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Cheese Stuffed Pretzels Recipe

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★★★★★

4.5 from 100 reviews

These Cheese Stuffed Pretzels combine soft, chewy pretzel dough with a gooey, flavorful cheddar and cream cheese filling, enhanced with garlic and onion powder. Boiled briefly in a baking soda bath for that authentic pretzel texture and then baked to golden perfection, these treats make a perfect savory snack or appetizer.

Ingredients

Scale

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

Cheese Filling

  • 1 cup shredded cheddar cheese
  • ½ cup cream cheese, softened
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and pepper to taste

Pretzel Bath

  • 10 cups water
  • ⅔ cup baking soda

Topping

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

Instructions

  1. Activate Yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5-10 minutes until frothy, indicating the yeast is activated.
  2. Prepare Dough: Add melted butter and salt to the yeast mixture and stir well. Gradually add flour, about one cup at a time, mixing until dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic, adding flour as needed.
  3. First Rise: Place dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
  4. Make Cheese Filling: In a medium bowl, mix shredded cheddar, softened cream cheese, garlic powder, onion powder, salt, and pepper until well combined. Set aside.
  5. Shape Dough: Punch down the risen dough and divide it into 12 equal pieces. Roll each into an 18-inch rope. Flatten each rope slightly and place 1 tablespoon of cheese filling in the center.
  6. Seal Pretzels: Fold the dough over the cheese filling, pinch edges to seal, and gently roll to ensure filling is completely enclosed. Repeat for all pieces.
  7. Prepare Pretzel Bath: Bring 10 cups of water to a boil in a large pot, then add baking soda carefully as it will bubble up. Reduce to a simmer to create the pretzel bath.
  8. Boil Pretzels: Using a slotted spoon, dip each stuffed pretzel into the simmering baking soda bath and boil for 30 seconds per side, then remove and place on parchment-lined baking sheet.
  9. Apply Egg Wash and Salt: Brush each boiled pretzel with beaten egg wash and sprinkle with coarse sea salt.
  10. Bake: Preheat oven to 425°F (220°C). Bake pretzels on the sheet for 12-15 minutes or until golden brown and cooked through.

Notes

  • Make sure to completely seal the cheese filling inside the dough to prevent leaking during boiling and baking.
  • If the dough is sticky while kneading, add flour gradually to maintain elasticity without drying it out.
  • Use a slotted spoon when boiling to avoid splashes and for easy removal.
  • Let pretzels cool slightly before eating to allow filling to set and avoid burns.
  • For a softer pretzel, wrap in foil and warm in the oven briefly before serving.

Keywords: cheese stuffed pretzel, soft pretzel recipe, homemade pretzels, cheddar cream cheese filling

Find it online: https://nayabaker.com/cheese-stuffed-pretzels-recipe/