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Steak and Cheese Stuffed Pretzels

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Steak and Cheese Stuffed Pretzels are soft homemade pretzels filled with savory ground beef, onions, and melted cheddar cheese, baked until golden brown with a chewy exterior and rich, melty center.

  • Total Time: 1 hour 45 minutes
  • Yield: 8 stuffed pretzels

Ingredients

  • 1 pound ground beef
  • 1 cup shredded cheddar cheese
  • 1/2 cup diced onions
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 3 3/4 cups all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 packet instant yeast (2 1/4 teaspoons)
  • 1 1/4 teaspoons salt
  • 1 1/4 cups warm water
  • 2 tablespoons unsalted butter, melted
  • 8 cups water
  • 1/3 cup baking soda
  • 1 large egg
  • 1 tablespoon water
  • 1 tablespoon coarse salt

Instructions

  1. Heat olive oil in a skillet over medium heat. Add diced onions and cook for 2 to 3 minutes until softened.
  2. Add the ground beef and cook until browned, breaking it apart while cooking. Season with salt, black pepper, and garlic powder.
  3. Drain excess grease and allow the beef mixture to cool for about 10 minutes.
  4. Transfer the cooled beef mixture to a bowl and stir in the shredded cheddar cheese. Set aside.
  5. In a large bowl combine warm water, sugar, and yeast. Let it sit for 3 to 5 minutes until slightly foamy.
  6. Add flour, salt, and melted butter. Mix until a dough forms.
  7. Knead the dough for 6 to 8 minutes until smooth and elastic.
  8. Cover the bowl and allow the dough to rise in a warm place for about 1 hour until doubled in size.
  9. Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
  10. Punch down the dough and divide into 8 equal pieces.
  11. Roll each piece into a rectangle about 5 by 8 inches.
  12. Place a portion of the beef and cheese filling in the center of each rectangle.
  13. Fold the dough over the filling and pinch edges tightly to seal. Shape into pretzels or stuffed rolls.
  14. Bring 8 cups of water to a gentle boil and add baking soda.
  15. Boil each pretzel for 20 to 30 seconds, then remove with a slotted spoon and place on the baking sheet.
  16. Whisk the egg and water to make an egg wash. Brush over the pretzels and sprinkle with coarse salt.
  17. Bake for 14 to 18 minutes until deep golden brown.
  18. Allow them to cool slightly before serving.

Notes

  • Pepper Jack, mozzarella, or Monterey Jack cheese can replace cheddar for different flavors.
  • Add sautéed mushrooms, green peppers, or cream cheese to the filling for extra richness.
  • Divide the dough into 12 portions for smaller party-sized pretzels.
  • The baking soda bath helps create the classic chewy pretzel texture and golden color.
  • Allow the filling to cool before assembling to prevent the dough from becoming too soft.
  • Author: Amelia
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Nutrition

  • Serving Size: 1 stuffed pretzel
  • Calories: 420 kcal
  • Sugar: 3 g
  • Sodium: 680 mg
  • Fat: 18 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 2 g
  • Protein: 22 g
  • Cholesterol: 85 mg

Find it online: https://cooksplash.com/steak-and-cheese-stuffed-pretzels/