Mozzarella Stuffed Soft Pretzels (Printable)
Chewy golden pretzels filled with gooey mozzarella—perfect party snack or indulgent appetizer.
# What You’ll 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 for brushing)
# Directions:
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 to 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 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, then 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 with coarse salt.
09 - Bake for 12 to 15 minutes until deep golden brown.
10 - Optionally brush with melted butter while hot for extra flavor. Serve warm.
# Expert Tips:
01 -
- The moment you bite through that chewy exterior and hit the molten cheese center, you will understand why these disappear faster than you can bake them
- These pretzels strike that perfect balance between soft bread and savory cheese, making them impossible to stop eating
02 -
- That baking soda bath is not optional. It is what gives pretzels their distinctive chewy skin and deep brown color
- Sealing the dough completely around the cheese is critical. Any exposed cheese will leak out and create a mess in your oven
03 -
- Weigh your flour if possible. Too much flour creates dense pretzels that cannot expand around the cheese
- Work quickly when shaping. The longer the dough sits at room temperature, the stickier it becomes