These Cheese Stuffed Pretzels are the ultimate comfort food mashup—a chewy, salty exterior gives way to a gooey, molten cheese center. The secret is a sturdy yet tender dough and a perfect blend of melty cheeses. They’re fun to make and deliver an epic cheese pull every time.
Looking for Cheese Stuffed Pretzels inspiration? You'll love what we have! Explore more Snacks recipes or discover our Chicken favorites.
Why You’ll Love This Cheese Stuffed Pretzels
Epic cheese pull: A blend of mozzarella and cheddar creates an Instagram-worthy stretch.
Fun to make: Shaping and stuffing the pretzels is a fantastic kitchen activity.
Perfect texture: Chewy, salty crust contrasts with a soft, pillowy interior.
Versatile filling: Easily customize the cheese blend or add-ins like bacon or jalapeños.
Ingredients & Tools
- 500 g all-purpose flour
- 7 g instant yeast
- 2 tsp granulated sugar
- 1 ½ tsp fine sea salt
- 350 ml warm water (around 40°C)
- 2 tbsp unsalted butter, melted
- 200 g low-moisture mozzarella, cut into small cubes
- 100 g sharp cheddar, grated
- 100 g cream cheese, softened
- 1 large egg, for egg wash
- Coarse sea salt, for sprinkling
- 60 g baking soda (for the boiling water bath)
Tools: Large mixing bowl, stand mixer with a dough hook (optional but helpful), baking sheets, parchment paper, slotted spoon or spider strainer, large pot
Notes: Using low-moisture mozzarella is key—it melts without making the dough soggy. The baking soda bath is non-negotiable for classic pretzel flavor and color.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 12 g |
| Fat: | 14 g |
| Carbs: | 38 g |
| Fiber: | 1.5 g |
Serves: 8 | Prep Time: 1 hour 30 minutes (includes rising) | Cook Time: 15 minutes | Total Time: 1 hour 45 minutes
Before You Start: Tips & Ingredient Notes
- Why is the water temperature so important? If the water is too hot, it can kill the yeast, and your dough won’t rise. Aim for water that feels warm to the touch, like a pleasant bath, not scalding hot.
- Can I use pre-shredded cheese? I really don’t recommend it. Pre-shredded cheese is coated with anti-caking agents like potato starch, which can prevent it from melting smoothly. Taking the extra minute to shred your own cheddar and cube the mozzarella makes a world of difference.
- Don’t skip the baking soda bath. This is the secret to that dark, mahogany brown crust and the distinctive, slightly tangy “pretzel” flavor. It’s what transforms baked dough into a real pretzel.
- How do I know when my dough has proofed enough? The “poke test” is your best friend. Gently poke the dough with a floured finger. If the indentation slowly springs back about halfway, it’s perfectly proofed and ready to go.
How to Make Cheese Stuffed Pretzels
Step 1: Make the Dough. In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, gradually pour in the warm water and the melted butter. Once the ingredients start to come together, increase the speed to medium and knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, slightly tacky but not sticky, and pulls away cleanly from the sides of the bowl. If you’re kneading by hand, this will take about 8-10 minutes of good, firm kneading on a lightly floured surface.
Step 2: First Rise. Form the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it!) and place the dough ball back in, turning it to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it has roughly doubled in size. A warm oven (turned off, with just the light on) is a great spot for this.
Step 3: Prepare the Filling and Preheat. While the dough is rising, mix your cheese filling. In a medium bowl, combine the cubed mozzarella, grated cheddar, and softened cream cheese. Using a fork, mash it all together until it’s well-combined. The cream cheese acts as a fantastic binder, helping the other cheeses hold their shape. Towards the end of the rise time, preheat your oven to 220°C and bring a large, wide pot of water to a rolling boil.
Step 4: Shape and Stuff the Pretzels. Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Working with one piece at a time (keep the others covered), roll the dough into a long rope, about 40-45 cm long. Flatten the rope slightly with your fingers or a rolling pin. Place a generous tablespoon of the cheese mixture along the center of the rope. Carefully fold the dough over the filling, pinching the seams *very* firmly to seal. You don’t want any cheese leaks! Then, shape the sealed rope into a classic pretzel shape.
Step 5: The Baking Soda Bath. This is the magic step! Once your water is boiling, carefully add the baking soda—it will fizz up dramatically, so be ready. Working in batches of 2-3, gently lower each shaped pretzel into the boiling water using a slotted spoon. Let them boil for 30 seconds on each side. You’ll notice them puff up slightly and take on a slightly matte, yellowish look. This is perfect. Remove them, let the excess water drip off, and place them on a parchment-lined baking sheet.
Step 6: Bake to Golden Perfection. Once all pretzels are boiled and on the baking sheet, whisk the egg with a tablespoon of water to make an egg wash. Brush it lightly over the surface of each pretzel—this will give them that beautiful, glossy, dark brown finish. Sprinkle generously with coarse sea salt. Bake for 12-15 minutes, rotating the pan halfway through, until they are a deep, rich brown and sound hollow when tapped on the bottom. Let them cool on the pan for at least 5 minutes before diving in—the cheese filling is dangerously hot!
Storage & Freshness Guide
- Fridge: Store cooled pretzels in an airtight container for up to 3 days.
- Freezer: Freeze after boiling but before baking; bake from frozen, adding 3-5 extra minutes.
- Reviving: Reheat in an air fryer at 190°C for 3-4 minutes to restore crispiness and melt cheese.
Serving Suggestions
Complementary Dishes
- A crisp, simple green salad — The fresh, acidic vinaigrette cuts through the rich, cheesy pretzels beautifully, balancing the meal.
- A bowl of beer cheese soup — Double down on the cheese theme! These pretzels are perfect for dipping into a warm, velvety soup.
- Spicy mustard or a zesty beer mustard — The sharp, tangy kick is the classic partner for pretzels and provides a fantastic flavor contrast to the rich filling.
Drinks
- A cold, German-style lager or pilsner — The crisp, clean finish of the beer is the ultimate thirst-quencher alongside the salty, cheesy pretzels.
- A tart, non-alcoholic lemonade or iced tea — The brightness and acidity help cleanse the palate between each indulgent bite.
- A bold, amber ale — The malty, caramel notes in the ale complement the toasted, bready flavors of the pretzel crust wonderfully.
Something Sweet
- Warm apple fritters with a cinnamon glaze — After the savory, salty main event, these sweet, spiced fritters feel like a cozy, satisfying encore.
- A rich, dark chocolate brownie — The deep chocolate flavor is a perfect, decadent follow-up that doesn’t feel too light or fruity.
- Simple vanilla bean ice cream — Sometimes, the pure, creamy simplicity of vanilla is all you need to round out a rich meal.
Top Mistakes to Avoid
- Mistake: Not sealing the dough properly. If you leave even a tiny gap, the cheese will ooze out during baking, creating a mess on your baking sheet and leaving you with less filling inside. Take your time and pinch that seam firmly.
- Mistake> Using cheese with too much moisture. Fresh mozzarella (the kind packed in water) will release too much liquid as it heats, making your pretzel dough soggy and increasing the chance of a blow-out. Stick to low-moisture, block-style mozzarella.
- Mistake: Skipping the egg wash. The egg wash is crucial for that deep, glossy, professional-looking brown color. Without it, your pretzels can look a bit pale and dull, even if they taste great.
- Mistake: Cutting into them immediately. I know the temptation is real, but the molten cheese center is like lava straight from the oven. Let them rest for at least 5 minutes—it helps the cheese set slightly and saves the roof of your mouth.
Expert Tips
- Tip: Chill your cheese filling. After you mix the cheeses, pop the bowl in the fridge for 15-20 minutes. A colder filling is much easier to handle and shape inside the dough, and it gives the dough a little more time to set in the oven before the cheese fully melts and tries to escape.
- Tip: Use a bench scraper. This humble tool is a game-changer for dividing the dough evenly and for cleaning your work surface. It also helps you lift the shaped pretzels without stretching them.
- Tip: Create a steam bath for a crispier crust. For an extra-crisp exterior, place a small, oven-safe dish with a cup of ice cubes on the bottom rack of your oven as the pretzels bake. The steam created will work wonders on the crust.
- Tip: Re-crisp leftovers in the air fryer. If you have any leftovers (a big if!), the best way to reheat them is in an air fryer at 190°C for 3-4 minutes. It brings back the crispy exterior and re-melts the cheese perfectly, unlike a microwave which makes them soft.
FAQs
Can I make the dough ahead of time?
Absolutely! You can prepare the dough through the first rise, then instead of letting it rise at room temperature, punch it down, place it in a greased bowl, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, let it sit on the counter for about 30 minutes to take the chill off before shaping. This slow, cold ferment can actually develop more flavor.
My cheese still leaked out! What did I do wrong?
The most common culprit is either a tiny hole in the seam or overstuffing. Make sure your dough rope is rolled out long and thin enough to fully encase the filling without being stretched too thin. And remember, a little less cheese is better than a leaky pretzel. Also, ensure your pinched seam is on the *bottom* of the pretzel when you place it on the baking sheet.
Can I freeze these pretzels?
You can, with a specific method for best results. Freeze them *after* shaping and boiling, but *before* baking. Place the boiled pretzels on a parchment-lined sheet and freeze solid. Then, transfer them to a freezer bag. To bake, don’t thaw—just brush with egg wash, add salt, and bake from frozen, adding 3-5 extra minutes to the baking time.
What can I use instead of an egg wash?
If you need an egg-free option, melted butter will give you a softer, more golden crust, while heavy cream or milk will provide some browning but less shine. For a vegan version, a plant-based milk wash (like oat or soy) with a pinch of sugar dissolved in it can help with color.
Can I use active dry yeast instead of instant?
Yes, but it requires an extra step. For active dry yeast, you’ll need to “bloom” it first. Dissolve the sugar in the warm water and then sprinkle the active dry yeast on top. Let it sit for 5-10 minutes until it becomes foamy, then proceed with the recipe, adding it to the flour mixture with the butter.
Cheese Stuffed Pretzels
Make incredible Cheese Stuffed Pretzels with gooey melted cheese centers! This easy recipe creates the perfect chewy texture. Get the step-by-step guide now!
Ingredients
For the Dough
-
500 g all-purpose flour
-
7 g instant yeast
-
2 tsp granulated sugar
-
1.5 tsp fine sea salt
-
350 ml warm water (around 40°C)
-
2 tbsp unsalted butter (melted)
For the Filling
-
200 g low-moisture mozzarella (cut into small cubes)
-
100 g sharp cheddar (grated)
-
100 g cream cheese (softened)
For Assembly
-
1 large egg (for egg wash)
-
Coarse sea salt (for sprinkling)
-
60 g baking soda (for the boiling water bath)
Instructions
-
In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Give it a quick whisk to combine. With the mixer on low speed, gradually pour in the warm water and the melted butter. Once the ingredients start to come together, increase the speed to medium and knead for 5-7 minutes. You’ll know it’s ready when the dough is smooth, slightly tacky but not sticky, and pulls away cleanly from the sides of the bowl. If you’re kneading by hand, this will take about 8-10 minutes of good, firm kneading on a lightly floured surface.01
-
Form the dough into a smooth ball. Lightly oil the same mixing bowl (no need to wash it!) and place the dough ball back in, turning it to coat lightly in oil. Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free spot for about 1 hour, or until it has roughly doubled in size. A warm oven (turned off, with just the light on) is a great spot for this.02
-
While the dough is rising, mix your cheese filling. In a medium bowl, combine the cubed mozzarella, grated cheddar, and softened cream cheese. Using a fork, mash it all together until it’s well-combined. The cream cheese acts as a fantastic binder, helping the other cheeses hold their shape. Towards the end of the rise time, preheat your oven to 220°C and bring a large, wide pot of water to a rolling boil.03
-
Once the dough has doubled, punch it down gently to release the air. Turn it out onto a lightly floured surface and divide it into 8 equal pieces. Working with one piece at a time (keep the others covered), roll the dough into a long rope, about 40-45 cm long. Flatten the rope slightly with your fingers or a rolling pin. Place a generous tablespoon of the cheese mixture along the center of the rope. Carefully fold the dough over the filling, pinching the seams *very* firmly to seal. You don't want any cheese leaks! Then, shape the sealed rope into a classic pretzel shape.04
-
Once your water is boiling, carefully add the baking soda—it will fizz up dramatically, so be ready. Working in batches of 2-3, gently lower each shaped pretzel into the boiling water using a slotted spoon. Let them boil for 30 seconds on each side. You’ll notice them puff up slightly and take on a slightly matte, yellowish look. This is perfect. Remove them, let the excess water drip off, and place them on a parchment-lined baking sheet.05
-
Once all pretzels are boiled and on the baking sheet, whisk the egg with a tablespoon of water to make an egg wash. Brush it lightly over the surface of each pretzel—this will give them that beautiful, glossy, dark brown finish. Sprinkle generously with coarse sea salt. Bake for 12-15 minutes, rotating the pan halfway through, until they are a deep, rich brown and sound hollow when tapped on the bottom. Let them cool on the pan for at least 5 minutes before diving in—the cheese filling is dangerously hot!06
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