Cheese Stuffed Pretzels
30M
45M
- Makes 8 pretzels
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- Coarse salt
- 8 sticks of string cheese, cut in half
- Combine the warm water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
- Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.
- Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.
- Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.
- In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a rope about 20 inches long. Flatten the rope and place a piece of string cheese in the center. Fold the dough over the cheese and pinch to seal.
- Twist the dough into a pretzel shape, ensuring the cheese stays inside.
- Place the pretzels into the boiling water, one by one, for 30 seconds. Remove them from the water using a large flat spatula.
- Return the pretzels to the half-sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the coarse salt.
- Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.
Cheese Stuffed Pretzels: A Delicious American Snack
History
The history of Cheese Stuffed Pretzels is deeply rooted in the broader narrative of pretzel-making in America. Pretzels, originally brought to the United States by German immigrants in the 19th century, have evolved from simple, hard-baked treats to the soft, flavorful delights we enjoy today. The concept of stuffing pretzels with cheese likely emerged as a creative twist on the traditional pretzel, aiming to enhance its appeal as a snack or appetizer. This innovation reflects the American penchant for transforming classic foods into more indulgent versions, making Cheese Stuffed Pretzels a beloved part of American snack culture.
Taste Profile
Cheese Stuffed Pretzels offer a delightful taste experience that combines the chewy, slightly salty nature of the pretzel dough with the rich, gooey texture of melted cheese. The pretzel’s exterior provides a satisfying bite, while the interior cheese filling adds a creamy, savory element that elevates the overall flavor. This combination of textures and tastes makes Cheese Stuffed Pretzels an irresistible treat, perfect for satisfying cravings and impressing guests at gatherings.
Cultural Significance
Within American cuisine, Cheese Stuffed Pretzels hold a special place as a symbol of the country’s love for inventive and indulgent snacks. They embody the American spirit of creativity and indulgence, often enjoyed at social gatherings, sporting events, and casual get-togethers. The popularity of Cheese Stuffed Pretzels also highlights the trend of transforming traditional foods into more exciting and flavorful versions, a hallmark of American culinary innovation. As a versatile and beloved snack, Cheese Stuffed Pretzels continue to be a cherished part of American food culture, bringing people together over their shared love of delicious, comforting food.
