Three Cheese Stuffed Soft Pretzels Recipe
If you have a love for soft, chewy, warm, and cheesy baked treats, then let me introduce you to the magic of Three Cheese Stuffed Soft Pretzels. This recipe combines the rich flavors of cream cheese, sharp cheddar, and nutty Parmigiano Reggiano all tucked inside a perfectly golden and fluffy pretzel dough. Each bite delivers a fantastic blend of textures and tastes that feel like a warm hug on a plate. Whether you’re making a cozy snack or impressing friends at a gathering, these stuffed pretzels are sure to steal the spotlight and have everyone coming back for more.
Ingredients You’ll Need
These ingredients are a beautiful mix of pantry essentials and fresh dairy delights, balancing to create both the perfect dough and a cheesy center that brings this recipe to life. Each component plays its part in delivering the classic texture, the bold flavor, and that irresistible golden crust.
- 1 1/2 cups water: Warm water activates the yeast, helping your dough rise to soft perfection.
- 1 tablespoon yeast + a pinch of sugar: Yeast is the magic agent that makes your pretzel dough light and airy.
- 4 cups flour: The foundation for your dough, giving structure and chewiness.
- 2 1/2 teaspoons salt: Enhances flavor and balances the sweetness.
- 1 tablespoon sugar: Adds a slight sweetness and feeds the yeast.
- 3 tablespoons butter, melted: Brings richness and tenderness to the dough.
- 3 cups water + 1/3 cup baking soda: This baking soda bath gives your pretzels that signature golden-brown and slightly crispy exterior.
- 1 egg yolk + 1 tablespoon water: The egg wash helps produce a glossy finish on your soft pretzels.
- Coarse salt: Sprinkled on top for bursts of salty crunch.
- 8 ounces cream cheese, room temperature: Adds luscious creaminess to the cheese filling.
- 4 ounces extra sharp cheddar: Sharpness cuts through the cream cheese, packing flavor.
- 2 garlic cloves, minced: Gives the filling a subtle savory kick that complements the cheeses.
- 1 ounce Parmigiano Reggiano: Adds a nutty, salty complexity to the filling mix.
How to Make Three Cheese Stuffed Soft Pretzels
Step 1: Activate the Yeast
Warm 1 1/2 cups of water until it’s pleasantly warm to your finger, not hot—this is key. Sprinkle the yeast and a pinch of sugar on top, then let it sit for about 5 minutes until it becomes foamy. This foaming means the yeast is alive and kicking, ready to work its magic on your dough.
Step 2: Mix the Dough Ingredients
In the bowl of your stand mixer, combine the flour, salt, and sugar. Then pour in the foamy yeast mixture plus the melted butter. Knead everything together on a low speed for about 5 minutes until the dough gathers into a smooth ball that’s slightly tacky but not sticky.
Step 3: Let the Dough Rise
Remove the dough, shape it into a tight ball, and place it back into the bowl. Cover it with a towel or plastic wrap and let it rise in a warm spot for 45 minutes. I love using my oven warmed just for a minute then turned off—it’s the perfect cozy environment for proofing.
Step 4: Prepare the Cheese Filling
While you wait, blend together the cream cheese, shredded cheddar, Parmigiano, and minced garlic until smooth and evenly combined. This filling is the heart and soul of your Three Cheese Stuffed Soft Pretzels, bursting with cheesy goodness in every bite.
Step 5: Shape and Fill the Pretzels
Once the dough has doubled in size, cut it into 12 equal pieces. Roll each piece into a long 14-inch strand. With a rolling pin, gently flatten the dough lengthwise and a bit widthwise, creating a perfect canvas to spread a thin line of your cheese mixture. Carefully press the edges together to seal in the cheese and then roll the strand by hand to ensure the filling is locked inside.
Step 6: Form the Pretzel Shape
Here comes the fun part — twist the two ends around each other and lay them down over the middle of the strand to create the iconic pretzel shape. These soft pretzels aren’t just delicious, they’re a joy to make!
Step 7: Prepare for Baking
Line a baking sheet with parchment paper and set your oven to preheat at 425 degrees Fahrenheit. Meanwhile, bring 3 cups of water and 1/3 cup of baking soda to a low boil on the stove. Each pretzel will take a quick dunk in this alkaline bath for about 20 seconds, which helps develop the perfect crust and color when baked.
Step 8: Bake to Golden Perfection
After dipping, place each pretzel on the parchment-lined baking sheet. Brush them with an egg wash made from the yolk and water mixture, then sprinkle generously with coarse salt. Pop them into the oven and bake for 13 to 15 minutes until they turn beautifully golden brown, with a soft, fluffy inside hiding that cheesy treasure.
How to Serve Three Cheese Stuffed Soft Pretzels
Garnishes
A sprinkle of extra coarse salt adds delightful crunch and flavor contrast. For an herbaceous touch, finely chopped fresh parsley or chives offer a lively pop of green and freshness that brightens every bite.
Side Dishes
These pretzels pair beautifully with classic mustard, whether you prefer spicy brown or tangy Dijon. They also complement creamy dips like beer cheese or ranch. For a heartier snack, serve them alongside a crisp garden salad or roasted vegetables to balance the cheese’s richness.
Creative Ways to Present
Try cutting the pretzels into bite-sized pieces and serving them in a large basket for sharing at parties. Another idea is to place each pretzel on a wooden board alongside small bowls of dipping sauces, creating a casual and fun interactive experience for guests. The vibrant melted cheese will tempt everyone to dig in!
Make Ahead and Storage
Storing Leftovers
Leftover Three Cheese Stuffed Soft Pretzels keep best stored in an airtight container at room temperature for up to two days. The soft texture remains intact, and the cheese stays luscious.
Freezing
If you want to save some for later, wrap each cooled pretzel individually in plastic wrap and freeze them in a sealed freezer bag. They’re great frozen for up to 2 months and perfect for ready-to-bake convenience.
Reheating
For a fresh-out-of-the-oven feel, reheat pretzels in a 350-degree oven for about 8 minutes. This warms the cheese filling and crisps the crust back up beautifully without drying them out, bringing those Three Cheese Stuffed Soft Pretzels back to life.
FAQs
Can I use different cheeses for the filling?
Absolutely! While the classic trio of cream cheese, cheddar, and Parmigiano Reggiano works wonderfully, feel free to experiment with mozzarella for stretchiness or gouda for smokiness. Just aim for a balance of creaminess and sharpness.
How do I know when the yeast is active?
If your yeast mixture becomes foamy and bubbly after sitting for 5 minutes in warm water with sugar, it means your yeast is active and ready for dough-making. If it looks flat or doesn’t foam, start with fresh yeast.
What’s the purpose of the baking soda bath?
The baking soda water bath gives the pretzels their signature chewy skin and deep golden color when baked. It’s a quick step that sets these soft pretzels apart from ordinary bread rolls.
Can I make these pretzels without a stand mixer?
Yes! You can mix and knead the dough by hand on a clean surface. It just takes a little more elbow grease but getting your hands in the dough can be really rewarding and fun.
How can I make my pretzels extra soft?
Letting the dough rise fully and not over-baking are key. Also, brushing the pretzels with butter right after baking adds a lovely softness and shine that enhances the experience.
Final Thoughts
If you’re craving a warm, cheesy snack that turns any day into a celebration, you’ve got to try making these Three Cheese Stuffed Soft Pretzels. They perfectly marry a tender, fluffy dough with a rich and flavorful cheese filling—every bite feels like a little culinary victory. Roll up your sleeves, enjoy the process, and share these irresistible pretzels with loved ones. Trust me, you’ll want to keep this recipe close forever.
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Three Cheese Stuffed Soft Pretzels Recipe
- Total Time: 1 hour 20 minutes
- Yield: 12 pretzels 1x
- Diet: Vegetarian
Description
Soft and chewy three cheese stuffed pretzels with a perfect golden crust, filled with a creamy blend of cream cheese, extra sharp cheddar, garlic, and parmigiano reggiano. These homemade pretzels are ideal for a savory snack or a delicious appetizer.
Ingredients
Dough Ingredients
- 1 1/2 cups water
- 1 tbsp yeast + a pinch of sugar
- 4 cups all-purpose flour
- 2 1/2 tsp salt
- 1 tbsp sugar
- 3 tbsp butter, melted
Boiling Solution
- 3 cups water
- 1/3 cup baking soda
Filling
- 8 oz cream cheese, room temperature
- 4 oz extra sharp cheddar cheese, shredded
- 2 garlic cloves, minced
- 1 oz parmigiano reggiano, grated
Topping
- 1 egg yolk + 1 tbsp water (for egg wash)
- Coarse salt, plus more if needed
Instructions
- Activate Yeast: Heat 1 1/2 cups of water until very warm but not hot (about 100-110°F). Add the yeast and a pinch of sugar, then let it sit for 5 minutes until the yeast becomes foamy.
- Mix Dry Ingredients: In the bowl of a stand mixer, combine the flour, salt, and sugar thoroughly.
- Add Wet Ingredients: Pour in the activated yeast mixture and melted butter into the dry ingredients.
- Knead Dough: Knead the dough on low speed for 5 minutes to develop gluten and form a smooth, elastic dough.
- Shape & Rest Dough: Remove dough from mixer, shape into a ball, place back into the bowl, cover, and let it rise in a warm place for 45 minutes until doubled in size.
- Prepare Filling: While dough is resting, mix together cream cheese, shredded cheddar, grated parmigiano reggiano, and minced garlic until well combined.
- Divide Dough: After resting, divide the dough evenly into 12 pieces.
- Form Strands: Roll each piece into a 14-inch long strand. Use a rolling pin to flatten the dough lengthwise and gently roll to slightly widen.
- Add Filling: Spread a thin line of the cheese mixture lengthwise down the center of each dough strip.
- Seal Filling: Fold the dough over the filling, pressing edges tightly to seal. Roll the strand back and forth with your hands to ensure the filling is completely enclosed.
- Shape Pretzels: Twist the two ends of each strand around each other, then fold the twisted ends down onto the body to form a classic pretzel shape.
- Preheat Oven & Prepare Baking Sheet: Line a baking sheet with parchment paper and preheat the oven to 425°F (220°C).
- Boil Baking Soda Solution: Bring 3 cups of water and 1/3 cup baking soda to a low boil in a wide saucepan.
- Dip Pretzels: Dip each pretzel in the boiling baking soda water for 20 seconds to develop the chewy crust; remove and drain excess water.
- Arrange on Sheet: Place the dipped pretzels on the parchment-lined baking sheet.
- Apply Egg Wash & Salt: Brush each pretzel with egg wash (egg yolk mixed with 1 tbsp water) and sprinkle coarse salt on top.
- Bake: Bake in the preheated oven for about 13-15 minutes, or until the pretzels turn a golden brown color.
Notes
- Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
- Sealing the pretzels tight is crucial to prevent the cheese filling from leaking during boiling and baking.
- Use parchment paper to prevent sticking during baking.
- Adding baking soda to the boiling water helps create the pretzel’s signature chewy crust and deep color.
- Feel free to customize the cheese blend or add herbs to the filling for variation.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking, Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel (approx. 120g)
- Calories: 320
- Sugar: 3.5g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 50mg
Keywords: three cheese stuffed pretzels, soft pretzels, homemade pretzels, cheese stuffed pretzels recipe, savory pretzels
