Crispy Cheese Stuffed Soft Pretzels Recipe
After making these cheese stuffed soft pretzels dozens of times, I can promise you, they’re the best you’ve ever tasted. They’re perfect for satisfying your craving for soft, chewy pretzels with a crispy exterior. The trick I discovered is using baking soda in the boiling water for that perfect chewy texture. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Irresistible Bang Bang Chicken Recipe and Cajun Voodoo Shrimp Garlic Butter Sauce.
Why This Crispy Cheese Stuffed Soft Pretzels Recipe Is Pure Comfort
- Crispy on the outside, soft and chewy on the inside
- Gooey cheese filling in every bite
- Easy to make and better than takeout
- Perfect for game nights, parties, or movie nights
What You'll Need for Crispy Cheese Stuffed Soft Pretzels Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups warm water
- 2 1/4 teaspoons instant yeast
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg, beaten
- Coarse sea salt
- Shredded cheddar cheese
- Optional: Mustard, nacho cheese sauce
📝 Ingredient Notes
- Instant yeast: Ensure the yeast is active by mixing it with warm water and a pinch of sugar before using.
🛒 Tools & Equipment I Recommend
- KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer — Makes dough preparation a breeze → See on Amazon
- OXO Good Grips 11-Inch Digital Kitchen Scale — Ensures accurate measurement of ingredients → See on Amazon
How to Make Crispy Cheese Stuffed Soft Pretzels Recipe
- Dissolve: Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook.
- Add: Add flour, sugar, salt, and melted butter. Mix until a dough forms.
- Knead: Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Let rest: Let dough rest in a greased bowl for 10 minutes.
- Divide: Divide dough into 8 equal pieces. Roll each piece into a 24-inch rope.
- Shape: Shape each rope into a pretzel by forming a U-shape, twisting the ends, and pressing them to the bottom of the U.
- Boil: Boil pretzels in a solution of 10 cups water and 2/3 cup baking soda for 30 seconds on each side.
- Bake: Bake at 450°F (230°C) for 12-15 minutes or until golden brown.
- Brush: Brush with beaten egg and sprinkle with coarse sea salt.
- Fill: Fill each pretzel with shredded cheddar cheese.
Cook's Tips for Perfect Crispy Cheese Stuffed Soft Pretzels Recipe
- Common mistake and fix: Avoid over-kneading the dough. This can make the pretzels tough. If the dough is too sticky, add a little more flour. If it's too dry, add a little more water.
- Tip: For a deeper flavor, you can use whole wheat flour or add a teaspoon of garlic powder to the dough.
- Tip: To make ahead, shape the pretzels and refrigerate them for up to 24 hours. When ready to bake, boil and bake as directed.
Storing & Reheating Crispy Cheese Stuffed Soft Pretzels Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftover pretzels in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: The dough can be made ahead and refrigerated for up to 24 hours.
Freezing Crispy Cheese Stuffed Soft Pretzels Recipe
Freeze uncooked pretzels for up to 3 months. Boil and bake as directed.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F (180°C) oven for 5-10 minutes or until warmed through. Microwave: Reheat in the microwave for 15-25 seconds or until warmed through. This may make the pretzels soggy.
Recipe Notes
- Chef tip: For a fun twist, try filling the pretzels with pepperoni and mozzarella cheese for a pizza-flavored treat.
- Best substitution: You can substitute the instant yeast with active dry yeast. Use 2 1/4 teaspoons and let it sit in the warm water for 5 minutes before adding the other ingredients.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your pretzels are not browning, you can brush them with a little bit of melted butter before baking.
Want to level up this recipe?
Cuisinart Custom Classic 9-Speed Hand Mixer — Handy for mixing small batches of dough or ingredients → Check price on Amazon
Crispy Cheese Stuffed Soft Pretzels Recipe
Ingredients
Main Ingredients
- 2 cups warm water
- 2 1/4 teaspoons instant yeast
- 4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg, beaten
- Coarse sea salt
Seasonings
- Shredded cheddar cheese
Optional Toppings
- Mustard, nacho cheese sauce
Instructions
- Dissolve: Dissolve yeast in warm water in the bowl of a stand mixer fitted with the dough hook.
- Add: Add flour, sugar, salt, and melted butter. Mix until a dough forms.
- Knead: Knead dough on a lightly floured surface until smooth and elastic, about 5 minutes.
- Let rest: Let dough rest in a greased bowl for 10 minutes.
- Divide: Divide dough into 8 equal pieces. Roll each piece into a 24-inch rope.
- Shape: Shape each rope into a pretzel by forming a U-shape, twisting the ends, and pressing them to the bottom of the U.
- Boil: Boil pretzels in a solution of 10 cups water and 2/3 cup baking soda for 30 seconds on each side.
- Bake: Bake at 450°F (230°C) for 12-15 minutes or until golden brown.
- Brush: Brush with beaten egg and sprinkle with coarse sea salt.
- Fill: Fill each pretzel with shredded cheddar cheese.
Notes
- Chef tip: For a fun twist, try filling the pretzels with pepperoni and mozzarella cheese for a pizza-flavored treat.
- Best substitution: You can substitute the instant yeast with active dry yeast. Use 2 1/4 teaspoons and let it sit in the warm water for 5 minutes before adding the other ingredients.
- Make-ahead: See storage section for make-ahead tips.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your pretzels are not browning, you can brush them with a little bit of melted butter before baking.
Storage
- Fridge: Store leftover pretzels in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze uncooked pretzels for up to 3 months. Boil and bake as directed.
- Oven reheat: Reheat in a 350°F (180°C) oven for 5-10 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 15-25 seconds or until warmed through. This may make the pretzels soggy.
- Make ahead: The dough can be made ahead and refrigerated for up to 24 hours.
Nutrition Per Serving
- Calories: 370
- Protein: 10g
- Fat: 8g
- Carbs: 58g
- Fiber: 2g
- Sugar: 6g
- Sodium: 2300mg
- Cholesterol: 25mg
- Sat. Fat: 4.5g
Crispy Cheese Stuffed Soft Pretzels Recipe FAQs
Yes, you can shape the pretzels and refrigerate them for up to 24 hours. When ready to bake, boil and bake as directed.
If your pretzels are not browning, you can brush them with a little bit of melted butter before baking.
Yes, you can freeze uncooked pretzels for up to 3 months. Boil and bake as directed.
Yes, you can air fry the pretzels at 375°F (190°C) for 5-7 minutes or until golden brown.
The best way to reheat these is in a 350°F (180°C) oven for 5-10 minutes or until warmed through. Reheating in the microwave may make the pretzels soggy.
A Warm Final Note
I can’t wait for you to try Crispy Cheese Stuffed Soft Pretzels Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
