Hello! In this recipe I am making soft pretzel buns filled with cream cheese, a surprisingly simple but delicious recipe that is perfect for the Summer!
This recipe consists of a no-knead dough, divided into 8 rounds filled with 1/2oz squares of cream cheese and dipped into a baking soda-water bath before being topped with salt and baked.
You could make these with regular cheese in the centers as well, just make sure to use something that melts well.
Cream Cheese Stuffed Pretzels
Difficulty: Easy8
servingsSuper soft, tender and buttery soft pretzel buns filled with cream cheese and topped with flaky/coarse salt!
Ingredients
2 1/2 cups (300g) bread flour, divided (plus more for adjusting)
3/4 tsp salt
1/2 tbsp sugar
2 1/4 tsp instant yeast
3/4 cup + 1 tsp (175g) water, warmed slightly
2 tbsp (25g) olive oil (or oil of choice)
Filling/Topping:
6oz (200g) full-fat cream cheese
1 cup (227g) water, boiling
1 tbsp baking soda
1 tbsp flaky salt or pretzel salt
Directions
- Combine 1 cup (125g) of flour with the salt, sugar and yeast in a large bowl. Add the warmed water and oil and mix thoroughly using a rigid spatula or a fork. Add the remaining flour 1/4 cup (30g) at a time and keep mixing until it gets too thick to keep using a utensil.
- Switch to mixing by hand until a soft, tacky dough forms. It may not take all of the flour. If it is still sticky, add more flour 1 tbsp at a time until it is manageable. Remove the dough from the bowl, grease the bowl and return the dough. Cover loosely and let proof in a warm place for 30 minutes.
- While the dough is proofing, preheat your oven to 475F and line a baking sheet with a silicone mat or parchment paper. Set aside. Cut the cream cheese into 10 equal pieces, then cover and place in the freezer.
- Once dough is almost ready, combine the water and baking soda until fully dissolved. Pour into a shallow pan and set aside. Turn the dough out onto a worksurface (or the prepared pan, if using a silicone mat) and divide it into 10 equal pieces. Pat each one out into a circle, then place a piece of cream cheese in the center and wrap the dough around it. Seal the end well, then repeat for the remaining dough.
- Transfer the dough balls to the pan with the lukewarm baking soda mixture. Move them around to coat all sides for 2 minutes, then remove and place back on the tray. Top with salt and bake for 8-12 minutes or until deeply browned on top. Let cool at least 10 minutes before enjoying!
Recipe Video
Notes
- Optionally, you can skip salting them and instead brush them with butter as soon as they are done baking, then salt. This will give a more buttery flavor, and a shinier top.
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