Mozzarella Stuffed Soft Pretzels (Print View)
Chewy, golden pretzels wrapped around gooey mozzarella centers. Ideal 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)
# 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 the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5–7 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 dough into 8 equal pieces. Roll each into an 18-inch rope, flatten slightly, and place a mozzarella stick in the center. Pinch edges tightly to seal. Shape into classic pretzel form, ensuring cheese remains completely enclosed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a gentle 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 - Optionally brush hot pretzels with melted butter for enhanced flavor. Serve warm.
# Expert Tips:
01 -
- The pretzel dough is incredibly forgiving and cooperative, even for first timers
- That moment when you bite through and hit the molten cheese center is worth every minute of rising time
02 -
- Sealing the dough around the cheese is critical or you will end up with melted cheese leaking into your water bath
- The baking soda bath is what creates that authentic pretzel flavor and chewy crust
03 -
- Pat your cheese sticks dry with paper towels before wrapping to prevent soggy dough
- The baking soda bath can be reused for all eight pretzels but add more baking soda if the water gets cloudy