Steak Cheese Stuffed Pretzels wrap cooked shaved steak, Monterey Jack, and sharp cheddar inside twelve soft homemade pretzel parcels. A sticky onion-seasoned yeast dough, a cooled baking-soda bath, coarse salt, and melted butter create the chewy crust and rich finish expected from a proper pretzel.
The recipe makes exactly 12 pretzels, listed as 6 servings. Preparation takes 20 minutes, cooking takes 70 minutes, and the total is 90 minutes, including the 45-minute rise, 2-minute bath, 10-minute uncovered rest, and 11–13-minute bake.
Steak Cheese Stuffed Pretzels Ingredients
For the dough, gather 2½ cups all-purpose flour, 1 teaspoon salt, 1 teaspoon granulated sugar, ¼ cup softened unsalted butter, 1 teaspoon onion powder, 2¼ teaspoons instant dry yeast, and ⅔ cup warm water at about 110°F.
For the bath, use 1 cup boiling water and 2 tablespoons baking soda. The filling requires 14 ounces cooked and cooled shaved steak, 8 ounces Monterey Jack cut into small cubes, and 6 ounces sharp cheddar cut into small cubes. Finish with ½ tablespoon coarse pretzel or kosher salt and 1 tablespoon melted unsalted butter.
If you enjoy this recipe, you may also like Chipotle Roast Beef Sliders.
How to Make Steak Cheese Stuffed Pretzels
- Mix flour, salt, sugar, softened butter, onion powder, yeast, and 110°F water with a dough hook on medium for 5 minutes.
- Transfer the sticky dough to an oiled bowl, cover with a damp towel, and rise 45 minutes.
- Dissolve baking soda in boiling water and cool. Cook and cool the steak; cube both cheeses.
- Divide dough into 12 pieces, roll each to 3×5 inches, fill evenly, fold, and pinch every seam closed.
- Heat oven to 450°F. Dip each parcel in the cooled bath for 2 minutes, place on a greased sheet, salt, and rest uncovered 10 minutes.
- Bake 11–13 minutes until deep golden, then brush immediately with 1 tablespoon melted butter.
Measure the Dough Ingredients Exactly
Mix for Five Full Minutes
Allow a Forty-Five-Minute Rise
Prepare the Filling During the Rise
Divide the Dough into Twelve Pieces
Distribute Steak and Two Cheeses Evenly
Seal Every Seam Tightly
Dip Each Parcel for Two Minutes
Salt and Rest Uncovered
Bake Eleven to Thirteen Minutes
Brush with Melted Butter Immediately
Keep the Ninety-Minute Schedule Honest
Serve and Store the Pretzels
Conclusion
Mix 2½ cups flour, salt, sugar, ¼ cup butter, onion powder, 2¼ teaspoons yeast, and ⅔ cup 110°F water for 5 minutes. Rise 45 minutes. Dissolve 2 tablespoons baking soda in 1 cup boiling water and cool. Divide dough into 12 rectangles; fill with 14 ounces cooked steak, 8 ounces Monterey Jack, and 6 ounces cheddar. Seal, dip 2 minutes, salt, and rest 10 minutes. Bake at 450°F for 11–13 minutes and brush with 1 tablespoon melted butter.
Frequently Asked Questions
- → Why is the pretzel dough sticky?
The soft, sticky consistency is expected and helps produce tender pretzels. Do not add unmeasured flour simply to make it feel dry.
- → Does the baking-soda bath need to cool?
Yes. Dissolve 2 tablespoons baking soda in 1 cup boiling water, then cool it before dipping each parcel for 2 minutes.
- → How do I stop cheese from leaking out?
Keep filling away from the edges, fold the bottom and sides inward, and pinch every top and end seam tightly closed.
- → How many stuffed pretzels does the recipe make?
It makes exactly 12 stuffed pretzels, listed as 6 servings, in a total time of 90 minutes.