You are here: Home » Recipes » Cheese Stuffed Pretzel Cheese Stuffed Pretzel Recipe by Carrian Cheney Yield 8 pieces Prep 1 hour Cook 12 minutes A new spin on a classic mall snack; this sinfully delicious pretzel is warm, cheesy, and completely homemade. Carrian Cheyney PrintEmail Ingredients Dough:1 1/2 cups warm water1 tablespoon sugar2 teaspoons kosher salt2 1/2 teaspoons active dry yeast3 1/2 tablespoons unsalted butter, melted4 1/2 cups all-purpose flour1 cup finely shredded sharp cheddar cheeseFor Boiling:1 pot water2/3 cup baking sodaFor Baking:1 egg yolk + 1 tablespoon water, whisked together (for egg wash) Coarse salt, for sprinkling Instructions Preheat oven to 450F. Line 2 baking sheets with parchment paper and grease with oil. Combine water and sugar in a standing mixing bowl. Sprinkle yeast on top and let sit for 10 minutes. Add butter and stir to combine. In a separate bowl, whisk together flour and salt. Slowly add in liquid mixture. Using a dough hook attachment, mix on low speed until ingredients are well combined. Increase mixer speed to medium and knead until dough is smooth, about 4-5 minutes. Place dough in oiled bowl. Cover with kitchen towel and place in warm area until dough doubles in size, about 1 hour. Place dough on oiled counter. Divide into 8 equal pieces. Roll each piece of dough into 24-inch rope, then flatten. Sprinkle with cheese down the center, then pinch sides to close. Hold ends of rope in each hand, making a U-shape. Cross ends over one another and lay flat. Twist ends and press onto bottom of U-shape to form pretzel. Combine water and baking soda and bring to a boil. Drop each pretzel in boiling water for 30 seconds. Place boiled pretzels onto parchment-lined baking sheet. Brush each pretzel with egg wash and sprinkle with coarse salt. Bake 12 minutes, until dark golden brown. This recipe originally appeared as Cheese Stuffed Pretzel on ohsweetbasil.com.