Cheese-Stuffed Pretzels

A delightful treat that combines the soft, chewy goodness of pretzels with the rich, melty goodness of cheese.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 8 servings

Calories: 250

1 ½ cups warm water Ensure the water temperature is between 110°F to 115°F for optimum yeast activation.
2 teaspoons active dry yeast This will help your dough rise properly.
1 tablespoon granulated sugar Sweetens the dough and fuels the yeast's activity.
4 cups all-purpose flour The base of your pretzel dough, providing structure.
1 teaspoon kosher salt Enhances flavor and balances sweetness in the dough.
½ cup baking soda Used in the boiling bath to achieve that classic pretzel flavor and texture.
1 egg beaten (for egg wash) Gives the pretzels a beautiful golden finish when baked.
2 cups shredded cheese Choose from cheddar, mozzarella, or your favorite cheese for stuffing.
coarse sea salt For sprinkling on top, adding a delightful crunch and flavor contrast.

In a large bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes until frothy, indicating that the yeast is alive and ready.
In another bowl, whisk together all-purpose flour and kosher salt until well combined.
Slowly add the flour mixture to the yeast mixture while stirring continuously until a cohesive dough forms.
Turn out the dough onto a floured surface and knead it for about 5-7 minutes until smooth and elastic.
Place your kneaded dough in an oiled bowl, cover it with a cloth, and let it rise in a warm place for approximately 30 minutes or until doubled in size.
Preheat your oven to 425°F (220°C) while bringing 10 cups of water to a boil in a large pot. Carefully add baking soda to create your unique boiling solution.

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gCholesterol: 45mgSodium: 200mgFiber: 2gSugar: 15g

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