Cheese Stuffed Soft Pretzels
Full recipe:
These Cheese Stuffed Soft Pretzels are a little bit crispy on the outside and are oh so soft on the inside with a surprise; melted cheese! Whether you’re enjoying them with a beer for Oktoberfest or you just want something to dip into your favorite soup, these from scratch pretzels are the perfect companion and you will not believe how easy these are to make!
Let’s Make Homemade Beer Cheese & Soft Pretzels!! ????✨???? #recipe #cookingvideo #beercheese #pretzels
Soft Pretzels With Cheddar Cheese Sauce
One of our all-time favorite snacks! This recipe for soft pretzels with cheese sauce is just like the pretzels you’ll find at the mall.
What You’ll Need to Make Soft Pretzels:
1¼ cup lukewarm water
1 tsp. granulated sugar
1 envelope active dry yeast
3½ cups all-purpose flour
½ cup granulated sugar
2 tsp. salt
4 Tbsp. unsalted butter, melted and cooled slightly
5 cups water
⅓ cup baking soda
1 egg yolk beaten with 1 Tbsp. water
Coarse sea salt
What You’ll Need to Make the Cheese Sauce:
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 cup milk
½ tsp. dry mustard powder
1 tsp. Worcestershire sauce
¼ tsp. salt
4 oz. (1 heaping cup) freshly grated cheddar cheese
Dough & Cheese Sauce
For more simple and delicious recipes, visit
Homemade Soft Pretzels with Cheese Dip
A DELICIOUS SOFT PRETZEL IS A PERFECT HOMEMADE SNACK FOR GAME DAY.
These large, chewy, baked soft pretzels are so easy to make and even better to eat!
A basic dough is baked to create a buttery soft pretzel with a hint of salt and garlic. Served with a homemade cheese dip, everyone will be asking for your soft pretzel recipe. It’s the best!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
Grab the full, printable recipe on my blog:
INGREDIENTS
FOR THE SOFT PRETZELS:
1 cup warm water approximately 80 degrees
1 package rapid rise yeast
1 tablespoon sugar
3 tablespoons butter softened
2 ½-3 ½ cups of flour
1 tablespoon coarse sea salt
1 egg for egg wash
coarse sea salt for pretzels
FOR CHEESE DIP:
1 tablespoon butter
1 tablespoon flour
1 ¼ cups warm milk
1-8 ounce block of extra sharp cheddar cheese grated
¼ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon chili powder
¼ teaspoon cayenne
INSTRUCTIONS
In a measuring cup, measure one cup of water and warm in the microwave for 30 seconds. Remove from microwave and stir. Check temperature to makes sure it does not exceed 80 degrees. If it’s too warm it’ll kill the yeast.
Stir in 1 tablespoon of sugar and sprinkle the yeast on top. Give it a gentle stir and let sit for 5 minutes.
Once the yeast is nice and frothy, pour into the bowl of a stand mixer. Add 2 cups of flour, butter and sea salt.
Using your dough hook turn on low and mix until the dough comes together. Then slowly add the remaining half cup of flour. Turn on medium speed and mix until the flour is incorporated to the dough. If the dough is still sticking to the bottom of the bowl as it mixes, slowly add more flour, but not too much. You don’t want it to be too dry.
Once your dough comes together, turn the mixer on high and knead the dough for 1 minute.
Cover the bowl and let sit for 30-45 minutes.
Remove dough from bowl and turn out onto a floured surface. For 5-inch pretzels, as you see in the photos, divide the dough into 8 pieces. For larger pretzels, divide the dough into 6ths or even 4ths. (You can even make pretzels balls, just divide each 8th in half and roll into balls).
Roll each section into a 20-inch long rope. Bring the two ends together and cross, then bring them down to the bottom to form the pretzel shape.
Lay them on a baking sheet lined with parchment paper.
Make an egg wash by gently beating one egg in a small bowl.
Once you’re rolled and formed all of the pretzels, brush with egg wash and sprinkle with coarse sea salt.
Bake in a preheated 400-degree oven for 15-17 minutes.
While the pretzels are baking, make the cheese sauce. Pour milk into a measuring cup and microwave for 45-60 seconds (warm milk incorporates better than cold milk). In a medium pan over medium-high heat, melt butter and whisk in flour. slowly pour milk, whisking as you add. Once the milk has all been added, whisk until the mixture starts to thicken. (If you can’t get rid of the lumps, throw it in the blender real quick, blend and return to pan). Reduce the heat to low and add the shredded cheese and seasonings. Stir until cheese has completely melted.
Thanks so much for watching! Please push LIKE, leave a COMMENT, SUBSCRIBE and SHARE!!!
SUBSCRIBE to my channel:
FACEBOOK: Spaceships and Laser Beams
INSTAGRAM: spaceshipsandlaserbeams
PINTEREST: spaceshipslb
TWITTER: @SpaceshipsLB
CONTACT US: layne@spaceshipsandlaserbeams.com
⭐️⭐️⭐️⭐️⭐️⭐️
Spaceships and Laser Beams celebrates a life filled with boyish charm in every way. You'll find us sharing the best ideas for food, DIY, family life, travel and more!
How to make Soft Pretzel Bites | Auntie Anne's Pretzels Recipe
Ever pass by an Auntie Anne's stand in the mall/airport and smell the amazing scent of the soft, warm, buttery pretzels? I am excited to share this easy and enjoyable recipe with you to whip up for your next movie night, game day, after-school snack, or appetizer for any time! It is sure to be a hit with your family and friends ???? Serve with your favorite nacho cheese dip, or if you're feeling adventurous you can try it with my spinach and artichoke fondue recipe! ????
______________________________________________________________________________________
Soft Pretzel Bites Ingredients :
- 1/2 cup Milk
- 1/4 cup Water
- 1 tbsp Brown Sugar
- 1/2 packet of Yeast (1 1/8 tsp)
- 1 cup Bread Flour
- 1 cup All- Purpose Flour
- 1 tsp Salt
- 1 1/2 tbsp melted Butter
- Pretzel Salt (for topping)
*Tips:
- Boil Pretzels in a Baking Soda Bath prior to baking for a shiny crust. This gadget makes the process easy and fast!
- This bench scraper is very helpful to slice the perfectly sized pretzel bites with your dough!
- Pretzel Salt is optional, however kosher salt melts into your pretzel during baking and loses its texture. For best taste results, I recommend Pretzel Salt
Baking Soda Bath: (do this process prior to baking)
- 1/3 cup Baking Soda
- large pot of boiling Water
Egg Wash:
- 1 Egg Yolk
- 1 tbsp Water
❤️ To see my latest recipes and connect , follow me on:
IG:
Pinterest:
Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! Thank you for supporting Cristina in the Kitchen so I can continue to provide you with free content every week!
Philly Soft Pretzels & Kansas City Cheesy Corn | Football Fusion
To celebrate the upcoming Big Game, Sawyer is taking soft pretzels from the Philadelphia Eagles and Cheesy Corn from the Kansas City Chiefs to make this game day dish.
Recipes:
*Soft Pretzel Bites*
200 g all purpose flour
150 g bread flour
7 g instant dry yeast
20 g light brown sugar
1 ½ tsp kosher salt
2 Tbsp unsalted butter, melted + cooled to ~90 °F
240 g whole milk, ~80 °F
2 Cups water
¼ Cup baking soda
Rock/pretzel salt
1. Combine the flours, yeast, sugar, and salt in the bowl of a stand mixer. Whisk to combine.
2. Add the melted butter and whole milk to the bowl and begin mixing the dough using the dough hook attachment.
3. Once the dough has come together into a shaggy mass, continue mixing on medium speed for 6-8 minutes or until a smooth and homogeneous dough ball forms. *If the dough is too sticky, add more flour as necessary during the kneading process.
4. Transfer the dough to a greased bowl. Cover with plastic wrap and let rise at room temperature for 45 minutes - 1 hour.
5. Meanwhile, heat the water and baking soda until the baking soda completely dissolves in the water. Let the mixture cool to about 75 °F (or room temperature).
6. Towards the end of proofing, preheat the oven to 400 °F with convection fan on. Line two half sheet trays with parchment paper. Transfer the cooled baking soda/water mixture into a large ramekin or small baking dish.
7. Divide the dough into 8 equal portions. Roll each portion into and log about 1 inch wide. Cut the log into 1-inch pieces.
8. Working in batches, add the dough bites to the baking soda/water solution and let them sit for 30 seconds to 1 minute, then remove them using a slotted spoon or metal spider. Transfer the dough bites to the prepared sheet trays.
9. Sprinkle the pretzel bites with rock salt.
10. Bake the pretzel bite for 12-15 minutes or until golden brown and the internal temperature of the bites reaches 195 °F.
*Cheesy Corn*
8 oz thick cut bacon, diced
2 cloves garlic, minced
8 oz whole milk
8 oz cream cheese
1 lb frozen corn – or 1 (14 oz) bag
1 ½ tsp kosher salt
¾ tsp freshly ground black pepper
8 oz american cheese, shredded
6 oz mild cheddar cheese, shredded
1. Preheat the oven to medium broil.
2. Cook the bacon in a large high-walled skillet. Remove the cooked bacon and reserve. Pour off all but 1 tablespoon of the bacon fat.
3. Add the garlic and cook for 30 seconds to 1 minute.
4. Add the milk and bring the mixture to a simmer. Add the cream cheese, corn, and spices, then cook until the cream cheese has melted.
5. Turn off the heat, add back the chopped bacon, and stir in the the american cheese and half of the cheddar cheese. Stir to combine, then transfer the mixture to an oven safe dish.
6. Sprinkle the remaining cheese over top and then place the baking dish in the oven. Broil for 4-6 minutes or until the cheese is melted and lightly browned.
Pre-Order the new Basics with Babish Cookbook on Amazon:
Babish Cookware on Amazon:
My playlist of preferred cooking tunes, Bangers with Babish!
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
BCU Discord:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter: