Mozzarella Stuffed Soft Pretzels (Print Version)
Chewy golden pretzels stuffed with gooey mozzarella cheese for ultimate snacking.
# What You'll Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ teaspoons) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons fine sea salt
06 - 2 tablespoons unsalted butter, melted
→ Filling
07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)
→ Poaching Bath
08 - 8 cups water
09 - ½ cup baking soda
→ Topping
10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tablespoons unsalted butter, melted (optional)
# Steps:
01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until mixture becomes foamy.
02 - Stir melted butter and salt into the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic, or use a stand mixer with dough hook attachment.
03 - Place dough in a greased bowl, cover, and let rise in a warm location for approximately 1 hour until doubled in size.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
05 - Divide risen dough into 8 equal pieces. Roll each piece into an 18-inch rope and flatten slightly. Place a mozzarella stick in the center and pinch dough edges tightly to seal completely around the cheese. Shape each into a traditional pretzel form, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a simmer.
07 - Gently lower each pretzel into the simmering baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12 to 15 minutes until deep golden brown in color.
10 - Brush with melted butter immediately after baking for added richness. Serve warm with marinara, ranch, or garlic butter for dipping.
# Expert Tips:
01 -
- The contrast between the chewy, salty pretzel exterior and the molten cheese center is absolutely worth the effort
- These freeze beautifully and reheat in the oven, making them perfect for impromptu gatherings
02 -
- Sealing the dough around the cheese is the most critical step. Any gaps will cause melting cheese to escape into your baking soda bath, creating a literal hot mess.
- The baking soda bath is non negotiable. Skipping it gives you bread sticks, not pretzels.
03 -
- If your dough keeps springing back when you roll it, let it rest for five minutes. The gluten needs time to relax.
- The pretzel shape is traditional but honestly, simple knots or even cheese filled bread sticks taste just as good.