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The Epitome of Cheesy Twists!

Homemade edam soft pretzels

Chewy and super soft pretzels with melty cheese inside, smelling and tasting absolutely delicious!

PREPARATION TIME 45 minutes
COOKING TIME 15 minutes
Homemade edam soft pretzels

1 1/2 cup of water

1 tablespoon instant yeast

3 1/2 cups bread flour

2 tablespoons brown sugar

1 teaspoon salt

1 1/2 cup Frico Edam cheese (shredded)

2 tablespoons dried parsley flakes, more for topping

1 1/2 tablespoon dried minced onion

1 large egg

2 tablespoons water

sea salt for topping

1/4 cup butter (melted)

Combine water, yeast, and sugar in bowl of a stand mixer that is fitted with a dough hook, until fairly mixed about one minute. Some clusters of yeast will remain. Let yeast/water rest for 5 minutes.

In medium bowl combine flour and salt. Add flour and salt mixture to the water and yeast and knead for 2 minutes. If dough is sticky add small amounts of flour until dough stops sticking to sides, but do not add more than 1/2 cup.

Add the cheese, parsley, and onions and mix until just combined.

Let rest for 15 minutes.

Preheat oven to 430°F.

Turn the dough out onto a floured surface. Knead the dough for 1-2 minutes and shape into a ball. With a sharp knife, cut ball of dough in half and then into thirds to make 6 smaller balls of dough. Each ball should be a little over 1/2 cup. This measurement does not have to be exact. Use as much or little dough for each pretzel as you wish the size of the pretzel is completely up to you.

Take each ball of dough and roll into a rope. As even in diameter as you can get it. Feel free to make your pretzels as thick or as thin as you wish, make sure you do not make your ropes too thick because the dough will expand quite a bit in the oven.

To shape the pretzel, take the ends of the rope and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape.

In a small bowl, beat the egg and water together and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on a baking sheet lined with parchment paper and sprayed with nonstick baking spray. Sprinkle the tops of the pretzels with salt and parsley.

Bake for 15 minutes or until golden brown. After 10 minutes, remove the pretzels from the oven and carefully brush with melted butter before returning them to the oven to bake for the remaining 5 minutes.

Allow to cool. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days or frozen for up to 3 months.

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