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
Scale
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
