Cheesy Pretzel Twists

Simple homemade pretzel dough wrapped around cheddar cheese-- so simple yet hit-the-spot delicious! Recipe on

Aka your new favorite way to eat carbs.

These cheesy pretzel twists are legit out of control from their hot, buttery, golden exterior to all that glorious coarse salt and the moment you break it apart or take that huge giant bite… I think you know where I’m going with this…

Simple homemade pretzel dough wrapped around cheddar cheese-- so simple yet hit-the-spot delicious! Recipe on

ALL THAT CHEESE! The best of surprises.

These pretzel twists are a little something I whipped up last week watching a pre-season football game with my hubs (2 year anniversary soon, crazy!). Soft pretzels are like gold to this guy, which makes rational sense considering my entire homemade soft pretzel repertoire essentially starts from his family recipe. What I particularly love about the family pretzel recipe is that it’s quick. You don’t have to wait hours (or days!) for the dough to rise.

If you want to turn the pretzels up a notch, however, wrap the dough around a stick of cheddar cheese. Or cut them into bites and call it a delicious day.

How to make cheesy pretzel twists on

Baking with Yeast Guide

Reference this Baking with Yeast Guide whenever you work with baker’s yeast. I include practical answers to all of your common yeast questions.

Cheesy pretzel twists dough on

Let’s focus on the cheese version right now. The dough? It’s basic and straightforward. You’ll only need 6 ingredients to get things going. Start with warm water + yeast. Not just any yeast, my go-to for nearly all the bread baking I do: Red Star Platinum. The reason I always recommend this yeast to you is because this is a premium instant yeast with a difference that not only you can taste, you can see as well. Your pretzels, your rolls, your breads, your pizza crusts– will puff up more. The volume you’ll get simply cannot be achieved with other yeasts on the market. That’s why Platinum is my fave. Makes working with yeast easy and your finished product absolutely fabulous.

And after the water + yeast comes some flavor: a little honey, a little salt, a little melted butter. The 6th ingredient? Flour. Use all-purpose flour for fluffy white pretzels, use whole wheat flour for denser and more wholesome pretzels. Whichever flour you choose, you’ll need about 4 cups.

Cheesy pretzel twists dough on

How to make cheesy pretzel twists on

Once the dough is made, pull a little apart at a time, roll it into a log, then coil around a long piece of cheese. I simply used these cheese sticks. String cheese works too, but you might need a little more dough because they’re a little fatter. You can make the pretzels as large or as small as you want– they’ll be the size of the cheese inside. So if you’re not using pre-cut cheese sticks or string cheese, you can slice the cheese however large you want. Keep in mind, though, the more cheese inside, the more likely the cheese will seep out. Which isn’t necessarily a bad thing. I love the burnt cheese on the sides!

The baking soda bath is next. This is the step right before baking the pretzels and is definitely one of the most important. Here’s why: a suuuuuuper quick dip into boiling water + baking soda is what gives your pretzels that wonderfully authentic golden brown color. Basically, a baking soda bath will get you that iconic pretzel look. Not only that, the baking soda bath also helps give the pretzels their chewy exteriors. The best part after the cheese inside, am I right? For the baking soda bath step, I use my large dutch oven. Works wonders every time.

Another reason behind those crisp, shiny, chewy, golden brown pretzel exteriors? A little friend I like to call the egg wash. Just a simple brush of beaten egg after the baking soda bath and before baking will really make a difference.

How to make cheesy pretzel twists on

Don’t they look like weird little mummies? ↑ ↑

Simple homemade pretzel dough wrapped around cheddar cheese-- so simple yet hit-the-spot delicious! Recipe on

And OK, since we’re already breaking the diet rules today, let’s brush a little melted butter on the pretzels after they come out of the oven. The melted butter will seep inside the hot pretzels. It’s all so beautiful.

Whether an after-school snack, football food, or a vegging out on the couch with all the carbs– these pretzel twists are the answer to all cravings. By the way, I think we can all firmly agree that no other snack can live up to melty cheese inside of a homemade pretzel!! You’re definitely trying these ASAP.

Simple homemade pretzel dough wrapped around cheddar cheese-- so simple yet hit-the-spot delicious! Recipe on

More pretzel recipes:

You should also try these ham & cheese pockets. More cheese surprises!!

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Cheesy Pretzel Twists

  • Author: Sally
  • Prep Time: 1 hour
  • Total Time: 1 hour, 20 minutes
  • Yield: 18-20 twists
  • Category: Bread
  • Method: Baking
  • Cuisine: American


Starting with a simple homemade dough, these cheesy pretzel twists are the ultimate comfort food snack or football food!


  • 1 and 1/2 cups (300ml) warm water, plus 9 more cups for step 5
  • 1 packet Red Star Platinum instant yeast (2 and 1/4 teaspoons)
  • 1 Tablespoon (20ghoney
  • 1 Tablespoon (15g) unsalted butter, melted
  • 1 teaspoon salt
  • 3.754.25 cups (470 – 530g) all-purpose flour + more for work surface (spoon & leveled)
  • 1820 cheddar cheese sticks (about 4.5 inches each)*
  • 1/3 cup baking soda
  • 1 large egg, beaten
  • coarse sea salt for sprinkling
  • optional for topping: 4 Tablespoons (60g) melted unsalted butter


  1. Whisk the yeast into the 1 and 1/2 cups warm water. Allow to sit for 1 minute. Some clusters of yeast may remain. Add honey, melted butter, and salt. Whisk until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/4 cup more. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a lightly floured surface. Knead the dough for about 3 minutes, then shape into a ball. Place in a large greased mixing bowl. I usually use nonstick spray to grease it, but olive oil works too. Cover and let the dough rest in a warm area for about 10 minutes.
  3. Preheat oven to 425°F (218°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  4. Use a sharp knife to cut off a handful of dough. Roll into an 18-inch log, about 3/4 inch thick. Coil extremely tightly around a cheese stick. You do not want any cheese to be exposed. Pinch to seal the edges. Repeat with the remaining cheese and dough.
  5. Combine 9 cups of water with the baking soda in a large pot or dutch oven. Bring to a rapid boil. Drop 2-3 pretzel twists into boiling water and let sit for 20 seconds. Remove with a spatula and place onto the prepared baking sheet. Make sure the pretzels aren’t touching.
  6. Brush beaten egg over each pretzel. Sprinkle with salt. Bake for 15-20 minutes or until golden brown.
  7. Remove from the oven and brush each pretzel with melted butter. Serve warm.


  1. Make Ahead & Freezing Instructions: The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for three months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzel twists while still cold, but allow some extra time for the pretzels to puff up before the baking soda bath and baking. Baked pretzel twists freeze well for up to 3 months. Thaw and reheat in the oven at 300°F (149°C) until warm.
  2. Special Tools: 5-qt Tilt Head Glass Bowl | KitchenAid Stand Mixer | Pastry Brush | Le Creuset Cast-Iron Dutch Oven | Measuring Cups
  3. Wrap Tightly: Cheese is bound to seep out a little, but to avoid a total cheese explosion– make sure you wrap the cheese up extremely tight. No cheese peeking out from under the dough! If the unused ball of dough rises a lot while you’re working on coiling the pretzels, make sure you punch it down to remove any air bubbles.
  4. Cheese Sticks: I used these cheese sticks, which are about 4 – 4.5 inches long. They can be found at any major grocery store. You can also use string cheese or slice your own.
  5. Reference my Baking with Yeast Guide for answers to common yeast FAQs.

Keywords: cheesy pretzel twists

Simple homemade pretzel dough wrapped around cheddar cheese-- so simple yet hit-the-spot delicious! Recipe on


  1. I just made these- and they turned out AMAZING!!!! Will definitely try with hot dogs too!! Thanks so much!!

  2. Hi Sally,
    Just tried these and they were literally heaven! I only made a few for the hubby and I and stashed the rest of the dough in the freezer…and now a crazy idea crept into my mind – do you think I could use the rest of this dough for a deep dish pizza???

    1. I can’t see why not!!

  3. These look amazing! One question, though. Do you need to use a cheese stick, or can you take a square piece of cheese, roll it up, and wrap the dough around it?

    1. A cheese stick is best! You could use a large square or rectangle piece of cheese and wrap dough around either– the pretzels would be smaller though.

      1. Thanks!

  4. These look AMAZIIINNGG!!!!!!! Can you add some sausage inside too? Just like Auntie Anne’s.

    1. I can’t see why not!

  5. Wow definitely want to makes these ASAP 🙂
    My husband isn’t such a big cheddar cheese fan (I know, crazy). Can I use a different cheese for some of these? Which would you recommend?

    1. Whichever you (and he!) likes best!

  6. Do you have a recipe for the cheese dip?

    1. Yep!

  7. AMAZING!!
    loveeee these!! I have made them multiple times and EVERYONE LOVES them!!

    best recipe!! I don’t use cheese sticks I just cut a big block of cheese into long rectangles!

  8. Just made these to take for a thanksgiving get together and I had what you have correctly termed above as “total cheese explosion”. Not sure where I went wrong, coiled the dough pretty tightly around the cheese and pinched all sides as well. My dough did rise quite a bit, so not sure if that’s what caused it, perhaps I didn’t punch down enough?

    With that said, the pretzel sticks still taste amazing and I am super happy with it! And I think I will pull it off by just saying I made “pretzel sticks with a hint of cheese”, what say? 😉

  9. I had a couple cheese explosions but that was just a personal error. These were easy and delicious and I will definitely be making them again.

  10. Hi so I haven’t made the pretzel yet but I have a question before I do. Would I be able to boil them and wait before I cook them because I would like to serve them warm?

    1. Hi Felicia, that should work! Let the boiled pretzels cool down, then wrap them up and place in a freezer-friendly container. Freeze for up to 3 months.

  11. Elise B. Bosworth says:

    How many carbs in this recipe?

    1. Hi Elise, I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

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