Adding a cream cheese filling really elevates these soft pretzels to a new level. Inspired by cream cheese pretzels from Disneyland, this recipe uses a baking soda bath to achieve that classic pretzel taste. There’s just something so satisfying about making a traditional store-bought food at home.
Why is this recipe healthy?
Soft pretzels are a great source of carbohydrates and also contain some protein from gluten. By adding a cream cheese filling, I increased the fat and protein content of these pretzels, an added bonus apart from the flavor. These nutrients help create a more balanced snack that will keep you satiated for longer.
Cream Cheese Pretzels
These cream cheese pretzels are filled with a variety of cheeses while maintaining that chewy texture. A baking soda bath is what gives these pretzels the perfect golden brown color and pretzel taste. This recipe is slightly challenging but completely worth it with some patience.
Ingredients
Pretzels
- 1 cup warm water 240 g
- 1 tbsp yeast 9 g
- 3 1/3 cup bread flour 400 g
- 2 tbsp brown sugar 20 g
- 1 tsp salt 6 g
- 1/4 cup baking soda 50 g
- egg wash
Cream Cheese Filling
- 4 ounces cream cheese 113 g
- 1/2 cup shredded cheese 100 g
- 2 tbsp grated parmesan 20 g
Instructions
Pretzels
- In a liquid measuring cup, stir together the water and yeast. Let the mixture sit for 10 minutes.
- In a mixing bowl, mix together the flour, brown sugar, and salt until they are well combined. Pour in the yeast mixture and mix until it forms a dough. Knead the dough for 10 minutes.
- Place the dough in a greased bowl and cover it with plastic wrap. Let the dough rest for 1 hour.
Cream Cheese Filling
- In a mixing bowl, mix together the cream cheese, your choice of shredded cheese, and grated parmesan. Set the mixture aside.
Pretzels
- Line a baking sheet with parchment paper. Preheat the oven to 425º F.
- Place the dough on a floured surface and punch out the air. Divide the dough into 10 portions and shape each piece into a smooth ball. Cover the dough balls and let them rest for 5 minutes.
- Roll the balls into logs and press them flat. Pipe a stripe of cream cheese filling down the center of each pretzel.
- Bring a pot of water to a boil with the baking soda. Place the pretzels in the water and let them boil for 30 seconds on each side.
- Place the pretzels onto the prepared baking sheet. Brush them with egg wash.
- Bake the pretzels for 10 to 12 minutes. Remove the pretzels from the oven and let them cool on a cooling rack.
