So now you get the best of both worlds in this Queso Stuffed Homemade Pretzel Recipe! I mean seriously this may be one of the most amazing things I’ve made!
Simply start by making a queso dip with Original ROTEL and then with pasteurized prepared cheese product and for a kick I added in some chorizo sausage, you’re welcome :-).
And then for the homemade pretzels. believe it or not it’s incredibly easy to make. Just a simple yeast dough really.
After resting the dough, form little balls and then press them down, followed up by stuffing them up with some chilled queso dip!
Ready for the baking soda bath or simply to the oven, you decide!
You can definitely garnish the pretzels with salt, but there is a lot of seasoned flavor in the queso so I decided not to salt all of them!
Here’s a shot at all that ooey gooey goodeness!
Another one stacked up.
Perfect few bite size!
Queso Stuffed Homemade Pretzel Recipe
For the Queso:
- 1 pound of loose chorizo sausage
- 1 pound of pasteurized prepared cheese product cut into 1” chunks
- 4 ounces of cream cheese cut into 1” chunks
- 10 ounce can of Ro*Tel® Original Diced Tomatoes & Green Chilies
For the Pretzels:
- 2 cups of warm water 110° to 115°
- 1 ½ tablespoons of granulated sugar
- 1 tablespoon of Kosher salt + more for seasoning
- 1 ½ tablespoons of dry active yeast
- ½ cup of melted unsalted butter
- 6 cups of all-purpose flour
- 1 cup of baking soda
- 2 tablespoons of vegetable oil
- 2 egg yolks whisked with 1 tablespoon of water to make an egg wash
- Kosher Salt
- For the Pretzels: Preheat the oven to 450°.
- For the Queso: In a small pot on medium heat add in the chorizo and cook until all of the pink is gone, about 8 to 10 minutes.
- Next, add in the cheeses and Ro*Tel® and cook over low heat until the cheese is melted. Immediately cool in the refrigerator.
- In a standing mixer bowl add in the water, sugar, 1 tablespoon of salt and sprinkle on the yeast and let it sit for 5 minutes or until it begins to foam.
- Place on the hook attachment and pour in the butter and flour and knead the dough on high until it begins to pull away from the bowl, about 5 minutes.
- Pour the vegetable oil into a bowl and place in the dough. Cover in plastic wrap and keep in a dry warm place for an hour or until the dough doubles in size.
- Before it is time to form the dough, bring 1 cup of baking soda and 1 gallon of water to a boil in a large pot.
- To form the dough, take a small piece and roll it into a bowl and then press it down with the palm of your hand on a cutting board to flatten it out.
- Take a teaspoon of the chilled queso dip and put it in the center of the dough and wrap the dough from the outside in completely enclosing the queso dip and set aside. Repeat the process until the dough is gone.
- Turn down the boiling water to a simmer and cook each pretzel dough 1 at a time for 30 seconds each and then place back on a sheet pan lined with parchment paper.
- Once all of the pretzels have been cooked in the baking soda solution, brush the tops with the egg wash and season heavily with Kosher salt.
- Bake in the oven for 14 to 16 minutes or until golden brown. Serve warm!