Name: Cheese-Stuffed Pretzels
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 cups warm water (110°F/45°C).; 2 tablespoons granulated sugar.; 2 1/4 teaspoons active dry yeast (1 packet).; 4 cups all-purpose flour.; 1 teaspoon salt.; 1/4 cup baking soda.; 1 large egg, beaten (for egg wash).; 1 cup shredded cheddar cheese.; 1/2 cup shredded mozzarella cheese.; 10 cups water (for pretzel bath).; 2/3 cup baking soda (for pretzel bath).; Coarse salt (for sprinkling).

These Cheese-Stuffed Pretzels are a delightful and satisfying snack that's perfect for any occasion. The soft, chewy pretzel dough encases a gooey blend of cheddar and mozzarella cheeses, creating a delicious contrast of textures and flavors. Whether you're serving them as an appetizer, snack, or pairing them with a soup or salad, these pretzels are sure to impress. The recipe is versatile, allowing you to experiment with different fillings and toppings. Serve them fresh out of the oven with your favorite dipping sauce for an irresistible treat!

Cheese-Stuffed Pretzels are a delightful twist on the classic soft pretzel, filled with a gooey combination of cheddar and mozzarella cheeses. Perfect as a snack or appetizer, these pretzels offer a satisfying contrast between the chewy, salty exterior and the rich, melty cheese filling inside. Let’s dive into the ingredients you’ll need to make these irresistible treats.

INGREDIENTS

Warm Water: 1 1/2 cups, at 110°F (45°C), used to activate the yeast and help the dough rise.

Granulated Sugar: 2 tablespoons, which feeds the yeast and adds a hint of sweetness to the dough.
Active Dry Yeast: 2 1/4 teaspoons (1 packet), the leavening agent that makes the dough rise and gives it a soft, fluffy texture.
All-Purpose Flour: 4 cups, providing the structure for the pretzel dough.

Salt: 1 teaspoon, enhancing the flavor of the dough and balancing the sweetness from the sugar.
Baking Soda: 1/4 cup (for dough) and 2/3 cup (for pretzel bath), used in the dough to help the pretzels brown and in the pretzel bath to give them their signature chewy texture.
Egg: 1 large, beaten, for brushing on the pretzels before baking, giving them a glossy, golden finish.

Cheddar Cheese: 1 cup, shredded, used for the cheese filling.
Mozzarella Cheese: 1/2 cup, shredded, adding a gooey texture to the cheese filling.
Coarse Salt: For sprinkling on top of the pretzels, adding a salty crunch.

INSTRUCTIONS

Step 1: Prepare the Dough

In a small bowl, combine 1 1/2 cups of warm water (110°F/45°C) with 2 tablespoons of granulated sugar. Stir until the sugar dissolves.

Sprinkle 2 1/4 teaspoons (1 packet) of active dry yeast over the water and let it sit for about 5 minutes, or until it becomes foamy. This indicates that the yeast is activated.
In a large mixing bowl, whisk together 4 cups of all-purpose flour and 1 teaspoon of salt.
Pour the yeast mixture into the flour mixture and stir until a shaggy dough forms.
Transfer the dough to a floured surface and knead for about 5 minutes, until it becomes smooth and elastic.

Step 2: Let the Dough Rise

Lightly oil a large bowl and place the dough inside. Cover the bowl with a damp cloth or plastic wrap.
Let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

Step 3: Prepare the Cheese Filling

In a small bowl, combine 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese. Mix well and set aside.

Step 4: Shape the Pretzels

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.

Once the dough has risen, punch it down to release the air and divide it into 8 equal pieces.
Working with one piece at a time, roll the dough into a rope approximately 20 inches long.
Flatten the rope slightly using your fingers or a rolling pin.
Spoon about 1 tablespoon of the cheese filling along the center of the flattened dough.

Carefully fold the dough over the cheese, pinching the edges tightly to seal and encase the cheese completely.
Shape the filled rope into a traditional pretzel shape by forming a U, crossing the ends over each other, and pressing them onto the bottom of the U.
Place the shaped pretzels onto the prepared baking sheet.

Step 5: Prepare the Pretzel Bath

In a large pot, bring 10 cups of water to a boil.

Carefully add 2/3 cup of baking soda to the boiling water. Be cautious as the mixture may bubble up.
Using a slotted spoon or spatula, gently lower each pretzel into the boiling water for about 30 seconds. This step gives the pretzels their characteristic chewy texture and deep brown color.
Remove the pretzels from the water, allowing any excess water to drip off, and place them back onto the baking sheet.

Step 6: Bake the Pretzels

In a small bowl, beat 1 large egg to create an egg wash.

Brush the top of each pretzel with the beaten egg, ensuring even coverage. This will give the pretzels a glossy finish.
Sprinkle coarse salt over the pretzels to your liking.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they turn golden brown.
Once baked, remove the pretzels from the oven and let them cool slightly on a wire rack before serving.

Enjoy!

Serve the Cheese-Stuffed Pretzels warm to enjoy the gooey cheese center. These pretzels are perfect on their own or with a side of mustard or cheese dip.

Serving and Storage Tips

Cheese-Stuffed Pretzels are best enjoyed fresh out of the oven while the cheese is still warm and melty. Serve them as a snack, appetizer, or alongside your favorite soup or salad. For an extra indulgent treat, consider pairing them with a side of mustard or cheese dip.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for 5-7 minutes or until warmed through. You can also reheat them in a microwave for a quicker option, though the pretzels may lose some of their crispiness.

Helpful Notes

This recipe is versatile, allowing you to experiment with different fillings. Swap out the cheddar and mozzarella for other cheeses like Gruyère or pepper jack, or add cooked bacon bits or jalapeños for extra flavor. If you prefer a sweeter version, fill the pretzels with cream cheese and a sprinkle of cinnamon sugar instead of the savory cheese filling.

For those who like a crispier crust, brush the pretzels with melted butter right after they come out of the oven. This not only adds flavor but also enhances the golden color.

Tips from well-known chefs

Chef Alton Brown suggests always using a baking soda bath for pretzels, as it gives them the distinctive chewy texture and deep brown color. He also recommends using coarse sea salt for a more pronounced salty crunch.

Chef Ina Garten advises letting the dough rise in a warm, draft-free place to ensure a light and fluffy texture. She also suggests experimenting with different types of flour, such as bread flour, for a slightly different texture.

Chef Bobby Flay recommends serving these pretzels with a variety of dipping sauces, such as spicy mustard, beer cheese, or even a sweet honey mustard, to complement the flavors of the cheese filling.