Cheese Stuffed Pretzels are soft, chewy homemade pretzels filled with gooey melted cheddar and finished with a golden crust and coarse salt. This Cheese Stuffed Pretzels recipe delivers bakery-style results at home and is perfect for game day, snacks, or casual gatherings.
Why You’ll Love This Recipe
- Soft, chewy pretzels with a warm cheese center
- Made from scratch with simple pantry ingredients
- Perfect for parties, snacks, or comfort food cravings
- Freezer-friendly and great for make-ahead
- Fun and impressive, yet very approachable
Cheese Stuffed Pretzels
Ingredients
For the Pretzel Dough
- 1½ cups warm water
- 1 tablespoon sugar
- 2½ teaspoons instant yeast
- 3½ tablespoons unsalted butter melted
- 4½ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup sharp cheddar cheese cut into sticks
For Boiling
- 1 pot water
- ⅔ cup baking soda
For Baking
- 1 egg yolk + 1 tablespoon water whisked (egg wash)
- Coarse salt for sprinkling
Instructions
- In a stand mixer bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 10 minutes until foamy.
- Add melted butter and stir. In a separate bowl, whisk flour and salt together, then add to the mixer.
- Using a dough hook, mix on low speed until combined, then increase to medium and knead for 4–5 minutes until smooth.
- Transfer dough to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them.
- Bring a large pot of water and baking soda to a rolling boil.
- Divide dough into 8 equal pieces. Roll each into a 24-inch rope and flatten slightly.
- Place cheese sticks in the center, pinch dough closed around cheese, and shape into pretzels.
- Boil pretzels 1–2 at a time for 30 seconds, spooning water over the top. Remove and place on baking sheets.
- Brush with egg wash, sprinkle with coarse salt, and bake for 12 minutes until dark golden brown.
- Cool for 5 minutes before serving. These Cheese Stuffed Pretzels are best enjoyed warm.
Notes
Ingredients
For the Pretzel Dough
- 1½ cups warm water
- 1 tablespoon sugar
- 2½ teaspoons instant yeast
- 3½ tablespoons unsalted butter, melted
- 4½ cups all-purpose flour
- 2 teaspoons kosher salt
- 1 cup sharp cheddar cheese, cut into sticks
For Boiling
- 1 pot water
- ⅔ cup baking soda
For Baking
- 1 egg yolk + 1 tablespoon water, whisked (egg wash)
- Coarse salt, for sprinkling
Instructions
- In a stand mixer bowl, combine warm water and sugar. Sprinkle yeast on top and let sit for 10 minutes until foamy.
- Add melted butter and stir. In a separate bowl, whisk flour and salt together, then add to the mixer.
- Using a dough hook, mix on low speed until combined, then increase to medium and knead for 4–5 minutes until smooth.
- Transfer dough to a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly oil them.
- Bring a large pot of water and baking soda to a rolling boil.
- Divide dough into 8 equal pieces. Roll each into a 24-inch rope and flatten slightly.
- Place cheese sticks in the center, pinch dough closed around cheese, and shape into pretzels.
- Boil pretzels 1–2 at a time for 30 seconds, spooning water over the top. Remove and place on baking sheets.
- Brush with egg wash, sprinkle with coarse salt, and bake for 12 minutes until dark golden brown.
- Cool for 5 minutes before serving. These Cheese Stuffed Pretzels are best enjoyed warm.
Tips & Tricks
- Seal the dough tightly around the cheese to prevent leaks
- Use sharp cheddar for bold flavor
- Don’t skip the baking soda bath for classic pretzel texture
- Serve with mustard or cheese sauce for dipping
Details
- Prep Time: 25 minutes
- Rise Time: 1 hour
- Cook Time: 12 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 pretzels
- Category: Snack / Appetizer
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian, halal-friendly
Notes
You can swap cheddar for mozzarella or a cheese blend. For a spicy twist, add a pinch of paprika or chili powder to the dough.
Nutrition (Approximate per pretzel)
- Calories: 380
- Protein: 13g
- Carbohydrates: 52g
- Fat: 14g
FAQ
Can I make these ahead of time?
Yes, shape and refrigerate overnight before boiling and baking.
Can I freeze them?
Yes, freeze baked pretzels and reheat in the oven.
Why use a baking soda bath?
It creates the signature chewy pretzel crust.
Can I skip the egg wash?
Yes, but the pretzels will be less glossy.
What dipping sauces work best?
Mustard, cheese sauce, or marinara are great options.
Storage
Store leftovers in an airtight container for up to 2 days. Reheat in the oven at 350°F until warmed through. Avoid microwaving to keep the texture chewy.
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Conclusion
Cheese Stuffed Pretzels are the ultimate homemade snack, combining soft pretzel dough with a rich, melty cheese center. Once you make them, they’ll quickly become a repeat favorite for both kids and adults.