Cheesy Homemade Soft Pretzels (Print Version)
# Ingredients:
→ Dough Base
01 -
1½ cups warm water (should feel like bath water)
02 -
1 tablespoon sugar
03 -
2½ teaspoons instant yeast
04 -
3½ tablespoons melted unsalted butter
05 -
4½ cups all-purpose flour
06 -
2 teaspoons kosher salt
→ Filling
07 -
1 cup sharp cheddar cheese, cut into 2-inch long sticks (about finger width)
→ Boiling & Finishing
08 -
⅔ cup baking soda (for water bath)
09 -
1 egg yolk mixed with 1 tablespoon water
10 -
Coarse salt for sprinkling
# Instructions:
01 -
Mix warm water with sugar in a stand mixer bowl, then sprinkle yeast on top. Let it get foamy and bubbly for about 10 minutes - this means your yeast is happy and active.
02 -
Stir in the melted butter. Mix flour and salt together, then add to the bowl. Using the dough hook, mix everything on low until combined, then knead on medium speed for 4-5 minutes until the dough is smooth and pulls away from the bowl.
03 -
Place dough in an oiled bowl, cover with a kitchen towel, and let it rise in a warm spot until doubled - about an hour.
04 -
Heat your oven to 450°F. Oil two parchment-lined baking sheets. Get a large pot of water boiling with the baking soda.
05 -
Divide dough into 8 pieces. Roll each into a 24-inch rope and flatten. Place cheese down the middle, pinch the dough around it, then twist into a pretzel shape.
06 -
Dip pretzels one or two at a time in the boiling water for 30 seconds, spooning water over the top. Transfer to the oiled baking sheet.
07 -
Brush with egg wash, sprinkle with coarse salt, and bake for 12 minutes until dark golden brown. Cool on a rack for at least 5 minutes before diving in.
# Notes:
01 -
You can use any cheese you like - sharp cheddar is just the beginning!
02 -
Keep leftover pretzels fresh in an airtight container in the fridge