Chili and Cheese Stuffed Pretzels

Soft pretzels filled with a flavorful chili and cheese mixture, baked until golden brown. A fun and delicious snack or appetizer that's sure to be a crowd-pleaser!

Prep Time

25 minutes

Total Time

45 minutes

Calories

475 kcal

Difficulty

Medium

Equipment

4 items

Cost

£0.70/serving

Season:

Meal Type:

Cuisine:

Cooking Style:

Mood:

Ingredients

Servings

2.3teaspoonsActive Dry Yeast(Or 1 packet)

£0.25

1.5cupsWarm Water(105-115°F)

1tablespoonGranulated Sugar

£0.05

1.5teaspoonsSalt

£0.01

4.5cupsAll-Purpose Flour(Plus more for dusting)

£0.45

0.5cupBaking Soda

£0.15

8cupsWater(For boiling)

1Egg(Beaten, for egg wash (optional))

£0.30

1.5cupsShredded Cheddar Cheese

£2.00

114.5 oz canCanned Diced Tomatoes(Undrained)

£0.60

115 oz canCanned Black Beans(Rinsed and drained)

£0.70

1cupCorn Kernels(Fresh or frozen)

£0.50

2tablespoonsChili Powder

£0.15

1teaspoonCumin

£0.10

0.5teaspoonGarlic Powder

£0.08

0.5teaspoonOnion Powder

£0.08

1tablespoonOlive Oil

£0.15

Total Cost

£5.57

£0.70 per serving

Instructions

1.
In a large bowl, dissolve yeast and sugar in warm water. Let stand for 5 minutes until foamy.
2.
Add salt and 3 cups of flour to the yeast mixture. Mix until combined. Gradually add the remaining flour, kneading until a smooth dough forms. You may need to add more flour if the dough is too sticky.
3.
Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
4.
While the dough is rising, prepare the chili cheese filling. Heat olive oil in a saucepan over medium heat. Add diced tomatoes, black beans, corn, chili powder, cumin, garlic powder, and onion powder. Bring to a simmer and cook for 10 minutes, stirring occasionally, until slightly thickened.
5.
Remove from heat and stir in 1 cup of shredded cheddar cheese. Set aside to cool slightly.
6.
Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper.
7.
In a large pot, bring 8 cups of water and baking soda to a rolling boil.
8.
Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18 inches long.
9.
Flatten each rope slightly with your fingers or a rolling pin. Spoon the chili cheese filling down the center of each flattened rope.
10.
Pinch the edges of the dough together to seal the filling inside, creating a long stuffed pretzel log. Gently stretch and shape the log into a pretzel shape, twisting and pressing the ends to seal.
11.
Carefully drop each pretzel into the boiling water for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
12.
Brush the pretzels with the beaten egg (optional) and sprinkle with the remaining shredded cheddar cheese.
13.
Bake for 12-15 minutes, or until golden brown.
14.
Let cool slightly before serving. Enjoy!

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My Notes

Nutrition Information

Nutrition per serving (200g)

475 kcal / 1987 kJ

Carbs

70g

27% of RDA

Fat

14g

20% of RDA

Protein

20g

40% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

6 g

7% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For a softer pretzel, reduce the baking time slightly.

If you don't have time to make the chili from scratch, use canned chili as a base and stir in extra cheese.

Feel free to customize the chili filling with your favorite ingredients, such as jalapeños or bell peppers.

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

For a more intense flavor, brush the pretzels with melted butter after baking and sprinkle with coarse salt.

Cooking Equipment

Oven

Large Pot

Baking Sheet

Parchment Paper

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

For a softer pretzel, reduce the baking time slightly.

If you don't have time to make the chili from scratch, use canned chili as a base and stir in extra cheese.

Feel free to customize the chili filling with your favorite ingredients, such as jalapeños or bell peppers.

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave before serving.

For a more intense flavor, brush the pretzels with melted butter after baking and sprinkle with coarse salt.

Chili and Cheese Stuffed Pretzels

Ingredients

Instructions