Mozzarella Stuffed Soft Pretzels (Printer-Friendly)
Chewy pretzels with gooey mozzarella centers, golden brown and 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 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 and line two baking sheets with parchment paper.
05 - Divide risen dough into 8 equal pieces. Roll each piece into an 18-inch rope, flatten slightly, and place a mozzarella stick in the center. Pinch edges tightly to seal cheese completely. Form each into a 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 12-15 minutes until deep golden brown.
10 - Brush with melted butter immediately after baking for enhanced flavor. Serve warm.
# Expert Advice:
01 -
- The combination of chewy pretzel exterior and molten cheese center creates the most incredible texture contrast
- These disappear faster than any party appetizer I've ever served, leaving people asking for the recipe
02 -
- Sealing the dough around the cheese completely is crucial, or you will end up with cheese escaping into your baking soda bath
- The baking soda bath might seem strange, but it is what creates that authentic pretzel flavor and chewy exterior
03 -
- Work quickly when shaping the pretzels, as the cheese starts to soften from the heat of your hands
- If your dough keeps springing back when you try to roll it into ropes, let it rest for 5 minutes to relax the gluten