Cheese-Stuffed Pretzels

Ever want a snack that feels fancy but takes almost no effort?
I fell for cheese-stuffed pretzels on a blustery night and they became my favorite comfort food.
You’ll get the ingredient list, clear step-by-step method, pro tips, and fun topping ideas.
If you like stuffed snacks, check this twist on goat cheese stuffed peppers for more appetizer inspiration.
Ready to make melty, salty pretzel magic?

Why You’ll Love This Recipe

Short list — here’s why these stand out.

• Melty cheese center that rewards every bite.
• Simple dough using pantry staples.
• Great for crowds and easy to scale up.
• Customizable to any cheese or herb you love.

Ingredients You’ll Need

• 2 1/4 teaspoons active dry yeast
• 1 cup warm water
• 1 tablespoon sugar
• 3 cups all-purpose flour
• 1 teaspoon salt
• 2 tablespoons baking soda
• 1 large egg (for egg wash)
• 1 cup shredded mozzarella cheese
• Coarse sea salt (for sprinkling)

How to Make (Step-by-Step)

STEP 1

In a bowl, combine the warm water, sugar, and yeast; let it sit for about 5 minutes until foamy.

STEP 2

In a large mixing bowl, combine the flour and salt. Add the yeast mixture and combine until a dough forms.

STEP 3

Knead the dough on a floured surface for about 5-7 minutes until smooth.

STEP 4

Place the dough in a greased bowl, cover, and let rise for 1 hour or until doubled in size.

STEP 5

Preheat the oven to 425°F (220°C).

STEP 6

In a large pot, bring 10 cups of water and the baking soda to a boil.

STEP 7

Divide the dough into 8 pieces, roll each piece into a long rope, and shape it into a pretzel, enclosing a piece of mozzarella cheese inside.

STEP 8

Boil the pretzels in the baking soda water for about 30 seconds each.

STEP 9

Place on a baking sheet lined with parchment paper, brush with egg wash, and sprinkle with coarse salt.

STEP 10

Bake for 12-15 minutes or until golden brown.

Pro Tips for the Best Results

• Freeze cheese briefly to keep cubes from melting out while you shape.
• Pinch seams tightly and roll ends to avoid leaks.
• Use a slotted spoon when removing from the soda bath to drain well.
• Brush with egg wash for that glossy, golden finish.
• Adjust salt to your liking; coarse sea salt gives texture and flavor.

The baking soda bath creates that classic pretzel crust and deep color.
FYI, it also tweaks surface pH to speed browning.
Don’t skip it unless you like pale, floppy rolls instead of pretzels.

Fun Variations & Topping Ideas

Variations:

• Swap mozzarella for sharp cheddar and add a pinch of cayenne.
• Mix in chopped herbs like basil or chives for fresh notes.
• Go sweet: fill with cream cheese and jam for a dessert pretzel.
• For a tested variation, see mozzarella stuffed pretzels for inspiration.

Toppings:

• Everything bagel seasoning for big savory crunch.
• Garlic butter brushed right after baking.
• Parmesan and herbs sprinkled warm for extra umami.

Storing and Reheating

Cool pretzels fully before storing to avoid sogginess.
Refrigerate in an airtight container for up to 3 days, or freeze individually wrapped for up to 1 month.
Reheat in a 350°F oven for 8–10 minutes or use a skillet for crisp edges.

Leftover ideas

Leftovers make clever lunches or party snacks with minimal effort.

• Slice and use for pretzel grilled cheese with extra cheese and butter.
• Chop into a salad as salty, chewy croutons.
• Serve sliced with mustard, cheese sauce, or marinara for dipping.

Frequently Asked Questions (FAQ)

Can I use instant yeast instead of active dry yeast?

Yes. Use about 2 teaspoons of instant yeast and mix it directly with the flour. I often choose active dry for that little proof-of-life foam, but instant works fine and speeds prep.

My cheese leaks out. How do I prevent that?

Freeze small cubes of cheese for 10 minutes before stuffing so they hold together while you shape pretzels. Dust cubes lightly with flour and resist overfilling. Pinch seams firmly; that step saves cleanup and ego.

Can I make these ahead of time?

Yes. Freeze shaped pretzels on a tray, then store them in a freezer bag. Bake from frozen and add a few extra minutes to the time. Alternatively, refrigerate shaped pretzels overnight and bake the next day.

Can I use gluten-free flour?

Yes, but expect a denser texture. Choose a 1:1 gluten-free flour blend with xanthan gum for the best structure. Handle the dough gently and skip vigorous kneading.

What cheese melts best?

Mozzarella gives that classic stringy pull; fontina and provolone melt nicely for richer flavor. I like to blend mozzarella with sharp cheddar for tang and stretch.

Final Thoughts

These cheese-stuffed pretzels hit the sweet spot between comfort and cleverness.
They look impressive, taste amazing, and actually come together faster than you expect.
Who doesn’t love that combo?
Follow the steps, mind the soda bath, and use quality cheese for the best payoff.
I hope you enjoy making these as much as I do; they make me feel proud and dangerously snack-ready.
Want a slightly different take or extra photos and tips? See this lovely version for more inspiration at Cheese Stuffed Pretzels – Oh Sweet Basil.
I linked that because I appreciate seeing multiple approaches; you can steal ideas and make them your own.
If you try the recipe, leave a comment and a rating so I know what you changed or loved.