Cheddar Cheese Pretzel Bread
Satisfy your carb cravings with this irresistible Cheddar Cheese Pretzel Bread, a savory twist on classic homemade bread. Combining the rich saltiness of pretzels with the sharp, gooey goodness of cheddar cheese, this recipe creates a perfect blend of flavors and textures. The dough is kneaded with shredded sharp cheddar, boiled briefly in a traditional baking soda bath for that signature pretzel crust, and finished with a golden egg wash and a sprinkle of coarse salt. Each loaf emerges from the oven deeply golden, soft inside, and irresistibly cheesy. Perfect for snacking, serving alongside soups, or crafting gourmet sandwiches, this recipe is sure to become a family favorite. With easy-to-follow steps and a stunning result, indulging in homemade pretzel bread has never been more rewarding!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 1 packet Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 4 tablespoons Unsalted butter (melted)
- 2 cups Shredded sharp cheddar cheese
- 0.25 cup Baking soda
- 8 cups Water (for the baking soda bath)
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 teaspoons Coarse salt (for sprinkling)
Instructions
In a large mixing bowl, combine the warm water, yeast, and sugar. Let sit for 5-10 minutes until the mixture becomes frothy.
Stir in the salt, melted butter, and 2 cups of flour. Mix until a sticky dough begins to form.
Gradually add the remaining flour, 1/2 cup at a time, until the dough is soft and no longer sticky.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Flatten the dough slightly and knead in the shredded cheddar cheese until evenly distributed.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring 8 cups of water to a boil. Stir in the baking soda and reduce the heat to a simmer.
Punch down the risen dough and divide it into 2-3 equal portions. Shape each portion into a round loaf or desired shape.
Gently transfer one dough portion into the baking soda bath. Simmer for 30 seconds per side, then remove with a slotted spoon and place on the prepared baking sheet. Repeat with remaining dough portions.
In a small bowl, whisk together the egg yolk and 1 tablespoon of water to create an egg wash. Brush the tops of the loaves with the egg wash, then sprinkle with coarse salt.
Using a sharp knife, score the tops of the loaves to allow steam to escape during baking.
Bake in the preheated oven for 20-25 minutes, or until the loaves are deeply golden brown and sound hollow when tapped on the bottom.
Allow the pretzel bread to cool slightly on a wire rack before slicing and serving.
Nutrition Facts
Calories |
3167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 79.9 g | 400% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 551 mg | 184% | |
| Sodium | 23349 mg | 1015% | |
| Total Carbohydrate | 390.2 g | 142% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 112.0 g | 224% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1716 mg | 132% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 686 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
