step 4: Shape the Pretzels

Once your dough has doubled, punch it down to release the air and divide it into eight equal portions. Roll each piece into a 20-inch rope and flatten gently. Spoon a tablespoon of cheese along the center, then fold and pinch the edges tightly to seal the cheese inside. Shape each filled rope into that classic pretzel form, making sure the ends are pressed well so no cheese escapes during baking.

Step 5: Prepare the Pretzel Bath

Boil water and carefully add the baking soda — watch for bubbling! Dunk each pretzel in this bath for 30 seconds. This step helps create the chewy texture and deep brown crust pretzels are famous for.

Step 6: Bake to Perfection

After your pretzels have had their bath, place them on the baking sheet, brush with beaten egg for a glossy finish, sprinkle with coarse salt, and bake in a preheated oven for 12-15 minutes. Keep an eye out for that gorgeous golden-brown color — that’s your cue they’re ready!

How to Serve Cheese-Stuffed Soft Pretzels Recipe

Garnishes

Sprinkling coarse salt on top before baking gives a classic pretzel flavor, but you can also try garlic salt, onion flakes, or even some fresh herbs like rosemary for a fragrant twist. A light brush of melted butter right after baking amps up the richness and makes every bite irresistible.

Side Dishes

These cheese-stuffed gems pair beautifully with mustard dips — spicy brown or honey mustard both bring a lovely tang that cuts through the richness. For a cozy meal, serve them alongside hearty soups or chili for dipping. They also shine as a fun snack on their own when you just want pure cheesy goodness.

Creative Ways to Present

Want to wow your guests? Serve these pretzels on a wooden board with small bowls of assorted dips like ranch, marinara, or queso. You can also slice them in half to make mini cheesy pretzel sliders, stuffing in some deli meat or veggies for a party-friendly twist.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pretzels tightly in plastic wrap or place in an airtight container to maintain their softness. They’ll keep well at room temperature for up to 2 days, perfect for enjoying a tasty snack later.

Freezing

If you want to stash some away for longer, these Cheese-Stuffed Soft Pretzels Recipe beauties freeze wonderfully. After baking and cooling, wrap each pretzel individually and freeze up to 2 months. This way, you always have a cheesy treat on hand.

Reheating

To revive the fresh-baked taste, reheat leftovers or frozen pretzels wrapped in foil in a 350°F oven for about 10-15 minutes. This restores their softness outside and gooey cheese filling inside without drying them out.

FAQs

Can I use different types of cheese for the filling?

Absolutely! While cheddar and mozzarella create a perfect balance of sharpness and meltiness, you can experiment with cheeses like pepper jack for spice, gouda for smokiness, or even a creamy brie for decadence. Just be sure to shred or slice finely so it melts evenly.

Why do pretzels need the baking soda bath?

The baking soda bath is what gives pretzels their signature chewy crust and distinctive deep brown color. It alters the dough’s surface during baking through an alkaline reaction, which isn’t possible if you skip this step.

Can I make these pretzels gluten-free?

Making pretzels gluten-free can be tricky due to the dough’s need for elasticity, but using a good-quality gluten-free flour blend designed for bread can work. Keep in mind the texture may vary, and the classic chewiness might be a bit different.

How do I know when my dough has risen enough?

Your dough is ready when it has roughly doubled in size and looks puffy. A good test is gently pressing a finger into the dough — if the indentation springs back slowly but remains slightly visible, your dough is perfectly risen.

Can I prepare the dough in advance?

Yes! You can mix and knead the dough the night before, then cover it tightly and refrigerate. The next day, bring it to room temperature and let it rise fully before shaping and baking. This slow rise enhances the flavor dramatically.

Final Thoughts

There is something truly comforting about homemade pretzels bursting with melty cheese, and this Cheese-Stuffed Soft Pretzels Recipe is a warm hug in food form. It’s approachable enough for a cozy weekend project and rewarding enough to impress anyone lucky enough to share them. So grab your apron, whip up a batch, and treat yourself and your loved ones to these soft, cheesy delights that are sure to become a beloved classic in your kitchen.

Cheese-Stuffed Soft Pretzels Recipe

4 from 49 reviews

Author: admin
Total Time: 45 minutes
Yield: 8 pretzels 1x

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Description

Delight in these homemade Cheese-Stuffed Pretzels that boast a soft, fluffy dough encasing a gooey blend of shredded cheddar and mozzarella cheese. Perfectly boiled in a baking soda bath for that signature chewy crust and baked to golden perfection, these pretzels make a savory snack or appetizer that’s sure to impress at any gathering.

Ingredients

Scale

Dough Ingredients

1 1/2 cups warm water (110°F/45°C)
2 tablespoons granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 cups all-purpose flour
1 teaspoon salt
1/4 cup baking soda (for dough)

Cheese Filling

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese

Additional Ingredients

2/3 cup baking soda (for pretzel bath)
1 large egg, beaten (for egg wash)
Coarse salt, for sprinkling

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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) and let it sit for about 5 minutes until foamy, signaling that the yeast is active and ready to use.
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 salt and prepare the flour for dough formation.
Form the Dough: Pour the activated yeast mixture into the flour mixture and stir until a shaggy dough forms, then transfer to a floured surface and knead for about 5 minutes until the dough is smooth and elastic.
Let the Dough Rise: Place the kneaded dough in a warm spot and allow it to rise for about 1 hour, or until it has doubled in size, ensuring a light and fluffy texture.
Prepare the Cheese Filling: Mix together 1 cup shredded cheddar cheese and 1/2 cup shredded mozzarella cheese in a small bowl to create the gooey cheese filling.
Divide and Shape Dough: Punch down the risen dough to release air, then divide it into 8 equal pieces. Roll each piece into a 20-inch rope and flatten slightly.
Fill the Pretzels: Spoon about 1 tablespoon of cheese filling along the center of each flattened rope. Fold the dough over the cheese and pinch edges tightly to seal the filling completely.
Form Pretzel Shapes: Shape each filled rope into a traditional pretzel shape by forming a U, crossing the ends over, and pressing them down onto the bottom curve.
Prepare the Pretzel Bath: Bring water to a boil and carefully add 2/3 cup baking soda. Using a slotted spoon, gently lower each pretzel into this boiling solution for about 30 seconds. This step creates the chewy texture and deep brown color.
Drain and Arrange: Remove pretzels from the baking soda bath and let excess water drip off, then place them back onto the baking sheet.
Brush with Egg Wash and Salt: Brush each pretzel with beaten egg for a glossy finish, then sprinkle with coarse salt to taste.
Bake: Bake the pretzels in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown.
Cool and Serve: Remove the pretzels from the oven and allow them to cool slightly on a wire rack before serving, ensuring the cheese filling is warm and melted.

Notes

Ensure water is warm, not hot, to properly activate the yeast without killing it.
Use a slotted spoon to avoid dropping pretzels directly into the boiling baking soda bath and to easily lift them out.
Sealing the edges tightly around the cheese filling is crucial to prevent leakage during boiling and baking.
For softer pretzels, brush with additional melted butter after baking if desired.
This recipe can be customized with different cheeses or additional fillings like herbs or spices.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Snack
Method: Baking
Cuisine: American