Cheese Stuffed Pretzel is 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 I take a bite, I am instantly transported to the bustling streets of Germany, where pretzels are a beloved snack enjoyed by locals and tourists alike. This recipe not only pays homage to that rich cultural heritage but also brings a modern twist that makes it perfect for any occasion.
People adore Cheese Stuffed Pretzel for its irresistible flavor and comforting texture. The warm, golden-brown exterior gives way to a cheesy surprise that oozes with every bite, making it a favorite for gatherings, game days, or simply as a cozy snack at home. Plus, the convenience of making these pretzels from scratch means you can enjoy this delicious treat whenever the craving strikes. Join me as we dive into this mouthwatering recipe that is sure to become a staple in your kitchen!
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:
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- For the Pretzel Bath:
- 10 cups water
- â…” 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 shredded cheddar cheese and softened cream cheese.
- Add the garlic powder, onion powder, and season with salt and pepper to taste. Mix until well combined. Set aside.
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 ropes even in thickness.
- Take one rope and flatten it slightly with your hands. Place about 1 tablespoon of the cheese filling in the center of the rope.
- Fold the dough over the filling, pinching the edges to seal it completely. Roll it gently to ensure the filling is well enclosed. Repeat this process for all the dough pieces.
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. This is your pretzel bath, which will give the pretzels their signature flavor and texture.
Boiling the Pretzels
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Using a slotted spoon, carefully lower each stuffed pretzel into the simmering baking soda bath. Boil for about 30 seconds on each side. This step is crucial for achieving that classic pretzel texture!
- Once boiled, remove the pretzel and place it on the prepared baking sheet. Repeat with the remaining pretzels.
Baking the Pretzels
- Brush each pretzel with the beaten egg to give
Conclusion:
In conclusion, this Cheese Stuffed Pretzel recipe is an absolute must-try for anyone who loves the delightful combination of warm, soft pretzels and gooey cheese. The way the buttery, golden-brown exterior gives way to a melty cheese center is simply irresistible. Whether you’re serving these pretzels as a snack for game day, a fun appetizer for a gathering, or a unique addition to a cozy movie night, they are sure to impress your friends and family. Feel free to get creative with your serving suggestions! Pair these pretzels with a tangy mustard dip, a zesty marinara sauce, or even a creamy cheese sauce for an extra indulgent treat. You can also experiment with different types of cheese—think pepper jack for a spicy kick or a blend of cheeses for a more complex flavor profile. If you’re feeling adventurous, try adding herbs or spices to the dough for an extra layer of flavor. I encourage you to give this Cheese Stuffed Pretzel recipe a try and share your experience with me! I would love to hear how they turned out for you and any variations you decided to try. Cooking is all about experimenting and having fun, so don’t hesitate to make this recipe your own. Happy baking, and I can’t wait to see your cheesy creations! Print
Cheese Stuffed Pretzel: The Ultimate Recipe for a Delicious Snack
- Total Time: 105 minutes
- Yield: 12 pretzels
Description
These homemade cheese-filled pretzels are a delightful twist on the classic snack. Soft, chewy, and bursting with cheesy goodness, they are perfect for parties or a cozy night in!
Ingredients
- Coarse sea salt
- Different types of cheese (e.g., mozzarella, pepper jack)
Instructions
- Bake in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through.
- Remove from the oven and let cool slightly before serving. Enjoy your delicious cheese-filled pretzels!
Notes
- Feel free to experiment with different types of cheese for the filling, such as mozzarella or pepper jack.
- These pretzels are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Reheat in the oven for a few minutes to restore their texture if they become soft.
- Prep Time: 90 minutes
- Cook Time: 15 minutes
