Cheddar Stuffed Pretzels with Bourbon Honey Mustard Sauce


These easy, chewy and cheesy soft pretzels are about to become your new best friend. The perfect entertaining recipe - these are great for sports parties, movie nights, you name it! Taking the traditional soft pretzel up a notch, these are filled with white cheddar cheese and a bit of garlic powder. Slightly crispy on the outside, and gooey cheesy deliciousness on the inside. It doesn't get much better than that!


This homemade soft pretzel recipe is actually incredibly easy, and only requires a handful of ingredients, most of which I bet you already have on hand.

If you're serving these at a party, I recommend doing most of the prep work the night before. Follow the steps until just before boiling them. Form the pretzels and keep them on a parchment lined baking sheet, covered in plastic wrap in the fridge. Then when you're ready, boil them and stick them in the oven so they're served hot to your guests! Soooo yummy and so easy!

And the bourbon honey mustard sauce? Literally combine the ingredients and serve! The easiest recipe on this blog haha! I'm totally obsessed with Brown Sugar Bourbon, and really recommend you grab a bottle for this mustard! (And for sipping!) The pretzels are good on their own, but I'm telling you - don't skip the bourbon mustard sauce! You can also check out all my Brown Sugar Bourbon recipes here for more inspiration.






Making soft pretzels is so easy, but it seems intimidating the first time. I've included the below photos of the step-by-step filling and folding process to hopefully make the process a bit more clear. The wonderful thing about pretzels is that they're incredibly forgiving, and even if they don't all look perfect they WILL taste amazing! That much I can guarantee!


Fill each pretzel with the cheese and garlic powder, and then fold the pretzel around the cheese. I start folding one side of the dough, and shown above, and then bring the other side of the dough on top of the other. You can see that below, where I snapped a quick photo just before I had the whole pretzel closed.


Once the pretzel is well sealed, roll it between your hands to lengthen it to about 18 inches long. It does not have to be exact. Then we're ready to fold! First make a U shape with the dough, as shown above.

Then cross the left "arm" of the dough under the right, leaving some excess dough at the top. Then take both arms, and fold them down over the bottom circle. Seal the pretzel by gently pressing the arms into the bottom of the pretzel. And done!



Pretzel Ingredients:

1 1/2 cups warm water
1 tablespoon brown sugar
1 1/4 teaspoons yeast (1 packet)
4 tablespoons butter, melted
1 teaspoon salt
4 1/4 cups all-purpose flour
1 cup grated white cheddar cheese (I used Beecher's Flagship!)
Garlic powder for sprinkling
1/2 cup baking soda (for boiling)
9-10 cups water (for boiling)
1 tablespoon butter, melted (for brushing)
Pretzel Salt or sea salt

Bourbon Honey Mustard Sauce: 

3 tablespoons Brown Sugar Bourbon
2/3 cup stone ground mustard
3 tablespoons honey
1 teaspoon worcestershire


Pretzel Directions:

Add the water, sugar and yeast in the bowl of your stand mixer, stirring until combined.  Allow to sit for 5 minutes, or until mixture is foamy.

Add the butter, salt and flour to the yeast mixture. Using the dough hook attachment, knead the dough on low until all combined. Increase the speed to medium, and continue kneading until the dough is smooth and is pulling away from the sides of the bowl - about 5 minutes.

Remove the dough from the bowl, and knead with your hands into a ball. Grease the inside of the stand mixer bowl with some olive oil, and return the dough to the ball. Cover with a clean dish cloth, and allow to rise in a warm place for about an hour or until doubled. I preheat my oven to 170, turn it off, and then put my dough in there to rise.

Divide the dough into 8 equal balls. Roll each ball into a rectangle, about 3 inches by 12 inches. Sprinkle about 2 tablespoons of grated cheese along the length of the dough, and sprinkle with about 1/8 tsp of garlic powder. Roll the dough around the cheese, pinching the seams to keep it together, and then shape the pretzel by creating a U, crossing the left side of the dough under the right, and then folding them down. See the above pictures for reference!

Preheat the oven to 425, and line a large baking sheet (or two baking sheets) with parchment paper. Bring the water and the baking soda to a rolling boil. Drop each pretzel into the water one at a time, for 30 seconds each. Remove the pretzels to the prepared baking sheet.

Brush each pretzel with a the melted butter, and sprinkle them with pretzel salt (or sea salt). Bake for 13-15 minutes or until golden brown. Enjoy warm with the Bourbon Honey Mustard Sauce!

Bourbon Honey Mustard Sauce Directions: 

Combine all the ingredients in a small mixing bowl, and serve!





Kirsten Bell
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