Pepper Cheese Pretzels

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Servings: 12 Difficulty: Advanced
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Savory, soft-baked pretzel bites studded with sharp cheddar and black pepper.
Pepper Cheese Pretzels recipe image
Pepper Cheese Pretzels recipe image
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Pepper Cheese Pretzels

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 12 Calories: 1142.9

Description

These Pepper Cheese Pretzels offer a delicious twist on the classic German snack, combining the comforting chew of fresh-baked dough with sharp, savory cheddar and a kick of black pepper. Unlike traditional hard pretzels, these are baked until golden and soft, making them perfect for snacking or serving as a side dish. The dough is enriched with egg yolk and honey for a slight sweetness that balances the salty cheese. Ideal for game day gatherings, holiday parties, or a cozy afternoon treat, they are surprisingly easy to make at home. The result is a warm, aromatic bread that pairs beautifully with mustard, soup, or simply enjoyed on its own.

Ingredients

Directions

  1. Lightly spoon all-purpose flour into measuring cups and level off; set aside 2 cups for the initial mix and keep the remaining 1 cup for later.
  2. In a large mixing bowl, combine the 2 cups of flour, active dry yeast, salt, and course ground black pepper.
  3. In a small saucepan, heat water, oil, and honey together until very warm (120-130F).
  4. Pour the warm liquid mixture into the flour mixture and blend at low speed until just moistened.
  5. Beat the dough at medium speed for 3 minutes to develop gluten.
  6. Stir in the egg yolk and gradually add enough of the remaining flour until the dough pulls away cleanly from the sides of the bowl; the dough will be soft.
  7. Cover the bowl and let the dough rise in a warm place (80-85F) for 40 minutes, or until doubled in size.
  8. Heat the oven to 400F (204C) and generously grease cookie sheets.
  9. Punch down the risen dough to release air bubbles.
  10. On a lightly floured surface, knead the shredded cheddar cheese evenly into the dough.
  11. Divide the dough into 12 equal pieces.
  12. Roll each piece into a pencil-thin rope about 18 inches long.
  13. Tie each rope into a loose pretzel shape and place on the prepared cookie sheets.
  14. Brush the tops of the pretzels with beaten egg white.
  15. Sprinkle the tops with grated Parmesan cheese or kosher salt.
  16. Bake at 400F (204C) for 12-18 minutes, or until golden brown.
  17. Immediately remove the pretzels from the cookie sheets and cool completely on wire racks.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1142.9kcal
% Daily Value *
Total Fat 39.8g62%
Saturated Fat 17.1g86%
Cholesterol 193.8mg65%
Sodium 5326.9mg222%
Total Carbohydrate 162.9g55%
Dietary Fiber 6.7g27%
Sugars 5.4g
Protein 29.2g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe lists "2 tablespoon" without an ingredient. Based on the directions, this refers to grated Parmesan cheese or Kosher salt for sprinkling on top.

Ensure the water is warm (120-130F) but not hot, as water that is too hot will kill the yeast.

For best results, use sharp cheddar cheese for a stronger flavor contrast with the mild dough.

These pretzels are best eaten fresh from the oven but can be stored in an airtight container at room temperature for up to 2 days.

You can vary the topping by using everything bagel seasoning instead of Parmesan or Kosher salt.

Keywords: pretzels, cheddar cheese, black pepper, homemade bread, soft pretzels, german snack, yeast dough, baked snacks, party food, vegetarian appetizer, cheese bread, savory pretzels, game day food, fresh baked, easy baking, comfort food
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