Easy Cheese Pretzel made with a homemade soft pretzel dough, filled with cheddar and finished with crunchy seasonings on top.
Hello, cheese lover! This recipe is a little gift—warm, cheesy, and perfect with a simple tomato-based dip or your favorite pizza sauce.
Homemade Soft Pretzels
These cheese-stuffed pretzels are an offshoot of a classic soft pretzel recipe I make often. Soft pretzels are an ideal snack for game days, movie nights, or cozy, rainy afternoons. The dough is enriched with milk for a tender crumb and longer freshness, and the final result is golden, chewy, and full of melty cheddar.
How do you make pretzels from scratch?
I use active dry yeast (instant yeast can be substituted). Warming the milk to around 100–110°F helps proof the yeast without harming it. The milk also enriches the dough so the pretzels stay soft for longer.
Start by making a sponge: combine the warm milk and sugar, then add the yeast and let it sit for about 5 minutes until it becomes foamy. This confirms the yeast is active. Keep the milk temperature in the 100–110°F range; hotter temperatures can kill the yeast.
After the yeast proof is bubbly, combine the rest of the dough ingredients and knead until smooth and elastic—five minutes by hand or in a stand mixer usually does it. Cover the dough and let it rise at room temperature (about 75°F) for roughly an hour, until doubled in size.
Once the dough has risen, divide it into 13–14 equal portions using a 1/3-cup measure. Keep the pieces covered and work one at a time so the dough doesn’t dry out. Roll each piece into a rectangle roughly 4 x 8 inches, place a chilled cheese stick in the center, fold the edges over, and roll to seal the cheese inside.
Do you have to boil pretzels before baking?
Yes—the signature soft pretzel chew comes from a brief boil in a baking soda bath right before baking. Carefully lower each pretzel into simmering water for 20–30 seconds, lift with a flat slotted spatula, drain briefly, and transfer to a parchment-lined baking sheet. The parchment soaks up extra moisture and prevents sticking.
Brush the pretzels with a beaten egg, sprinkle with everything bagel seasoning (or flaky sea salt), and bake at 450°F for 8–9 minutes until deep golden. The egg wash promotes that beautiful glossy, golden crust.
What is everything bagel seasoning?
Everything bagel seasoning blends white and black sesame seeds, dried minced garlic and onion, poppy seeds, and flaked sea salt. It adds a savory crunch and works wonderfully on these pretzels.
Pro tip: Keep individually wrapped cheddar or mozzarella cheese sticks on hand—they’re perfect for this recipe. If using block cheddar, cut 16 ounces into 14 sticks about ½ inch wide and 6–7 inches long, place on a tray so they don’t touch, cover, and briefly freeze to help prevent cheese leakage while baking. I personally like a little crispy cheese on the baking sheet, but freezing prevents excessive seepage.
More snack ideas to try
If you enjoy these pretzels, try other easy snacks like sweet cookies, savory biscuits, or crunchy mixes. Snacks are what we do best—warm, shareable, and easy to prepare.
📝 Printable Recipe
Cheese Pretzel Sticks
Ingredients
- 16 oz cheddar cheese, sliced into 14 sticks (about ½” x 6–7″)
- 1½ cups warm milk (100–110°F)
- 1 Tablespoon light brown sugar
- 1 Tablespoon active dry yeast
- 1½ teaspoons salt (for the dough)
- ¼ cup vegetable or olive oil
- 4–4½ cups all-purpose flour
- 10 cups water (for the baking soda bath)
- ½ cup baking soda
- 1 teaspoon salt (for the baking soda bath)
- 1 egg, beaten (for egg wash)
- 1–2 Tablespoons everything bagel seasoning or flaky salt (optional)
Instructions
- Place the cheddar sticks on a tray so they don’t touch. Cover and freeze briefly to help prevent leakage while baking.
- Combine warm milk and brown sugar in a large measuring cup. Stir in the yeast and let sit 5 minutes until foamy.
- In a large bowl combine 1½ teaspoons salt, oil, and 4 cups flour. Add the foamy milk mixture and mix until a smooth dough forms. Knead 5–8 minutes by hand or in a stand mixer with a dough hook. If the dough is sticky, add flour 1–2 tablespoons at a time until it pulls away from the bowl.
- Place dough in an oiled bowl, cover, and let rise 1 hour or until doubled. While it rises, line 2–3 baking sheets with parchment, prepare the baking soda bath (water, baking soda, and 1 teaspoon salt) and preheat oven to 450°F.
- Divide dough using a 1/3-cup measure into 13–14 pieces. Keep pieces covered and work one at a time. Roll each piece into a 4×8″ rectangle.
- Place a cheese stick near the top of the rectangle, fold the sides over the ends, then roll the dough around the cheese like a sleeping bag. Seal the seams and ends by gently rolling them together.
- Gently lower each pretzel into the boiling baking soda bath for 20–30 seconds. Lift with a slotted spatula, drain briefly, and place on a parchment-lined sheet.
- Brush with beaten egg, sprinkle with everything bagel seasoning or flaky salt, and bake 8–9 minutes (no longer than 10) until golden brown. A small amount of cheese leakage is normal and tasty.
Notes
Best served warm. Store in the refrigerator for 1–2 days and reheat in the oven or microwave before serving.
Nutrition
PIN THIS IMAGE TO SAVE THE RECIPE:
