I love making these cheesy pretzel sticks whenever I want something warm, salty, and comforting. They come together quickly, and the combination of soft pretzel dough and melted cheese always satisfies my cravings.
Why You’ll Love This Recipe
I enjoy this recipe because it uses simple ingredients, comes together fast, and delivers that classic pretzel flavor without any complicated steps. I find it perfect for snacks, parties, or whenever I want an easy treat that feels special.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1/4 cup baking soda
1 tube refrigerated pizza dough
8 cheddar cheese sticks
1 egg
coarse salt
Directions
I start by preheating my oven to 425°F (218°C).
I bring 2 quarts of water to a gentle boil in a large pot, then I slowly stir in the baking soda.
I lightly grease a baking sheet, roll out the pizza dough, and cut it into 8 equal rectangles. I place one cheddar cheese stick on each piece, fold the dough over it, and pinch the edges tightly to seal.
I use a slotted spoon to dip each pretzel stick into the simmering baking-soda water for a few seconds.
I place them back on the baking sheet, whisk the egg with 1 tablespoon of cold water, brush the tops, and sprinkle them with coarse salt.
I bake the pretzel sticks for 10–12 minutes or until deeply golden brown, then let them cool slightly before serving.
Servings And Timing
This recipe makes 8 pretzel sticks.
Prep time: about 20 minutes
Cook time: about 15 minutes
Total time: about 35 minutes
Variations
I switch up the cheese by using mozzarella, pepper jack, or Colby-Jack.
I sprinkle garlic powder, paprika, or Italian seasoning on top for extra flavor.
I make them bite-sized by cutting the dough and cheese into smaller pieces.
I serve them with dips like marinara, honey mustard, or warm nacho cheese.
Storage/Reheating
I let leftovers cool completely, then store them in an airtight container. They keep well at room temperature for a day or in the fridge for up to 3 days.
To reheat, I warm them in a 375°F (190°C) oven for 5–7 minutes to bring back the pretzel texture. I avoid microwaving so the dough stays chewy rather than soft.
FAQs
How do I keep the cheese from leaking out?
I make sure the dough isn’t stretched too thin and that I pinch the seams firmly so the cheese stays sealed inside.
Can I freeze these?
Yes. I freeze them after baking and cooling, then reheat them in a hot oven until warmed through.
Can I use homemade dough instead of canned?
Absolutely. I make sure the dough is rolled evenly and not too thin so it holds the cheese well.
Do I have to use the baking soda bath?
I prefer not to skip it because it gives the pretzels their signature color and chewy texture.
Can I make them ahead of time?
Yes. I assemble and dip them in the baking-soda bath, then refrigerate them until baking time.
Conclusion
I love making these cheesy pretzel sticks because they’re simple, comforting, and always a hit. They come together fast and taste like something I’d usually buy at a bakery. I hope you enjoy them as much as I do.
These Cheesy Pretzel Sticks are warm, salty, and comforting—soft pretzel dough from refrigerated pizza dough wrapped around melty cheese sticks, boiled in a baking soda bath for that classic pretzel crust, then baked until golden and perfect for dipping or snacking.
Ingredients
¼ cup baking soda
1 tube refrigerated pizza dough
8 cheddar cheese sticks
1 egg
Coarse salt
Instructions
Preheat the oven to 425 °F (218 °C).
Bring about 2 quarts of water to a gentle boil in a large pot. Slowly stir in the baking soda. :contentReference[oaicite:0]{index=0}
Lightly grease a baking sheet. Roll out the pizza dough and cut it into 8 equal rectangles.
Place one cheddar cheese stick on each piece of dough, fold and wrap the dough over the cheese, and pinch the edges tightly to seal so cheese won’t leak. :contentReference[oaicite:1]{index=1}
Use a slotted spoon to dip each wrapped stick into the baking‑soda water for a few seconds (just enough to coat, not soak). Then place them back on the baking sheet. :contentReference[oaicite:2]{index=2}
Whisk the egg with a tablespoon of cold water and brush the tops of each pretzel stick. Sprinkle coarse salt on them.
Bake in preheated oven for about 10‑12 minutes, or until the tops are deeply golden brown. Let cool slightly before serving. :contentReference[oaicite:3]{index=3}
Notes
The baking soda bath helps achieve the classic pretzel crust and chewy texture — don’t skip it. :contentReference[oaicite:4]{index=4}
Be sure not to stretch the dough too thin around the cheese stick to avoid leaks during baking. :contentReference[oaicite:5]{index=5}
You can swap cheddar cheese sticks for mozzarella, pepper jack or another favourite cheese for variety.
These are excellent served with marinara sauce, honey mustard, or warm cheese dip.
