Chewy Cheesy Soft Pretzels
Sink your teeth into these irresistible Chewy Cheesy Soft Pretzels, a delightful twist on the classic snack that’s perfect for any occasion. These golden-brown pretzels boast a melt-in-your-mouth texture, thanks to a buttery yeast dough that’s stuffed with gooey, shredded cheddar cheese for a savory surprise in every bite. Featuring a quick and easy baking soda bath for that signature chewy crust and a sprinkle of coarse salt for the ultimate flavor kick, these pretzels strike the perfect balance between soft and satisfying. With just 30 minutes of prep time and a tantalizing aroma that will fill your kitchen, they’re ideal for game days, gatherings, or cozy nights in. Serve these pretzels warm for maximum cheesy goodness and pair them with your favorite dip for a show-stopping appetizer or snack.
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 2.25 teaspoons Active dry yeast
- 1.5 teaspoons Salt
- 1.5 cups Warm water (110°F/43°C)
- 3 tablespoons Unsalted butter, melted
- 2 cups Shredded cheddar cheese
- 0.67 cup Baking soda
- 10 cups Water (for baking soda bath)
- 1 Egg yolk
- 1 tablespoon Water (for egg wash)
- 2 tablespoons Coarse salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let the mixture sit for 5 minutes until it becomes frothy.
Add the salt, melted butter, and flour to the yeast mixture. Mix with a spoon or use a stand mixer fitted with a dough hook until a soft dough forms.
Knead the dough on a lightly floured surface for 5-7 minutes or until it becomes smooth and elastic. Alternatively, knead with the stand mixer on medium speed for 5 minutes.
Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for 1 hour, or until it doubles in size.
Preheat the oven to 450°F (232°C). Line two baking sheets with parchment paper or silicone baking mats.
Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 20-inch rope and flatten slightly.
Sprinkle a generous amount of shredded cheddar cheese along the center of each rope. Fold the dough over the cheese and pinch the edges to seal it completely, ensuring no cheese is exposed.
Shape each filled dough rope into a pretzel by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U to secure.
Bring 10 cups of water and the baking soda to a boil in a large pot. Carefully dip each pretzel into the baking soda bath for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
In a small bowl, beat the egg yolk with 1 tablespoon of water to make an egg wash. Brush the egg wash over each pretzel and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
Remove from the oven and let cool slightly before serving. Enjoy your cheesy soft pretzels warm!
Nutrition Facts
Calories |
3113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.6 g | 149% | |
| Saturated Fat | 72.6 g | 363% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 58751 mg | 2554% | |
| Total Carbohydrate | 402.7 g | 146% | |
| Dietary Fiber | 14.5 g | 52% | |
| Total Sugars | 26.6 g | ||
| Protein | 111.9 g | 224% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1712 mg | 132% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 685 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.
