Cheese Stuffed Pretzels are the ultimate comfort food, combining the chewy, golden-brown goodness of homemade pretzels with a gooey, savory cheese center.
Inspired by traditional German street pretzels, this recipe puts a delicious twist on the classic by tucking in a rich, creamy cheese filling.
Each bite offers a satisfying crunch on the outside, a chewy center, and a melty burst of cheese that makes these pretzels irresistible.
Perfect for game days, family gatherings, or cozy nights at home, these pretzels are as fun to make as they are to eat.
Once you try them, they’ll quickly become a go-to recipe whenever you’re craving something warm, cheesy, and satisfying.
My Opinion
After making these, I can confidently say that they’re worth every step. I loved how the dough came together easily—it was soft, elastic, and rose beautifully. The real magic, though, was stuffing them with the cheese mixture.
The combination of cheddar and cream cheese made the filling extra creamy and flavorful, while the garlic and onion powders gave it a subtle kick that paired perfectly with the pretzel dough.
What surprised me most was how professional they looked once baked! The egg wash gave them that deep golden shine, and the coarse sea salt sprinkled on top made them taste just like the ones you’d buy from a bakery or stadium.
The first bite was heavenly: chewy pretzel crust giving way to hot, gooey cheese. These are easily one of the most impressive snacks I’ve made at home, and I know I’ll be baking them often for friends and family.
Why You’ll Love This Recipe
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🥨 Bakery-style at home – No need to buy pretzels when you can make these from scratch.
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🧀 Cheesy surprise inside – Each bite is filled with gooey, flavorful cheese.
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👩🍳 Fun to make – Rolling, stuffing, and shaping pretzels is a hands-on activity.
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🍽️ Perfect for any occasion – Game nights, parties, or just a cozy snack.
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🧂 Customizable – Switch up the cheese or add spices to the dough.
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🌟 Crowd-pleaser – They look and taste impressive, guaranteed to wow guests.
Tools You’ll Need
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Large mixing bowl
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Wooden spoon or dough hook (if using a stand mixer)
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Clean kitchen towel
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Medium bowl (for cheese filling)
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Large pot (for pretzel bath)
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Slotted spoon
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Baking sheets lined with parchment paper
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Pastry brush (for egg wash)
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Measuring cups and spoons
Ingredients
For the Pretzel Dough
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4 cups all-purpose flour
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1 packet (2 ¼ teaspoons) active dry yeast
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1 ½ cups warm water (about 110°F / 43°C)
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2 tablespoons granulated sugar
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1 teaspoon salt
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2 tablespoons unsalted butter, melted
For the Cheese Filling
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1 cup shredded cheddar cheese
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½ cup cream cheese, softened
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt and pepper, to taste
For the Pretzel Bath
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10 cups water
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⅔ cup baking soda
For Topping
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1 egg, beaten (for egg wash)
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Coarse sea salt
Instructions
1. Make the Dough
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In a large mixing bowl, stir together the warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
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Mix in the melted butter and salt.
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Add flour gradually, one cup at a time, stirring until dough begins to form. You may not need all 4 cups.
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Transfer to a floured surface and knead for 5–7 minutes, until smooth and elastic.
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Place dough in a greased bowl, cover with a towel, and let rise in a warm spot for about 1 hour, or until doubled in size.
2. Prepare the Filling
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In a medium bowl, mix cheddar, cream cheese, garlic powder, onion powder, salt, and pepper.
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Stir until smooth and creamy. Set aside.
3. Shape the Pretzels
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Once dough has risen, punch it down and transfer to a floured surface.
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Divide into 12 equal pieces. Roll each piece into a rope about 18 inches long.
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Flatten slightly, spoon about 1 tablespoon of cheese filling into the center, then fold dough over filling. Pinch edges to seal and roll gently to enclose filling.
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Shape into pretzels (or sticks, if preferred).
4. Prepare the Pretzel Bath
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In a large pot, bring 10 cups water to a boil.
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Slowly add baking soda (it will bubble). Reduce to a simmer.
5. Boil the Pretzels
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Preheat oven to 425°F (220°C). Line baking sheets with parchment.
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Using a slotted spoon, lower pretzels into the simmering bath for 30 seconds per side.
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Transfer to baking sheets.
6. Bake the Pretzels
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Brush pretzels with beaten egg and sprinkle with coarse sea salt.
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Bake for 12–15 minutes, or until golden brown.
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Serve warm and enjoy the gooey cheese filling!
Storage Tips
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Store cooled pretzels in an airtight container at room temperature for 1–2 days.
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Reheat in the oven at 350°F (175°C) for 5–7 minutes to refresh.
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To freeze: Wrap pretzels individually in plastic wrap and place in a freezer bag. Reheat directly from frozen at 350°F until warm.
Expert Tips
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✅ Make sure dough is sealed tightly around cheese to prevent leaks.
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✅ Don’t skip the baking soda bath—it gives pretzels their authentic flavor.
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✅ Use room-temperature cream cheese for a smoother filling.
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✅ Brush generously with egg wash for that bakery-style shine.
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✅ Get creative with fillings: mozzarella, pepper jack, or even brie!
Serving Suggestions
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Serve with mustard dip for a tangy contrast.
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Pair with marinara sauce for a pizza-inspired twist.
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Dip into beer cheese sauce for extra indulgence.
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Enjoy on their own as the ultimate cheesy snack.
Conclusion
This Cheese Stuffed Pretzel recipe takes everything you love about a classic pretzel and makes it even better with a molten cheese filling. Soft, chewy, golden-brown, and perfectly salty, they’re a snack that’s guaranteed to impress. Whether you’re baking them for a crowd or just treating yourself, these pretzels are pure comfort food.