Description

These Cheese-Stuffed Pretzels are soft, golden-brown pretzels filled with gooey melted cheese, offering a deliciously savory snack that’s perfect for any time of day. Made from a tender dough enriched with melted butter and yeast, these pretzels are boiled in a baking soda bath for the signature chewy crust, then baked to perfection. Ideal for cheese lovers craving a warm, cheesy treat that’s easy to make at home.

Ingredients

Scale

Dough

1 1/2 cups warm water (110°F)
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter (melted)

Filling

1 1/2 cups shredded cheddar cheese (or cheese sticks cut into chunks)

Boiling Solution

1/3 cup baking soda
6 cups water (for boiling)

Topping and Finishing

1 egg (beaten, for egg wash)
Coarse sea salt (for topping)
Melted butter (for brushing, optional)

Cook Mode Prevent your screen from going dark

Instructions

Activate yeast: In a large bowl, combine warm water, active dry yeast, and granulated sugar. Let it sit for 5 minutes until the mixture becomes foamy, indicating the yeast is active.
Make dough: Add the all-purpose flour, salt, and melted butter to the yeast mixture. Stir and then knead the dough for 6–8 minutes until it becomes smooth and elastic. Cover the bowl and let the dough rise in a warm place for 45–60 minutes or until it doubles in size.
Preheat oven and prepare boiling solution: Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. In a large saucepan, bring 6 cups of water and 1/3 cup baking soda to a rolling boil.
Shape pretzels and stuff cheese: Punch down the risen dough and divide it into 8 equal portions. Roll each piece into an 18-inch rope and flatten it into a wide strip. Place shredded or chunked cheddar cheese in the center of the strip, fold the dough over the cheese, and pinch the seam and ends tightly to seal. Shape each into a traditional pretzel form or a log shape.
Boil pretzels: Carefully dip each shaped pretzel into the boiling baking soda water for 20–30 seconds, then remove and place it on the prepared baking sheets.
Apply egg wash and toppings: Brush each pretzel with the beaten egg wash and sprinkle coarse sea salt over the top to add flavor and texture.
Bake: Bake the pretzels in the preheated oven for 12–15 minutes, until they turn a deep golden brown color.
Finish and serve: Optionally brush the baked pretzels with melted butter for extra richness, then serve warm for the best cheesy experience.

Notes

You can substitute cheddar cheese with mozzarella, gouda, or pepper jack for different flavors.
If some cheese leaks during baking, it’s still delicious and adds a crispy cheese edge.
These pretzels reheat well in the oven or air fryer to maintain their softness and flavor.
Make sure to seal the dough tightly around the cheese to prevent leakage during boiling and baking.