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Cream Cheese Stuffed Pretzels

posted on August 2nd, 2021 by Ashley

This recipe for Cream Cheese Blimp Pretzels is inspired past ane of my favorite snacks at Disney Parks. It adds a lite and sweet foam cheese filling to a fresh homemade pretzel. Make these stuffed pretzels for a party, or enjoy them at home as a snack!

Every now-and-then nosotros love to indulge in soft pretzels. This recipe for cream cheese blimp pretzels is inspired by one of my favorite Disney Parks snacks. I first discovered this pretzel at Magic Kingdom Park in Walt Disney Earth. Since we love these pretzels, I decided to make my ain bootleg version.

Although there are quite a few steps involved because y'all need to prep, shape, stuff and broil the dough, making homemade soft pretzels is easier than you recall. You probably already have all of the ingredients in your pantry!

These aren't your ordinary stuffed pretzels. The dough is perfectly chewy and dusted with a coating of cinnamon and carbohydrate. The inside, which is the all-time part, is stuffed with a light filling of tangy cream cheese mixed with sugar and vanilla for a soft pretzel that has a perfect texture and flavor.

Why You'll Love This Recipe

• It's a unique way to savor a soft pretzel.
• They are made with basic ingredients.
• Enjoy a classic Disney treat right at home.
• You can customize the cream cheese filling and make information technology sweetness or savory.
• It's great as a party appetizer or snack.

Ingredients You'll Need

For the pretzels:

• Hot Water – Helps to activate the sugar and yeast and bring together the dough.
• White & Brown Sugar – Yous'll need a mix of light dark-brown sugar and granulated carbohydrate for flavor and to assistance feed the yeast.
• Agile Dry Yeast & Baking Soda– Adds a fluffy texture to the pretzel when baked.
• Butter – Gives this pretzel dough a smoothen texture and buttery season.
• Salt – Helps residue the flavors in the pretzel dough.
• All-Purpose Flour – The chief dry ingredient that brings everything together.

Cream Cheese Stuffing:

• Foam Cheese – Adds a lightly flossy and tangy texture to the filling.
• Powdered Sugar – Used to give the filling a sweet flavor.
• Vanilla Excerpt – Pairs well with cream cheese and sugar for a light vanilla season.

Topping:

• Granulated Sugar & Cinnamon – These two ingredients give the pretzel a sweet and warming flavor that pairs well with the tangy cream cheese filling.

The original Disney Parks foam cheese stuffed pretzel includes a dusting of graham cracker crumbs on the exterior of the pretzel. The cinnamon and sugar adds more flavour so information technology'southward what I prefer, but you tin can also add crushed graham cracker crumbs, if desired.

Steps to Make Foam Cheese Stuffed Pretzels

Although the full instructions and recipe below includes quite a few steps, the recipe comes together in six main steps. The dough will need to rest for one hr just the other steps come together quickly.

1. Set the dough.
2. Prepare the foam cheese filling.
3. Form the pretzels.
4. Boil the pretzels.
5. Bake the pretzels.
6. Add together the cinnamon sugar topping.
7. Savour!

The photos below provide visual assistance when making the pretzels. Be sure to read through the expert tips below to ensure succulent blimp pretzels every single time!

Expert Tips

Making homemade soft pretzels from scratch is like shooting fish in a barrel! Once the yeast is activated, y'all'll add together ingredients to make a dough, then grade and stuff the pretzels for baking. Follow these expert tips for all-time results.

Working with Yeast:

• Use fresh active dry yeast. Before working with active dry yeast, make certain it is not expired and preferably purchased within the last six months for best results.
• H2o should exist hot just non also hot. When preparing water for yeast, brand sure information technology'southward hot, but non as well hot. The ideal temperature for yeast activation is 105F to 115F. This volition safely make sure that the yeast activates.
• Y'all'll know when the yeast is fix if, after five-10 minutes, a bubbly cream is formed.

Bootleg Pretzel Dough:

• After sugar and yeast accept been activated, slowly add together the remaining ingredients until a dough is formed.
• Use a stand mixer or wooden spoon. Y'all tin use a stand up mixer to mix the dough with a dough hook attachment if you don't want to mix it with a wooden spoon.
• Work on a floured surface. Pretzel dough can exist mucilaginous, and then brand certain yous are working on a floured surface. Also make sure to grease the bowl before allowing them to rise.
• Compression dough together firmly subsequently adding filling. When filling the pretzels with foam cheese stuffing, pinch together firmly so it doesn't spill out.
• Do not skip the boiling step! It may be tempting to skip the boiling step, but this procedure helps the pretzels stay together and gives them a classic chewy texture.
• Add egg wash to brownish. If you want a nice brown top, whisk an egg with a bit of water together in a small bowl then brush the tops of the pretzels before blistering.
• Allow the pretzels to cool before calculation the cinnamon sugar topping. This helps prevent them from breaking.

Variations

• If you're making these pretzels in the autumn months, use some pumpkin pie spice as the seasoning.
• Add finely diced strawberries or blueberries to the cream cheese filling for a fruity-filled pretzel.
• Give this pretzel a kick of heat by omitting the sugar in the foam cheese and adding diced jalapeños.
• Make stuffed pretzel bites past cutting the filled dough into small rectangles instead of a archetype pretzel shape.
• Make Italian pretzels by making the filling with no sugar and adding a touch on of Italian seasoning. Use a marinara sauce for dipping!
• Add your favorite dip to the inside such as spinach or artichoke dip for a savory treat.
• Make a strawberry cheesecake pretzel by adding Strawberry Cheesecake Dip to the eye every bit the stuffing.
• Italian mascarpone cheese or Neufchâtel cheese makes a corking culling every bit well as any plant-based cream cheese substitutes if you don't prefer to use cream cheese.

Storing & Freezing

Storing: Place the cream cheese stuffed pretzels in an airtight container and store for up to 3 days.

Freezing: Nosotros do not recommend freezing these pretzels due to the cream cheese filling.

FAQs

Do you accept to boil soft pretzels?

Yes! Boiling soft pretzels for a brusk time will help them ready and create a chewy texture that would otherwise not exist there if they just were baked. Boiling also helps to make a crispy crust on the outside.

Do soft pretzels go bad?

Unlike their crunchy pretzel counterpart, soft pretzels take a much shorter shelf life because they are fabricated fresh.

Practise soft pretzels need to exist refrigerated?

For best results, soft pretzels are best stored at room temperature to continue them from drying out.

More than Fun Snack Recipes

• Mini Corn Dogs
• Ham and Cheese Pinwheels
• Homemade Churros
• Broiled Seasoned Pita Chips

Foam Cheese Blimp Pretzels

Yield: 6 pretzels

Prep Time: 30 mins

Cook Fourth dimension: 20 mins

Resting Time: one hr

Total Fourth dimension: 1 hour 50 mins

Homemade pretzels are stuffed with a sugariness foam cheese filling to make a delectable treat!

For the pretzel dough:

• ▢ 1 cup hot water, (non boiling)
• ▢ ane tablespoon calorie-free chocolate-brown sugar
• ▢ 1 tablespoon granulated sugar
• ▢ two i/2 teaspoons active dry out yeast
• ▢ three tablespoons unsalted butter, melted
• ▢ ane teaspoon salt
• ▢ three – 3 1/2 cups all purpose flour
• ▢ 1/2 cup baking soda

For the cream cheese filling:

• ▢ eight ounces cream cheese, room temperature
• ▢ 2 cups powdered saccharide
• ▢ 1 teaspoon pure vanilla excerpt

Optional topping:

• ▢ i/2 cup granulated sugar
• ▢ ii teaspoons footing cinnamon

• Whisk the water, brown saccharide, granulated sugar and active dry yeast together in a large mixing basin then let it sit for about 5 minutes or until the yeast starts to activate and puff up.

• Stir in the butter and salt and so gradually add in 2 ½ cups of the flour stirring the entire fourth dimension to combine.

• Plough the dough out onto a well-floured surface and with the remaining cup of flour knead the dough for virtually 10 minutes.

• Scrape out whatsoever remaining bits of dough in the basin and grease it well with butter then place the dough inside of the bowl and lightly grease the top of the dough as well.

• Cover with plastic wrap or a large towel then place it in a warm space for virtually 1 60 minutes or until the dough has doubled in size.

• Using an electric mixer, mix the cream cheese until smooth then add the powdered sugar and vanilla and mix once more until completely combined.

• Encompass the bowl and refrigerate while the dough is rising.

• Preheat the oven to 425 degrees Fahrenheit and line a large, low side baking pan with parchment paper.

• Once the dough has risen, divide the dough into vi equal pieces so roll ane of the pieces into an xviii-inch rope.

• Use a rolling pivot or your easily to flatten out the rope to nigh two inches in width.

• Scoop the cream cheese filling into a large ziploc bag then cut a small-scale pigsty into one of the corners and button the cream cheese into that corner.

• Pipe out some cream cheese downwardly the middle of the flattened pretzel rope, leaving about a one-half inch of space on the ends without whatsoever foam cheese.

• Pinch the sides together and pinch the ends besides then gently printing down the pinched areas.

• Twist the rope twice around before forming information technology into a pretzel shape.

• Repeat the process with the remaining dough then permit the pretzels residual for xv minutes. (If the dough starts to open effectually the foam cheese while it is resting, press the edges back together earlier boiling.)

• In the meantime, eddy well-nigh half dozen cups of h2o in a large pot over high estrus then cascade in the baking soda.

• In one case boiling, add together the starting time pretzel that you made to the h2o and let information technology boil for about 30 seconds and so remove the pretzel from the water and identify it back on the baking pan.

• Repeat the process with the remaining pretzels.

• If yous want a nice brown top, whisk an egg with a bit of water together in a small-scale bowl then brush the tops of the pretzels.

• Bake for 10-12 minutes or until calorie-free and golden on top.

• While the pretzels are baking, whisk together the sugar and cinnamon on a plate or a shallow bowl and once the pretzels accept cooled for about 10 minutes dip them into the cinnamon sugar then serve.

Serving Size: This recipe makes vi big pretzels. Each pretzel is big enough to serve 2 people.

Storage: These pretzels can exist stored in an airtight container for up to three days.

Calories: 928 kcal , Carbohydrates: 168 thousand , Protein: 18 thou , Fatty: 20 g , Saturated Fat: 11 thou , Polyunsaturated Fat: 1 1000 , Monounsaturated Fatty: five g , Trans Fat: 1 k , Cholesterol: 57 mg , Sodium: 3253 mg , Potassium: 254 mg , Fiber: five thousand , Sugar: 61 g , Vitamin A: 685 IU , Vitamin C: 1 mg , Calcium: 70 mg , Fe: 7 mg

Class: Snack

Cuisine: American

If yous try this recipe, don't forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.

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Source: https://www.spoonfulofflavor.com/cream-cheese-stuffed-pretzels/

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