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Cheese Stuffed Pretzel

Melt-in-Your-Mouth Cheese Stuffed Pretzel Perfection

Indulge in these delightful Cheese Stuffed Pretzels that offer a chewy exterior and a gooey, cheesy center—a perfect homemade snack.
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Prep Time 1 hour
Cook Time 15 minutes
Rising Time 1 hour
Total Time 2 hours 15 minutes
Servings: 12 pretzels
Course: Snacks
Cuisine: German
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Can substitute with bread flour for chewier pretzels.
  • 2 tablespoons Active Dry Yeast Ensure it's fresh for best results.
  • 1 cup Warm Water Around 110°F.
  • 2 tablespoons Granulated Sugar Can substitute with honey for a different flavor.
  • 1 teaspoon Salt Use kosher salt or sea salt.
  • 2 tablespoons Unsalted Butter (melted) Can substitute with olive oil for dairy-free options.
For the Cheese Filling
  • 1 cup Shredded Cheddar Cheese Substitute with Monterey Jack or pepper jack if desired.
  • 4 ounces Cream Cheese (softened) Can use Neufchâtel for a lighter version.
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
For Boiling & Topping
  • 2/3 cup Baking Soda
  • 10 cups Water For the pretzel bath.
  • 1 beaten Egg For egg wash.
  • Coarse salt Sea Salt For topping.

Equipment

  • Mixing Bowl
  • pot
  • Baking Sheet
  • Parchment Paper
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine warm water, granulated sugar, and active dry yeast. Let sit for 5-10 minutes until frothy.
  2. Add melted unsalted butter and salt, then gradually mix in all-purpose flour until dough forms. Knead for 5-7 minutes.
  3. Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
  4. Mix shredded cheddar cheese, cream cheese, garlic powder, onion powder, and a pinch of salt and pepper until smooth.
  5. Punch down the dough, divide into 12 pieces, roll into 18-inch ropes, fill with cheese mixture, and shape into pretzels.
  6. Bring water to boil, add baking soda, and then simmer. Boil each pretzel for 30 seconds on each side.
  7. Place boiled pretzels on a lined baking sheet, brush with beaten egg, sprinkle with salt, and bake at 425°F for 12-15 minutes.

Nutrition

Serving: 1pretzelCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 150mgFiber: 2gSugar: 2gVitamin A: 300IUCalcium: 150mgIron: 2mg

Notes

For optimal texture, enjoy fresh. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Can be frozen for up to 3 months.

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