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Outrageously delicious sausage and cheese stuffed pretzel puffs

Meagan Wied is the author of the food and lifestyle blog, A Zesty Bite. She likes to recreate old classics and develop new recipes that the whole family will enjoy. When she isn’t busy in the kitchen, she is playing with her toddler. In...

Over-the-top stuffed pretzels

A mouthwatering stuffed pretzel that will change the way you look at sandwiches from now on.

Sausage and cheese stuffed pretzel puffs

Growing up, I always had a serious weakness for bread. Warm homemade bread slathered with butter gets me every single time. Pretzels always will hold a special place in my heart or should I say stomach. A nice soft center with a slightly tougher outside and do not get me started about a cheesy dip to go with it. This recipe satisfies my craving for pretzels, cheese and my lunch. Not to mention a quick leftover meal for the next day.

Sausage and cheese stuffed pretzel puffs

Sausage and cheese stuffed pretzel puffs recipe

Serves 6

Ingredients:

  • 1-1/4 cups warm water
  • 3 tablespoons brown sugar
  • 1-1/2 teaspoons active dry yeast
  • 3-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 quarts water
  • 1/2 cup baking soda
  • 1 pound pork sausage
  • 1/2 teaspoon minced garlic
  • 2 cups fresh chopped spinach
  • 1-1/2 cups shredded mozzarella cheese
  • 1-1/2 tablespoons unsalted butter, melted

Directions:

  1. In a mixing bowl, add water, sugar and yeast. Lightly stir the mixture and let it sit for 10 minutes.
  2. Attach dough hook and slowly add flour and salt. Mix until dough is coming off the bowl edges and it forms a ball shape.
  3. Remove the dough and place in a large bowl. Cover and let it rise for 1 hour.
  4. Preheat oven to 425 degrees F.
  5. Add pork sausage to a large sauté pan. Cook until brown.
  6. Add garlic and spinach to the pan and cook for an additional 6 minutes.
  7. Remove sauté pan from heat and set aside.
  8. Pinch off about 1/4 to 1/2 cup of dough and flatten it out into a circular shape.
  9. Add 1/4 cup of the meat mixture and 1/4 cup cheese and then fold all the edges in creating a sealed pouch.
  10. Repeat until all dough has been used.
  11. Bring a large pot of water and baking soda to a boil.
  12. Drop in 2 pouches at a time, allowing them to cook for 30 seconds. Remove and place on nonstick baking sheet.
  13. Brush the tops of the pretzels with melted butter and place in the oven.
  14. Bake for 10 to 12 minutes or until golden brown.

More pretzel recipes

Jalapeño popper-stuffed soft pretzels
Ranch party pretzels
Pick-and-roll pretzel rolls

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