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Cheesy Pretzel Twists

Name: Cheesy Pretzel Twists
Ingredients: 1 1/2 cups (300ml) warm water (110-115°F ); 1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast; 1 tablespoon (20g) honey; 1 tablespoon (15g) unsalted butter, melted; 1 teaspoon table salt; 3 3/4 to 4 1/4 cups all-purpose flour (plus more for work surface); 18 to 20 cheddar cheese sticks (about 4 1/2 inches each); 9 cups water (for water bath); 1/3 cup baking soda (for water bath); 1 large egg (beaten, for egg wash); Coarse sea salt for sprinkling; 4 tablespoons (60g) melted unsalted butter (for topping, optional)

Simple homemade pretzel dough wrapped around cheddar cheese– so simple yet hit-the-spot delicious!

Yield 18 to 20 pretzel twists

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Ingredients

1 1/2 cups (300ml) warm water (110-115°F )
1 (0.25oz) package (7g) or 2 1/4 teaspoons Platinum Yeast
1 tablespoon (20g) honey
1 tablespoon (15g) unsalted butter, melted
1 teaspoon table salt
3 3/4 to 4 1/4 cups all-purpose flour (plus more for work surface)
18 to 20 cheddar cheese sticks (about 4 1/2 inches each)
9 cups water (for water bath)
1/3 cup baking soda (for water bath)
1 large egg (beaten, for egg wash)
Coarse sea salt for sprinkling
4 tablespoons (60g) melted unsalted butter (for topping, optional)

Instructions

Whisk the yeast into the 1 and 1/2 cups warm water. Allow to sit for 1 minute. Add honey and 1 tablespoon melted butter (not warmer than 110-115°F). Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time, and salt. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready for the next step.
Turn the dough out onto a lightly floured surface. Knead the dough for 3 minutes, then shape into a ball. Place in a large greased mixing bowl. Cover and let the dough rest in a warm area for about 10 minutes.
Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper. Set aside.
Divided dough into 18 to 20 equal size pieces. Roll one piece into an 18-inch log, about 3/4-inch thick. Coil tightly around a cheese stick. You do not want any cheese to be exposed. Pinch to seal the edges. Repeat with the remaining cheese and dough pieces.
Combine 9 cups of water with the baking soda in a large pot. Bring to a rapid boil. Drop 2-3 pretzel twists into boiling water and let sit for 20 seconds. Remove and place onto prepared baking sheet.
Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown.
Remove from the oven and brush each pretzel with remaining melted butter. Serve warm.

Notes

Make Ahead & Freezing Instructions: The prepared pretzel dough can be refrigerated for up to one day in an covered (not airtight) container. Refrigerated dough can be shaped into pretzel twists while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking. Baked pretzel twists freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.

Wrap Tightly: Cheese is bound to seep out a little, but to avoid a total cheese explosion– make sure you wrap the cheese up extremely tight. No cheese peeking out from under the dough! If the unused ball of dough rises a lot while you’re working on coiling the pretzels, make sure you punch it down to remove any air bubbles.

Recipe by Sally’s Baking Addiction.

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