Giant Cheese Stuffed Pretzel Recipes

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GIANT MULTI-STUFFED SOFT PRETZEL RECIPE BY TASTY



Giant Multi-Stuffed Soft Pretzel Recipe by Tasty image

Here's what you need: warm water, sugar, active dry yeast, all-purpose flour, salt, olive oil, cream cheese, shredded parmesan cheese, fresh chives, freshly cracked pepper, pizza sauce, mozzarella cheese, mini pepperoni, bacon, shredded cheddar cheese, egg, coarse salt, unsalted butter

Provided by Betsy Carter

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 18

¾ cup warm water
1 ½ teaspoons sugar
1 ¼ teaspoons active dry yeast
2 ¼ cups all-purpose flour
1 ½ teaspoons salt
2 tablespoons olive oil, divided
8 oz cream cheese, softened
2 tablespoons shredded parmesan cheese
¼ cup fresh chives, chopped
¼ teaspoon freshly cracked pepper
2 tablespoons pizza sauce
2 sticks mozzarella cheese, halved, lengthwise
2 tablespoons mini pepperoni
2 strips bacon, cooked and chopped
2 tablespoons shredded cheddar cheese
1 egg, beaten
coarse salt, for sprinkling
2 tablespoons unsalted butter, melted

Steps:

  • In a large bowl, whisk together the water and sugar. Add the yeast and let rest for 5 minutes, until it starts to foam.
  • Add the flour, salt, and 1 tablespoon of oil, and mix thoroughly until the dough comes together.
  • Remove the dough, grease the bowl with the remaining tablespoon of olive oil, then return the dough to the bowl and cover with a dish towel or plastic wrap. Let sit in a warm place for 1 hour, until the dough has doubled in size.
  • Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
  • Using your fingers or a rolling pin, stretch or roll the dough out into a long, thin strip, about 30 inches (76 cm) long and 4 inches (10 cm) wide.
  • Spread the softened cream cheese down the middle of the dough strip, leaving a 1-inch (2 cm) border on each end.
  • Sprinkle the Parmesan, chives, and black pepper over the first third of the cream cheese on the dough strip.
  • Spread the pizza sauce over the middle third of cream cheese. Place the mozzarella and pepperoni over the sauce.
  • Sprinkle the bacon and cheddar cheese over the cream cheese on the last third of the dough strip.
  • Fold and pinch the dough around the cheese fillings along the entire strip, ensuring the ends are closed. Roll slightly to seal and lengthen.
  • Carefully form a pretzel shape by taking the ends of the strip, making a "U" shape, twisting the ends around each other, and connecting the ends to the bottom of the "U" shape.
  • Transfer the pretzel to the prepared baking sheet and brush with egg wash. Sprinkle with coarse salt.
  • Bake for 25-30 minutes, or until golden brown.
  • Cool for 10 minutes, then brush with melted butter before serving.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 29 grams, Fat 22 grams, Fiber 1 gram, Protein 11 grams, Sugar 1 gram

GIANT COOKIE DOUGH-STUFFED PRETZEL



Giant Cookie Dough-Stuffed Pretzel image

This giant pretzel with a sweet surprise inside will keep your guests guessing. It's made with shortcut ingredients like refrigerated pizza dough and a no-brainer cookie recipe, making it an easy party snack that's fun for any occasion.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 12

Nonstick cooking spray, for the baking sheet
1 cup packed light brown sugar
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
1 1/2 cups all-purpose flour
1/4 cup milk
1 1/2 cups mini semisweet chocolate chips
Two 13.8-ounce tubes refrigerated pizza dough
1 large egg, lightly beaten
1 1/2 teaspoons baking soda
Pearl sugar, for topping

Steps:

  • For the cookie dough and pretzel: Preheat the oven to 350 degrees F. Spray a baking sheet with nonstick cooking spray.
  • Beat the brown sugar, butter, vanilla and salt in a large bowl with a mixer on low speed until combined. Increase the speed to medium high and beat until pale and fluffy, about 3 minutes.
  • Reduce the speed to low, add the flour and beat until combined, about 30 seconds. Add the milk, increase the speed to medium and beat until creamy, about 30 seconds. Stir in the chocolate chips; set aside.
  • Unroll the sheets of pizza dough and stack them. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Spread the cookie dough in an even line lengthwise down the center of the dough and brush one of the long sides with the egg. Fold the dough in half lengthwise. Pinch the edges together in the center to seal in the filling. Use your hands to roll and stretch the dough into 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 35 minutes.
  • For the topping: Dissolve the baking soda in 1/4 cup hot water. Remove the pretzel from the oven and brush all over with the soda water, then brush with a thin coating of egg wash and sprinkle with the pearl sugar. Return to the oven and continue baking until dark golden brown and crisp, about 8 minutes more. Let cool 5 minutes before serving warm.

CHEESE-STUFFED GARLIC PARMESAN PRETZELS RECIPE BY TASTY



Cheese-stuffed Garlic Parmesan Pretzels Recipe by Tasty image

Here's what you need: pizza dough, shredded mozzarella cheese, butter, garlic, fresh parsley, shredded parmesan cheese

Provided by Claire Nolan

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 6

14 oz pizza dough, 1 can
2 cups shredded mozzarella cheese
3 tablespoons butter, melted
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
1 cup shredded parmesan cheese

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!

Nutrition Facts : Calories 316 calories, Carbohydrate 25 grams, Fat 16 grams, Fiber 0 grams, Protein 15 grams, Sugar 1 gram

SOFT GIANT PRETZELS



Soft Giant Pretzels image

My husband and our friends and family love these soft, chewy pretzels. Let the bread machine mix the dough, then all you have to do is shape and bake these fun snacks. -Sherry Peterson, Fort Collins, Colorado

Provided by Taste of Home

Categories     Snacks

Time 30m

Yield 8 pretzels.

Number Of Ingredients 7

1 cup plus 2 tablespoons water (70° to 80°), divided
3 cups all-purpose flour
3 tablespoons brown sugar
1-1/2 teaspoons active dry yeast
2 quarts water
1/2 cup baking soda
Coarse salt

Steps:

  • In a bread machine pan, place 1 cup water and next 3 ingredients in order suggested by manufacturer. Select dough setting. Check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed., When cycle is completed, turn dough onto a lightly floured surface. Divide dough into 8 balls. Roll each into a 20-in. rope; form into pretzel shape. , Preheat oven to 425°. In a large saucepan, bring 2 quarts water and the baking soda to a boil. Drop pretzels into boiling water, 2 at a time; boil for 10-15 seconds. Remove with a slotted spoon; drain on paper towels., Place pretzels on greased baking sheets. Bake until golden brown, 8-10 minutes. Spritz or lightly brush with remaining 2 Tbsp. water. Sprinkle with salt.

Nutrition Facts : Calories 193 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 380mg sodium, Carbohydrate 41g carbohydrate (5g sugars, Fiber 1g fiber), Protein 5g protein.

HOT SOFT PRETZELS FILLED WITH CREAM CHEESE



Hot Soft Pretzels Filled With Cream Cheese image

Hot Pretzels for a cold night. Octoberfest!! Grab a beer and enjoy with the topping like mustard or honey! I used to let them harden and give to my children as a teething ring (without the cheese).

Provided by Rita1652

Categories     Yeast Breads

Time 40m

Yield 12 serving(s)

Number Of Ingredients 13

1 (1/4 ounce) package active dry yeast
2 tablespoons sugar
1 teaspoon salt
1 1/2 cups warm water, 110 degrees
3 cups all-purpose flour
1 cup bread flour
2 cups warm water, 110 degrees
2 tablespoons baking soda
2 tablespoons butter, melted
2 tablespoons kosher salt
2 -4 tablespoons softened cream cheese, put into a pastry bag for filling
2 tablespoons cinnamon sugar
2 tablespoons almonds, roasted & chopped

Steps:

  • In a large mixing bowl, dissolve the yeast, sugar and 1-1/2 cups warm water.
  • Place flour and salt in food processor with metal blade and blend by pressing the pulse a couple of times, pour water mixture through feed tube while machine is running until smooth and elastic, about 40 seconds.
  • The dough will leave the side of the bowl.
  • If dough is too wet add more flour or if too dry add more water.
  • Place in a greased bowl, and turn to coat the surface.
  • Cover, and let rise for one hour.
  • Combine 2 cups warm water and baking soda in an 8 inch square pan.
  • After dough has risen, cut into 12 pieces.
  • Roll each piece into a 3 foot rope, pencil thin.
  • (if filling with cream cheese roll one 3 foot piece flat. Pipe on cheese leaving edges free (to seal back into a rope) Twist into a pretzel shape, and dip into the baking soda solution.
  • Place on parchment covered cookie sheets, and let rise 15 to 20 minutes.
  • Bake at 450 degrees for 8 to 10 minutes, or until golden brown.
  • Brush with melted butter and sprinkle with coarse salt, or cinnamon sugar and chopped roasted almonds.

Nutrition Facts : Calories 203.3, Fat 3.9, SaturatedFat 1.9, Cholesterol 7.8, Sodium 2010.7, Carbohydrate 36.5, Fiber 1.4, Sugar 4.4, Protein 5

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