Mozzarella Stuffed Soft Pretzels (Printable Version)
Chewy golden pretzels with gooey mozzarella center. 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 Liquid
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 top and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Gradually stir in flour, mixing 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 spot for about 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 each into a 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 place on prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown.
10 - While hot, brush with melted butter for extra flavor. Serve warm.
# Expert Advice:
01 -
- The contrast between chewy pretzel exterior and gooey mozzarella center is irresistible
- These disappear faster than you can bake them, making you the hero of any gathering
02 -
- Sealing the dough around the cheese tightly is critical or you will end up with cheese escaping into your water bath
- The baking soda bath is what creates that distinct pretzel flavor and crust, so do not skip this step
03 -
- Weigh your flour if possible for consistent results, as flour density varies by brand and measuring method
- Use room temperature ingredients for faster, more even yeast activation