Soft, golden, and packed with gooey melted cheese, these Cheese-Stuffed Pretzels are the ultimate comfort snack. Perfect for game days, parties, or cozy family nights, they’re as fun to make as they are to eat. Customize with your favorite cheese and toppings for a delightful, crowd-pleasing treat!
Why You’ll Love This Recipe
The combination of soft, salty pretzels and melted cheese is irresistibly delicious.
Perfect for any occasion, whether it’s a snack, party appetizer, or family movie night.
Fun and easy to make, especially if you enjoy working with dough.
Highly customizable with your favorite cheese or seasoning.
Great to serve warm and fresh, making it a true comfort food.
Ingredients
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (110°F/45°C)
2 tablespoons unsalted butter, melted
8 oz block of cheese (cheddar, mozzarella, or your favorite), cut into small cubes
8 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse salt, for topping
Directions
Combine the warm water, sugar, and yeast in a large mixing bowl. Let it sit for 5 minutes until it becomes foamy.
Add melted butter, flour, and salt to the yeast mixture. Mix until the dough comes together, then knead it for 5-7 minutes until smooth and elastic. Cover the dough and let it rise for 1 hour, or until it doubles in size.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
Divide the dough into 8 equal portions. Roll each piece into a 12-inch rope, flattening it slightly. Place cheese cubes along the center, spacing them about 1-2 inches apart. Fold the dough over the cheese and pinch the edges to seal. Shape into pretzels or twists.
Boil 8 cups of water with baking soda in a large pot. Drop the pretzels into the boiling water for 20-30 seconds. Remove them with a slotted spoon and place them on the prepared baking sheet.
Brush each pretzel with beaten egg and sprinkle with coarse salt.
Bake for 12-15 minutes, or until golden brown. Serve warm for a gooey, cheesy treat!
Servings and Timing
Servings: 8 pretzels
Prep Time: 20 minutes
Rise Time: 1 hour
Cooking Time: 15 minutes
Total Time: 1 hour 35 minutes
Variations
Cheese Options: Try Monterey Jack, Gouda, or pepper jack for a flavor twist.
Stuffing Ideas: Add diced jalapeños, cooked bacon bits, or caramelized onions with the cheese for extra flavor.
Seasonings: Sprinkle garlic powder, Italian seasoning, or sesame seeds on top instead of coarse salt.
Mini Pretzels: Divide the dough into smaller portions for bite-sized stuffed pretzels, perfect for parties.
Sweet Version: Swap the cheese for chocolate or Nutella, and sprinkle with cinnamon sugar instead of salt.
Storage/Reheating
To store: Place leftover pretzels in an airtight container or wrap them tightly in plastic wrap. They can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.
To reheat: Warm the pretzels in a 350°F (175°C) oven for 5-7 minutes. For a quicker option, microwave them for 20-30 seconds, but the oven retains the original texture better.
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FAQs
How can I keep the cheese from leaking out during baking?
Ensure the dough is sealed tightly around the cheese by pinching the edges firmly. Also, avoid overstuffing the pretzels.
Can I make these ahead of time?
Yes! You can shape the pretzels and refrigerate them before boiling and baking. When ready, boil and bake as instructed.
What if I don’t have coarse salt?
Regular table salt works fine, but coarse salt adds that classic pretzel texture and crunch. You can also use flaky sea salt as a substitute.
Can I freeze cheese-stuffed pretzels?
Absolutely! Once baked and cooled, wrap the pretzels individually in plastic wrap and store them in a freezer bag for up to 2 months. Reheat them in the oven to enjoy.
Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works well. Skip the step of proofing the yeast with water and sugar, and mix it directly with the dry ingredients.
Conclusion
Cheese-stuffed pretzels are a delightful homemade treat that’s perfect for any occasion. Their soft, chewy texture paired with gooey melted cheese makes them a hit with both kids and adults. Whether you stick to the classic recipe or customize it with your favorite flavors, these pretzels are sure to impress! Give them a try and enjoy the delicious results.
📖 Recipe:
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Cheese-Stuffed Pretzels
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels
- Diet: Vegetarian
Description
Soft and golden cheese-stuffed pretzels are the ultimate comfort snack. These homemade pretzels feature a chewy crust, gooey melted cheese center, and irresistible flavor. Perfect for parties, game days, or family nights, this recipe is easy to customize with your favorite cheese and seasonings.
Ingredients
3 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons salt
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (110°F/45°C)
2 tablespoons unsalted butter, melted
8 oz block of cheese (cheddar, mozzarella, or your favorite), cut into small cubes
8 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse salt, for topping
Instructions
- Combine warm water, sugar, and yeast; let sit until foamy.
- Add melted butter, flour, and salt; knead dough until smooth. Let rise for 1 hour.
- Preheat oven to 450°F (230°C) and prepare a baking sheet with parchment paper.
- Divide dough, fill with cheese, and shape into pretzels.
- Boil each pretzel in baking soda water for 20-30 seconds.
- Brush with egg wash, sprinkle with salt, and bake for 12-15 minutes.
- Serve warm and enjoy!
Notes
Use different cheeses or add fillings like jalapeños or bacon for variety.
For a sweet twist, replace cheese with chocolate or Nutella and top with cinnamon sugar.
To store, refrigerate or freeze for later, reheating in the oven for best texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8 pretzels
- Calories: 290 kcal
