Jumbo Goat Cheese Stuffed Soft Pretzels

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These Jumbo Goat Cheese Stuffed Soft Pretzels are the best appetizer or snack for any time of year! Homemade soft pretzel dough, stuffed with just the right amount of tangy and creamy goat cheese, boiled, rolled and shaped into a classic pretzel. From there, these simple pretzels are boiled for only a few seconds, topped with pretzel salt and dried herbs, then baked to golden perfection. Every bite is just bursting with flavor! They’re the perfect appetizer to serve at your next get-together, holiday party, or whenever you have company over. These pretzels are sure to be a hit!

overhead shot of pretzels with thyme sprigs, white flowers, glass of beer, and a knife beside.

About The Recipe

Even though it’s only Monday, my mom and I can’t help but start thinking towards the weekend. We always have so many things going during the week that, when a weekend is here, it’s such a relief! Friends and family come over, we hangout, and we always make something delicious.

Which was to our inspiration behind these pretzels!

We always love to make pretzels. They’re such a fun bake! Especially when it comes to shaping them.

Though, we thought it would be fun to try and do a savory stuffed pretzel since our Cinnamon Sugar Filled Pretzels were such a hit!

My mom and I both love goat cheese and always try to find something to incorporate it into. Whether that’s something sweet like our Goat Cheese and Honey Cheesecake or savory like our Mushroom and Goat Cheese Turnovers.

These pretzels just seemed like the perfect thing to try!

close up of four pretzels with measuring cup of dried herbs beside, glass of beer, a knife, and thyme sprigs around.

And, of course, these pretzels are definitely JUMBO! I mean, if you’re gonna make a homemade pretzel, you might as well enjoy it and make it big enough that you could easily share between two people.

Though, we don’t ever really share. These pretzels are just too god to give up some! Every bite is soft, fluffy, with just the right amount of creamy tanginess from the goat cheese. Then, if you choose to top the pretzels, it just adds more flavor!

It really doesn’t get any better than this. Especially for the holiday’s!

Reasons You Will Love These Goat Cheese Stuffed Pretzels

  • So much easier to make than you might think.
  • FULL of flavor.
  • Perfect for get-togethers, parties, or even to serve alongside dinner!
  • Super soft and delicious.
  • Crowd pleasing.
  • Ready to eat in just three hours!
front shot of of pretzels with two leaning against each other on parchment paper with thyme sprigs around, a measuring cup of spices, and a glass of beer beside.

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

For The Pretzels:

goat cheese, yeast, flour, water, butter, barley malt syrup, and salt on marble surface.

For Boiling:

measuring cup of water and malt syrup in glass bowl on marble surface

How To Make Goat Cheese Stuffed Pretzels

Step 1: Make the dough

In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, butter, malt, and water. Mix on low speed for 2 minutes. Increase the speed to medium. Mix on medium speed for 8 minutes, or until dough is smooth.

Step 2: Proof and pre-shape

Let rise at room temperature until nearly doubled in bulk, about 45 minutes.

Turn out the dough and divide into 6 equal pieces.

Pre-shape by rolling to a 6-inch log. Cover and let rest 10 minutes.

oval shaped pieces of dough on marble surface.

Step 3: Cream goat cheese

Place goat cheese in a medium sized mixing bowl. Beat with an electric mixer until smooth and fluffy.

Spoon into a piping bag and set aside.

goat cheese in piping bag.

Step 4: Shape

Working with one piece at a time, roll dough into a 21 inch long rope.

Use a rolling pin to flatten out the dough. Beginning 1 inch from top of dough, pipe a line of goat cheese down the left side of the dough, stopping 1 inch from the bottom.

Roll dough over goat cheese and into a rope. Pinch dough together to seal. Turn over and roll under your palms until rope is 30 inches long.

Place on counter in a U shape. Lift the 2 ends and twist together. Fold down over center of U, using a small amount of water to make it stick, if necessary.

Step 5: Proof

Place each pretzels on prepared pan. Cover loosely with a cloth and allow dough to rise 25-30 minutes.

proofed pretzels on lined sheet pan.

Step 6: Boil and bake

Combine water and malt syrup in an 8-quart stock pot or dutch oven. Bring to a boil. Cut parchment in between pretzels. Lift the parchment square with the pretzel still on it, beginning with the first pretzel you formed, and place it in the boiling water. Peel off parchment. Cook for 30 seconds. Flip. Cook for an additional 30 seconds.

Use a spider or slotted spoon to remove pretzel to prepared sheet pan. Top with pretzel salt and seasoning, if desired. Bake until golden brown, 12-15 minutes.

– Filled Soft Pretzels FAQ’s –

How can I tell when my dough is kneaded properly?
A properly kneaded dough should be smooth and shiny. Refer to the pictures above if you need help!

My dough isn’t rising in the times stated in the recipe card!
The recipe card/post states the times it took our dough to rise. We live in Texas and often use a bread proofer. If you don’t own a bread proofer, we highly recommend one! This is also an enriched dough, which tends to take longer to rise. If you suspect something may be wrong, check your yeast!

Why won’t the dough stay sealed when I’m shaping?
This happens sometimes. It’s because the dough is starting to prove and, while it’s a little more difficult to work with, I promise nothing is wrong. They might not look perfect after baking, but they’ll still taste great.

I’m confused on how to shape a pretzel! HELP!
It can be a little bit weird shaping a pretzel for the first time. What really helped me learn is that you have to start in a U shape. From there, you are going to twist the two ends together and create a ring shape (think, wedding ring!), and then finally take the two ends and press them to the bottom of your ring/U shape. If you need some more help, refer to the photos above!

Why are pretzels boiled?
Pretzels are boiled to create the soft, chewy interior while also creating the classic crust on the outside. We chose to use malt syrup in our boiling water (traditionally lye or baking soda is used) to help promote even-browning in the pretzels!

Why did my pretzels close while baking?
The main reason this happens is because of proving! The longer it takes to get them in the oven, the more likely this will happen. It’s okay though! They’ll still taste great.

HELP! My cheese is spilling out of my pretzels.
It’s okay! This happens all the time. Some pretzels may be a bit better sealed than others, but it’s pretty much bound to happen. There is still goat cheese inside your pretzels, it just won’t be as much. This also happens if the pretzels were OVER filling. You really only need a very small amount of goat cheese in each pretzel.

cropped close up of pretzel with thyme sprig on top.

How To Store

Once these pretzels have cooled you can store them in a zip top bag and refrigerate them for up to 9 days. Though, in our opinion, the best way to store these pretzels is by freezing them! You can store them in a freezer-safe zip-top bag and keep them in the freezer for 2-3 months. They reheat very well and taste almost as good as fresh baked!

Looking for more recipes like this? Here are a few you may like: Pull-Apart Pepperoni Pizza BreadSourdough PretzelsBrown Butter PopoversMushroom and Spinach Flatbread

overhead shot of pretzels on parchment paper with knife, dried herbs in measuring cup, glass of beer, and flowers beside.

Expert Tips

  • Check your yeast and make sure it’s in-date.
  • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it will read about 70 degrees F.
  • Once you start shaping, you will need to work quickly! You do not want the dough too proof too much.
  • If gluten is not relaxed enough to work with dough after 10 minutes, cover it back up a let it rest a bit longer.
  • If you need help with shaping, you can refer to the images in the post to help explain the shaping step-by-step!
  • You can use cream cheese instead of goat cheese in this recipe, if you would like.
  • Do NOT over fill the pretzels.
  • The water needs to be a full rolling boil before cooking the pretzels.
  • Be careful to not over-boil the pretzels! It should take about 30 seconds.
  • If adding toppings, you will need to add them right after they’re boiled.
  • If you choose to add dried herbs on top of these pretzels, keep in mind that the spice mix may burn.

When you make these Jumbo Goat Cheese Stuffed Soft Pretzels, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

overhead shot of pretzels with thyme sprigs, white flowers, glass of beer, and a knife beside.

Jumbo Goat Cheese Stuffed Soft Pretzels

Traci
These Jumbo Goat Cheese Stuffed Soft Pretzels are the perfect snack/appetizer all year long! Every bite is soft, chewy, full of flavor, and truly melt-in-your-mouth delicious.
No ratings yet
Prep Time 1 hr 30 mins
Cook Time 15 mins
Proofing Time 1 hr 15 mins
Total Time 3 hrs
Course Appetizers
Cuisine American
Servings 6
Calories 540 kcal

Ingredients
 

Pretzels

  • 4 cups bread flour
  • teaspoons instant yeast
  • 2 teaspoons kosher salt
  • 2 Tablespoons unsalted butter, cubed, room temperature
  • 2 teaspoons malt syrup
  • 1⅓ cups water
  • 9 ounces goat cheese, room temperature
  • pretzel salt, optional
  • unsalted seasoning mix of choice, optional

To Boil

Instructions

  • In the bowl of a stand mixer fitted with the dough hook, combine flour, yeast, salt, butter, malt, and water.
  • Mix on low speed for 2 minutes.
  • Increase speed to medium.
  • Mix on medium speed for 8 minutes, or until dough is smooth.
  • Place dough in a covered container.
  • Let rise at room temperature until nearly doubled in bulk, about 45 minutes.
  • Turn dough out onto clean work surface.
  • Divide dough into 6 equal pieces.
  • Pre-shape by rolling to a 6-inch log.
  • Cover.
  • Let rest for 10 minutes.
  • While dough is resting, whip goat cheese with an electric mixer.
  • Spoon into a piping bag.
  • Snip the end at about ½ inch. Set aside.
  • Heat oven to 475 °F.
  • Line sheet pan with parchment paper. Set aside.
  • Roll each log in the order you formed them into a 21 inch rope.
  • Use a rolling pin to flatten out the dough. (It should be about 2 ½ – 3 inches wide.)
  • Beginning 1 inch from top of dough, pipe a line of goat cheese down the left side of the dough, stopping 1 inch from the bottom.
  • Beginning with the long side on the left, roll dough over goat cheese and into a rope.
  • Pinch dough together to seal.
  • Turn over and roll under your palms until rope is 30 inches long.
  • Place on counter in a U shape.
  • Lift the 2 ends.
  • Twist together twice.
  • Fold down over center of U, using a small amount of water to make it stick, if necessary.
  • Set on prepared sheet pan.
  • Repeat with remaining dough.
  • Cover loosely with a cloth.
  • Allow dough to rise 25-30 minutes, until it gives slightly when touched.
  • While dough is rising, line another sheet pan with parchment paper.
  • Spray with cooking spray. Set aside.
  • Combine water and malt syrup in an 8-quart stock pot or dutch oven.
  • Bring to a boil.
  • Cut parchment in between pretzels.
  • Lift the parchment square with the pretzel still on it, beginning with the first pretzel you formed, and place it in the boiling water.
  • Peel off parchment.
  • Cook for 30 seconds.
  • Flip.
  • Cook for an additional 30 seconds.
  • Use a spider or slotted spoon to remove pretzel to prepared sheet pan.
  • Top with pretzel salt and seasoning.
  • Bake until golden brown, 12-15 minutes.

Notes

  • Check your yeast and make sure it’s in-date.
  • A properly kneaded dough should be smooth and clean the bowl. If you have an instant read thermometer, it will read about 70 degrees F.
  • Once you start shaping, you will need to work quickly! You do not want the dough too proof too much.
  • If gluten is not relaxed enough to work with dough after 10 minutes, cover it back up a let it rest a bit longer.
  • If you need help with shaping, you can refer to the images in the post to help explain the shaping step-by-step!
  • You can use cream cheese instead of goat cheese in this recipe, if you would like.
  • Do NOT over fill the pretzels.
  • The water needs to be a full rolling boil before cooking the pretzels.
  • Be careful to not over-boil the pretzels! It should take about 30 seconds.
  • If adding toppings, you will need to add them right after they’re boiled.
  • If you choose to add dried herbs on top of these pretzels, keep in mind that the spice mix may burn.

Nutrition

Serving: 1pretzelCalories: 540kcalCarbohydrates: 87gProtein: 21gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 977mgPotassium: 161mgFiber: 4gSugar: 19gVitamin A: 509IUVitamin C: 0.02mgCalcium: 111mgIron: 2mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

– Still Hungry? –

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