Name: Cheese-Stuffed Pretzels Recipe
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 1 1/2 cups warm water (110°F); 1 tablespoon granulated sugar; 4 cups all-purpose flour; 1 teaspoon salt; 2 tablespoons unsalted butter, melted; 1 1/2 cups shredded cheddar cheese; 1/2 cup shredded mozzarella cheese; 1/3 cup baking soda; 6 cups water; 1 egg, beaten (for egg wash); Coarse sea salt

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Imagine biting into a perfectly golden, soft pretzel, only to discover a gooey, cheesy center that stretches with every pull—welcome to the irresistible world of Cheese-Stuffed Pretzels. This snack is the best of both worlds: pillowy, homemade pretzel dough and a melty blend of cheddar and mozzarella tucked right inside. Whether you’re planning a game-day feast or just hankering for a cozy, crowd-pleasing treat, these Cheese-Stuffed Pretzels will satisfy any craving.

Cheese-Stuffed Pretzels Recipe - Recipe Image

Ingredients You’ll Need

The lineup for these Cheese-Stuffed Pretzels is refreshingly simple, yet each ingredient plays a starring role. From fluffy flour to salty toppings and, of course, plenty of cheese, every item helps create the crave-worthy taste and signature texture you expect from an unforgettable pretzel snack.

Active dry yeast: This gives your pretzel dough its signature lift and soft, airy texture.
Warm water (110°F): The right water temperature is essential for activating your yeast and bringing your dough to life.
Granulated sugar: A touch of sweetness helps feed the yeast and deepens the flavor of your dough.
All-purpose flour: The backbone of your pretzel structure, giving each bite its signature chew.
Salt: Enhances both the flavor of the dough and the overall pretzel experience.
Unsalted butter (melted): Adds richness and keeps the pretzels supremely tender.
Shredded cheddar cheese: Your go-to for bold, melty, delicious flavor in the filling.
Shredded mozzarella cheese: Offers that irresistible stretch and a milder cheesiness in every bite.
Baking soda: This is what helps create that classic chewy exterior during the boiling step.
Water (for boiling): Essential for giving your pretzels their glossy, golden finish.
Egg (beaten, for egg wash): The secret to pretzels with a beautiful, shiny crust.
Coarse sea salt (for topping): Sprinkled just before baking for that unmistakable pretzel pop and crunch.

How to Make Cheese-Stuffed Pretzels

Step 1: Activate the Yeast

Start by pouring the warm water into a large mixing bowl and sprinkling in the sugar and active dry yeast. Give the mixture a gentle stir, then let it sit for about five minutes. You’ll know it’s ready when it gets foamy on top—a sure sign your yeast is alive and kicking, which means pillowy-soft Cheese-Stuffed Pretzels are in your near future!

Step 2: Make the Dough

Next, add the flour, salt, and melted butter to the bowl with your foamy yeast mixture. Using a wooden spoon or dough hook, mix everything together until a shaggy dough forms. Turn it out onto a floured surface and knead for five to seven minutes. You’re aiming for a dough that’s smooth, elastic, and just a little tacky. This step sets the stage for that classic pretzel chew.

Step 3: Let the Dough Rise

Once the dough is looking gorgeous and silky, place it in a lightly greased bowl and cover it with a clean towel. Let it rise in a warm corner of your kitchen for about an hour, or until it has doubled in size. This is when the magic happens: the dough develops flavor and texture, making each Cheese-Stuffed Pretzel mouthwateringly good.

Step 4: Divide and Fill with Cheese

After the dough has risen, give it a gentle punch down and divide it into eight equal portions. Flatten each piece into a small rectangle, then pile on a generous tablespoon of your cheddar and mozzarella cheese blend. Pinch the dough closed carefully to keep all that oozy cheese inside, rolling each one into a long rope shape.

Step 5: Shape the Pretzels

Now the fun part: shaping! Twist each cheese-filled rope into a traditional pretzel shape—loop the ends toward the middle and press down to secure. Don’t worry if they look a bit rustic; those lumps and bumps will only add character to your batch of Cheese-Stuffed Pretzels.

Step 6: Boil with Baking Soda

Bring about six cups of water to a boil in a large pot and carefully stir in the baking soda (watch out, it bubbles up fast!). One at a time, gently lower each pretzel into the water for about thirty seconds. This quick “bath” helps create that iconic chewy pretzel crust we all love.

Step 7: Egg Wash and Topping

Once boiled, transfer each pretzel to a parchment-lined baking sheet. Brush them with beaten egg for that shiny, bakery-worthy crust. Finally, sprinkle with coarse sea salt to add the perfect punch of flavor.

Step 8: Bake to Golden Perfection

Slide your trays into a preheated 425°F oven and bake for 12 to 15 minutes, or until the pretzels are deep golden brown and the kitchen smells heavenly. Let the Cheese-Stuffed Pretzels cool for just long enough to avoid a molten cheese surprise, then dive right in!

How to Serve Cheese-Stuffed Pretzels

Garnishes

For an extra flourish, consider brushing your warm Cheese-Stuffed Pretzels with a little melted butter or sprinkling on some fresh chopped parsley or chives. If you love a little heat, a pinch of smoked paprika or crushed red pepper flakes delivers a tasty pop of color and flavor.

Side Dishes

These pretzels pair beautifully with classic mustard, creamy cheese dip, or marinara sauce for dunking. Add a crisp salad or a bowl of roasted veggies for a filling snack-turned-meal. Cheese-Stuffed Pretzels also shine alongside a cold craft beer or sparkling lemonade—truly pub-style perfection right at home.

Creative Ways to Present

Pile your Cheese-Stuffed Pretzels high on a wooden board for a rustic, irresistible centerpiece at any party. For family nights, slice them into bite-sized pieces with toothpicks for shareable snacking. You can even thread mini pretzels onto skewers for fun pretzel “kabobs” that everyone will want to grab.

Make Ahead and Storage

Storing Leftovers

If you have any Cheese-Stuffed Pretzels left (trust me, it’s a big if), let them cool completely before wrapping them tightly in plastic wrap or popping them into an airtight container. They’ll keep at room temperature for about a day, or up to three days in the fridge.

Freezing

For longer storage, Cheese-Stuffed Pretzels freeze beautifully! Wrap each cooled pretzel individually, then place them in a freezer-safe bag. They’ll stay fresh for up to two months—just label them so you remember to treat yourself later.

Reheating

To bring your Cheese-Stuffed Pretzels back to gooey, golden life, heat them in a 325°F oven for 8 to 10 minutes. This keeps them crisp on the outside and melty on the inside. Skip the microwave if you can, as it tends to make the texture a bit rubbery.

FAQs

Can I use different cheeses in my Cheese-Stuffed Pretzels?

Absolutely! Try swapping in pepper jack, gouda, or fontina for fun flavor twists. Just make sure any cheese you choose melts well for the ultimate gooey center.

Why do I need to boil the pretzels before baking?

The baking soda bath is the secret to that unmistakable pretzel chew and deep, shiny crust. Without this step, your Cheese-Stuffed Pretzels would be more like buns than classic pretzels!

How can I make these pretzels even more flavorful?

Mix some garlic powder, dried herbs, or even a dash of cayenne into your dough or cheese blend. You can also experiment with flavored salts for sprinkling on top.

Can I make mini Cheese-Stuffed Pretzels for parties?

Definitely! Divide the dough into smaller pieces, fill and twist as usual, and reduce the baking time by a few minutes. Mini pretzels are great for appetizers or lunchboxes.

What should I do if my dough isn’t rising?

Double-check that your yeast was fresh and your water wasn’t too hot or too cold—110°F is just right. If your kitchen is cool, let the dough rise in a slightly warm oven (turned off) or next to a sunny window.

Final Thoughts

There’s just something magical about making Cheese-Stuffed Pretzels from scratch—watching the dough come alive, twisting those perfect shapes, and biting into a stretch of warm, molten cheese. If you love comforting snacks that deliver big on both taste and fun, give these pretzels a try. Your friends and family will thank you (and so will your tastebuds)!

Cheese-Stuffed Pretzels Recipe

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4.8 from 24 reviews

Author: admin
Total Time: 1 hour 40 minutes (including rise time)
Yield: 8 pretzels 1x
Diet: Vegetarian

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Description

These Cheese-Stuffed Pretzels are a delicious twist on the classic soft pretzel, filled with a gooey cheese mixture and topped with coarse sea salt for the perfect savory snack.

Ingredients

Scale

Dough:

2 1/4 teaspoons active dry yeast
1 1/2 cups warm water (110°F)
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted

Cheese Filling:

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

For Boiling:

1/3 cup baking soda
6 cups water

For Topping:

1 egg, beaten (for egg wash)
Coarse sea salt

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Instructions

Prepare the Dough: Combine warm water, sugar, and yeast in a bowl. Add flour, salt, and melted butter, mix into a dough. Knead until smooth, then let rise.
Shape the Pretzels: Divide dough, flatten each portion, add cheese filling, and twist into a pretzel shape.
Boil and Bake: Boil pretzels in water and baking soda, then transfer to baking sheet. Brush with egg wash, sprinkle with salt, and bake until golden brown.
Serve: Let cool slightly before enjoying these cheesy treats.