Cheesy Pretzels!

I am always looking for yummy, homemade healthy-ish snacks to make for my son. He loves all types of breads so I figured why not go ahead and try some soft pretzels and yum them up with some cheese:

I had a couple of people ask me for the recipe so here it goes. Now, these aren’t perfect yet. I needed to add more cheese – I ran out of time in the mixing because 1. our shredder sucks 2. I didn’t pre-shred the cheese early enough.

I took a soft pretzel recipe from by Alton Brown and made some of my own changes. Here is the recipe from the website but I bolded the changes I made to it.


  • 1 1/2 cups warm (110 to 115 degrees F) water
  • 1 tablespoon sugar
  • 2 teaspoons kosher salt
  • 1 package active dry yeast
  • 22 ounces flour, approximately 4 1/2 cups (use 3 cups whole wheat flour, 1 1/2 cups of all-purpose white)
  • 2 ounces unsalted butter, melted
  • Vegetable oil, for pan
  • 10 cups water
  • 2/3 cup baking soda
  • 1 large egg yolk beaten with 1 tablespoon water
  • Pretzel salt (I just used a bit more kosher salt since I didn’t want them to be too salty since my son is only 14 months)
  • Shredded Cheese – Medium Sharp Cheddar was my choice. Use whatever you want – I recommend about 2 cups for mixing with the dough and 1 cup for topping it.

Directions (from

Combine the 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,cheeseand 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 24-inch rope, cut again into several small pieces. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Make small tubes of the dough, you should get about 28-32 depending on size (I made mine just big enough for Miles to hold easily). Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and lightly sprinkle with the pretzel salt and shredded cheese. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

I put about half of these in the freezer but you may not have to because they get eaten pretty quickly.

These are about 100 calories each.

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