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cheese stuffed pretzels

cheese stuffed pretzels
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These cheese stuffed pretzels combine a soft, golden-brown pretzel crust with a rich, creamy melted cheese center, perfect for snacking or sharing. Easy to make and customizable with various cheeses and additions, they offer a deliciously chewy, cheesy treat loved by both kids and adults.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 2 ¼ tsp active dry yeast (1 packet)
  • 1 ½ cups warm water (110°F / 43°C)
  • 2 tbsp sugar
  • 1 tsp salt
  • 4 tbsp unsalted butter, softened

Boiling Bath

  • 10 cups water
  • 2/3 cup baking soda

Filling

  • 1 ½ cups shredded cheese (mozzarella, cheddar, cream cheese, or a combination)

Topping

  • Melted butter for brushing
  • Coarse sea salt for sprinkling

Instructions

  1. Prepare the Dough: Combine warm water, sugar, and active dry yeast in a large bowl. Let it sit for about 5 minutes until foamy. Gradually add all-purpose flour and salt while mixing, then add softened butter. Knead the dough for 8-10 minutes until it becomes smooth, elastic, and slightly tacky. Cover the bowl and allow the dough to rise until doubled in size, approximately 1 hour.
  2. Shape the Pretzels: Divide the risen dough into equal portions. Flatten each piece slightly, place a generous amount of shredded cheese in the center, and carefully seal the dough around the cheese filling. Roll the sealed dough into a rope and twist into the classic pretzel shape. Press the ends firmly to prevent cheese from leaking out during boiling and baking.
  3. Boil the Pretzels: Bring a large pot of water to a boil, then add the baking soda. Gently place each shaped pretzel into the boiling water for about 30 seconds. Remove each pretzel with a slotted spoon and place them on a lined baking sheet.
  4. Bake to Perfection: Brush the boiled pretzels with melted butter and sprinkle them with coarse sea salt. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes until the pretzels turn deep golden brown and the cheese inside bubbles.

Notes

  • Use room temperature ingredients to ensure even mixing and proper rising of the dough.
  • Seal the edges of the dough well to prevent cheese from oozing out during boiling and baking.
  • Don’t skip the baking soda bath; it is crucial for the distinctive chewy pretzel texture and color.
  • Choose melty cheeses like mozzarella and cheddar, which melt smoothly without becoming greasy.
  • Let pretzels cool for 5 minutes before eating to enjoy gooey cheese without burning your mouth.

Nutrition

Keywords: cheese stuffed pretzels, soft pretzels, cheesy snacks, homemade pretzels, baked pretzels, party snacks, appetizer

Find it online: https://withnora.com/cheese-stuffed-pretzels/