Three Cheese Pancetta Stuffed Pretzels

Soft and warm, large pretzels, stuffed with three different cheeses and crispy pancetta are melt-in-your-mouth delicious!

Three Cheese Pancetta Stuffed Pretzels | Fabtastic Eats I’ve been super into reading lately, even more-so than usual, if that’s possible. But so much so that, by the time dinner rolls around, I don’t really want to cook, Id rather sit back with a good book and a glass of wine and relax. Sounds nice, doesn’t it?

Three Cheese Pancetta Stuffed Pretzels | Fabtastic Eats However, I have three very hungry boys to feed, (one being all man ;)) so I usually push myself up and make what’s on the menu for the night, because if i don’t, nobody will. My husband cooks once in awhile, I’ve got to give him credit, and if I don’t make dinner, he never fusses about it, he always just says we’ll figure it out, so I can’t really fault him, and I’m pretty grateful, but even still, I tend to feel guilty when I don’t make an actual meal.

Three Cheese Pancetta Stuffed Pretzels | Fabtastic Eats But I digress a bit. These super soft cheesy pretzels ended up being dinner one night because of that exact reason above. I just wanted to sit back and read. I had made these earlier in the day, so my husband re-heated them and that’s what we ate, with a small salad. He claimed it was no different than if we were sitting here eating a cheese pizza

Three Cheese Pancetta Stuffed Pretzels | Fabtastic Eats After that night though, I’ve started making dinners earlier in the day, so by the end of the day, it’s pretty much all done and ready to go. Not that I minded one bit eating cheesy pretzels for dinner, I mean, how could you?

They’re so good! Three different cheeses stuffed in there with salty pancetta… pure bliss. These pretzels would make a great snack, appetizer, or game day food. They’re even perfect as dinner 😉

Three Cheese Pancetta Stuffed Pretzels | Fabtastic Eats

Three Cheese Pancetta Stuffed Pretzels

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 8 Large Soft Pretzels

Soft and warm, large pretzels, stuffed with three different cheeses and crispy pancetta are melt-in-your-mouth delicious!


    The Dough
  • 1 1/2 Cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 2 Tablespoons honey
  • 2 cups all purpose flour
  • 2 cup bread flour
  • 2 teaspoons salt
  • 1 Tablespoon minced fresh thyme
  • 4 Tablespoons butter, melted
  • 1 Tablespoon olive oil
  • Filling
  • 5 ounces pancetta, cooked until crisp
  • 3 ounces sharp white cheddar, shredded
  • 4 ounces fontina, shredded
  • 4 ounces parmesan, shredded
  • 1/2 TB fresh thyme
  • cracked black pepper
  • 10 cups water
  • 2/3 cup baking soda
  • 1 egg


  1. In a liquid measuring cup, combine the water, yeast, and honey. Mix together and set aside for 5-10 minutes to foams up.
  2. In a large bowl, whisk together the flours, salt, and fresh thyme. When the yeast mixture is foamy, add it to the flour mix.
  3. Pour in the melted butter, and using a wooden spoon, mix to combine. The mixture will probably come together and be shaggy.
  4. Pour it out onto a lightly floured surface, and knead for 3-5 minutes until soft and elastic. (You could also do the above steps in a stand mixer, fitted with a dough hook, but I just prefer to do it by hand.)
  5. Grease a large bowl with the olive oil all the way around. Add the dough, cover with a damp towel, and allow it to rise for 1-2 hours in a draft free place, until it doubles in size.
  6. In a large bowl, toss together the cheddar, fontina, Parmesan, thyme, and black pepper.
  7. Grab your risen dough and punch it down. Knead a few times into a ball and divide it into eight equal pieces.
  8. Roll each piece into approximately a 12"x3" rectangle
  9. Line each rectangle across the bottom with the cheese mixture, sprinkle on some cooked pancetta
  10. Grab the side furthest away from you, fold over the stuffing, overlap the dough, and pinch to seal the sides as well as the ends.
  11. Roll gently into an even cylinder, form into a circle, grab both ends, twist them, and lay them over the opposite side to form a pretzel. (There is a small photo sequence HERE showing you how.)
  12. In a large pot, begin boiling the water and baking soda. Whisk the egg in a small bowl of its own and set aside.
  13. Preheat oven to 400 degrees and ling a baking sheet with parchment paper.
  14. Using a slotted spoon, dip pretzels, one at a time into the boiling baking soda-water for about one minute. Remove from the water and transfer to the baking sheet, brush with the egg wash. (Sprinkle with pretzel salt if you wish)
  15. Repeat with remaining pretzels.
  16. Bake in the oven for 15-20 minutes until pretzels are golden brown. Enjoy!

adapted from these pretzels

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