Cheesy Pretzels
Get ready to elevate your snack game with these golden, homemade Cheesy Pretzels, the ultimate blend of soft, buttery dough and gooey melted cheese. This recipe combines the art of traditional pretzel-making with a deliciously cheesy twist, featuring a quick yeast dough that’s dipped in a baking soda solution for a signature browned crust. Each pretzel is generously topped with shredded cheddar, mozzarella, or your favorite cheese blend, creating a savory, melty topping with irresistible flavor. Perfect for parties, game day, or a cozy snack, these pretzels come together in just under two hours and pair beautifully with your favorite dipping sauces, like honey mustard or marinara. Whether you enjoy them straight from the oven or cooled to room temperature, these cheesy delights will disappear fast from the table!
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Recipe Information
Ingredients
- 1.5 cups Warm water
- 2.25 teaspoons Active dry yeast
- 1 tablespoon Granulated sugar
- 1 teaspoon Salt
- 4 cups All-purpose flour
- 4 tablespoons Unsalted butter (melted)
- 0.25 cup Baking soda
- 4 cups Boiling water
- 1 unit Egg yolk
- 1 tablespoon Water
- 1.5 cups Shredded cheese (cheddar, mozzarella, or a blend)
- 1 tablespoon Coarse salt (optional, for topping)
Instructions
In a large mixing bowl, combine the warm water, active dry yeast, and sugar. Stir gently and let it sit for 5 minutes until foamy and activated.
Add salt, melted butter, and 3 cups of flour to the yeast mixture. Mix well with a spoon or dough hook. Gradually add the remaining flour until the dough is no longer sticky.
Knead the dough on a floured surface for about 5 minutes, until it becomes smooth and elastic.
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Preheat the oven to 450°F (230°C) and line two baking sheets with parchment paper.
In a large heatproof bowl, dissolve the baking soda in the 4 cups of boiling water. Stir well and set aside.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a long rope about 18-20 inches long and shape it into a pretzel.
Dip each pretzel into the baking soda solution for about 30 seconds, then remove and place it onto the prepared baking sheets.
In a small bowl, whisk together the egg yolk and water to create an egg wash. Brush each pretzel lightly with the egg wash.
Generously top each pretzel with shredded cheese, pressing lightly so the cheese adheres to the dough. Sprinkle coarse salt on top, if desired.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and the cheese is bubbling and lightly browned.
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2939 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.6 g | 141% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 25178 mg | 1095% | |
| Total Carbohydrate | 388.2 g | 141% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 14.1 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 1302 mg | 100% | |
| Iron | 23.6 mg | 131% | |
| Potassium | 808 mg | 17% | |
*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.
