Print

Cheese Stuffed Pretzel Buns

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

If you are a pretzel lover, then this recipe for cheese stuffed pretzel buns is for you! Soft, chewy pretzel buns stuffed with melty habanero cheddar cheese is next level delish. The soft texture of the pretzel buns serves as the perfect base for the most flavorful, pleasantly spicy cheddar cheese filling. These cheese stuffed pretzel buns are not only so easy to make but are perfect for snacking or as a side to your favorite dish. 

Ingredients

Scale

Cheese Stuffed Pretzel Dough

  • 1 Cup (125 g) Unbleached Bread Flour, Spooned and Leveled
  • 1 Cup (125 g) Unbleached All-Purpose Flour, Spooned and Leveled
  • 1 Teaspoon Active-Dry Yeast (may use Instant/Rapid Acting Yeast)
  • 1 Teaspoon Granulated Sugar
  • 3/4 Teaspoon Salt
  • 2/3 Cup (159 ml) Warm Water, 100-110F (38-43C)
  • 1 Tablespoon (0.5 oz/14 g) Unsalted Butter, Melted, Room Temperature
  • 1/2 Teaspoon Flavorless Oil i.e. Avocado or Vegetable Oil
  • 8 (1-inch) Cubes Cabot Creamery Habanero Cheddar Cheese
  • 1 Large Egg, Room Temperature
  • 1/2 Tablespoon (8 ml) Water
  • Flaky/Coarse Sea Salt 

Pre-Bake Bath 

  • 6 Cups (1 1/2 Quarts) Water
  • 1/4 Cup (68 g) Baking Soda
  • 1 Tablespoon (15 ml) Molasses/Honey (optional)

Instructions

  1. In a separate medium mixing bowl, add the flours and salt. Whisk to combine.
  2. In the bowl of a stand mixer, add the warmed water, sugar and yeast. Whisk to combine and cover the bowl with a large plate or clean kitchen towel.
  3. Allow the yeast mixture to sit untouched for 8-10 minutes. Yeast is properly activated when mixture appears foamy and takes on a fermented aroma.
  4. In the bowl with yeast mixture, add melted butter and all of the dry ingredients.
  5. With the dough hook attached on stand mixer, mix ingredients together at low speed until a shaggy looking dough starts to form around the dough hook attachment.
  6. Increase mixer speed to medium high and knead dough for 6 minutes. You will know when dough is ready when you press into it and it bounces back.  Pretzel buns dough will be soft touch but not tacky/sticky.
  7. Add 1/2 Teaspoon of oil to a large mixing bowl and grease the base and sides of the bowl.
  8. Transfer dough to the greased bowl.
  9. Turn and flip dough in the bowl to ensure all sides of the dough are coated in oil before covering the bowl with plastic wrap.
  10. Allow dough to rest and rise in a warm area of the kitchen for 1 hour or until it has doubled in size.
  11. Line a large baking sheet with parchment paper.
  12. In a small mixing bowl, whisk together the egg and 1/2 tablespoon water. Set aside until ready to use.
  13. Deflate the dough by gently knocking it down with a fisted hand.
  14. Transfer dough to a clean work surface and divide into 8 equal pieces about 2 oz (56 g) in weight. Does not need to be precise.
  15. Working with one piece of dough at a time, flatten dough into a small circle either with hands or a rolling pin.
  16. Place a cube of cheese in the center of the dough before enclosing and pinching the ends of the dough together to form a circular shape.
  17. Gently roll shaped dough under cupped hands against a clean work surface until smooth. Transfer pretzel bun to parchment lined baking sheet and repeat process with remaining dough pieces.
  18. Preheat oven to 400F (200C). Bring 6 cups of water and molasses or honey (optional) to boil in a large deep bottom pot before whisking in the baking soda.
  19. Add the shaped pretzel buns 1-2 at a time into the boiling mixture for 30 seconds. Do not go beyond the 30 second mark.
  20. Using a slotted spatula, remove boiled pretzel buns from the water taking care to allow as much of the excess water to drain off before placing on the prepared baking sheet.
  21. Make two slit on top of each bun with a sharp knife. Take care to not cut too deep to expose the cheese in the center. 
  22. Using a pastry brush, brush the pretzel buns with the egg wash, sprinkle with flaky or coarse sea salt (optional) and bake for 14-15 minutes.
  23. Cool pretzel buns on baking sheet for 5 minutes before serving. May be served warm or at room temperature.

Notes

  • Baked pretzel buns are best eaten the day it is baked. Buns stored in an airtight container will last 1-2 days in the fridge and 1-3 month in the freezer. To thaw frozen pretzel buns, place in the fridge overnight or leave at room temperature for 1-2 hours to restore soft texture.
  • Shaped unbaked pretzel buns should be placed on a parchment lined baking sheet and placed in the freezer until frozen solid. Next, transfer frozen pretzel buns into an airtight container and keep frozen for up to 1-3 months.
  • Unbaked frozen pretzels buns may be baked straight from the freezer after brushed with egg wash and sprinkled with sea salt (optional). Simply increase bake time by 5-6 minutes as needed.
  • For perfectly chewy on the outside but soft on the inside pretzel buns, do not skip pre-bake bath. I like to add a little bit of molasses or honey to boiling mixture for added flavor but this is completely optional. 

Find it online: https://nourishedendeavors.com/cheese-stuffed-pretzel-buns/