Easy Cheese-Stuffed German Soft Pretzels


As a young child, I remember when my mom would go to Sam's Club or Costco and bring home a box of frozen soft pretzels. My brother and I absolutely loved these pretzels that you would sprinkle a little packet of this thick sea salt and place in the oven for a quick bake. Today, I decided to make a healthier version of Easy Cheese-Stuffed German Soft Pretzels! And my, oh my, are they delicious...

The best part is that you can have these authentic German Soft Pretzels within 2 hours from the moment you put on your apron! Sometimes, I can become more hesitant to work with active dry yeast, just because I am slightly impatient and don't like waiting half a day to taste the final product. BUT.... these soft pretzels only take a rising time of 45 minutes and then 25 minutes... and are completely worth every minute!

Please keep in mind that the addition of cheese is totally optional! Although, it is highly recommend for added deliciousness ;)

Also, if you do not have that iconic chunky sea salt or Maldon Sea Salt to sprinkle on top of your pretzel sticks, then I recommend just topping with traditional fine-grain Himalayan sea salt. It will taste just as good!

Easy Cheese-Stuffed German Soft Pretzels
Easy Cheese-Stuffed German Soft Pretzels

I served my cheese-stuffed pretzel sticks with dijon mustard for added flavor in each bite! They would even be delicious served with honey mustard or a spicy sauce, as well!

It is time to grab our aprons and begin cooking deliciousness!

Easy Cheese-Stuffed German Soft Pretzels



  • 1/4 cup Brown Sugar
  • 1 cup Warm Water
  • 2 3/4 tsp. Active Dry Yeast
  • 2 tbsp. Extra Virgin Olive Oil
  • 3 cups All-Purpose or Bread Flour
  • 1/2 cup Baking Soda
  • 1 large Egg
  • Maldon Sea Salt and/or Sesame Seeds, (for garnishing)
  • 7 oz. Dubliner Cheese or White Cheddar Cheese, (sliced into 12 equal-sized strips)


  1. In a small bowl, stir the brown sugar into the warm water to dissolve, then quickly stir in the active dry yeast. Set aside for 5-10 minutes, until foamy.
  2. Stir the extra virgin olive oil into the bowl. Using a wooden spoon, mix in the flour one cup at a time. Transfer the dough onto a clean surface to knead together for 5 minutes, until smooth.
  3. Transfer the dough into a lightly greased bowl and cover with a damp tea towel or saran wrap. Allow the dough to rise for 45 minutes to 1 hour, until doubled in size.
  4. Preheat oven to 450F.
  5. Punch down the dough and knead lightly for 15 seconds. Roll the dough out to a rectangular-shape that's 1/2" thick, then cut the dough into 12 equal-sized strips. In each strip, add a strip of cheese into the center. Pinch together the dough around the cheese and use your hands to shape the dough into a pretzel stick-like shape.
  6. Place the cheese-stuffed dough sticks on a pan lined with parchment paper. Allow them to sit out uncovered for 25 minutes.
  7. Bring a large pot of water to a boil over medium heat, then stir in the baking soda. Using two slotted spoons, transfer each stick into the water to sit for 18-20 seconds on each side. Then, transfer each back to the parchment-lined pan.
  8. Brush with an egg wash or olive oil. Garnish with Maldon Sea Salt or sesame seeds. Bake for 10 minutes, or until golden brown.

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