Herbs & Garlic Cheese Stuffed Pretzels

Recipe Creator: Bothwell Cheese

These simple stuffed pretzels are loaded with Sunny Dog Herbs & Garlic Cheddar. They're soft on the outside and gooey on the inside. They make a great appetizer or snack for any occasion.



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

Cooking Liquid

  • 10 cups water
  • ¾ cup baking soda



  • 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 basil, garlic, flour and butter and mix on medium speed for 10-12 minutes until
    dough comes together.
  3. Cover 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 its 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 each pretzel has 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 and serve immediately!