Jumbo Goat Cheese Stuffed Soft Pretzels

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

Jumbo Goat Cheese Stuffed Soft Pretzels

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.

Course: Appetizers

Cuisine: American

Prep Time: 1 30

Cook Time: 15

Proofing Time: 1 15

Total Time: 3

Servings: pretzels

Calories: 540kcal

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

4 quarts water
½ cup malt syrup

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℉/245℃.
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 2½ - 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

Room temperature is about 70℉/21℃.
Check your yeast and make sure it’s in-date and active.
A properly kneaded dough should be smooth and clean the bowl.
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 not to 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