Cheesy Soft Pretzel Buns(Exact recipe for the cheese-stuffed soft pretzels in the photo)

Golden, chewy pretzel exterior with a soft inside and long, stretchy cheese pulls when you tear them open.

Ingredients (makes 8 buns)

Dough

• 4 cups (500 g) all-purpose flour
• 1 tablespoon sugar
• 2 teaspoons salt
• 2¼ teaspoons (1 packet / 7 g) instant yeast
• 1½ cups (360 ml) warm water (about 110°F / 43°C)
• 2 tablespoons unsalted butter, melted

Cheese filling

• 2 cups (200–220 g) shredded mozzarella + cheddar mix (or all mozzarella for maximum stretch)
• Optional: ½ cup shredded sharp cheddar for extra flavor

Baking soda bath

• 8 cups (2 liters) water
• ⅓ cup (70 g) baking soda

Topping

• Coarse pretzel salt or flaky sea salt
• 1 egg + 1 tablespoon water (for egg wash, optional but helps shine)

Instructions

1. Make the dough
   In a large bowl, mix flour, sugar, salt, and yeast. Add warm water and melted butter. Stir until a soft dough forms, then knead for 7–8 minutes until smooth and elastic.
   Place in a lightly oiled bowl, cover, and let rise for 1 hour until doubled.
2. Shape the buns
   Punch down the dough and divide into 8 equal pieces.
   Flatten each piece into a circle, place a generous amount of cheese in the center (about ¼ cup), then pinch the edges tightly to seal so no cheese leaks. Shape into a smooth ball.
   Place on a parchment-lined baking sheet, cover, and let rest 15–20 minutes.
3. Baking soda bath
   Bring 8 cups water + baking soda to a boil.
   Working one at a time, carefully drop each bun into the boiling water for 20–30 seconds. Flip once. Remove with a slotted spoon and place back on the parchment.
4. Score & salt
   Using a sharp knife or razor, cut a shallow “X” or cross on top of each bun (like the photo).
   Brush lightly with egg wash if using, then sprinkle generously with coarse salt.
5. Bake
   Preheat oven to 425°F (220°C).
   Bake for 14–17 minutes until deep golden brown and shiny.
6. Serve
   Let cool just 2–3 minutes, then pull apart while hot for the best cheese stretch.

Tips for perfect results

• Seal the cheese well so it doesn’t leak during the bath.
• Don’t skip the baking soda bath — that’s what gives the classic pretzel color and flavor.
• Best eaten fresh and warm.

This is the exact style shown in the photo: soft pretzel outside, molten cheese inside, and that beautiful stretch when pulled.