Cheese-Stuffed Pretzels (Print version)

Homemade soft pretzels wrapped around cheddar sticks, boiled in a baking soda bath, and baked until deeply golden and melty inside.

# Ingredients:

For the dough

01 - 1 1/2 cups (360 ml) warm water, about 105°F
02 - 2 tablespoons packed brown sugar
03 - 2 1/4 teaspoons instant yeast
04 - 4 tablespoons (56 g) unsalted butter, melted and cooled slightly
05 - 4 1/4 cups (530 g) all-purpose flour, plus more if needed
06 - 2 teaspoons kosher salt

For the filling

07 - 8 oz (225 g) sharp cheddar cheese, cut into 8 narrow sticks

For the bath and topping

08 - 10 cups (2.4 L) water
09 - 2/3 cup (160 g) baking soda
10 - 1 large egg, beaten with 1 tablespoon water
11 - Coarse pretzel salt, for topping
12 - 2 tablespoons melted butter, optional for brushing after baking

# Instructions:

01 - Combine warm water, brown sugar, yeast, and melted butter in a large bowl or stand mixer bowl. Add flour and salt, then mix until a shaggy dough forms. Knead for 5-6 minutes, until smooth and elastic.
02 - Place the dough in a lightly greased bowl, cover, and let rise in a warm spot until nearly doubled, 45-60 minutes.
03 - Heat the oven to 425°F. Line two baking sheets with parchment. Bring 10 cups water and the baking soda to a boil in a wide pot.
04 - Divide the dough into 8 pieces. Roll each piece into a 22-24 inch rope, flatten it, place a cheddar stick along the center, and pinch the dough tightly closed around the cheese.
05 - Roll each filled rope gently to smooth the seam. Form a U shape, cross the ends twice, and press the ends onto the lower curve of the pretzel.
06 - Boil the pretzels 1 or 2 at a time for 20-30 seconds. Lift out with a slotted spatula, drain well, and place on the prepared baking sheets.
07 - Brush with egg wash and sprinkle with coarse salt. Bake for 12-14 minutes, until deep golden brown. Brush with melted butter if using, then cool for 5 minutes before serving.

# Good to know:

01 - Best served warm, about 5 minutes after baking.
02 - Chilling the filled pretzels for 10 minutes can reduce cheese leaks.
03 - Freeze baked pretzels for up to 2 months and reheat in the oven.

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