Cheese-Stuffed Pretzels

Recipe Creator: Bothwell Cheese

These soft, cheese-stuffed pretzels made with cheddar are the perfect appetizer or snack. They're perfect for anytime of day.



  • 1 ½ cups water, warmed to about 110° F
  • 2 tsp. quick rise yeast
  • 1 ½ tbsp. sugar
  • 2 tsp. salt
  • 1 tbsp. fresh thyme, chopped
  • 4 ¼ cups all-purpose flour
  • 6 tbsp. salted butter, at room temperature

Cooking Liquid

  • 10 cups water
  • ¾ cup baking soda


1 ½ cups Bothwell Medium Cheddar (170g or 540g) or Lactose-Free Medium Cheddar or Old Cheddar (170g or 540g), grated


  • 1 egg
  • 1 tbsp. water
  • Optional: flaked salt



  1. Add water, yeast, sugar and salt to the mixing bowl of a stand mixer fitted with the dough
    hook, let sit for about 5 minutes or until frothy.
  2. Add thyme, flour and butter and mix on medium speed for 10-12 minutes until the dough
    comes together.
  3. Cover the dough with a damp cloth and let rise for an hour or until it doubles in size.

Assembly and Baking

  1. Preheat the oven to 425 ° F . Line two large baking sheets with parchment paper and set
  2. Combine water and baking soda in a large pot and bring to a boil.
  3. Divide dough into 8 equal balls.
  4. Roll each ball into a 16” x 4” wide rectangle.
  5. Add 3 tbsp. cheese to each rectangle evenly and tightly roll into a rope, pinching the ends
  6. Fold each rope into a pretzel by making a U shape and crossing the ends over each other,
    pinching the ends to ensure it holds the shape.
  7. Carefully place each pretzel in the boiling water mixture and cook for 30 seconds.
  8. Remove pretzels with a slotted spoon and remove excess water and place on the prepared
    baking sheets.
  9. Once all pretzels have been boiled brush with egg wash (if using, add salt) and bake for
    16-18 minutes or until golden brown.
  10. Allow to cool for 5 minutes, then serve immediately.