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!

2 bowls of cheese and beer soup served with 2 soft pretzels on a board with a red and white striped napkin

Just like a stuffed pizza crust, these pretzels are cheesy and so good. They start out with an easy bread dough, then it’s just a simple matter of rolling and shaping them. I’m going to show you, with a step-by-step video: how to make your own soft pretzels. And best of all, they’re filled with cheese… what’s not to love?!

Pulling apart a pretzels showing the melted cheese inside

Although Oktoberfest is officially over (in Germany, at least) most of us in America choose to celebrate this storied festival during the entire month of October, and why not? Drinking German beer and enjoying the cuisine that surrounds this famous festival is certainly something that we can all take part in, leading up to that Spooktacular holiday known as Halloween.

Speaking of October, and if you happen to be looking for Halloween recipes, I have a fun collection right here > Halloween recipes.

Did I mention dunking them in soup? I sure did and I served these pretzels with my Cheese and Beer Soup which was a truly fabulous pairing. I’ll have that recipe for you next week, so stay tuned.

Dipping a piece of soft pretzel in a bowl of beer cheese soup

Not a big soup fan? No worries. Here’s a delicious cheese dip that is a Copycat Chipotle Queso Blanco that would be a perfect warm bath for the pretzels and very enjoyable to eat as you’re watching your favorite team on game day. (P.S. Don’t forget the cold beer).

A closeup of a browned pretzel showing the coarse sea salt sprinkled on top

Now that I’ve given you my serving suggestions, you’re probably wondering what do the Germans actually serve with their pretzels? (or, as they say in Germany; brezel). They serve beer, of course! Along with a bratwurst or two, simple butter or different sauces ranging from honey mustard to cheese.

If you’re looking for an easy bratwurst recipe to go with these pretzels, I like to cook mine in the slow cooker and serve with onions and peppers. Grab that recipe here > Slow Cooker Bratwurst.

If you’ve made these Cheese Stuffed Soft Pretzels, leave a comment below. You can also ask a question there too. I love to hear from my readers.

Yield: 16

Cheese Stuffed Soft Pretzels

2 cheese stuffed pretzels on a board served with soup

Crispy on the outside, soft on the inside filled with gooey cheese.

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 15 minutes

Ingredients

  • For making the dough:
  • 1 cup (236 ml) of warm milk * see note
  • 2 teaspoons active dry yeast
  • Small pinch of salt
  • 1 1/2 tablespoons (20 grams) of sugar
  • 3 cups + 2 tablespoons (400 grams) flour
  • 6 1/2 tablespoons (90 grams) unsalted butter, softened
  • Coarse sea salt
  • For cooking the pretzels:
  • 8 1/2 cups (2 liters) of water
  • 1 cup (80 grams) baking soda
  • For the filling:
  • 4 ounces (120 grams) mozzarella string cheese
  • 1/2 cup (45 grams) grated parmesan cheese

Instructions

  1. To make the dough:
    To a mixing bowl, mix together the milk, dry yeast, salt and sugar and let rest for 10 minutes.
    Add the flour and butter to the milk and yeast. Use your hands to rub and mix the butter into the flour, then use your fingers to mix to combine with the liquid until it comes together in a ball. Knead the dough in the bowl until it no longer sticks to your hands (wiping the dough off your hands as you go). Lightly oil the bowl and return the dough to the bowl, cover and let rest for 1 hour in a warm place. I use the microwave oven (turned off).
  2. Divide the dough in half, and cut those each in half, continue this way until you get 16 pieces. Put all the piece back into the bowl and cover, keeping 1 piece out. 
    Preheat oven to 400°F/200C and line a large baking sheet with parchment/baking paper or a non-stick mat. Add the 2 liters of water to a large pan and bring to a boil. Turn off the heat and stir in the baking soda.
  3. Roll out the piece of dough into a long rope. Use a rolling pin to flatten and make it thick. Add a pieces mozzarella (not strips or it will not bend) and a little Parmesan. Fold all the way along lengthways, covering the cheese, pinching the seam well, then continue to roll into an even thickness. Pressing as needed to keep the cheese inside.
    Make an ’n’ with the dough, with the ends closest to you. Take the ends and twist them twice around each other, then bring the ends to the top edge furthest away from you and press in place. Place onto the baking sheet while to finish the rest.
  4. Using a fish spatula, pick up a pretzel and immerse in the hot water until it floats, then remove and put back onto the baking sheet, repeat with all. Lightly sprinkle the tops with coarse sea salt and a small sprinkling of grated Parmesan cheese.
  5. Bake them in the hot oven for 15 minutes, or, until they are golden brown (time will depend on your oven).

Notes

The milk should be between 100-110°F, or feel comfortable when you put in your finger.

Nutrition Information

Yield

16

Serving Size

1

Amount Per Serving Calories 84Total Fat 7gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 19mgSodium 142mgCarbohydrates 4gFiber 0gSugar 4gProtein 2g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.