Stuffed Pretzel Rolls

Stuffed Pretzel Rolls

Print Recipe

Yield

16 pretzels 16 pretzels

Difficulty

Beginner Beginner

Prep Time

20 mins 20 mins

Bake Time

16-18 mins 16-18 mins

Proof Time

1 hour 1 hour

Rise Time

30 mins 30 mins

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Ingredients

Dough

3¼ cups (400 g) bread flour
¾ cup + 2 tablespoons (210 g) ice water
2 teaspoons (7 g) Fleischmann’s^® RapidRise^® Instant Yeast
2½ tablespoons (30 g) sugar
1½ teaspoons (8 g) salt
2 tablespoons (28 g) unsalted butter, softened

Filling

16 cheese cubes, 1x1 inch (mozzarella, cheddar, or a mix)

Pretzel Bath

8 cups water
½ cup (100 g) baking soda

Topping

Pretzel salt or coarse sea salt

Directions

Combine flour, yeast, sugar, and salt in a mixing bowl.
Add ice water and mix until a shaggy dough forms.
Knead until smooth, then add butter and continue kneading until dough is soft and elastic.
Cover and let proof for 1 hour at 78–82°F (26–28°C), or until puffy and doubled.
Divide the dough into 16 equal pieces (~50g each).
Flatten slightly, place a cheese cube in the center, and pinch the edges together tightly to seal (important to prevent leaks).
Place seam-side down on a tray lined with parchment paper.
Cover and let rolls rise for 30 minutes at 78–82°F (26–28°C).
Preheat oven to 420°F (215°C).
In a large pot, bring 6 cups of water to a boil. Slowly add ½ cup baking soda (be careful—it will foam).
Reduce heat to a simmer. Carefully lower each roll into the soda bath for 15–20 seconds.
Remove with a slotted spoon, let excess water drip off, and transfer to a parchment-lined baking sheet sprayed with nonstick oil.
Sprinkle with pretzel salt (or coarse sea salt).
Press the beater gently over each roll and gently score a criss-cross shape.
Bake at 420°F (215°C) for 16–18 minutes, until deep golden brown.
Best enjoyed warm when the cheese is gooey inside.

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