Description
Cheesy Pretzel Twists deliver golden, salty perfection with a crisp exterior and gooey cheese center. German-inspired snacks invite savory comfort and delightful crunch you cannot resist.
Ingredients
Scale
Main Ingredients:
- 4 cups all-purpose flour
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
Liquid and Leavening Ingredients:
- 1 ½ cups warm water (110°F/45°C)
- 2 tablespoons granulated sugar
- 2 ¼ teaspoons active dry yeast (1 packet)
- 1 large egg, beaten (for egg wash)
Preparation and Seasoning Ingredients:
- 1 teaspoon salt
- ¼ cup baking soda
- 10 cups water (for pretzel bath)
- ⅔ cup baking soda (for pretzel bath)
- Coarse salt (for sprinkling)
Instructions
- Activate the yeast by dissolving sugar in lukewarm water (105-115°F or 40-46°C), then gently sprinkle active dry yeast on top. Let the mixture rest for 5-7 minutes until it becomes frothy and bubbling.
- Create the dough base by combining all-purpose flour and salt in a large mixing bowl. Pour the activated yeast mixture into the dry ingredients and mix thoroughly until a cohesive dough forms.
- Transfer the dough onto a lightly floured surface and knead vigorously for 6-8 minutes. The dough should become smooth, elastic, and slightly springy to the touch.
- Place the kneaded dough in a lightly greased bowl, cover with a damp kitchen towel, and let it rise in a draft-free, warm environment for approximately 60-75 minutes until it doubles in volume.
- While the dough rises, prepare the cheese filling by combining shredded cheddar and mozzarella cheeses in a separate bowl. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a long rope approximately 12 inches (30 centimeters) in length.
- Flatten each rope slightly, then carefully place of the cheese mixture in the center. Fold and seal the dough around the cheese, ensuring no filling escapes.
- Shape each filled dough piece into a traditional pretzel twist, pinching the ends securely to maintain the shape.
- Prepare the baking soda bath by bringing of water to a rolling boil. Slowly add of baking soda, creating an alkaline solution.
- Carefully submerge each pretzel in the boiling baking soda water for 20-30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Whisk an egg with of water to create an egg wash. Brush each pretzel generously with the mixture and sprinkle coarse sea salt on top.
- Bake the pretzels in the preheated oven for 12-15 minutes, rotating the baking sheet halfway through. Remove when the pretzels are golden brown and the cheese is melted and bubbly.
Notes
- Master the yeast activation by ensuring water is warm, not hot, to help it foam perfectly without killing the active cultures.
- Kneading develops gluten, creating a stretchy, soft pretzel texture that holds its shape and cheese filling beautifully.
- Letting dough rise in a warm, draft-free spot helps it double in size, guaranteeing light and airy pretzel twists.
- Boiling pretzels in baking soda water creates that signature crispy, golden-brown exterior with a classic pretzel shine.
- Seal cheese completely inside the dough to prevent leaking and ensure a gooey, melted surprise in every bite.
- Egg wash gives pretzels a stunning golden color and helps coarse salt stick perfectly to the surface.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 275 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1.5 g
- Protein: 10 g
- Cholesterol: 45 mg