Pretzels with Cheese Filling Recipe
These homemade pretzels, filled with Cheddar, Swiss and cream cheese, are a must-try appetizer for game day.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Stand mixer
- Pastry brush
- Grater
- Cooling rack
- Parchment paper
- Baking sheet
- Oven
- Stove
- Pot
- Slotted spoon
- Mixing bowl
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spatula
- Plastic wrap
- Kitchen towel
Ingredients
- 3 cups Gold Medal™ all-purpose flour
- 1 package fast-acting dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 1 to 1 1/4 cups very warm water (120°F to 130°F)
- 3/4 cup shredded sharp Cheddar cheese (3 oz)
- 1/2 cup shredded Swiss cheese (2 oz)
- 2 oz cream cheese (one-fourth of 8-oz package), softened
- Dash ground red pepper (cayenne)
- 2 cups water
- 1/4 cup baking soda
- 1 egg
- 1 tablespoon water
- 1 teaspoon coarse (kosher or sea) salt, if desired
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