Cheese Stuffed Pretzel
These Cheese Stuffed Pretzels are warm, gooey, and irresistible snacks made from freshly baked bread packed with melted cheese, perfect for any occasion.
Ingredients
Dough Ingredients
- 2 cups all-purpose flour Can substitute with gluten-free flour.
- 1 cup warm water Temperature between 100-110°F (37-43°C) for yeast activation.
- 1 packet active dry yeast Ensure freshness for best results.
- 1 tablespoon sugar Can substitute with honey or agave nectar.
- 1 teaspoon salt
Filling Ingredients
- 1 cup shredded cheese Use cheddar, mozzarella, or a mix.
Boiling Solution
- ¼ cup baking soda Used in boiling water for pretzel crust.
Egg Wash
- 1 egg for egg wash Can use aquafaba for a vegan option.
Instructions
Preparation
- Start by ensuring your countertop is clean. Gather your ingredients and tools.
- In a medium bowl, combine 1 cup of warm water, 1 tablespoon of sugar, and one packet of active dry yeast. Let it sit for about 5 minutes.
- In a large mixing bowl, add 2 cups of all-purpose flour and 1 teaspoon of salt. Whisk them together.
- Once the yeast has activated, pour the yeast mixture into the flour bowl and gently stir until it forms a shaggy dough.
- Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Place the dough in a greased bowl and cover it with a damp cloth; let it rise in a warm area for about 1 hour.
Cooking
- While the dough rises, preheat your oven to 450°F (232°C).
- Punch down the risen dough, divide it into small balls, and roll each into a flat circle.
- Place about 1 tablespoon of shredded cheese in the center of each dough circle. Fold and pinch edges tightly.
- Bring 8 cups of water to a boil and add 1/4 cup of baking soda. Boil each pretzel for about 30 seconds.
- Remove each pretzel with a slotted spoon and place on a baking sheet. Brush with beaten egg.
- Bake for 12-15 minutes until golden brown.
Notes
Store pretzels in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week. Freeze for longer storage, ensuring to place parchment paper between them.