Introduction

Cheese Stuffed Pretzels are a delightful twist on the classic pretzel, filled with a creamy, flavorful cheese mixture. These soft, golden treats are perfect for snacking or serving at gatherings, offering a warm, cheesy surprise in every bite.

Several soft, golden brown bagels are shown on a white plate, each sprinkled with large white salt crystals on top. The bagels have a shiny, slightly glossy crust with a flaky texture, and the inside reveals a light, fluffy, and airy bread. Some bagels have melted cheese oozing out from the middle, showing creamy off-white layers beneath the crust. The background is a white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 cup shredded cheddar cheese
½ cup cream cheese, softened
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
10 cups water
⅔ cup baking soda
Coarse sea salt (for topping)
1 egg, beaten (for egg wash)

Instructions

Step 1: In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
Step 2: Add the melted butter and salt to the yeast mixture and stir to combine.
Step 3: Gradually add the flour, one cup at a time, mixing until a dough forms. Transfer to a floured surface and knead for 5-7 minutes until smooth and elastic. Add more flour if the dough is sticky.
Step 4: Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour until doubled in size.
Step 5: While the dough rises, prepare the cheese filling by mixing shredded cheddar, softened cream cheese, garlic powder, onion powder, salt, and pepper in a medium bowl until well combined. Set aside.
Step 6: After the dough has risen, punch it down and transfer to a floured surface. Divide into 12 equal pieces. Roll each into an 18-inch rope, flatten slightly, and place 1 tablespoon cheese filling in the center.
Step 7: Fold the dough over the filling, pinch the edges to seal, and roll gently to enclose the filling. Repeat with all pieces.
Step 8: Bring 10 cups of water to a boil in a large pot. Carefully add the baking soda and reduce to a simmer to create the pretzel bath.
Step 9: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 10: Using a slotted spoon, lower each pretzel into the simmering baking soda bath. Boil for 30 seconds on each side, then remove and place on the baking sheet.
Step 11: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
Step 12: Bake the pretzels for 12-15 minutes until deep golden brown. Remove from oven and let cool slightly before serving.

Tips & Variations

For a different flavor, try swapping cheddar for mozzarella or pepper jack cheese in the filling.
Make sure to seal the dough edges tightly to prevent the cheese from leaking during boiling and baking.
If you prefer a softer pretzel, reduce the baking time slightly and watch for a light golden color.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to regain softness and freshly baked taste. Avoid microwaving as it can make the pretzel dough chewy.

How to Serve

The image shows a close-up of soft, golden-brown pretzel buns with a shiny, slightly crispy crust, sprinkled generously with coarse salt crystals. Each bun has a round shape with a hole in the middle, appearing fluffy and light on the inside with visible layers of melted cheese peeking through small openings near the bottom. The buns are placed on a simple white plate, resting on a white marbled textured surface which adds a clean and fresh look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze cheese stuffed pretzels?

Yes, you can freeze the pretzels after boiling and before baking. Place them on a baking sheet to freeze individually, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time.

What if I don’t have baking soda for the pretzel bath?

Baking soda is essential for the classic pretzel crust and flavor. If you don’t have it, try using food-grade lye with caution, but baking soda is safer and more accessible for home cooks.