Cheddar Filled Pretzel Recipe

Proof the yeast: In a small bowl, combine warm water (about 105–115°F / 40–46°C), sugar, and active dry yeast. Stir gently and let sit 5–10 minutes until foamy.

Mix dry ingredients: In a large bowl or stand mixer fitted with a dough hook, whisk together flour and salt.

Combine and knead: Add the foamy yeast mixture and melted butter to the flour. Mix on low until combined, then increase speed and knead 6–8 minutes (or knead by hand on a lightly floured surface 8–10 minutes) until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or flour if dough is too dry or wet.

First rise: Form dough into a ball, place in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm, draft-free place until doubled in size, about 60–75 minutes.

Prepare cheese filling: While the dough rises, combine shredded sharp cheddar, softened cream cheese, garlic powder, chopped chives, and black pepper in a bowl. Mix until evenly combined and smooth-ish — the cream cheese should bind the shredded cheddar. Taste and adjust salt/pepper if desired. Keep chilled until ready to fill.

Divide the dough: After the first rise, punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces (for large pretzels) or 12 pieces (for medium). Roll each portion into a 10–12 inch rope for large or 8–9 inch rope for medium, tapering the ends slightly.

Portion filling: Using your hands or a small spoon, divide the cheddar filling into the same number of portions as dough pieces (about 3–4 tablespoons per large pretzel). Keep filling cold so it holds shape.

Enclose filling: Flatten each dough rope slightly with your palm, place a portion of filling lengthwise in the center, then fold the dough over the filling and pinch the seam closed. Roll gently to reshape into a rope with the filling sealed inside. Leave a small amount of dough at each end unfilled so the pretzel knot can be formed.

Form pretzel shapes: For each filled rope, form a U, cross the ends over twice, then fold the ends down to the bottom of the U and press to seal, creating a classic pretzel shape. Ensure seams are well sealed so cheese doesn’t leak excessively during baking.

Second rise: Place shaped pretzels on a parchment-lined baking sheet, leaving at least 2 inches between them. Cover loosely with a kitchen towel and let rest 15–20 minutes while you heat the oven and prepare the baking soda bath.

Preheat oven: Preheat oven to 450°F (230°C). Position one rack in the middle of the oven.

Prepare baking soda bath: In a wide, shallow pan (large enough to fit a pretzel at a time), bring 8 cups water and 1/2 cup baking soda to a gentle simmer. Be careful — the baking soda will foam a bit when added to hot water. Keep the bath at a low simmer.

Dip pretzels: Using a slotted spatula, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds, flipping once so both sides have brief contact. Remove and drain on a rack or paper towels for a few seconds before returning to the parchment-lined sheet.

Egg wash and salt: Lightly brush each pretzel with the egg wash (be careful not to brush into seams which might open). Sprinkle coarse sea salt evenly over the tops.

Bake: Bake pretzels in the preheated oven 12–15 minutes (for large) or 9–12 minutes (for medium) until they turn deep golden brown. Keep an eye for any cheese leakage; if some cheese escapes and browns quickly, you can tent with foil briefly to avoid overbrowning the pretzel surface while cheese finishes.

Finish with butter: Remove pretzels from oven and immediately brush with melted butter for shine and flavor.

Cool slightly: Let pretzels rest 5 minutes on a wire rack before serving so the cheese inside sets slightly but remains gooey.