Description

This easy soft pretzel recipe allows you to make warm, cheesy twists with sharp cheddar and smoked paprika. It transforms basic pantry staples into a memorable, high-protein snack, perfect for a fun family-friendly kitchen project.

Ingredients

Scale

500 g (4 cups) all-purpose flour
350 ml (1.5 cups) warm water, 40-45C (105-115F)
7 g (2.25 teaspoons) active dry yeast
15 g (1 tablespoon) granulated sugar
10 g (1.5 teaspoons) fine sea salt (or kosher salt)
30 g (2 tablespoons) unsalted butter, melted (or plant-based butter)
120 g (0.5 cup) baking soda
2 L (8 cups) water for baking soda bath
200 g (2 cups) sharp cheddar cheese, shredded
5 g (1 teaspoon) smoked paprika
2.5 g (0.5 teaspoon) garlic powder
15 ml (1 tablespoon) olive oil

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Instructions

Activate Yeast: In a large bowl, combine warm water, sugar, and yeast. Let stand until foamy for 5-10 minutes.
Make the Dough: Stir in melted butter and salt, then gradually add flour, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
First Rise: Lightly grease a clean bowl with olive oil. Place dough, cover, and let rise in a warm spot for 1 hour, or until visibly doubled in size.
Shape Cheesy Pretzels: Punch down dough and divide into 8 pieces. Roll each into a 25 cm (10 inches) strip. Spoon 2-3 tablespoons of cheesy smoked paprika cheddar filling down the center, then fold and seal tightly to form a rope. Shape each rope into a pretzel twist, pressing gently to secure; this process takes 15-20 minutes.
Boil Briefly: Bring 2 L water to a rolling boil; carefully add baking soda. Gently lower each pretzel into the bath for 20-30 seconds, flipping once. Do not overcrowd.
Bake to Golden Perfection: Transfer boiled pretzels to parchment-lined baking sheets. Sprinkle tops with remaining smoked paprika cheddar blend. Bake at 220C (425F) for 12-15 minutes, until deeply golden brown and the cheese is bubbly.

Notes

Always check yeast expiry and ensure water temperature is 40-45C (105-115F) for proper dough rise. Avoid overbaking and limit boiling to 20-30 seconds per side to prevent hard or wrinkled pretzels. Consider organic flour, higher quality butter, or pretzel salt for upgrades; use regular table salt as a swap. Plant-based butter can be used for a dairy-free option. A 9×13 baking dish with a light oil spray is recommended for the first rise.

Prep Time: 35 minutes
Cook Time: 19 minutes
Category: Snack
Method: Baking, Boiling
Cuisine: American

Nutrition

Serving Size: 1 pretzel (approx. 100 g)
Calories: 400 calories
Sugar: 3 g
Sodium: 600 mg
Fat: 13 g
Saturated Fat: 7 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 13 g
Cholesterol: 37 mg