Cheese-Stuffed Pretzels
These cheese-stuffed pretzels are deliciously soft and chewy, filled with gooey cheese, and topped with coarse salt.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Dough
- 1 ½ cups Warm Water at 110°F (45°C)
- 2 tablespoons Granulated Sugar to feed the yeast
- 2 ¼ teaspoons Active Dry Yeast (1 packet)
- 4 cups All-Purpose Flour
- 1 teaspoon Salt to enhance flavor
- ¼ cup Baking Soda for dough
- ⅔ cup Baking Soda for pretzel bath
- 1 large Egg beaten, for brushing
For the Cheese Filling
- 1 cup Cheddar Cheese shredded
- ½ cup Mozzarella Cheese shredded
Topping
- Coarse Salt for sprinkling on top
Instructions
- In a mixing bowl, combine warm water and granulated sugar, then sprinkle the active dry yeast on top. Let it sit until foamy, about 5 minutes.
- Add all-purpose flour, salt, and baking soda to the yeast mixture. Mix until a dough forms, then knead until smooth.
- Let the dough rise in a warm place until doubled in size, about 1 hour.
- Preheat your oven to 425°F (220°C). Boil water in a pot and add baking soda for the pretzel bath.
- Divide the dough into pieces, flatten each piece, and fill with cheddar and mozzarella cheese. Shape into pretzels.
- Boil each pretzel in the baking soda water for about 30 seconds, then place on a baking sheet.
- Brush with beaten egg and sprinkle with coarse salt. Bake for 15-20 minutes until golden brown.
Notes
For extra flavor, you can experiment with different types of cheese in the filling.