Mozzarella Stuffed Soft Pretzels (Print Layout)
Chewy golden pretzels with gooey mozzarella center. Perfect for snacking and parties.
# What You 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 Liquid
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)
# Directions:
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 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.
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 portions. Roll each into an 18-inch rope and flatten slightly. Position a mozzarella stick along the center and pinch dough edges tightly to seal. Form into classic pretzel shape, 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 dip each pretzel into the 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.
10 - Brush hot pretzels with melted butter for extra richness, if desired. Serve warm.
# Expert Suggestions:
01 -
- That first bite when warm cheese comes oozing out of chewy, golden pretzel dough is absolutely worth the effort
- They disappear faster than you can bake them, making you the hero of any gathering
02 -
- Sealing the dough around the cheese completely is non negotiable or you will face the same oven disaster I did
- The baking soda bath is what creates that distinctive pretzel flavor and chewy glossy crust
03 -
- Brushing the pretzels with melted butter immediately after baking adds an extra layer of flavor and shine
- Work quickly when dipping in the baking soda bath as extended soaking can make the pretzels soggy