Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 teaspoon instant yeast
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 cup warm water (about 110°F)
- 2 tablespoons unsalted butter, melted
- 1 egg, beaten (for egg wash)
- 10 ounces shredded sharp cheddar cheese (or your favorite melting cheese)
- 10 ounces shredded mozzarella cheese
- ½ cup baking soda (for boiling water bath)
- Coarse sea salt, for sprinkling
Substitution tips: If you prefer a different cheese, Gruyère or Monterey Jack work beautifully. For a dairy-free option, use vegan cheese and substitute butter with olive oil. Whole wheat flour can replace half the all-purpose flour for a nuttier flavor but keep in mind the texture will be slightly denser.
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy. This step always reminds me of how Mama Lou would check her yeast to ensure the dough would rise just right.
- Add the melted butter and salt to the yeast mixture. Gradually stir in the flour, about 1 cup at a time, until the dough starts to come together.
- Turn the dough onto a floured surface and knead for about 8-10 minutes, until smooth and elastic. When I kneaded dough with Ouma, we’d often race to see who could make it softest—always ending with flour on the floor and laughter.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 450°F (230°C). Line two baking sheets with parchment paper.
- Prepare a large pot of boiling water and add the baking soda. This alkaline bath is the secret to that classic pretzel crust and golden color—Mama Lou never skipped this step, and neither should you.
- Divide the dough into 8 equal pieces. Roll each piece into a long rope about 18 inches long.
- Stretch the ropes slightly and sprinkle a generous amount of shredded cheddar and mozzarella cheese along the center. Fold the dough over the cheese and pinch the edges tightly to seal it, then shape into a pretzel by forming a “U,” crossing the ends, and pressing them onto the bottom of the “U.”
- Carefully drop each pretzel into the boiling baking soda water for about 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
- Brush the tops with the beaten egg and sprinkle with coarse sea salt.
- Bake for 12-15 minutes until golden brown and puffed. The smell at this point will take you right back to those afternoons in Mama Lou’s kitchen.
- Remove from the oven and let cool slightly before serving. The cheese inside will be wonderfully melted and gooey—handle with care!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
