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
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
