Cheese Stuffed Pretzels

If you’ve ever wanted a warm, gooey snack that looks like you tried really hard but was secretly easy, these cheese-stuffed pretzels are your new best shortcut. They’re the culinary equivalent of wearing a blazer over sweatpants.

Why This Recipe Is Awesome

This works because the dough is stupidly forgiving and the cheese does most of the emotional labor. You get that glossy, deeply browned pretzel crust from a quick baking-soda bath without needing a chemistry degree, and the cheese inside melts into a glorious, slightly rebellious pocket. Minimal ingredients, clear steps, and plenty of room for sneakily good shortcuts (store-bought dough is an honorary guest if you’re tired). Plus, the texture contrast—crisp outside, elastic inside, molten center—hits like food therapy.

Ingredients You’ll Need

• 3 1/2 cups (420 g) all-purpose flour — or swap half for bread flour if you like extra chew
• 1 packet (2 1/4 tsp) active dry yeast
• 1 cup (240 ml) warm water, about 105–110°F — warm, not bath-for-a-bad-day hot
• 2 tbsp granulated sugar — food for the yeast, not the pretzel ego
• 2 tsp fine salt
• 2 tbsp unsalted butter, melted — adds tenderness
• 1 large egg, beaten — for the egg wash
• 1/4 cup baking soda — the magic browning bath
• 8 sticks of cheese (about 4 oz / 115 g total) — mozzarella, fontina, or cheddar cut into 8 short sticks
• Coarse pretzel or sea salt for sprinkling
• 1 tbsp neutral oil — for the bowl
• Optional: melted garlic butter for brushing; mustard or spicy mustard for dipping

Step-by-Step Instructions

1. Step 1

   Proof the yeast: stir yeast and sugar into the warm water and wait 5–10 minutes until foamy. In a big bowl, mix flour and salt, add melted butter and the yeast mixture, then knead until smooth and elastic—about 6–8 minutes by hand or 4–5 with a stand mixer. Oil the bowl, tuck the dough in, cover, and let rise until doubled, roughly 45–60 minutes depending on your kitchen’s mood. Divide into 8 pieces, roll each into a rope, wrap a cheese stick in dough leaving a little seam tucked under, and shape into pretzels.

2. Step 2

   Heat 8 cups of water with the baking soda to a gentle simmer (not a full-on boil) and dunk each pretzel 20–30 seconds per side—this is the shortcut to that classic pretzel color and chew. Drain briefly, transfer to a baking sheet, brush with beaten egg, sprinkle salt, and bake at 425°F (220°C) for 12–15 minutes until a deep brown. Right out of the oven, brush with melted garlic butter if you’re feeling extra; let rest 2–3 minutes so the cheese stops trying to escape.

Common Mistakes to Avoid

Under-proofed dough yields dense pretzels that won’t stretch around the cheese—if it hasn’t roughly doubled, give it more time. Overfill or use soft shredded cheese and you’ll have molten leakage; use firmer cheese sticks or chill softer cheese before wrapping. Boiling too long makes them soggy and too short leaves them pale—keep that 20–30 second window. And don’t skip the baking soda bath; it’s the difference between “pretzel-ish” and “pretzel-famous.”

Alternatives & Substitutions

No mozzarella? Go cheddar for tang, fontina for ooze, or pepper jack if you want sass. Want vegetarian friendly but dairy-free? Try a sturdy vegan cheese that melts, and brush with oil instead of butter. Short on time: use store-bought pizza or pretzel dough and still follow the baking-soda bath and bake—nobody will know (and you can keep the receipt). Gluten-free? Use a premixed gluten-free bread flour blend plus a binder like xanthan gum and expect a slightly different chew—still delicious, just less stretchy. If you hate boiling, you can skip the soda bath and brush with a dark beer-reduced glaze for color, but acceptance into the Pretzel Hall of Fame will be slower. Personally, I like a 50/50 mix of cheddar and mozzarella for flavor plus stretch; your mileage may vary, but it’ll taste good either way.

FAQ

Question 1?

Can I make these ahead? Yes. Bake them fully, cool, and store in an airtight container at room temperature for a day, or freeze individually wrapped for up to a month. Reheat in a 350°F oven for 8–10 minutes from thawed, or 12–15 minutes from frozen, to restore that outer crust without turning the cheese into lava.

Question 2?

What if my cheese leaks while baking? That usually means either too much cheese or the dough seam wasn’t sealed well. Chill the wrapped pretzel for 10 minutes before the soda bath to firm the cheese, and press seams firmly under the pretzel body. If leakage happens, rescue them with a quick patch of extra dough before baking.

Question 3?

Do I need to use lye like the pros? No. Lye gives a deeper flavor and sheen but is corrosive and unnecessary for home cooks. Baking soda gives a safe, reliable, and delicious result—no chemistry goggles required.

Final Thoughts

These cheese-stuffed pretzels are the kind of food that makes people ask, “Did you make these?” and then act impressed even if you took a tiny shortcut. They travel well, freeze well, and heal mild hanger with impressive efficiency. Make a batch, share a few, hoard the rest—either way, you’ll have a snack that looks like effort and tastes like a reward. Go on, get that oven on and don’t forget the mustard.

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.