Homemade Fluffy Pretzels with Beet and Cheddar Swirl – Step by Step
Fluffy Pretzels with Beet and Cheddar Swirl – A cozy, colorful treat for cool days – soft, cheesy, and full of flavor.
Homemade Fluffy Pretzels with Beet and Cheddar
Course: Snacks, AppetizersCuisine: Homemade, EuropeanDifficulty: Medium, Easy8
servings2
hours30
minutes280
kcal2
hours30
minutesSometimes, silence doesn’t come from the absence of sound, but from simple gestures – the ones you often overlook. Or, if you’re like me, maybe not.
If you also love warming up the oven, letting the flour settle into your palm, watching the yeast come to life, and feeling time slow down – almost stop – then yes, we’re kitchen friends. And this recipe will be just right for your soul.
In the noise of everyday life, the oven becomes my refuge – the place where minutes melt into aromas and worries turn into little balls of warm dough. Sounds promising, doesn’t it?
“Quiet and Oven” is my way of saying, “it feels good to be home.”
And this time, home smells like fluffy pretzels, melted cheddar, and a swirl of beet that paints everything in a soft pink hue. An unexpected yet friendly combination that brings a smile with every bite – and a little joy to a calm autumn afternoon.
Today, you’re my guest. I welcome you with warmth and a recipe that’s a little bit different.
The truth is, it all started with curiosity: what if I brought a vegetable into a pretzel dough with cheddar? Letting the color and subtle sweetness of the beet mingle with the rich, slightly salty taste of melted cheese.
I wanted to see if I could add a playful twist to a classic snack without losing its simplicity. And, before I knew it, the experiment turned into a small act of joy. Their taste is friendly, familiar, and yet surprising – just the way I like it in my kitchen.
If I’ve made you curious – yes, you, the one reading these words – know that the best part is coming up: how these beet and cheddar swirl pretzels come to life.
You can also find this recipe on Chef Adrian Hădean’s blog, along with many others I created during my internship.
Ingredients (for 8–10 large pretzels):
For the dough:
500 g all-purpose flour (type 550)7 g dry yeast (or 25 g fresh yeast)
200 ml warm milk
50 g soft butter
1 egg
1 teaspoon sugar
1 teaspoon salt
For the filling:
150 g roasted beet purée, well drained100–150 g cream cheese
150–200 g grated cheddar
For finishing:
1 beaten eggextra grated cheese or seeds (poppy, sesame, pumpkin)
Preparation method:
- Note:
In the ingredient photo, the red beet is already mixed with the cream cheese – that’s where that beautiful, soft pink hue comes from, the one that brings the filling to life.
- Preparing the dough
In a bowl, I dissolved the yeast and sugar in the warm milk and let the mixture sit for 5–10 minutes, until it became slightly foamy. - I added the flour and salt, then kneaded the dough for about 5 minutes. After that, I incorporated the soft butter and the egg, continuing to knead for another 8–10 minutes, until the dough became smooth and elastic.
I covered it and let it rise for about one hour, until it doubled in size. - Filling:
Meanwhile, I mixed the beet purée with the cream cheese and grated cheddar. The result was a soft, easy-to-spread, and beautifully colored paste. - After the dough had risen, I rolled it out into a not-too-thin sheet and brushed it with the remaining 50 g of soft butter. I folded the dough and let it rise again for another 30–40 minutes.
- Forming the swirl:
After the second rise, I divided the dough into 8 equal pieces (about 60–65 g each).
I rolled each piece into a long oval or rectangle, according to preference, and spread the filling evenly, leaving the edges free for sealing. - I rolled the dough tightly over the filling, then cut the roll lengthwise almost to the end, keeping one end intact.
I twisted the two halves over each other, forming the colorful swirl, and joined the ends into a circle.
I placed the pretzels on a baking sheet lined with parchment paper, ready for the final rise and baking. I covered them and let them rise for another 20–30 minutes. - Finishing and Baking:
I brushed them with beaten egg and sprinkled extra grated cheddar on top – in my opinion, the best choice. I baked them at 180°C (350°F) for 25–30 minutes, until they turned golden and fluffy. - I wanted the house to smell of cheese when I came up with this recipe… lots of cheese… and, oh dear friends, the house really did smell like cheese!
I stood by the oven, waiting for them to be ready, savoring every aroma that filled the air. The longest 30 minutes ever! - If beet or cheddar aren’t among your favorites, you can substitute with roasted pumpkin purée or finely chopped roasted peppers – they add a warm color and a pleasant sweetness.
Instead of cheddar, smoked cheese, gouda, or even aged feta work beautifully for a saltier note.
The most important thing is to keep the joy of kneading and the curiosity to experiment – everything else can be adapted to your taste and the season. - Serving Fluffy Pretzels with Beet and Cheddar Swirl:
The pretzels are delicious warm, alongside a cup of tea or milk, but they’re just as good with a creamy vegetable soup or a light salad. If any are left, you can reheat them in the oven for a few minutes – the aroma of cheese and beet comes back, and somehow it becomes even more irresistible. - These pretzels represent a moment of quiet, an invitation to slow down and enjoy the simple gestures in the kitchen. I make them because I love to experiment, to smell the dough, and to share a little warmth and color with loved ones… and I know that when I savor them, that magic of home can be felt in every bite.
