Fluffy Pretzels with Cheese – A Simple Step-by-Step Recipe
This recipe for fluffy pretzels with cheese is an absolute delight. I've made it several times, experimenting with different toppings like coarse salt, sesame seeds, and even poppy seeds.
Ingredients
- 450 g / (3 ¾ cups) all-purpose flour
- 15 g / (1 tbsp + 2 tsp) instant yeast
- 1 tsp salt
- 30 ml / (2 tbsp) vegetable oil
- 250 ml / (1 cup) warm water
- 200 g / (7 oz / 2 cups) shredded cheese (cheddar, mozzarella, or your choice)
Toppings:
- coarse salt, sesame seeds, or poppy seeds
For Brushing:
- 1 egg yolk
- 1 tbsp milk
Instructions
1. Prepare the Dough
- In a large mixing bowl, combine the flour and instant yeast. Mix well to evenly distribute the yeast.
- In a separate bowl, mix the oil, warm water, and salt until the salt dissolves.
- Gradually add the wet ingredients to the flour mixture. Mix with a spoon or your hands until it forms a rough dough.
2. Knead the Dough
- Knead it for about 2-3 minutes until it becomes smooth and elastic, that easily pulls aways from your hands and the sides of the bowl. If the dough feels too sticky, you can add a little more flour as needed.
3. Let the Dough Rest
- Place the dough into a bowl slightly greased with oil, cover it with plastic wrap and a clean kitchen towel, and let it rise in a warm place for about 45 minutes to 1 hour or until it doubles in size.
4. Add the Cheese and Let the Dough Rest Some More
- Once the dough has risen, I placed it on a lightly oiled work surface, flattened it with my hands, and added the grated cheese on top. Then, I folded the dough over the cheese and kneaded it until the cheese was fully incorporated. I let the dough rest for another 15-20 minutes.
5. Preheat your Oven and Shape the Pretzels
- Preheat your oven to 200°C (390°F).
- Place the dough onto a lightly oiled surface and divide it into 14-16 equal portions (I did half portion here).
- I took one piece to work with while setting the remaining pieces aside. I rolled the piece of dough into a rope about 30 cm/12 inches.
- Holding the ends, I twisted them twice to form a loop.
- Then, I brought the ends down over the loop and tucked them underneath to secure the shape (so they wouldn't come apart while baking). I repeated this process with the remaining pieces of dough.
- Place the pretzels onto a baking tray lined with parchment paper, leaving space between them.
6. Add Toppings
- Brush each pretzel with the beaten egg yolk and milk. Sprinkle the coarse salt, sesame seeds, or poppy seeds as toppings. Feel free to experiment with your favorite flavors!
7. Bake the Pretzels
- Bake the pretzels into the preheated oven for 15-20 minutes or until they are golden brown.
Cool and Serve
- Remove the pretzels from the oven and let them cool slightly on a wire rack. They’re best enjoyed warm, but they remain soft and fluffy even when cooled.
Notes
The dough is versatile and forgiving, making it a perfect recipe for beginners.
Brushing the pretzels with the mixture off egg yolk and milk ensures a soft and elastic crust.
The quantities provided in imperial units are approximate. For accuracy in baking or cooking, I always recommend using a kitchen scale.
Brushing the pretzels with the mixture off egg yolk and milk ensures a soft and elastic crust.
The quantities provided in imperial units are approximate. For accuracy in baking or cooking, I always recommend using a kitchen scale.