Cheesy Pretzels Recipes

CHEESY PRETZEL DUMPLINGS

Steps:

• Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray.
• Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares.
• Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.
• Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt.
• Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.

CHEESY SOFT PRETZELS

Steps:

• In a large bowl, combine the flour, cheese, baking powder, sugar and salt. Cut in butter until crumbly. Stir in milk just until moistened. , Knead on a floured surface for 1 minute; divide in half. Roll each portion into a 12x8-in. rectangle; cut each into 8-in.-long strips. Fold strips in half, pinching the edges, and twist into pretzel shapes. , Place on greased baking sheets. Brush with egg and sprinkle with coarse salt. Bake at 400° for 12-15 minutes or until golden brown. Serve warm.

CHEESY PRETZELS

Steps:

• Heat oven to 400°F. Grease cookie sheet. Mix all ingredients except egg and coarse salt in medium bowl with fork until soft dough forms. Smooth dough gently into ball on floured board. Knead 10 times. Divide dough in half.
• Roll half of dough into 12x8-inch rectangle. Cut rectangle lengthwise into eight 1-inch strips. Fold each strip lengthwise in half into 12x1/2-inch strip; pinch edges to seal. Twist each strip into pretzel shape. Place seam down on cookie sheet.
• Beat egg in small bowl with fork until blended. Brush pretzels with egg. Sprinkle lightly with coarse salt.
• Bake 15 to 20 minutes or until golden brown. Remove from cookie sheet to wire rack. Repeat with remaining half of dough.

EASY NO YEAST SOFT CHEDDAR PRETZELS

Steps:

• Gather the ingredients. Preheat the oven to 400 F. Lightly grease 2 baking sheets.
• Combine the flour, baking powder, salt, and sugar in a medium bowl; cut in the margarine with a pastry blender until the mixture resembles coarse meal.
• Add the cheese and milk, stirring until the dry ingredients are just moistened.
• Turn the dough out onto a lightly floured surface and knead about 12 times.
• Divide the dough in half and roll each half into a 12 x 8-inch rectangle.
• Cut the dough lengthwise into 8 (1-inch) strips.
• Twist each strip into a pretzel shape. Brush with the beaten egg and sprinkle with the coarse salt.
• Place the pretzels on the greased baking sheets and bake for 15 minutes or until golden brown. Cool for a few minutes on wire racks. Serve pretzels warm.

CHEESE-STUFFED GARLIC PARMESAN PRETZELS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• Stretch pizza dough out into a rectangle.
• Cut into 8 equal-sized strips.
• Stretch strips lengthwise, and widthwise.
• Place mozzarella down the middle of each strip.
• Fold and pinch the dough around the cheese along the entire strip, ensuring to close off the ends.
• Form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other twice and connecting the ends to the bottom of the "U" shape.
• Transfer to a baking sheet lined with parchment paper.
• Mix melted butter, garlic, and parsley and pour onto pretzels.
• Sprinkle parmesan evenly on top of the pretzels.
• Bake for 20 minutes or until golden brown.
• Enjoy!

CHEWY SOFT PRETZELS

Steps:

• Dissolve yeast in warm water. In a large bowl, combine sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough. , Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch down dough; divide and shape into 12 balls. Roll each into a 22-in. rope; shape into a pretzel., Preheat oven to 425°. Place water and baking soda in a large saucepan; bring to a boil. Place pretzels, 1 at a time, in boiling water for 30 seconds. Remove; drain on paper towels that have been lightly sprayed with cooking spray. , Place on greased baking sheets. Brush with egg; top as desired. Bake until golden brown, 12-14 minutes. Remove from pans to wire racks; serve warm.

CHEESY POBLANO SLIDERS

Steps:

• Roast the poblanos over an open flame or under the broiler, turning as necessary, until charred all over, about 8 minutes. Place in a medium bowl and cover with a plate to steam and loosen the skin, about 5 minutes. When cooled, peel off the blackened outer skin, remove the seeds and stems and discard. Slice the poblanos into thin strips. Set aside.
• Set an oven rack as close as possible to the broiler. Heat the broiler to high.
• Heat the vegetable oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring often, until softened and translucent, about 5 minutes. Add the garlic and cook until slightly softened and fragrant, about 30 seconds. Stir in the poblanos and cook until everything is very soft, about 5 minutes. Stir in the crema and Oaxaca cheese and cook until the cheese is just melted. Reduce the heat to low, season with 1 teaspoon salt and keep warm.
• Combine the melted butter, chipotle powder and 1 teaspoon salt in a small bowl. Split the slider buns, put on a baking sheet cut-side up and brush evenly with the butter mixture. Broil until golden around the edges, about 2 minutes. Transfer to a serving platter.
• Place the beef patties on the baking sheet and season generously with salt and pepper. Broil to desired doneness, about 4 minutes for medium.
• Put a patty on each bottom bun. Spoon some of the poblano sauce over each and top with a tomato slice and cilantro leaves. Close the sliders with the top buns.

PRETZELS WITH CHEESE FILLING

Steps:

• In large bowl, stir flour, yeast, salt and sugar with whisk. Add 1 cup warm water; stir to combine, slowly adding additional water as necessary to make dough easy to handle.
• Place dough on lightly floured surface. Knead 10 minutes or until dough is smooth and springy. Grease large bowl with oil. Place dough bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap sprayed with cooking spray; let rise in warm place about 30 minutes or until doubled in size. Dough is ready if indentation remains when touched.
• Meanwhile, in small bowl, stir together all of the filling ingredients.
• Heat oven to 425°F. Line 2 cookie sheets with cooking parchment paper. Gently push fist into dough to deflate. Place dough on lightly floured surface. Using floured rolling pin, roll to 16x12-inch rectangle. Using pizza cutter, cut dough crosswise into 8 (2- x 12-inch) strips. Spoon cheese mixture down center of each dough strip. Press dough over filling, pinching edges and ends to seal. Gently press or roll each rope to 15-inch length.
• To make pretzel shape, form each rope into U shape. Twist ends twice. Overlap twisted ends to form X shape; press together where dough touches. Pick ends up and place on rounded portion of U shape. Tuck one end under dough; place other end on top of dough.
• In medium microwavable bowl, microwave 2 cups water on High 2 minutes or until hot. Add baking soda; stir until dissolved. Dip each pretzel, one at a time, into water mixture. Immediately remove from water with large pancake turner; place on cooling rack. Let stand at room temperature, about 5 minutes.
• Meanwhile, in small bowl, stir egg and 1 tablespoon water with fork. Brush pretzels with egg mixture; sprinkle with sea salt. Carefully transfer to cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool on cooling rack, about 10 minutes. Serve warm or cool completely.

EASY CHEESY PRETZEL DIP

Steps:

• In a medium sauce pan over medium heat melt butter, then add cornstarch.
• Slowly pour in the milk. Stir continually until milk thickens.
• Once it has thickened add salt and American cheese. Continue stirring until cheese has melted.
• Once cheese has melted add mustard to mixture.
• Serve with soft or hard pretzels and enjoy.