There’s something about the combination of soft, chewy pretzels and rich, creamy cream cheese that makes it hard to resist. Whether you’re looking for a snack to munch on during movie night or a party appetizer that will impress your guests, these cream cheese filled pretzels are the perfect treat.
Recipe 1: Classic Cream Cheese Filled Pretzels
Ingredients:
- 1 1/2 cups warm water (110-115°F)
- 1 tablespoon granulated sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 4 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 large egg yolk beaten with 1 tablespoon water
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- In a large mixing bowl, combine warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes, until it becomes foamy.
- Add flour and melted butter to the bowl and mix until it forms a dough. Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic.
- Grease a large mixing bowl with oil and place the dough in it. Cover the bowl with plastic wrap and let it rise in a warm, draft-free place for 1 hour, until it doubles in size.
- Preheat the oven to 450°F. Line 2 baking sheets with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a rolling boil.
- Divide the dough into 12 equal parts. Roll each part into a rope and then twist it into a pretzel shape.
- Dip each pretzel into the boiling water for 30 seconds and then place it on the prepared baking sheet.
- In a small mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until it becomes smooth and creamy.
- Place the cream cheese mixture into a piping bag and snip off the end. Pipe the cream cheese filling into the center of each pretzel.
- Brush the pretzels with egg wash and sprinkle with coarse salt.
- Bake the pretzels for 12-15 minutes, until they become golden brown.
- Serve warm and enjoy!
Nutritional Information:
Serving Size: 1 pretzel
- Calories: 345
- Total Fat: 11g
- Saturated Fat: 6g
- Cholesterol: 44mg
- Sodium: 1942mg
- Total Carbohydrates: 50g
- Dietary Fiber: 2g
- Sugars: 8g
- Protein: 9g
Cooking Time:
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 2 hours
Equipment:
- Mixing bowl
- Parchment paper
- Baking sheet
- Large pot
- Piping bag
Serving Suggestions:
Serve cream cheese filled pretzels warm with a side of mustard or cheese sauce. They make a great snack for movie night or a party appetizer that will impress your guests.
Variations:
There are many ways to customize this recipe to your liking. Here are a few ideas:
- Add chopped jalapenos or bacon to the cream cheese filling for a spicy or savory twist.
- Swap out the all-purpose flour for whole wheat flour for a healthier option.
- Top the pretzels with everything bagel seasoning for an extra burst of flavor.
Substitutions:
If you don’t have some of the ingredients on hand, here are some substitutions you can make:
- Active dry yeast can be substituted with instant yeast or fresh yeast.
- Coarse salt can be substituted with kosher salt or sea salt.
- All-purpose flour can be substituted with bread flour or whole wheat flour.
Storage:
Cream cheese filled pretzels are best served fresh and warm. However, you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F for 5-7 minutes, until they become warm and crispy again.
Tips:
- Make sure the water is warm but not too hot when you add the yeast. If the water is too hot, it will kill the yeast and the dough won’t rise.
- Don’t skip the boiling step. This is what gives the pretzels their signature chewy texture.
- Use a piping bag to fill the pretzels with cream cheese. This will give you more control and ensure that each pretzel is evenly filled.
Frequently Asked Questions:
Q: Can I freeze cream cheese filled pretzels?
A: Yes, you can freeze the pretzels before baking. Place them on a baking sheet and freeze them for 1 hour. Then, transfer them to a freezer bag and store them in the freezer for up to 1 month. To bake, follow the recipe as directed but add an extra 5-10 minutes to the baking time.
Q: Can I use a different type of cheese instead of cream cheese?
A: Yes, you can use any type of soft cheese that can be easily piped, such as ricotta or mascarpone.
Recipe 2: Mini Cream Cheese Filled Pretzel Bites
Ingredients:
- 1 package refrigerated pizza dough
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 4 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions:
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Unroll the pizza dough and cut it into 1-inch squares.
- In a small mixing bowl, combine cream cheese, powdered sugar, and vanilla extract. Mix until it becomes smooth and creamy.
- Place the cream cheese mixture into a piping bag and snip off the end. Pipe the cream cheese filling into the center of each pizza dough square.
- Fold the dough over the filling and pinch the edges to seal.
- In a shallow dish, combine granulated sugar and cinnamon. Dip each pretzel bite into the melted butter and then roll it in the cinnamon sugar mixture.
- Place the pretzel bites on the prepared baking sheet and bake for 10-12 minutes, until they become golden brown.
- Serve warm and enjoy!
Nutritional Information:
Serving Size: 1 pretzel bite
- Calories: 78
- Total Fat: 5g
- Saturated Fat: 3g
- Cholesterol: 15mg
- Sodium: 47mg
- Total Carbohydrates: 8g
- Dietary Fiber: 0g
- Sugars: 7g
- Protein: 1g
Cooking Time:
Preparation Time: 15 minutes
Cooking Time: 10-12 minutes
Total Time: 30 minutes
Equipment:
- Parchment paper
- Baking sheet
- Piping bag
Serving Suggestions:
Mini cream cheese filled pretzel bites make a great snack for parties