Mozzarella Stuffed Soft Pretzels (Printable)
Chewy golden pretzels with gooey mozzarella center, perfect for sharing.
# 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 Steps:
01 - In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top and let stand for 5 minutes until foamy.
02 - Add melted butter and salt. Stir in flour gradually until a shaggy dough forms. Knead on a lightly floured surface for 5–7 minutes until smooth and elastic, or use a mixer with dough hook.
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, 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 - In a large saucepan, bring 8 cups water and baking soda to a boil, 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, optionally brush with melted butter for extra flavor. Serve warm.
# Expert Tips:
01 -
- The dough develops this incredible chewy exterior while staying pillowy soft inside
- Watching people bite through to that molten cheese center never gets old
02 -
- Sealing the dough around the cheese completely is non negotiable or you will have a cheesy mess in your oven
- The baking soda bath is what separates pretzels from plain bread, do not skip this step
03 -
- Use a kitchen thermometer for your water temperature, dead yeast means flat pretzels
- Work quickly when shaping once the dough is divided, or it will start to resist and spring back