Go Back
A handheld photo of thick, braided Cheese Stuffed Pretzels with a glossy mahogany crust and large salt crystals on a wooden board.

Cheese Stuffed Pretzels with Sharp Cheddar and Cream Cheese

These Cheese Stuffed Pretzels feature a deep mahogany, lye-dipped crust and a gooey center of melted cream cheese and sharp cheddar. A bakery-quality snack that is perfectly braided and topped with coarse sea salt.
Print Recipe Pin for Later
Prep Time 1 hour 20 minutes
Cook Time 15 minutes
Total Time 1 hour 35 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American, German-inspired
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1.5 cups (360ml) Warm Water 110-115°F
  • 1 tbsp (12g) Light Brown Sugar
  • 2.25 tsp (7g) Active Dry Yeast 1 packet
  • 4 cups (480g) All-Purpose Flour Plus more for dusting
  • 2 tbsp (28g) Unsalted Butter Melted and cooled
  • 1 tsp (6g) Fine Sea Salt
Cheese Filling
  • 8 oz (225g) Cream Cheese Softened
  • 1.5 cups (170g) Sharp Yellow Cheddar Freshly shredded
  • 1/2 tsp Garlic Powder
Pretzel Bath & Topping
  • 2/3 cup (150g) Baking Soda For the water bath
  • 2 tbsp Coarse Sea Salt Flakes For topping

Equipment

  • 1 Stand Mixer With dough hook attachment
  • 1 Large pot For the alkaline bath
  • 2 Baking Sheet Lined with parchment paper

Method
 

Make the Dough
  1. Combine warm water and brown sugar in a stand mixer bowl. Sprinkle yeast on top and let sit for 5-10 minutes until foamy.
  2. Add melted butter, fine salt, and flour. Knead with a dough hook for 5 minutes until smooth. Let rise for 1 hour in a warm place.
Shape and Fill
  1. Combine cream cheese, cheddar, and garlic powder. Chill for 20 minutes for easier handling.
  2. Divide dough into 8 pieces. Roll into long rectangles, place cheese in the center, and pinch dough around the cheese to seal.
  3. Form the stuffed ropes into a traditional braided pretzel shape.
Boil and Bake
  1. Boil 10 cups of water with baking soda. Dip each pretzel for 30 seconds, then place on a baking sheet.
  2. Sprinkle with coarse sea salt. Bake at 425°F (220°C) for 12-15 minutes until dark mahogany brown.

Notes

Make sure your water isn't too hot (over 120°F) or it will kill the yeast.
Chilling the cheese filling is the secret to preventing leaks during the braiding process.