Cheese-Stuffed Pull-Apart Pretzel Ring

Why You’ll Love This Recipe

• Pull-apart party centerpiece with melty pockets of cheddar and mozzarella in every bite.
• Classic pretzel chew and deep mahogany color from a proper baking soda bath.
• Foolproof Bundt-pan ring shape that looks impressive but is simple to assemble.
• Perfect with mustard or beer cheese dip and easy to customize with seasonings.

Grocery List

• Produce: Garlic, flat-leaf parsley (optional garnish)
• Dairy: Unsalted butter, sharp cheddar, low-moisture mozzarella
• Pantry: Bread flour (or all-purpose), sugar, kosher salt, pretzel salt or flaky sea salt, instant or active dry yeast, baking soda

Full Ingredients

Pretzel Dough

• 1 1/2 cups (360 ml) warm water, 110°F/43°C
• 1 tbsp (12 g) granulated sugar
• 2 1/4 tsp (7 g) instant or active dry yeast (1 packet)
• 4 cups (500 g) bread flour, plus extra for dusting (all-purpose flour works)
• 2 tsp (10 g) kosher salt
• 3 tbsp (42 g) unsalted butter, melted

Cheese Filling

• 6 oz (170 g) sharp cheddar, cut into 3/8-inch (1 cm) cubes
• 6 oz (170 g) low-moisture mozzarella, cut into 3/8-inch (1 cm) cubes

Baking Soda Bath

• 10 cups (2.4 L) water
• 2/3 cup (90 g) baking soda

Toppings & Finishes

• Pretzel salt or flaky sea salt, to taste
• 2 tbsp (28 g) unsalted butter, melted
• 1 small garlic clove, finely minced
• 1 tbsp finely chopped parsley (optional)

Optional Dips (for serving)

• Grainy mustard or Dijon
• Warm beer cheese or marinara (optional)

Step-by-Step Instructions

Step 1: Wake the yeast

In the bowl of a stand mixer (or a large mixing bowl), whisk the warm water and sugar. Sprinkle in the yeast and let sit until foamy, 5–10 minutes. If the mixture does not foam, the yeast is inactive; start again with fresh yeast.

Step 2: Make and knead the dough

Add the flour, kosher salt, and melted butter to the bowl. Mix with the dough hook on low until a shaggy dough forms, then knead on medium speed for 6–8 minutes (or by hand for 8–10 minutes) until smooth, elastic, and slightly tacky but not sticky. If needed, add 1–3 tbsp more flour to prevent sticking, or 1–2 tsp water if dry.

Step 3: First rise

Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover and let rise in a warm spot until doubled in size, about 60 minutes. Meanwhile, grease a 12-cup Bundt pan thoroughly, getting into every ridge to prevent sticking.

Step 4: Prep cheese and bath; preheat

Cut cheddar and mozzarella into 3/8-inch cubes. For easier sealing, chill the cubes in the freezer for 10 minutes. Preheat the oven to 425°F (220°C). In a wide pot, bring 10 cups water to a gentle simmer. Slowly (and carefully) add the baking soda a little at a time to prevent foaming over.

Step 5: Divide and fill

Turn the risen dough onto a lightly floured surface, deflate, and divide into 30–32 equal pieces (about 25–30 g each). Working one at a time, flatten a piece into a 2 1/2-inch round. Place 2–3 small cheese cubes (about 2 teaspoons total cheese) in the center. Pull the edges up and over to encase the cheese and pinch very firmly to seal. Roll seam to smooth. Keep covered with a towel so they do not dry out.

Step 6: Baking soda dip

Working in batches of 5–6, slip the sealed dough balls into the gently simmering soda bath for 30 seconds, stirring lightly so they do not stick. Use a slotted spoon to lift them out, drain well, and place seam-side down on a parchment-lined tray.

Step 7: Build the ring and bake

Arrange a layer of dipped balls seam-side down in the greased Bundt pan. Lightly sprinkle pretzel salt. Add a second layer on top and around, fitting snugly. Sprinkle a little more pretzel salt. Bake at 425°F (220°C) for 23–28 minutes, rotating the pan halfway through, until deep golden brown and glossy with some melted cheese peeking through.

Step 8: Finish and serve

Cool in the pan for 5 minutes. Loosen edges if needed, then invert onto a serving platter. Stir the melted butter with minced garlic and parsley; brush over the hot pretzel ring. Rest 5 more minutes, then serve warm. Pair with grainy mustard or warm beer cheese if you like.

Pro Tips

• Seal tightly. Pinch seams well and place seam-side down to keep cheese from leaking.
• Chill the cheese for 10 minutes before stuffing to make sealing easier.
• Gentle simmer, not a rolling boil. A calm bath prevents surface tears and keeps the crust smooth.
• Grease the Bundt thoroughly. Use butter or nonstick spray, especially in ridges, for a clean release.
• For extra shine, brush with a little melted butter right out of the oven before the garlic-parsley finish.

Variations

• Jalapeño–Cheddar: Add 2 tbsp minced pickled jalapeños into the cheese mix and sprinkle the ring with a pinch of chili flakes.
• Everything Pretzel: Skip garlic butter and finish with 1–2 tbsp everything bagel seasoning after the soda bath, before baking.
• Pepperoni Pizza: Tuck a few mini pepperoni slices with the mozzarella cubes and serve with warm marinara.

Storage & Make-Ahead

Make the dough up to 24 hours ahead: After kneading, refrigerate covered; bring to room temperature (45–60 minutes) before dividing. Once dipped in the baking soda bath, bake immediately for best texture. Leftovers keep 2 days at room temperature (wrapped) or 4 days refrigerated. Reheat on a sheet pan at 350°F (175°C) for 8–12 minutes until warmed and re-crisped. To freeze, wrap portions tightly and freeze up to 2 months; reheat from frozen at 325°F (165°C) for 15–20 minutes.

Nutrition (per serving)

Approximate values for 1/12 of the ring: 330 calories; 12 g fat; 41 g carbohydrates; 12 g protein; 3 g sugar; 870 mg sodium.