Mozzarella Stuffed Soft Pretzels (Print Version)
Chewy golden pretzels with gooey mozzarella center 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
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)
# How To Make:
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 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.
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 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 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 immerse each pretzel in 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 with melted butter while hot for enhanced flavor. Serve warm.
# Expert Tips:
01 -
- The moment you bite through that chewy, salt-crusted exterior and hit the molten cheese center is something nobody should have to live without
- These disappear faster than anything Ive ever made, which is saying something for someone who cooks for a living
02 -
- Any exposed cheese will explode in the oven and create a mess that will make you question your life choices
- The baking soda bath looks sketchy but it is absolutely essential for that authentic pretzel flavor
03 -
- Weigh your flour if possible, as measuring by volume can be inconsistent and affect the dough hydration
- The dough should feel slightly tacky but not sticky, adjust with a little more flour or water as needed