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Giant Cheese-Stuffed Pretzel

Refrigerated pizza dough is the short-cut base for this ultimate party snack. Brushing the twist with a baking soda wash at the end of baking gives it the classic pretzel tang.
  • Level: Easy
  • Total: 1 hr 5 min
  • Active: 20 min
  • Yield: 6 to 8 servings
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Nonstick cooking spray, for the baking sheet

Two 13.8-ounce tubes refrigerated pizza dough

12 slices American cheese

12 pickled jalapenos, chopped

1 tablespoon baking soda

2 tablespoons unsalted butter, melted

Pretzel salt, or other coarse salt, for topping


  1. Preheat the oven to 350 degrees F. Coat a baking sheet with nonstick cooking spray.
  2. Unroll the sheets of pizza dough and stack them one on top of the other. Use a rolling pin to roll the dough out to a 36-by-5-inch plank. Lay the cheese down the length of the plank so all the dough it covered. Sprinkle a line of jalapenos down the center of the cheese. Fold the dough in half lengthwise and pinch the edges together to secure the filling. Roll and stretch the dough with your hands to make a 5-foot rope.  
  3. Form the rope into a giant pretzel shape and place on the prepared baking sheet. Bake until the dough is almost completely cooked through and golden brown all over, about 30 minutes. 
  4. Dissolve the baking soda in 1/2 cup hot water. Brush the pretzel all over with the soda water and continue baking until dark golden brown and crisp, about 10 minutes more. Brush with the butter and sprinkle with salt. Let cool 5 minutes, then serve warm. 
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