Cheesy Steak Stuffed Pretzels – Irresistible Breakfast

Steak Cheese Stuffed Pretzels are more than just a snack; They are an experience. Imagine the satisfying chew of a perfectly baked pretzel giving way to a molten core of salty, seasoned steak and gooey, melty cheese. It’s a flavor combination that’s both comforting and undeniably enjoyable, making it a guaranteed crowd-pleaser for game nights, parties, or when you really want something extraordinary. What makes these Steak Cheese Stuffed Pretzels so special? It’s a unique combination of textures and flavors: the slightly crunchy exterior of the pretzel, the tender, flavorful steak, and that irresistible, springy cheese that binds it all together. Forget the dip; Here, the delicious fillings are baked precisely, ensuring that every single bite is filled with pure satisfaction. Prepare to be amazed at how these simple ingredients transform into culinary masterpieces that will have everyone asking for the recipe.

Material:

2½ cups flour
1 teaspoon salt
1 teaspoon granulated sugar
¼ cup unsalted butter, softened
1 teaspoon onion powder
2¼ teaspoons instant dry yeast
⅔ cup hot water (about 110°F)
1 cup boiling water
2 tbsp baking soda
14 ounces shaved steak, cooked and cooled
8 ounces Monterey Jack cheese, cut into small cubes
6 ounces sharp cheddar cheese, cut into small cubes
½ tablespoon coarse pretzel salt (or kosher salt)
1 tablespoon unsalted butter, melted

Making Pretzel Dough

Step 1: Activate the Yeast and Mix Dry Ingredients

In a large mixing bowl, combine the warm water with the granulated sugar and instant dry yeast (make sure it’s around 110°F, not too hot or it will kill the yeast, and not too cold or it won’t activate effectively). Stir it gently and let it sit for about 5 to 10 minutes. You’ll want to see the mixture become foamy and bubbly, which is a sign that your yeast is alive and ready to go. While the yeast is setting, in a separate medium bowl, whisk together the flour, 1 teaspoon salt, and onion powder. This ensures that the salt and onion powder are evenly distributed throughout the dough, giving your Steak Cheese Stuffed Pretzels a more consistent flavor.

Step 2: Mix the wet and dry ingredients and knead the dough

Once your yeast mixture is foamy, add softened ¼ cup unsalted butter. Then, gradually add the flour mixture to the wet ingredients, mixing with a wooden spoon or dough whisk until a shaggy dough begins to form. When the dough becomes too difficult to stir, turn it out onto a lightly floured surface. Now comes the fun part: kneading! Knead the dough for about 8 to 10 minutes. You’ll know it’s ready when it becomes smooth, elastic and springs back slightly when you tap it. If the dough is too sticky, add a little more flour, a tablespoon at a time. Conversely, if it seems too dry and crumbly, add a teaspoon of warm water. Proper kneading develops the gluten in the dough, which is important for achieving that distinctive chewy pretzel texture.

Step 3: First Rise

Lightly grease a clean bowl with a little oil or cooking spray. Place the kneaded dough in a greased bowl, turn it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for about 1 to 1½ hours, or until it has doubled in size. A good tip for a hot spot is to place it in a slightly warm (but turned off) oven. This initial rise develops flavor and creates air pockets within the dough, which contributes to the light texture in your finished pretzels.

Assembling Steak Cheese Stuffed Pretzels

Step 4: Prepare the Filling and Shape the Pretzels

While the dough is rising, prepare your delicious filling. In a medium bowl, gently combine the cooked and cooled shaved steak with the shredded Monterey Jack cheese and shredded sharp cheddar cheese. You want to make sure the steak is completely cooled so it doesn’t melt the cheese prematurely when you’re assembling. Once the dough has doubled, press it down to remove air. Turn the dough out again onto a lightly floured surface and divide it into 8 equal parts. Take a portion of the dough and flatten it into a thick rectangle. Spread about 2 to 3 tablespoons of steak and cheese mixture evenly over the surface of the dough, leaving a small border around the edges. Carefully fold the dough over the filling, pressing the edges tightly so that it is completely sealed. You want to make sure that none of the filling spills out during baking. Gently roll the sealed dough into a log. To create the classic pretzel shape, bring both ends of the log toward the center and then fold them together while pressing the ends down. Repeat this process for all 8 portions of dough.

Step 5: Baking Soda Bath and Baking

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. In a shallow pot or pan, combine 1 cup boiling water with 2 tablespoons baking soda. This is the key to that distinctive pretzel crust! Carefully dip each shaped pretzel into the baking soda bath for about 20-30 seconds, coating both sides. This alkaline bath helps the pretzels brown beautifully and develop their unique flavor. It is recommended to use tongs to handle the pretzels in the bath for safety and ease. After the bath, place the wet pretzels on the prepared baking sheet, making sure to leave a little space between them. Spread 1 tablespoon unsalted butter melted on top of each pretzel and sprinkle generously with coarse pretzel salt. Bake for 12 to 18 minutes, or until the pretzels are deep golden brown and sound hollow when tapped on the bottom. If they’re browning too quickly, you can loosen them from the foil. Let Steak Cheese Stuffed Pretzels cool slightly on a wire rack before serving warm.

conclusion:

There you have it – the ultimate guide to making these incredible things Steak Cheese Stuffed PretzelsWe’ve walked you through the journey from preparing the tender steak filling to shaping and cooking these golden-brown beauties. These aren’t just snacks; They’re a hearty, delicious experience that’s perfect for game nights, appetizers, or even a unique main course. The delicious steak, melty cheese, and chewy pretzel dough create a symphony of textures and flavors that will leave everyone asking for more. Don’t be intimidated by this process; With a little patience and this recipe, you’ll be a pretzel-stuffing pro in no time. Experiment with different cheeses or even add a pinch of chili flakes to the stuffing for extra flavor,

I encourage you to give these Steak Cheese Stuffed Pretzels One try. You may be surprised at how satisfying and rewarding it is to make these from scratch. Serve them warm with your favorite dipping sauce – spicy mustard or creamy ranch are excellent choices. They also make a great addition to a charcuterie board or casual brunch spread. So, roll up your sleeves, gather your ingredients, and get ready to impress yourself and your loved ones with this delicious recipe.

Frequently Asked Questions:

Can I make steak filling ahead of time?

Absolutely! Steak filling can be prepared up to two days in advance and stored in an airtight container in the refrigerator. This makes it much faster to assemble the pretzels when you’re ready to bake.

What other types of cheese work well in these pretzels?

While cheddar is fantastic, feel free to get creative! Monterey Jack, provolone, Gruyere, or a combination of cheeses will all be delicious. Just make sure they melt thoroughly.