Description
Salty, cheesy pretzel twists elevate snack time with German-inspired comfort. Crisp edges and golden-brown spirals deliver satisfying crunch that connects you to traditional bakery experiences.
Ingredients
Scale
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- 4 cups all-purpose flour
- 1 ½ cups warm water (110°F/45°C)
- 2 tbsps granulated sugar
- 2 ¼ tsps active dry yeast (1 packet)
- 1 large egg, beaten (for egg wash)
- 1 tsp salt
- ¼ cup baking soda
- 10 cups water (for pretzel bath)
- ⅔ cup baking soda (for pretzel bath)
- Coarse salt (for sprinkling)
Instructions
- Yeast Activation: Dissolve sugar in lukewarm water (105-115°F), sprinkle active dry yeast, and let rest until frothy and bubbling, about 5-7 minutes.
- Dough Preparation: Mix all-purpose flour and salt in a large bowl, then incorporate the activated yeast mixture, kneading vigorously until a smooth, elastic dough forms with a slight spring.
- First Rise: Transfer dough to a greased bowl, cover with a damp towel, and allow to rise in a warm, draft-free area until doubled in volume, approximately 60-75 minutes.
- Cheese Filling and Oven Preparation: Combine shredded cheddar and mozzarella cheeses. Preheat oven to 425°F and line a baking sheet with parchment paper.
- Dough Shaping: Divide risen dough into 8 equal portions, rolling each into a 12-inch rope. Flatten slightly, add cheese mixture to the center, fold, and seal to prevent leakage.
- Pretzel Twisting: Shape each filled dough piece into a traditional pretzel twist, pinching ends securely to maintain form.
- Baking Soda Bath: Bring water to a rolling boil, add baking soda to create an alkaline solution. Submerge each pretzel for 20-30 seconds, removing with a slotted spoon.
- Final Touches: Whisk egg with water to create an egg wash. Brush pretzels generously, sprinkle with coarse sea salt, and bake for 12-15 minutes, rotating halfway through until golden brown and cheese is melted.
Notes
- Master Yeast Activation: Precise water temperature between 105-115°F is crucial for perfect yeast bloom, ensuring soft and fluffy pretzel texture.
- Kneading Technique: Vigorous 6-8 minute kneading develops gluten structure, creating elastic dough that guarantees chewy, professional-quality pretzels.
- Cheese Containment Strategy: Carefully seal cheese filling inside dough to prevent leakage, maintaining clean pretzel twists with gooey, melted interior.
- Baking Soda Bath Magic: Brief 20-30 second immersion in alkaline solution creates signature pretzel golden-brown crust and distinctive tangy flavor profile.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 220
- Sugar: 2 g
- Sodium: 560 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg