Mozzarella Stuffed Soft Pretzels (Printer-friendly)
Chewy golden pretzels with gooey mozzarella centers, perfect for sharing
# What You'll 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)
# How to Prepare:
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 stir in flour until a shaggy dough forms. Knead on a lightly floured surface for 5-7 minutes until smooth and elastic.
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 dough into 8 equal pieces. Roll each into an 18-inch rope. Flatten slightly, place a mozzarella stick in the center, and pinch edges tightly to seal. Shape into classic 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 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 12-15 minutes until deep golden brown.
10 - Brush with melted butter while hot for extra flavor. Serve warm.
# Expert Advice:
01 -
- The contrast between that chewy, salty exterior and the molten cheese center is absolutely worth the effort
- These freeze beautifully and reheat in minutes for instant snack satisfaction
02 -
- Seal the dough around the cheese really well, or cheese will leak out during the bath and you will lose that gooey center
- The baking soda bath is non negotiable, without it you just have bread sticks, not pretzels
03 -
- Brush with melted butter immediately after baking for restaurant style shine and extra flavor
- Add red pepper flakes or Italian herbs inside with the cheese for a spicy, savory twist