Mozzarella Stuffed Soft Pretzels are a delightful snack that combines the chewy, golden crust of traditional soft pretzels with a gooey, cheesy mozzarella filling. Perfect for game day, a cozy movie night, or as a fun appetizer, these pretzels are sure to impress.

Equipment:

Large mixing bowl
Rolling pin
Baking sheet
Parchment paper or silicone baking mat
Saucepan
Slotted spoon
Knife or dough cutter

Ingredients:

For the Dough:

1 1/2 cups warm water (110°F)
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 packet active dry yeast (2 1/4 teaspoons)
4 1/2 cups all-purpose flour
2 ounces unsalted butter, melted

For the Filling:

12 sticks of mozzarella string cheese, cut in half (or about 2 cups shredded mozzarella, rolled into small logs)

For the Baking Soda Bath:

10 cups water
2/3 cup baking soda

For the Topping:

1 large egg yolk beaten with 1 tablespoon water (for egg wash)
Coarse sea salt, for sprinkling

Instructions:

Prepare the Dough:
- In a large mixing bowl, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes, until it starts to foam.
- Add the flour and melted butter to the yeast mixture. Mix until the dough comes together and is smooth and elastic, about 4-5 minutes by hand or with a dough hook in a stand mixer.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Cheese:
- While the dough is rising, cut the mozzarella string cheese in half. If using shredded mozzarella, roll it into small logs and freeze them for about 15 minutes to firm up.
Shape the Pretzels:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Turn the risen dough out onto a lightly floured surface and divide it into 12 equal pieces.
- Roll each piece into a long rope, about 12-15 inches long.
- Flatten the rope and place a piece of mozzarella cheese in the center. Enclose the cheese by pinching the dough around it, then gently roll the dough again to seal the cheese inside.
- Shape the dough into a traditional pretzel shape by forming a U, crossing the ends over each other, and pressing them down onto the bottom of the U.
Prepare the Baking Soda Bath:
- In a large saucepan, bring the 10 cups of water and the baking soda to a rolling boil.
- Boil each pretzel (one at a time) in the baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Add the Topping:
- Brush each boiled pretzel with the egg wash and sprinkle with coarse sea salt.
Bake the Pretzels:
- Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Serve:
- Allow the pretzels to cool slightly on a wire rack before serving. Enjoy them warm with your favorite dipping sauces, such as marinara sauce or garlic butter.

Tips:

Sealing the Dough: Make sure to seal the dough tightly around the cheese to prevent it from leaking out during baking.
Cheese Options: Feel free to experiment with different cheeses like cheddar, gouda, or pepper jack for a fun twist.
Storage: These pretzels are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven before serving.

Mozzarella Stuffed Soft Pretzels are a delightful snack that combines the best of soft pretzels and gooey cheese. Whether you’re serving them at a party or enjoying them as a cozy treat at home, these pretzels are sure to be a hit. Enjoy the combination of chewy dough and melty cheese with each bite!

Mozzarella Stuffed Soft Pretzels

Mozzarella Stuffed Soft Pretzels are a delightful snack that combines the chewy, golden crust of traditional soft pretzels with a gooey, cheesy mozzarella filling.

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Equipment

Large mixing bowl
Rolling Pin
Baking sheet
Parchment paper or silicone baking mat
Saucepan
Slotted spoon
Knife or dough cutter

Ingredients

For the Dough:
1 1/2 cups warm water 110°F
1 tablespoon granulated sugar
2 teaspoons kosher salt
1 packet active dry yeast 2 1/4 teaspoons
4 1/2 cups all-purpose flour
2 ounces unsalted butter melted
For the Filling:
12 sticks of mozzarella string cheese cut in half (or about 2 cups shredded mozzarella, rolled into small logs)
For the Baking Soda Bath:
10 cups water
2/3 cup baking soda
For the Topping:
1 large egg yolk beaten with 1 tablespoon water for egg wash
Coarse sea salt for sprinkling

Instructions

Prepare the Dough:
In a large mixing bowl, combine the warm water, sugar, and kosher salt. Sprinkle the yeast on top and let it sit for 5 minutes, until it starts to foam.
Add the flour and melted butter to the yeast mixture. Mix until the dough comes together and is smooth and elastic, about 4-5 minutes by hand or with a dough hook in a stand mixer.
Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Cheese:
While the dough is rising, cut the mozzarella string cheese in half. If using shredded mozzarella, roll it into small logs and freeze them for about 15 minutes to firm up.
Shape the Pretzels:
Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat.
Turn the risen dough out onto a lightly floured surface and divide it into 12 equal pieces.
Roll each piece into a long rope, about 12-15 inches long.
Flatten the rope and place a piece of mozzarella cheese in the center. Enclose the cheese by pinching the dough around it, then gently roll the dough again to seal the cheese inside.
Shape the dough into a traditional pretzel shape by forming a U, crossing the ends over each other, and pressing them down onto the bottom of the U.
Prepare the Baking Soda Bath:
In a large saucepan, bring the 10 cups of water and the baking soda to a rolling boil.
Boil each pretzel (one at a time) in the baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Add the Topping:
Brush each boiled pretzel with the egg wash and sprinkle with coarse sea salt.
Bake the Pretzels:
Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
Serve:
Allow the pretzels to cool slightly on a wire rack before serving. Enjoy them warm with your favorite dipping sauces, such as marinara sauce or garlic butter.