Cheese-Stuffed Pretzels
These cheese-stuffed pretzels are soft, chewy, and filled with a delicious blend of cheddar and mozzarella cheeses.
Equipment
- Mixing bowl
- Baking sheet
Ingredients
For the Dough
- 1.5 cups Warm Water at 110°F (45°C)
- 2 tablespoons Granulated Sugar to feed the yeast
- 2.25 teaspoons Active Dry Yeast 1 packet
- 4 cups All-Purpose Flour
- 1 teaspoon Salt to enhance flavor
- 0.25 cup Baking Soda for dough
- 1 large Egg beaten, for brushing
For the Cheese Filling
- 1 cup Cheddar Cheese shredded
- 0.5 cup Mozzarella Cheese shredded
For Topping
- Coarse Salt for sprinkling
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Add flour, salt, and baking soda to the yeast mixture. Knead until smooth, then let rise for 30 minutes.
- Preheat the oven to 425°F (220°C). Divide the dough into 12 pieces and roll each into a rope.
- Form a U-shape, twist the ends together, and then shape into a pretzel. Fill with cheese mixture before sealing.
- Prepare a baking soda bath with ⅔ cup of baking soda in boiling water. Dip each pretzel for 30 seconds.
- Place pretzels on a baking sheet, brush with egg, and sprinkle with coarse salt. Bake for 20 minutes until golden brown.
Notes
For a variation, try adding different cheese types or spices to the filling.