Chili Cheese Pretzels

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Chili Cheese Pretzels

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240 ml whole milk
7 g (1 pack) active dry yeast
3 tbsp Brown Sugar
2 tbsp unsalted butter melted
345 gr plain flour
1 tsp Salt
2 tbsp soda bicarbonatebonate
270 ml warm water
Sea Salt
2 tbsp unsalted butter melted in a small bowl
Chilli cheese filling:
40 gr cheese grated
1/4 red pepper or yellow pepper, cubed
1/4 tomato cubed
1/4 red onion cubed
1/2 Green Chilli finely diced
1/4 tsp tabasco
1/2 tsp oregano, cumin powder, garam masala
1 tbsp coriander finely chopped
Salt and pepper to taste
  • Medium


  • Chilli cheese filling:



Move over chili cheese toast… these epic soft and golden pretzels filled with a scrumptious sharp cheese balanced with Indian spices are just amazing!!

How to Make Chili Cheese Pretzels:

  1. Make the chili cheese mix by combining all the ingredients in a bowl. Add a couple of drops of water to make it a sticky mix. Leave aside.
  2. Warm the milk slightly, just until it is lukewarm (you should be able to put your finger in it).
  3. In a large bowl, lightly whisk in the yeast and let it sit for about 3 minutes.
  4. Stir in the melted butter and sugar, then add the salt followed by the flour, adding 100 g at a time until the dough has come together and isn’t sticky.
  5. Knead the dough on a lightly floured surface for about 10 mins until smooth and elastic. Place the dough in a lightly oiled bowl, coat it with oil, and cover with cling film.
  6. Leave it in a warm place for 1 hour to rise until doubled in size.
  7. Preheat the oven to 200 C and line a baking tray with baking paper and lightly grease with oil.
  8. In a separate bowl, combine the warm water and baking soda and put aside.
  9. Punch the dough and turn it out onto a lightly floured surface. Divide into 10 equal pieces (approx 50 g each).
  10. Roll the dough out into thin logs and shape into pretzel shapes (google a video on this for ease). Then dip in the baking soda water and place on the baking paper. Fill the pretzel holes with the chili cheese mix and sprinkle the dough with sea salt.
  11. Bake for 7 mins or until browned. While still hot, brush each pretzel with butter.
Chilli Cheese Pretzels
Chili Cheese Pretzels


Sonali Morjaria

Sonali is an amazing recipe developer with a background in food PR & Marketing. She has worked on a range of large scale hospitality events such as a Taste of London and has launched central London restaurants. Her love for food has continued on to her Instagram page where she finds the greatest joy in creating delicious recipes that look enticing with a healthy angle. All her recipes are vegetarian and most of them are vegan. She tries to use seasonal produce as much as possible and takes great pride in creating interesting recipes showcasing produce at their best.

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