Pretzel With Cheese Recipe

Mix and Knead

In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine warm water (about 105–115°F / 40–46°C), granulated sugar and instant yeast. Stir and let sit 3–5 minutes until foamy. Add melted butter, flour and salt. Mix on low until a shaggy dough forms, then increase speed and knead 6–8 minutes until dough is smooth and elastic. If kneading by hand, turn dough out onto a lightly floured surface and knead 8–10 minutes.

First Rise

Lightly oil a bowl and place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 60–75 minutes.

Prepare Cheese Filling

While dough is rising, combine grated sharp cheddar, softened cream cheese, garlic powder and smoked paprika in a bowl. Mix until uniformly combined and smooth; set aside in refrigerator to firm slightly if needed.

Divide and Fill

After dough has doubled, punch it down and turn out onto a lightly floured surface. Divide dough into 8 equal pieces (for large pretzels) or 12 for smaller. Flatten each piece into a 6–7 inch oval. Spoon about 2 tablespoons of the cheese mixture into the center of each oval, leaving a 1/2-inch border. Fold dough over filling and pinch edges to seal completely, then roll gently to form a round ball or elongate into a thick rope. If forming classic pretzel shapes, roll each filled piece into a 18–20 inch rope, fold into a U, cross ends and press to form pretzel shape, tucking ends under the bottom. Ensure seams are well sealed so cheese does not leak during baking.

Preheat and Prepare Bath

Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and set aside. In a wide, shallow pot, bring 8 cups of water to a simmer and carefully add 1/4 cup baking soda (it will bubble). Reduce heat to maintain a low simmer.

Boil Pretzels

Working in batches, gently lower each shaped pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides are coated. Use a slotted spatula to lift them out and let excess water drip back into the pot. Place boiled pretzels on prepared baking sheets.

Egg Wash & Salt

Whisk together the egg and 1 tablespoon water to make an egg wash. Brush the top of each pretzel lightly with egg wash (be careful over seams to avoid forcing filling out). Sprinkle coarse sea salt over the tops as desired.

Bake

Bake pretzels in the preheated 450°F (230°C) oven for 12–15 minutes, rotating pans halfway through, until deep golden brown. Baking time varies with size — larger stuffed pretzels may need up to 16 minutes. Watch closely so cheese doesn't burst out and burn.

Brush with Butter & Serve

Remove pretzels from oven. Immediately brush with 1 tablespoon melted butter for shine and extra flavor. Allow to cool 5 minutes on a rack before serving so filling sets slightly. Serve warm; optionally provide extra melted cheddar or mustard for dipping.