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Cheese Stuffed Pretzel

Cheese Stuffed Pretzel

A classic soft, chewy homemade pretzel twisted around a core of melted cheddar cheese.
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Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American, German-Inspired
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups warm water about 110 degrees F
  • 1 tablespoon granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 4 1/2 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 4 tablespoons unsalted butter melted
  • 2 cups sharp cheddar cheese shredded
  • 1/4 cup baking soda for boiling water
  • 1 large egg lightly beaten for egg wash
  • 2 tablespoons coarse sea salt for topping

Equipment

  • Stand mixer
  • Large Wide Pot
  • Baking sheets

Method
 

  1. Mix the warm water, sugar, and yeast in a stand mixer and let sit until foamy.
  2. Knead in the flour, kosher salt, and melted butter until the dough is smooth, then let it rise for 1 hour.
  3. Divide the dough into 8 pieces, flatten each into a long strip, and seal a line of shredded cheese tightly inside.
  4. Twist the sealed ropes into pretzel shapes.
  5. Boil the shaped dough in a baking soda water bath for 30 seconds, brush with egg wash, salt, and bake at 425 degrees Fahrenheit for 12 to 15 minutes.

Notes

  • Work quickly when filling and sealing the dough so it does not dry out and become difficult to pinch together.