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Cheesy Pretzel Dumplings

Soft pretzels meet dumplings: doughy pretzel pockets have a cheesy center surprise and a sprinkle of that iconic salt. They're perfectly pop-able for Oktoberfest celebrations or game day. No twisting required.
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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 6 to 8 servings
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Nonstick cooking spray, for the baking sheet

One 13.8-ounce tube refrigerated pizza dough, such as Pillsbury 

6 ounces processed cheese, such as Velveeta, cut into twenty-four 1/2-inch squares 

2/3 cup baking soda

Pretzel salt, or other coarse salt, for topping

Spicy mustard, for dipping


  1. Position an oven rack to the top third position and preheat to 450 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Press and stretch the dough into an 11-by-16-inch rectangle. Cut the rectangle into twenty-four 2 1/2-inch squares. 
  3. Put a piece of cheese in the center of a square. Pinch two opposing corners of the dough together over the cheese. Do the same with the other two corners to create a bundle. Pinch the folded sides together to secure the cheese. Repeat with the remaining dough and cheese.  
  4. Heat 6 cups water in a medium saucepan and over high heat. Whisk in the baking soda and bring to a boil. Working in batches, boil the dumplings 30 seconds. Transfer them to the prepared baking sheet seam-side up and quickly sprinkle with salt. 
  5. Bake the dumplings, rotating halfway through, until dark brown, about 10 minutes. Serve with spicy mustard.
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