Cheese-Stuffed Pretzels are a delightful treat that combines the best of both worlds: the soft, chewy texture of a freshly baked pretzel and the gooey, savory goodness of melted cheese. As a fan of both snacks, I can confidently say that this recipe is a game-changer for any gathering or cozy night in. Originating from German street food, pretzels have a rich history that dates back centuries, and adding a cheesy twist elevates this classic to new heights.
People love Cheese-Stuffed Pretzels not just for their irresistible taste, but also for their convenience. They make for a perfect appetizer, party snack, or even a fun family activity in the kitchen. The combination of warm, doughy pretzel and rich, creamy cheese creates a flavor explosion that is hard to resist. Whether you’re enjoying them at a sports event or serving them at a dinner party, these pretzels are sure to impress. Join me as we dive into this delicious recipe that will have everyone asking for seconds!
Ingredients:
- For the Pretzel Dough:
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- For the Cheese Filling:
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Pretzel Bath:
- 10 cups water
- ⅔ cup baking soda
- For Topping:
- Coarse sea salt
- 1 egg, beaten (for egg wash)
Preparing the Dough
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5-10 minutes until it becomes frothy. This means the yeast is activated and ready to go!
- Once the yeast mixture is frothy, add the melted butter and salt. Stir to combine.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a dough begins to form. You may not need all the flour, so keep an eye on the consistency.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preparing the Cheese Filling
- While the dough is rising, let’s prepare the cheese filling. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper.
- Mix everything together until well combined. You can use a hand mixer or just a fork. Set this aside for later.
Shaping the Pretzels
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 18 inches long. Make sure to keep the thickness even throughout.
- Take one rope and form it into a U shape. Cross the ends over each other, then twist them around each other twice before bringing the ends down to the bottom of the U. Press the ends firmly to seal. Repeat this for all the dough pieces.
Stuffing the Pretzels
- Now, let’s stuff these pretzels! Take each twisted pretzel and gently stretch it out a bit to create a larger surface area.
- Place about 1 tablespoon of the cheese filling in the center of the pretzel. Be careful not to overfill, as it may ooze out during baking.
- Fold the pretzel over the filling, pinching the edges to seal it tightly. Make sure there are no gaps where the cheese can escape.
- Once all the pretzels are stuffed, place them on a parchment-lined baking sheet, leaving some space between each pretzel.
Preparing the Pretzel Bath
- In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda. Be cautious, as it will bubble up!
- Reduce the heat to a simmer. Using a slotted spoon, gently lower each pretzel into the water bath, one at a time. Let them
Conclusion:
In summary, these cheese-stuffed pretzels are an absolute must-try for anyone looking to elevate their snack game. The combination of warm, soft pretzel dough and gooey, melted cheese creates a delightful experience that is hard to resist. Whether you’re enjoying them as a game-day treat, a party appetizer, or a cozy movie night snack, these pretzels are sure to impress your friends and family. For serving suggestions, consider pairing your cheese-stuffed pretzels with a tangy mustard dip or a zesty marinara sauce for an extra burst of flavor. You can also experiment with different types of cheese—think pepper jack for a spicy kick or a blend of mozzarella and cheddar for a classic taste. If you’re feeling adventurous, try adding herbs or spices to the dough for a unique twist. I encourage you to give this recipe a try and share your experience! I would love to hear how your cheese-stuffed pretzels turn out and any variations you come up with. Don’t forget to snap a picture and share it on social media—let’s spread the joy of these delicious treats! Trust me, once you take that first bite, you’ll understand why cheese-stuffed pretzels are a snack that everyone should enjoy. Happy baking! Print
Cheese-Stuffed Pretzels: The Ultimate Recipe for a Delicious Snack
- Total Time: 105 minutes
- Yield: 12 pretzels
Description
These homemade cheese-stuffed pretzels are a delightful twist on a classic snack. Soft, chewy, and filled with a creamy cheese mixture, they make for the perfect appetizer or party treat!
Ingredients
- Coarse sea salt
- Beaten egg
Instructions
- Boil for about 30 seconds on each side. This step gives the pretzels their signature chewy texture.
- After boiling, remove the pretzels with the slotted spoon and place them back on the parchment-lined baking sheet.
- Preheat your oven to 425°F (220°C).
- Brush each pretzel with the beaten egg to give them a beautiful golden color when baked.
- Sprinkle coarse sea salt over the top of each pretzel.
- Bake in the preheated oven for 12-15 minutes, or until they are golden brown.
- Once baked, remove from the oven and let them cool slightly before serving.
Notes
- These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Feel free to experiment with different cheese fillings or toppings!
- Prep Time: 90 minutes
- Cook Time: 15 minutes
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