Cheesy Soft Pretzels
These Cheesy Soft Pretzels are stuffed with melty cheese for the ultimate gameday snack. These warm, golden brown pretzels are absolutely irresistible!
Servings: 8 large pretzels
Calories: 424kcal
Ingredients
For the Pretzels
- ¼ cup unsalted butter melted and cooled slightly
- 4 cups all-purpose flour
- 2¼ tsp instant dry yeast i.e. 1 (¼ -oz.) packet
- 2 tsp salt
- 2 tsp granulated sugar
- 1½ cups warm water
- 8 oz. Cabot Pepper Jack Cheese shredded, can substitute Cabot Monterey Jack Cheese
For the Baking Soda Bath
- 10 cups water
- ½ cup baking soda
For the Topping
- 2 Tbsp unsalted butter melted
- pretzel salt
- {optional} marinara sauce for dipping
Instructions
For the Pretzels
- Using a stand mixer fitted with the dough hook attachment, add melted butter, flour, yeast, salt, sugar, and warm water.
- Mix on medium speed for 5 minutes. (Note: Dough will be very soft.)
- Transfer dough into an oiled bowl, cover and let sit at room temperature for 1 hour, or until it approximately doubles in size.
- Working on a lightly-floured work surface, divide dough into 8 equal pieces.
- Roll/stretch each piece of dough into an 18” long rope.
- Working with one piece of dough at a time, flatten dough slightly and then sprinkle shredded cheese down center. Fold edges over cheese and re-roll into a rope. Repeat process with remaining pieces of dough and remaining shredded cheese. (Note: Make sure the seams and edges are well sealed to prevent cheese from escaping while these pretzels bake.)
- Twist each rope into a pretzel (see picture in post as a guide).
- Line 2 baking sheets with parchment paper and spray generously with nonstick cooking spray. Set pans aside.
For the Baking Soda Bath
- Preheat oven to 450°F.
- Using a large saucepan or stockpot, add water and baking soda. Bring to a boil over medium-high heat.
- Once boiling, add 1-2 shaped pretzels at a time and boil for 30 seconds.
- Remove pretzels and place on prepared baking sheets. (Tip: A slotted spoon works great here!)
- Sprinkle tops of pretzels with pretzel salt.
For the Topping
- Bake for 13-15 minutes, or until tops of pretzels are a golden-brown color.
- Remove pretzels from oven and brush tops with melted butter.
- Let pretzels cool slightly on a wire rack.
- {Optional} Serve with warm marinara sauce for dipping.
Nutrition
Calories: 424kcal | Carbohydrates: 50g | Protein: 15g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 2825mg | Potassium: 125mg | Fiber: 3g | Sugar: 1g | Vitamin A: 483IU | Vitamin C: 0.01mg | Calcium: 235mg | Iron: 3mg
