Triple Cheese Stuffed Garlic Pretzels with Honey Mustard Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use full-fat mozzarella and cheddar. Low-fat cheeses don't melt as well and can become rubbery.

Cut the cheese into uniform sticks so they melt evenly. When shaping the pretzels, keep the dough covered to prevent it from drying out, which makes it harder to seal.

The baking soda bath is crucial for both color and texture. Make sure the water is at a gentle simmer, not a rolling boil, to avoid deflating the dough.

Use a slotted spoon to carefully lower and remove the pretzels. Work in batches if necessary, and keep the baked pretzels warm in a low oven while you finish the rest.

Variations

• Spicy Jalapeño Pretzels: Add sliced pickled jalapeños to the cheese filling for a spicy kick. Brush with garlic butter and sprinkle with a pinch of cayenne before baking.
• Everything Bagel Pretzels: Skip the coarse salt and sprinkle the pretzels with everything bagel seasoning before baking. Add a layer of cream cheese inside for extra richness.
• Pepperoni Pizza Pretzels: Stuff the dough with mozzarella, pepperoni slices, and a spoonful of pizza sauce. Brush with garlic butter and serve with marinara sauce for dipping.
• Cinnamon Sugar Pretzels: Omit the garlic butter and salt. After baking, brush with melted butter and toss in cinnamon sugar. Serve with a cream cheese glaze instead of honey mustard.

Storage and make-ahead

Fridge

Store leftover honey mustard in an airtight container in the refrigerator for up to 1 week.

Freezer

Freeze unbaked shaped pretzels on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat baked pretzels in a 350°F (175°C) oven for 5-7 minutes until warm and crusty.

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, place them in a 350°F (175°C) oven for 5-7 minutes until warm and crisp. Avoid microwaving, as it can make the pretzels tough and the cheese rubbery.

The dough can be prepared, shaped, and refrigerated overnight before the baking soda bath.

Let the shaped pretzels sit at room temperature for 30 minutes before boiling. The honey mustard can be made up to a week ahead and stored in the refrigerator.

Serving ideas

Serve the pretzels warm, straight from the oven, for the best cheese pull. Arrange them on a platter with the honey mustard in a small bowl for dipping.

They are perfect for sharing, whether as an appetizer for a crowd or a fun snack for a family movie night.

For a more substantial meal, serve the pretzels alongside a fresh green salad or a bowl of soup. They also pair well with a cold beer or a sparkling lemonade. The honey mustard can be doubled if you prefer extra dipping sauce.

Frequently asked questions

Recipe card

Triple Cheese Stuffed Garlic Pretzels with Honey Mustard

Prep 30 minCook 14 minRest 1 hTotal 1 h 44 minServes 8

Ingredients

• 4 1/2 cups all-purpose flour
• 2 1/4 tsp active dry yeast (one packet)
• 1 tbsp granulated sugar
• 1 1/2 tsp salt
• 1 1/2 cups warm water (110°F/43°C)
• 2 tbsp unsalted butter, melted
• 12 oz mozzarella cheese, cut into sticks
• 8 oz cheddar cheese, cut into sticks
• 1/2 cup baking soda
• 10 cups water
• 2 tbsp coarse pretzel salt
• 4 tbsp unsalted butter, melted
• 3 cloves garlic, minced
• 1/2 cup honey
• 1/4 cup yellow mustard
• 1/4 cup mayonnaise

Instructions

1. In a small bowl, dissolve the yeast and sugar in the warm water. Let stand for 5 minutes until foamy. In the bowl of a stand mixer, combine the flour and salt. Add the yeast mixture and melted butter. Mix on low speed until a dough forms, then increase speed to medium and knead for 5-6 minutes until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour, or until doubled in size.
2. Punch down the risen dough and turn onto a lightly floured surface. Divide the dough into 8 equal pieces. Roll each piece into a rope about 24 inches long. Flatten each rope slightly with your hands. Place a stick of mozzarella and a stick of cheddar along the center of each rope. Fold the dough over the cheese and pinch the edges tightly to seal, forming a filled log. Twist the log into a pretzel shape, tucking the ends underneath. Place on a parchment-lined baking sheet.
3. Preheat the oven to 425°F (220°C). Bring the 10 cups of water to a simmer in a large pot. Carefully add the baking soda (it will foam). Using a slotted spoon, lower each pretzel into the simmering bath for 30 seconds, turning once. Remove and place back on the parchment-lined baking sheet. Sprinkle each pretzel generously with coarse pretzel salt.
4. Bake the pretzels in the preheated oven for 14 minutes, until deep mahogany brown. While they bake, prepare the garlic butter: in a small bowl, stir the minced garlic into the melted butter. As soon as the pretzels come out of the oven, brush them generously with the garlic butter.
5. In a small bowl, whisk together the honey, yellow mustard, and mayonnaise until smooth. Taste and adjust the sweetness or tang if desired. Serve the pretzels warm with the honey mustard on the side for dipping.

Contains: gluten, eggs, milk, mustard

Estimated nutrition per serving

Calories

520

Protein

16 g

Carbohydrates

62 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.