Air Fryer Recipe
Cheddar and Broccoli Stuffed Pretzels
Indulge in a scrumptious treat with cheddar and broccoli stuffed pretzels, perfect for air frying.
Ingredients
- 500g plain flour
- 7g instant dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 300ml warm water
- 300g cheddar cheese, grated
- 200g broccoli, finely chopped
- 1 egg, beaten
- Coarse sea salt for topping
Method
- In a large bowl, combine the flour, instant yeast, sugar, and salt.
- Gradually add the warm water, mixing until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a cloth, and leave to rise in a warm area for about 1 hour or until doubled in size.
- While the dough is rising, prepare the filling by steaming or boiling the broccoli until tender. Drain and mix with the grated cheddar cheese. Set aside.
- Once risen, punch down the dough and divide it into equal portions.
- Roll each portion into a rectangle, place a spoonful of the cheddar and broccoli mixture along the long edge, and roll up to encase the filling.
- Shape each roll into a pretzel by forming a U-shape and twisting the ends over each other before pressing them down onto the base of the U.
- Preheat the air fryer to 180°C (356°F).
- Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
- Place the pretzels in the air fryer basket, leaving space between each one, and fry them in batches for about 10 minutes or until golden and cooked through.
- Remove and let cool slightly on a wire rack.
Why this works in an air fryer
Kneading builds gluten so the dough can stretch around the filling without splitting. The air fryer’s fast convection dries and browns the egg-washed surface quickly, while the enclosed cheddar melts into the broccoli; keeping the filling well-drained prevents steam pockets from bursting the pretzel seams.
Equipment notes
Assumes a 5–6 litre basket holding 3–4 stuffed pretzels with clear gaps; in a single-drawer model cook in batches and rotate positions halfway if browning is uneven, while dual-zone drawers usually run slightly cooler when both sides are active, so add 1–2 minutes or swap drawers near the end.
Common pitfalls
- Cheese leaking from the twists by minute 6? The broccoli was too wet or the seam was underneath tension; drain and cool the filling fully, use less per pretzel, and pinch the long seam firmly before shaping.
- Pretzels look browned but feel heavy or doughy at the thickest bend? The outside has coloured before the centre cooked; drop to 170°C and add 3–5 minutes, especially for larger portions.
- Pale, dry patches on top after 10 minutes? The egg wash was too thin or missed the twists; brush a second light coat before cooking and avoid floury surfaces, which stop browning.
- Pretzels merging or browning only on the edges? The basket is overcrowded and airflow is blocked; leave at least 2cm between pieces and cook fewer per batch.
Variations & substitutions
- Use Red Leicester instead of cheddar for a softer melt and deeper colour; it may leak more readily, so seal the dough particularly well.
- Swap broccoli for finely chopped spinach, but squeeze it dry after cooking because trapped water will steam the dough and soften the crust.
- Add a teaspoon of English mustard powder to the cheese mixture for sharper flavour without changing the cooking time.
- Use half wholemeal flour and half plain flour for a nuttier dough; it absorbs more water, so expect a slightly firmer pretzel and check doneness rather than relying only on colour.
Storage & reheating
Keep cooled pretzels in an airtight container in the fridge for up to 3 days, then reheat in the air fryer at 160°C for 4–6 minutes until the crust firms and the filling is hot.
Nutrition
Calories: 250
