Steak Cheese Stuffed Pretzels (Printable Version)
# What You'll Need:
→ For the Pretzel Dough
01 -
500 g bread flour
02 -
1 1/2 teaspoons fine sea salt
03 -
2 teaspoons granulated sugar
04 -
40 g unsalted butter, softened
05 -
1 teaspoon onion powder
06 -
10 g instant yeast
07 -
300 ml warm water (about 38°C)
→ For the Filling
08 -
350 g frozen shaved beef steak, thawed
09 -
100 g Monterey Jack cheese, cut into 1 cm cubes
10 -
100 g sharp cheddar cheese, cut into 1 cm cubes
→ Baking Soda Bath and Topping
11 -
1.2 litres boiling water
12 -
60 g baking soda
13 -
coarse salt for topping
14 -
40 g unsalted butter, melted (for brushing)
# Step-by-Step Directions:
01 -
Combine bread flour, sea salt, granulated sugar, softened unsalted butter, onion powder, instant yeast, and warm water in a stand mixer bowl. Mix with the dough hook on medium speed for 5 minutes until a soft, sticky dough forms.
02 -
Transfer the dough to an oiled bowl. Cover and let it rise at room temperature for 45 minutes or until doubled in size.
03 -
While the dough rises, cook shaved beef steak in a skillet over medium-high heat until just cooked through. Let cool, then chop into small pieces. Prepare Monterey Jack and sharp cheddar by cutting into 1 cm cubes.
04 -
Dissolve baking soda in 1.2 litres boiling water. Stir until fully dissolved, then allow to cool to warm temperature.
05 -
Divide risen dough into 12 equal portions (approximately 65 g each). Roll each into a small rectangle. Place a portion of cooked steak and several cheese cubes in the centre of each. Fold edges over the filling and pinch to seal completely.
06 -
Preheat your oven to 230°C (450°F) with a rack in the middle position. Line a baking sheet with parchment paper and lightly grease.
07 -
Dip each stuffed pretzel carefully into the warm baking soda bath for 2 minutes, ensuring full coverage. Remove with a slotted spoon and place on the prepared baking sheet.
08 -
Sprinkle each pretzel generously with coarse salt. Let them stand for 10 minutes before baking.
09 -
Bake in the preheated oven for 12 minutes or until golden brown and crisp.
10 -
Immediately brush each hot pretzel with melted butter. Serve warm for best flavour and texture.
# Helpful Notes:
01 -
Do not skip the baking soda bath as it ensures authentic pretzel flavour and colour.
02 -
Sealing the edges of each stuffed pretzel tightly prevents cheese leakage during baking.
03 -
For even baking, weigh each dough portion to match as closely as possible.
04 -
These are best enjoyed fresh from the oven, but leftovers reheat well in a 180°C oven for 5–7 minutes.