Ingredients
Scale
- 3 1/2 cups all-purpose flour, plus extra for kneading (substitute with bread flour for a chewier texture)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- 4 tablespoons unsalted butter, melted
- 1/4 cup baking soda (for boiling the pretzels)
- 1 large egg, beaten (for egg wash)
- 8 ounces shredded cheese (I love a mix of sharp cheddar and mozzarella for melty stretch and flavor; you can substitute with pepper jack or gouda)
- Coarse sea salt, for sprinkling
Instructions
- Begin by activating your yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy. This was Mama Lou’s trick to know the yeast was alive and ready to work its magic.
- In a large mixing bowl, combine the flour and kosher salt. Pour in the melted butter and the yeast mixture. Stir with a wooden spoon until the dough starts to come together.
- Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until smooth and elastic. When I kneaded alongside Ouma, we would race to see who could get the dough to the perfect stretchiness first—though Mama Lou always reminded us it’s about the feel, not the speed.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
- Preheat your oven to 450°F. Line two baking sheets with parchment paper and set aside.
- Once the dough has risen, punch it down gently and divide it into 8 equal pieces. Roll each piece into a 12-inch rope.
- Cut your shredded cheese into 8 equal portions. Flatten each rope slightly, place a portion of cheese in the center, and carefully fold the dough over, pinching the edges to seal the cheese inside completely. This step reminds me of Mama Lou’s careful hands, ensuring no cheese escaped during baking.
- Shape each cheese-stuffed rope into a pretzel form by making a U shape, crossing the ends over twice, and pressing them to the bottom of the U.
- Bring a large pot of water to a boil and add the baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds. This gives the pretzels their signature chewy crust.
- Remove pretzels with a slotted spoon and place them on the prepared baking sheets. Brush each with beaten egg and sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes or until golden brown. Keep an eye on them—the cheese inside will be bubbling and the crust should have a deep amber color.
- Let the pretzels cool for a few minutes before serving. The first bite is always the best—warm, cheesy, and utterly comforting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
