Hot Soft Pretzels Filled with Cream Cheese
Indulge in the irresistible allure of Hot Soft Pretzels Filled with Cream Cheese, a treat that combines the pillowy softness of homemade pretzel dough with a luscious cream cheese filling. Perfectly golden and brushed with a touch of egg wash, these pretzels achieve their signature chewiness by a quick bath in a baking soda solution before baking. The creamy, slightly sweetened cheese center provides a decadent contrast to the lightly salted exterior, making them a show-stopping snack or appetizer. With just 40 minutes of prep time and staples like flour, yeast, and cream cheese, this recipe is both approachable and unforgettable, delivering bakery-quality results from the comfort of your kitchen. Enjoy them warm for the ultimate combination of textures and flavors!
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Recipe Information
Ingredients
- 4 cups All-purpose flour
- 2 tablespoons Granulated sugar
- 1.5 teaspoons Salt
- 2.25 teaspoons Instant yeast
- 1.5 cups Warm water
- 3 tablespoons Unsalted butter, melted
- 8 ounces Cream cheese, softened
- 2 tablespoons Powdered sugar
- 0.333 cup Baking soda
- 4 cups Boiling water
- 1 large Egg, lightly beaten
- 1 tablespoon Coarse salt (for topping)
Instructions
In a large mixing bowl, whisk together the flour, granulated sugar, salt, and instant yeast.
Add warm water and melted butter to the dry ingredients, and mix until a dough forms.
Knead the dough on a lightly floured surface for about 8 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 30 minutes or until it doubles in size.
While the dough rises, prepare the cream cheese filling by mixing the softened cream cheese and powdered sugar in a small bowl until smooth. Set the mixture aside.
Preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large bowl, combine the baking soda and boiling water, stirring until the baking soda is fully dissolved. Set this aside as a dunking solution.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a 10-inch rope, then flatten it into a strip about 2 inches wide. Place a tablespoon of the cream cheese filling along the center of each strip.
Carefully pinch the edges of the dough together to seal the cream cheese inside, then gently shape the filled dough into a pretzel shape or keep it as a filled log.
Dip each pretzel into the baking soda solution for about 30 seconds, ensuring it is fully coated, and then place it on the prepared baking sheets.
Brush the tops of the pretzels with the beaten egg and sprinkle with coarse salt.
Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown on top.
Remove the pretzels from the oven and allow them to cool slightly before serving. Enjoy warm!
Nutrition Facts
Calories |
3098 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.7 g | 159% | |
| Saturated Fat | 72.0 g | 360% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 530 mg | 177% | |
| Sodium | 31082 mg | 1351% | |
| Total Carbohydrate | 422.9 g | 154% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 49.4 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 332 mg | 26% | |
| Iron | 24.4 mg | 136% | |
| Potassium | 899 mg | 19% | |
*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.
