Golden, chewy pretzels hiding a pocket of oozy, real cheddar—these are my mall-craving cure, my game-day flex, and my family’s favorite warm-from-the-oven snack.

Why You’ll Love This Recipe

I hit every soft-pretzel note I crave: a bouncy, salty crust thanks to a quick baking-soda bath, a tender, fluffy interior, and that glorious stretch of melty cheese when I pull one apart. I also love that the dough is simple, the shaping is fun, and the results taste like I swung by a pretzel shop—only better, because I know exactly what went into them.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

warm water
sugar
instant yeast
unsalted butter, melted
all-purpose flour
kosher salt
sharp cheddar cheese, cut into ¼–½-inch sticks about 2 inches long

For boiling
water
baking soda

For baking
egg yolk + water (egg wash)
coarse salt for topping

Directions

1. I combine warm water and sugar in my mixer bowl and sprinkle the yeast over the top. I let it stand until foamy.

2. I stir in the melted butter. In a separate bowl I whisk flour and kosher salt, then I add it to the mixer and mix on low until combined.

3. I knead with the dough hook on medium until the dough is smooth and pulls from the bowl, about 4–5 minutes.

4. I transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot until doubled, about 1 hour.

5. I heat the oven to 450°F and line two sheet pans with parchment, lightly oiled.

6. I bring a large pot of water to a rolling boil and add the baking soda.

7. I divide the dough into 8 pieces. I roll each into a 24-inch rope, press it flat, line cheese sticks down the center, then pinch the seam tightly to seal.

8. I form a U with the rope, cross the ends, twist once, and press the ends onto the bottom of the U to make a classic pretzel shape.

9. I boil 1–2 pretzels at a time for about 30 seconds, spooning hot water over the tops. I lift them out with a flat spatula and set them on the prepared sheets.

10. I brush with egg wash, sprinkle with coarse salt, and bake until deep golden brown, about 12 minutes.

11. I cool on a rack for at least 5 minutes (and I always snag the one with a little crispy cheese on the edges).

Servings and timing

I get 8 pretzels. Prep: 1 minute. Cook: 12 minutes. Total: 13 minutes. I also plan an additional 1 hour for the dough to rise before shaping and boiling.

Variations

• Cheese swap: I go spicy with pepper jack, nutty with Swiss, or extra-gooey with low-moisture mozzarella. I also love a smear of cream cheese inside for a jalapeño-popper vibe.

• Toppings: I trade the salt for everything bagel seasoning, dried minced onion, garlic flakes, or a dash of dried rosemary.

• Shapes: I roll shorter ropes for pretzel “sticks” or wrap dough around hot dogs for pretzel dogs—huge hit at my house.

• Flavor boosts: I knead a pinch of smoked paprika or mustard powder into the dough when I want a deli-pretzel feel.

storage/reheating

I refrigerate leftovers in an airtight container for up to 5 days. For longer storage, I freeze them in a single layer, then move them to freezer bags for up to 3 months. To reheat, I bake at 350°F for 4–6 minutes (10–12 minutes from frozen) until warmed through and the crust perks back up.

FAQs

Can I use active dry yeast instead of instant?

I can, and I simply bloom active dry yeast in the warm water and sugar for 5–10 minutes until foamy, then proceed as written. Rise time can run a bit longer.

How do I keep the cheese from leaking out?

I seal the seam thoroughly and check the ends after shaping. If I see gaps, I pinch them closed. A firm cheese cut into sticks melts beautifully and stays put better than shreds.

Do I have to boil the pretzels?

I do, because the baking-soda bath gives me that classic chewy crust and deep color. Skipping it makes the exterior softer and paler.

Why did my dough feel too sticky (or too dry)?

I adjust with a tablespoon of flour or water at a time as I knead. Humidity, flour brand, and measuring style can all nudge hydration, so I aim for a smooth, slightly tacky dough that clears the bowl.

Can I make them ahead?

I can. I shape the pretzels, cover the sheets, and refrigerate up to 12 hours. When I’m ready, I boil, egg-wash, and bake straight from the fridge, adding a minute if needed.

Conclusion

I love how these pretzels deliver bakery-level chew with a molten cheddar surprise, all from pantry staples and a quick boil-and-bake. Whether I serve them as an after-school snack, a party appetizer, or a cozy side for soup, they disappear fast—and I never skip the one with the crispy cheese frill.