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

Jumbo Goat Cheese Stuffed Soft Pretzels

5 from 1 vote
Prep Time: 1 hour 30 minutes
Cook Time: 15 minutes
Proofing Time 1 hour 15 minutes
Total Time: 3 hours
Author: Traci Crossland
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.

Ingredients

Pretzels

  • 4 cups bread flour*
  • 3½ 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

US Customary - Metric

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℉.
  • 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

*This recipe was written using an average of the dip and sweep method for measuring flour and the spoon and level method. If you are using a scale, you will need to add 3/4 oz or 22 g  to the measurement for each cup of flour.
  • Check your yeast and make sure it’s in-date and active.
  • 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 and 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.