Soft Cherry Pretzels (2) Recipe

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Whisk together lukewarm water (about 105–115°F / 40–46°C), instant yeast, and 1 tablespoon of the granulated sugar in a small bowl. Let sit 5–7 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook (or a large mixing bowl), combine bread flour, remaining 1 tablespoon sugar, and kosher salt. Add the foamy yeast mixture, warmed milk, melted butter, and 1 egg. Mix on low until the dough comes together (about 2–3 minutes), then increase speed to medium and knead 5–7 minutes until smooth, elastic, and slightly tacky. If the dough feels too sticky, add up to 2 tablespoons more flour; if too dry, add 1 teaspoon water at a time.

Shape and first rise: Form the dough into a ball, lightly oil the bowl, place the dough inside, 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 cherry filling while dough rises: Combine chopped dried cherries, cherry jam, lemon juice, cornstarch, and 1 tablespoon granulated sugar in a small saucepan over low heat. Stir until the jam loosens and the mixture becomes glossy and slightly thickened, about 3–5 minutes. Remove from heat and let cool to room temperature. The cornstarch will help set the filling so it doesn’t leak during shaping.

Divide the dough: After the dough has doubled, gently deflate it and turn onto a lightly floured surface. Divide into 8 equal pieces for two large soft pretzels (4 pieces per pretzel to braid/roll) or 2 large pretzels as desired. Roll each piece into 18–22-inch ropes if making classic pretzel shapes, or form each portion into a flat oval for filled soft knots.

Add filling and shape: If making filled pretzels, flatten a rope into a 6–8 inch strip, spoon 1 to 2 tablespoons of the cooled cherry filling along the center, fold or roll the dough over the filling and seal the seam by pinching. Shape into pretzel form (twist into classic pretzel shape or coil into a knot). Ensure seams are sealed so filling stays inside. Place shaped pretzels on a parchment-lined baking sheet, leaving 2–3 inches between them. Cover loosely with plastic wrap and let rest 20–30 minutes until slightly puffy.

Preheat the oven to 425°F (220°C) and bring a wide, shallow pot of 8 cups water and 3 tablespoons baking soda to a gentle simmer (not a rolling boil). Reduce heat to maintain a gentle simmer.

One by one, using a slotted spatula, gently lower each pretzel into the simmering baking soda bath for 20–30 seconds per side (about 40–60 seconds total). This gives pretzels their glossy brown crust and characteristic flavor. Remove and place back on the parchment-lined baking sheet. If any pretzel leaks a lot of filling, let it drain briefly on the spatula and blot excess before transferring.

Prepare egg wash: Whisk together 1 egg (for wash) and 1 teaspoon cold water until smooth. Gently brush each pretzel with the egg wash, taking care not to break seams. Sprinkle coarse sea salt or turbinado sugar as desired (sea salt for salty-sweet contrast, turbinado sugar if you prefer a sweet crust).

Bake: Place the baking sheet in the preheated oven and bake for 14–18 minutes, rotating the pan halfway through, until pretzels are deep golden brown and internal dough registers about 190°F (88°C) if checked. Baking time may vary depending on size—watch so the filling doesn’t leak and burn.

Cool: Remove pretzels from oven and transfer to a cooling rack. Let cool 10–15 minutes before serving so filling sets slightly. Serve warm or at room temperature.