Making soft pretzels with a gooey cheese center is a delicious twist on the classic pretzel. Here’s a recipe to guide you through making these irresistible treats:
– Flatten each rope of dough with your hands or a rolling pin. Place several cubes or sticks of cheese along the length of the dough. Fold the dough over the cheese, pinching the seams to seal and enclosing the cheese completely. Roll the filled dough into a 18-20 inch rope again, ensuring the cheese is evenly distributed.
– Shape each rope into a pretzel: form a U-shape, then cross the ends over each other and press onto the bottom of the U to form a pretzel shape. Place the pretzels onto the prepared baking sheets.
4. **Boil the Pretzels:**
– In a large pot, bring the 10 cups of water and baking soda to a rolling boil.
– Carefully add 2-3 pretzels to the boiling water, one at a time, using a slotted spoon. Boil for 30 seconds on each side, then remove and place back onto the baking sheet. Repeat with the remaining pretzels.
5. **Bake the Pretzels:**
– Sprinkle the boiled pretzels with coarse salt while they are still wet.
– Bake in the preheated oven for 12-14 minutes, or until golden brown.
6. **Serve:**
– Allow the pretzels to cool slightly before serving. Enjoy warm, optionally with mustard or cheese sauce for dipping.
Tips:
– **Cheese Options:** Experiment with different types of cheese for the filling, such as cheddar, mozzarella, pepper jack, or even a combination of cheeses.
– **Storage:** Soft pretzels are best enjoyed fresh on the day they are made. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.
– **Dough Handling:** Work quickly when shaping the pretzels to prevent the dough from warming up too much, which can make it difficult to handle.
These soft pretzels with a cheese center are sure to be a hit, whether as a snack, appetizer, or party treat. Enjoy making and indulging in these delicious homemade treats!
INGREDIENTS
- 2 1/4 teaspoons active dry yeast
- 1 1/4 cups warm water, 110°-120°
- 2 tablespoons granulated sugar
- 3 1/4 cups all-purpose flour
- 1 pound block mild cheddar cheese
- 1 teaspoon kosher salt
- 1/2 cup baking soda
- 1 large egg
- Coarse salt
INSTRUCTIONS
Preheat oven to 450°F. Line a baking sheet with parchment paper or spray with cooking spray.
Pour water into the bowl of a stand mixer (see cooks note if you do not have a stand mixer), sprinkle yeast over top, add sugar and stir. Allow yeast to bloom for 5-10 minutes. Once it is nice and foamy, it is ready.
Meanwhile cut cheese into 36 even pieces, less than ½ ounce each. Fill an 8-quart pot with water and bring to a boil over medium-high heat. In a small bowl beat egg and 2 tablespoons water with a fork. Set aside. Sprinkle clean countertop with 1/4 cup flour.
Add flour and salt to mixer. Knead for 3- 5 minutes until the dough comes together in one ball. Add more flour a tablespoon at a time as needed, if the bread is too sticky to come together. The dough should be tacky when you pull it out of the mixer, not sticky.
Place dough on a floured countertop and knead in flour until it is no longer tacky, just a minute or two. Form dough into a ball. We are going to cut this ball into 36 (somewhat) even pieces. First, quarter the ball of dough. Roll each quarter into a fat log. Cut that into 3 pieces. Roll each piece into a log and cut it into 3 pieces. When you are done you will have 36 pieces.
Roll each dough piece (one at a time) into a ball and then flatten it into a circle. Add a piece of cheese in the center.
Carefully pull each side over the cheese to create a ‘cheese package’ then roll the dough into a ball. Be careful to make sure you can not see the cheese through the dough.
Tap fingers in flour, pinch any tears and roll again. Set aside and repeat until all you have 36 stuffed dough balls.
Carefully, a sprinkle at a time, add baking soda to boiling water. USE CAUTION: IT WILL BUBBLE UP.
Place dough balls into boil water a few at a time. Remove with a slotted spoon after 30 seconds. Place on parchment paper to cool and repeat.
Arrange all pretzel balls on parchment so they are not touching. Brush egg-wash onto each one and sprinkle with coarse salt.
Bake for 8-10 minutes until the tops are browned