There’s something irresistibly comforting about biting into a warm, soft pretzel, but when you add savory steak and melty cheese to the mix, you’ve got yourself a game-changer. These Steak Cheese Stuffed Pretzels transform the classic mall snack into a hearty, satisfying meal that’s perfect for game day, family dinners, or whenever you’re craving something indulgently delicious.
I developed this recipe after craving both a Philly cheesesteak and a soft pretzel simultaneously, and thought, “Why not combine them?” The result is a pillowy pretzel exterior with a savory, cheesy steak filling that will have everyone asking for seconds. Don’t be intimidated by homemade pretzels—this recipe breaks it down into manageable steps that even beginner bakers can master!
Why You’ll Love This
- The perfect balance of chewy pretzel exterior and savory, juicy filling
- Great make-ahead option—prepare the dough and filling separately, then assemble when ready
- Customizable with your favorite cheese varieties and steak seasonings
- Impressive enough for guests but simple enough for a weeknight dinner
- Leftovers reheat beautifully for lunch the next day
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon granulated sugar
- ¼ cup unsalted butter, softened
- 1 teaspoon onion powder
- 2¼ teaspoons instant dry yeast
- ⅔ cup warm water (around 110°F)
- 1 cup boiling water
- 2 tablespoons baking soda
- 14 ounces shaved steak, cooked and cooled
- 8 ounces Monterey Jack cheese, diced into small cubes
- 6 ounces sharp cheddar cheese, diced into small cubes
- ½ tablespoon coarse pretzel salt (or kosher salt)
- 1 tablespoon unsalted butter, melted
Instructions
- In a stand mixer with the dough hook, combine flour, salt, sugar, softened butter, onion powder, yeast, and warm water. Mix on medium speed for 5 minutes until the dough is smooth and soft. It will be quite sticky – this is normal.
- Transfer the dough to an oiled bowl, cover with a damp towel, and let rise at room temperature for 45 minutes until nearly doubled in size.
- While the dough rises, make the baking soda bath by whisking boiling water with baking soda until completely dissolved. Set aside to cool. This is also a good time to cook your steak and cube your cheeses.
- Divide the risen dough into 12 equal pieces. Roll each piece into a 3×5 inch rectangle. Place equal amounts of cooked steak and cheese cubes in the center of each rectangle.
- Fold the bottom edge up over the filling, then fold in the sides and pinch all seams tightly closed at the top. Make sure they're well sealed so the filling doesn't leak out during baking.
- Preheat oven to 450°F. Dip each stuffed pretzel in the cooled baking soda bath for 2 minutes, making sure all surfaces get covered. Place on a greased baking sheet and sprinkle with coarse salt. Let sit uncovered for 10 minutes.
- Bake for 11-13 minutes until the tops are deep golden brown and the pretzels sound hollow when tapped. Remove from oven and immediately brush with melted butter while still hot.
Tips & Variations
- For extra flavor, add 1 teaspoon of garlic powder or Italian seasoning to the pretzel dough
- Try different cheeses like pepper jack, cheddar, or a combination for varied flavor profiles
- Vegetarian option: substitute the steak with portobello mushrooms sautéed with the same seasonings
- Make mini versions for appetizers by dividing the dough into 16 pieces instead of 8
- The baking soda bath is crucial for that authentic pretzel flavor and texture—don’t skip it!
- If the dough feels too sticky when handling, refrigerate it for 15-20 minutes to make it more manageable
Serving Suggestions
These hearty stuffed pretzels are delicious on their own, but they really shine when served with dipping options. Try a side of warm cheese sauce, spicy mustard, or horseradish cream for dipping. For a complete meal, pair with a simple green salad dressed with vinaigrette to balance the richness.
If serving for game day or a party, cut each pretzel in half and arrange on a platter with various dipping sauces in the center for a crowd-pleasing presentation.
Notes
- Store leftover pretzels in an airtight container in the refrigerator for up to 3 days
- Reheat in a 350°F oven for 10 minutes or until warmed through
- The pretzels are done when they’re deeply golden brown and sound hollow when tapped on the bottom
- For make-ahead prep, the dough can be refrigerated overnight after the first rise
FAQs
Can I freeze these stuffed pretzels?
Yes! Cool completely, then wrap individually in plastic wrap and freeze for up to 3 months. Reheat from frozen in a 350°F oven for 15-20 minutes.
Can I make these without the baking soda bath?
The baking soda bath is what gives pretzels their distinctive flavor and chewy exterior. Without it, you’ll have more of a bread pocket than a pretzel, though they’ll still taste good!
How do I know if my yeast is still active?
Mix the yeast with warm water and a pinch of sugar. If it doesn’t foam up after 5-10 minutes, your yeast may be inactive and should be replaced.
Can I prepare the filling a day ahead?
Absolutely! The steak filling can be made up to 2 days ahead and stored in the refrigerator, making assembly much quicker on cooking day.
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