How to Make Cheese-Stuffed Pretzels

Master the Perfect Pretzel Dough

Balance moisture and flour for a smooth, elastic dough that's easy to shape and seal.

Execute Proper Cheese Enclosure

Develop technique for complete cheese sealing while maintaining traditional pretzel shape.

Perfect the Alkaline Bath Technique

Brief but complete submersion in baking soda solution for characteristic flavor development.

Achieve Optimal Bake Parameters

Balance high temperature and timing to ensure cheese melts while exterior achieves deep mahogany color.

Baking Tips

Make sure all cheese seams are tightly pinched to prevent excessive leaking during baking.

The baking soda bath is essential for achieving that distinctive pretzel flavor and color – don't skip it!

For extra-stretchy cheese, use half cheddar and half mozzarella sticks.

If the dough springs back too much when rolling, let it rest for 5 minutes before trying again.

For pretzel bites, cut each rope into 2-inch pieces after stuffing, then boil and bake as directed.

These pretzels are best enjoyed fresh, but can be reheated in a 350°F oven for 5 minutes.

For variation, try different cheese combinations or add diced jalapeños or cooked bacon to the filling.

Cheese-Stuffed Pretzels

Name: Cheese-Stuffed Pretzels
Prep time: 30 min
Cook time: 15 min
Total time: 2 h
Yield: 8 large pretzels
Cuisine: German-American, Pub Food
Ingredients: For the pretzel dough:; 1½ cups warm water (110-115°F/43-46°C); 2¼ teaspoons (1 packet) active dry yeast; 1 tablespoon brown sugar; 4 tablespoons unsalted butter, melted and cooled slightly; 1 teaspoon salt; 4 - 4½ cups all-purpose flour; For the cheese filling:; 8 ounces block cheddar cheese, cut into 8 sticks; 4 ounces cream cheese, softened; 2 ounces shredded mozzarella cheese; 1 teaspoon garlic powder; ½ teaspoon dried herbs (oregano, basil, or Italian seasoning); ¼ teaspoon crushed red pepper flakes (optional); For the water bath:; 8 cups water; ½ cup baking soda; For topping:; 1 large egg beaten with 1 tablespoon water; Coarse pretzel salt or flaky sea salt; 2 tablespoons melted butter for brushing after baking (optional)

Soft, golden-brown homemade pretzels with a surprise inside: gooey melted cheese that stretches with every bite. These indulgent Cheese-Stuffed Pretzels combine the classic chewy texture and distinctive flavor of traditional Bavarian pretzels with a rich cheese filling that transforms them into a satisfying snack or appetizer. The signature dark pretzel crust gives way to a tender interior wrapped around creamy, molten cheese for an irresistible flavor combination.

Prep Time

30 Minutes

Cook Time

15 Minutes

Total Time

Chef

JUE

Ingredients

Custard Cream

For the pretzel dough:

1½ cups warm water (110-115°F/43-46°C)

2¼ teaspoons (1 packet) active dry yeast

1 tablespoon brown sugar

4 tablespoons unsalted butter, melted and cooled slightly

1 teaspoon salt

4 - 4½ cups all-purpose flour

For the cheese filling:

8 ounces block cheddar cheese, cut into 8 sticks

4 ounces cream cheese, softened

2 ounces shredded mozzarella cheese

1 teaspoon garlic powder

½ teaspoon dried herbs (oregano, basil, or Italian seasoning)

¼ teaspoon crushed red pepper flakes (optional)

For the water bath:

8 cups water

½ cup baking soda

For topping:

1 large egg beaten with 1 tablespoon water

Coarse pretzel salt or flaky sea salt

2 tablespoons melted butter for brushing after baking (optional)

Instructions

In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water and brown sugar. Sprinkle the yeast over the top and let sit for 5 minutes until foamy.

Add the melted butter, salt, and 4 cups of flour. Mix on low speed until combined, then increase to medium speed and knead for 4-5 minutes until the dough is smooth and pulls away from the sides of the bowl. If dough is too sticky, add remaining flour a tablespoon at a time.

Transfer the dough to a lightly oiled bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 hour, or until doubled in size.

Meanwhile, make the cheese filling. In a medium bowl, mix the softened cream cheese, shredded mozzarella, garlic powder, dried herbs, and red pepper flakes (if using) until well combined. Refrigerate until ready to use.

Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper or silicone baking mats and set aside.

In a large pot or Dutch oven, bring the 8 cups of water and baking soda to a rolling boil.

Turn the risen dough out onto a lightly floured surface and divide into 8 equal pieces.

Working with one piece at a time, roll the dough into a rectangle approximately 5x7 inches. Place a stick of cheddar cheese in the center and spread about 1 tablespoon of the cream cheese mixture on top of the cheddar.

Fold the long sides of the dough over the cheese, then fold in the short ends, pinching all seams firmly to seal. Roll gently with your hands to form a rope about 12 inches long, being careful to keep the cheese fully enclosed.

Shape each rope into a pretzel: form a U-shape, then cross the ends over each other twice and press the ends into the bottom of the U to secure.

Using a slotted spatula, carefully place each pretzel into the boiling baking soda water for 30 seconds. Remove and place on the prepared baking sheets, allowing space between each pretzel.

Brush each pretzel with the egg wash and sprinkle with coarse salt.

Bake for 12-15 minutes until dark golden brown. Some cheese may leak out during baking – this is normal.

If desired, brush the hot pretzels with melted butter for extra flavor and shine.

Allow to cool for 5 minutes before serving warm.

Cheese-Stuffed Pretzels

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Cheese-Stuffed Pretzels

Cheese-Stuffed Pretzels

Ingredients

Instructions