Cheese Stuffed Soft Pretzel Rolls Recipes

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CHEESE STUFFED SOFT PRETZEL ROLLS



Cheese Stuffed Soft Pretzel Rolls image

Cheese stuffed soft pretzel rolls are perfect for burgers or soup! When soft pretzels rolls are stuffed with cheddar cheese, it's impossible to turn them down. Feel free to use whatever type of cheese you want here or leave it out altogether and make regular pretzel rolls. To take these rolls completely over the top, add a few pieces of crumbled crisp bacon along with the cheese inside the rolls.

Provided by Smells Like Home

Categories     bread | rolls | buns

Time 3h

Number Of Ingredients 11

1 tbsp instant yeast
2 tbsp canola or vegetable oil
2 cups warm milk (about 100-110° F)
1 ½ cups warm water (about 100-110° F)
2 tsp salt
6 ½ - 8 ½ cups unbleached all-purpose flour
8 oz sharp cheddar cheese, cut into sixteen ½-ounce pieces
3 quarts water
1 tbsp sugar
¼ cup baking soda
Coarse salt or pretzel salt

Steps:

  • Mix the yeast, oil, milk, and water together in a very large bowl. Stir in the salt and 2 cups of the flour with a wooden spoon until incorporated. Mix in another 4 ½ cups until a soft dough forms. If the dough seems more like a thick batter, gradually stir in more flour by the half-cup up to a total of 8 ½ cups, until a soft dough forms. You may not need this much flour so use the range offered here as loose estimate.
  • Dump the dough out onto a lightly floured work surface and knead the dough with your hands for 3-4 minutes, until it is smooth and just slightly tacky. Transfer the dough ball to a clean, lightly oiled bowl. Cover the bowl tightly with plastic wrap and let the dough rise in a warm spot for 1 ½ to 2 hours until doubled in size.
  • Preheat the oven to 425° F. Line two baking sheets with parchment paper. Light grease the paper or lightly spray it with cooking spray.
  • Divide the dough on a work surface with a dough scraper into 16 equal-sized pieces, lightly flatten each piece with your fingers, place a piece of cheese in the center.
  • Wrap the dough up around the cheese.
  • On the work surface, gently roll each piece into a ball. I find it easiest to roll the dough into balls on an un-floured surface but try to keep the dough you aren't rolling on a very lightly floured surface (to keep it from sticking) and under a lightly damp towel (to keep it from drying out).
  • Transfer the dough balls to the baking sheets - eight dough balls per sheet. Loosely cover the dough with lightly greased plastic wrap and allow the dough to rest in a warm, draft-free spot for 15-20 minutes.
  • At this point, you can freeze the dough on the parchment-lined baking sheets. Once completely frozen, transfer them to a large zipper bag and continue to freeze until you need them. Use within 2 months.
  • While the dough rests and the oven preheats, bring the water, sugar, and baking soda to a boil in a large saucepan over medium-high heat. Before gently lowering two or three pieces of dough into the boiling water, gently reshape them if needed into a smooth balls. Boil only 2-3 pieces at a time for about 1 ½ minutes, flipping halfway through. If boiling the frozen pretzels, add them to the water directly from the freezer - do not thaw them - and boil for a total of 2 minutes. With a slotted spoon, drain the water off each piece before transfer the pieces back to the parchment paper. The dough will probably look fairly misshapen and bubbly but don't worry - this will work itself out in the oven.
  • With a sharp knife or razor, score two or three shallow slices in the tops of the rolls - try not to cut too deeply or the cheese will ooze out in the oven. Sprinkle the tops of the rolls with some salt. Bake for 20-22 minutes, until the tops are a deep golden brown. If the rolls were frozen, bake for an extra 1-2 minutes.

GIANT CHEESE-STUFFED PRETZEL



Giant Cheese-Stuffed Pretzel image

Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 7

Nonstick cooking spray, for the baking sheet
Two 13.8-ounce tubes refrigerated pizza dough
12 slices American cheese
12 pickled jalapenos, chopped
1 tablespoon baking soda
2 tablespoons unsalted butter, melted
Pretzel salt, or other coarse salt, for topping

Steps:

  • Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  • Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.
  • Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes.
  • Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm.

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