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Appetizer / Cheese Stuffed Pretzels: The Ultimate Guide to Baking Delicious Treats

Cheese Stuffed Pretzels: The Ultimate Guide to Baking Delicious Treats

August 25, 2025 by NatalieAppetizer

Cheeseburger Macaroni Soup: the ultimate comfort food mashup you didn’t know you needed! Imagine all the satisfying flavors of a juicy cheeseburger – the savory ground beef, tangy cheddar, and that hint of pickle – swirling together in a warm, creamy, and utterly irresistible soup. It’s like a hug in a bowl, perfect for chilly evenings or when you’re simply craving something hearty and delicious.

While not steeped in ancient tradition, Cheeseburger Macaroni Soup is a modern culinary creation born from our collective love of two American classics. It cleverly combines the ease and familiarity of macaroni and cheese with the iconic taste of a cheeseburger. This delightful fusion has quickly become a family favorite across generations.

What makes this soup so universally appealing? It’s the perfect balance of flavors and textures. The creamy broth, tender macaroni, and savory beef create a symphony of deliciousness. Plus, it’s incredibly convenient! This one-pot wonder is quick to prepare, making it ideal for busy weeknights. The rich, cheesy flavor is undeniably comforting, and the customizable toppings allow everyone to create their perfect bowl. Get ready to experience a taste sensation that will have you coming back for more!

Cheese Stuffed Pretzels this Recipe

Ingredients:

  • For the Dough:
    • 1 ½ cups warm water (105-115°F)
    • 1 tablespoon granulated sugar
    • 2 ¼ teaspoons active dry yeast (1 packet)
    • 4 ½ cups all-purpose flour, plus more for dusting
    • 2 tablespoons unsalted butter, melted
    • 1 ½ teaspoons salt
  • For the Cheese Filling:
    • 8 ounces cream cheese, softened
    • 1 cup shredded cheddar cheese
    • ½ cup shredded mozzarella cheese
    • ¼ cup grated Parmesan cheese
    • 1 teaspoon garlic powder
    • ½ teaspoon onion powder
    • ¼ teaspoon black pepper
  • For the Baking Soda Bath:
    • 10 cups water
    • ½ cup baking soda
  • For the Topping:
    • 1 large egg, beaten
    • Coarse sea salt, for sprinkling

Preparing the Dough:

Okay, let’s get started with the dough! This is the foundation of our cheesy pretzel goodness, so we want to make sure we get it right. Don’t worry, it’s easier than it looks!

  1. Activate the Yeast: In a large bowl (or the bowl of your stand mixer), combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until it gets foamy. This means the yeast is alive and ready to work its magic! If it doesn’t foam, your yeast might be old, and you’ll need to get a fresh packet.
  2. Combine Wet and Dry Ingredients: Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing well after each addition. If you’re using a stand mixer, use the dough hook attachment. If you’re mixing by hand, get ready for a little arm workout!
  3. Knead the Dough: Once the dough comes together, turn it out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. It should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time. If you’re using a stand mixer, knead on medium speed for the same amount of time.
  4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is where the magic happens! The yeast is working hard to create those air pockets that give pretzels their signature texture.

Making the Cheese Filling:

While the dough is rising, let’s whip up that cheesy, gooey filling! This is where we get to customize the flavor to our liking. Feel free to experiment with different cheeses and spices!

  1. Combine the Cheeses: In a medium bowl, combine the softened cream cheese, cheddar cheese, mozzarella cheese, and Parmesan cheese. Make sure the cream cheese is nice and soft so it blends easily.
  2. Add the Spices: Add the garlic powder, onion powder, and black pepper to the cheese mixture. Mix well until everything is evenly combined.
  3. Chill the Filling: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This will help the filling firm up and make it easier to work with when we’re stuffing the pretzels.

Assembling the Cheese Stuffed Pretzels:

Now for the fun part! We’re going to take that beautiful dough and that delicious cheese filling and turn them into amazing stuffed pretzels. Get ready to get your hands dirty!

  1. Divide the Dough: Once the dough has doubled in size, punch it down to release the air. Turn it out onto a lightly floured surface and divide it into 12 equal pieces.
  2. Roll Out the Dough: Roll each piece of dough into a rope about 12 inches long.
  3. Flatten and Fill: Use your fingers to flatten the rope into a strip about 2 inches wide. Place a generous spoonful (about 2 tablespoons) of the cheese filling down the center of the strip.
  4. Seal the Edges: Carefully fold one side of the dough over the filling, then fold the other side over, pinching the edges together to seal. Make sure the filling is completely enclosed to prevent it from leaking out during baking.
  5. Shape into Pretzels: Gently roll the filled dough rope to even it out. Form the rope into a pretzel shape by making a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U.
  6. Repeat: Repeat steps 2-5 with the remaining dough and cheese filling.

The Baking Soda Bath:

This is a crucial step for achieving that authentic pretzel flavor and chewy texture. Don’t skip it!

  1. Prepare the Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda. Be careful, it will bubble up!
  2. Boil the Pretzels: Gently drop each pretzel into the boiling water, one or two at a time. Boil for 30-60 seconds per side. This step gelatinizes the outside of the pretzel, giving it that characteristic chewiness.
  3. Remove and Drain: Use a slotted spoon to remove the pretzels from the water and place them on a baking sheet lined with parchment paper.

Baking the Pretzels:

Almost there! Now we just need to bake these beauties until they’re golden brown and delicious.

  1. Preheat the Oven: Preheat your oven to 425°F (220°C).
  2. Egg Wash: Brush each pretzel with the beaten egg. This will give them a beautiful golden-brown color.
  3. Sprinkle with Salt: Sprinkle the pretzels with coarse sea salt. Don’t be shy! The salt really enhances the flavor.
  4. Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the cheese filling is melted and bubbly.
  5. Cool and Serve: Let the pretzels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy! They’re best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Cheese Stuffed Pretzels

Conclusion:

So there you have it! These Cheese Stuffed Pretzels are more than just a snack; they’re an experience. The warm, chewy pretzel dough, the molten, gooey cheese center, and that satisfying salty crust – it’s a symphony of flavors and textures that will have you reaching for another before you even finish the first. Trust me, once you’ve tasted these, store-bought pretzels just won’t cut it anymore.

Why are these a must-try? Because they’re surprisingly easy to make, incredibly satisfying, and endlessly customizable. Forget complicated recipes with long lists of ingredients and confusing instructions. This recipe is straightforward and yields impressive results every single time. Plus, the aroma that fills your kitchen while they’re baking is simply divine! It’s the perfect project for a weekend afternoon, a fun activity to do with kids, or a guaranteed crowd-pleaser for your next game day gathering.

But the best part? You can really make these your own! Feeling adventurous? Try swapping out the cheddar for a sharp provolone, a creamy brie, or even a spicy pepper jack. Add a sprinkle of everything bagel seasoning for extra flavor and texture. Or, for a sweet and savory twist, brush them with melted butter and sprinkle with cinnamon sugar after baking. The possibilities are truly endless!

Serving Suggestions and Variations:

These Cheese Stuffed Pretzels are fantastic on their own, but they also pair perfectly with a variety of dips and accompaniments. Serve them with a classic beer cheese dip for an extra cheesy indulgence. A tangy honey mustard or a spicy sriracha mayo would also be delicious. For a lighter option, try pairing them with a simple marinara sauce or a creamy avocado dip.

Looking for more variations? Consider adding small pieces of cooked bacon or jalapenos to the cheese filling for a flavor explosion. You could also experiment with different pretzel dough recipes, such as a whole wheat version for a healthier twist or a sourdough version for a more complex flavor. Don’t be afraid to get creative and experiment with different ingredients and techniques to find your perfect pretzel combination.

Ready to Bake?

I truly believe that everyone should experience the joy of biting into a warm, homemade Cheese Stuffed Pretzel. It’s a simple pleasure that can brighten any day. So, I urge you to give this recipe a try. Gather your ingredients, preheat your oven, and prepare to be amazed.

And most importantly, I want to hear about your experience! Did you try a different cheese? Did you add any special seasonings? Did you serve them with a particular dip? Share your photos and stories in the comments below. I can’t wait to see what delicious creations you come up with. Happy baking, and enjoy your homemade Cheese Stuffed Pretzels! I know you’ll love them as much as I do. Let me know if you have any questions, and I’ll be happy to help!


Cheese Stuffed Pretzels: The Ultimate Guide to Baking Delicious Treats

Soft pretzel dough wrapped around a cheesy filling, baked to golden perfection.

Prep Time20 minutes
Cook Time25
Total Time40 minutes
Category: Appetizer
Yield: 6 servings
Save This Recipe

Ingredients

Ingredients:

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 tablespoon active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
8 ounces cheddar cheese, cut into 1/2-inch cubes
1 large egg, beaten
Coarse sea salt, for sprinkling

  • 1 1/2 cups warm water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon active dry yeast
  • 4 1/2 cups all-purpose flour
  • 1/4 cup unsalted butter, melted
  • 8 ounces cheddar cheese, cut into 1/2-inch cubes
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling

Instructions

  1. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the milk until just combined.
  5. Turn the dough out onto a lightly floured surface and knead gently for a few seconds.
  6. Divide the dough into 8 equal pieces.
  7. Roll each piece into a long rope, about 12 inches long.
  8. Flatten each rope slightly and place a string of cheese down the center.
  9. Fold the dough over the cheese and pinch the edges to seal.
  10. Twist each rope into a pretzel shape and place on the prepared baking sheet.
  11. Brush the pretzels with the egg wash and sprinkle with pretzel salt.
  12. Bake for 12-15 minutes, or until golden brown.
  13. Let cool slightly before serving.

Notes

  • For best results, use a stand mixer with a dough hook.
  • If you don’t have pretzel salt, coarse sea salt can be used as a substitute.
  • The baking soda bath is crucial for achieving the pretzel’s signature chewy texture and dark color. Don’t skip it!
  • Feel free to experiment with different cheese fillings.
  • These pretzels are best enjoyed fresh, but can be stored in an airtight container for up to 2 days. Reheat before serving.

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