Cheese Stuffed Soft Pretzels Recipes

PIMIENTO CHEESE STUFFED SOFT PRETZELS

Steps:

• For the pimiento cheese: To the bowl of a food processor fitted with the blade attachment, add the cheese, mayonnaise, pimientos, relish, onion powder, a pinch of salt, pepper and a few dashes hot sauce, if using. Blend until smooth and creamy. Transfer to a bowl and set aside or cover and hold in the refrigerator until ready to use.
• For the pretzels: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Spray with nonstick cooking spray.
• Roll out the pizza dough on a lightly floured surface into an approximate 14-by-12-inch rectangle. Using a knife or pizza cutter, cut lengthwise into 2 1/2- to 3-inch strips. Spread about 2 tablespoons of the pimiento cheese down the center of each strip. Brush the strips on both sides of the pimiento cheese with the egg wash. Bring the sides of each strip up around the spread and crimp it closed using the tines of a fork. Tie each strip into a pretzel-shaped knot and place them on a baking sheet. Place in the refrigerator until ready to boil.
• Fill a large pot halfway with water and bring to a boil over high heat. Very slowly add the baking soda and stir until dissolved. Using a spider or slotted spoon, dip each pretzel in the boiling mixture for about 30 seconds each, then place on the parchment-lined baking sheet. Once all the pretzels are dipped, brush them with the beaten egg and sprinkle them with salt.
• Bake until the pretzels are a deep golden brown, 10 to 12 minutes. Serve warm or at room temperature with spicy mustard.

GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
• Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
• Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
• Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
• Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
• Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
• Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
• Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
• Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
• Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
• Bake for 25-30 minutes, or until golden brown.
• Cool for 10 minutes, then brush with melted butter before serving.
• Enjoy!

CHEESE-STUFFED SOFT PRETZELS

Steps:

• In a large measuring cup, heat water to approximately 110º and sprinkle yeast over water. Stir to combine, gently, and let sit for about 10 minutes until frothy.
• Meanwhile, in a food processor fitted with a dough blade (I used a mixer with a dough blade), combine all dry ingredients and pulse to combine.
• Add egg and yeast mixture and pulse in short bursts until the dough comes together. Do not over mix, you just want the dough to come together.
• Turn out onto a lightly floured surface and knead a few times with your hands. If dough feels sticky, add a little more flour. Form the dough into a ball and cut in half.
• Roll out 1/2 of the dough into a large rectangle, approximately 12"x17", sprinkle about 3/4 cup of the colby jack cheese down the center 1/3 of the dough. Fold one edge over the cheese and sprinkle with another 3/4 cup of cheese. Fold over the remaining 1/3 dough and pinch edges to seal cheese inside.
• Roll out the dough again into an 11"x15". Cut the dough into six strips approximately 1 1/2 inches wide. Roll each strip into a tube and form into a pretzel shape by looping and crossing the ends over each other, then tuck back onto the loop and pinch to seal. Repeat with remaining dough.
• Preheat oven to 425º. In a small bowl, combine remaining egg and milk. Whisk to combine and set aside.
• In another small bowl, combine poppy seeds, garlic, onion, and salt. Brush the pretzels liberally with the egg wash, then sprinkle with spice mixture.
• Bake 18-20 minutes until light golden brown. Transfer pretzels to a wire rack to cool.

GIANT CHEESE-STUFFED PRETZEL

Steps:

• Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
• Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
• Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
• Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.