Mozzarella Stuffed Soft Pretzels (Printable Version)
Chewy golden pretzels with gooey mozzarella centers, perfect for parties and snacking.
# What You Need:
→ Dough
01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ tsp) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tbsp granulated sugar
05 - 2 tsp fine sea salt
06 - 2 tbsp unsalted butter, melted
→ Filling
07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)
→ Poaching
08 - 8 cups water
09 - ½ cup baking soda
→ Topping
10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tbsp unsalted butter, melted (optional for brushing)
# How To Make It:
01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually incorporate flour, mixing until shaggy dough forms. Knead on lightly floured surface for 5–7 minutes until smooth and elastic, or use stand mixer with dough hook.
03 - Place dough in greased bowl, cover, and let rise in warm location for approximately 1 hour until doubled in size.
04 - Preheat oven to 450°F and line two baking sheets with parchment paper.
05 - Divide dough into 8 equal pieces. Roll each into 18-inch rope, flatten slightly, and place mozzarella stick in center. Pinch edges tightly to seal cheese completely. Shape into classic pretzel form, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to boil in large saucepan, then reduce to simmer.
07 - Gently dip each pretzel into baking soda bath for 30 seconds. Remove with slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown. While hot, brush with melted butter for extra flavor if desired. Serve warm.
# Helpful Hints:
01 -
- Theres nothing quite like breaking through a chewy pretzel crust to find molten cheese waiting inside
- These disappear faster than any party appetizer Ive ever made, even picky eaters reach for them
02 -
- That baking soda bath is non negotiable, it creates the distinctive pretzel flavor and beautiful mahogany color
- Sealing the cheese inside takes patience, any gaps will become cheese explosions in your oven
03 -
- Weighing your flour instead of using cup measurements gives you consistent results every single time
- A baking stone or steel in your oven creates a crispier bottom crust, mimicking a professional pretzel bakery