ALL RECIPES | DINNER | LUNCH
Mozzarella Stuffed Soft Pretzels Recipe
Mozzarella Stuffed Soft Pretzels combine the chewy, golden crust of traditional soft pretzels with a gooey, cheesy mozzarella filling. Perfect as a savory snack, game day treat, or a fun addition to any gathering, these pretzels are sure to impress.
Equipment:
- Large mixing bowl
- Saucepan
- Slotted spoon
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
Ingredients:
- Pretzel Dough:
- 1 1/2 cups warm water (110°F)
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast (about 2 1/4 teaspoons)
- 4 1/2 cups all-purpose flour
- 2 ounces unsalted butter, melted
- Filling:
- 12 sticks of mozzarella string cheese
- Baking Soda Bath:
- 10 cups water
- 2/3 cup baking soda
- Topping:
- Coarse sea salt, for sprinkling
- 1 large egg yolk beaten with 1 tablespoon water (for egg wash)
Instructions:
- Prepare the Dough:
- In a large bowl, dissolve sugar and salt in warm water. Sprinkle yeast on top and let it sit for 5 minutes, or until it begins 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 until doubled in size, about 1 hour.
- Shape the Pretzels:
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- 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 each rope and place a stick of mozzarella in the center. Enclose the cheese by pinching the dough around it, then gently roll again to ensure the cheese is securely wrapped.
- Form into a traditional pretzel shape or keep as logs.
- 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.
- Bake the Pretzels:
- Brush each boiled pretzel generously with the egg wash and sprinkle with coarse sea salt.
- Bake in the preheated oven until golden brown, about 12-14 minutes.
- Serve:
- Let the pretzels cool slightly before serving to allow the cheese to set a bit, making them easier to handle.
- Serve warm for a delicious, cheesy experience.
Tips:
- For added flavor, you can sprinkle some garlic powder or Italian seasoning onto the pretzels before baking.
- These pretzels can be frozen after shaping and boiled right from the freezer, adding an extra minute in the baking soda bath.
- Serve with marinara sauce or garlic butter for dipping to enhance the flavors.
Mozzarella Stuffed Soft Pretzels are a delightful twist on a classic snack, offering a tasty combination of salty, chewy, and cheesy textures. They are a fun project to make and even more enjoyable to eat. Whether for a party, a family snack, or just because, these stuffed pretzels are sure to be a hit!
Mozzarella Stuffed Soft Pretzels
Mozzarella Stuffed Soft Pretzels combine the chewy, golden crust of traditional soft pretzels with a gooey, cheesy mozzarella filling.
Equipment
- Large mixing bowl
- Saucepan
- Slotted spoon
- Baking sheet
- Parchment paper
- Oven
- Pastry brush
Ingredients
- Pretzel Dough:
- 1 1/2 cups warm water 110°F
- 1 tablespoon sugar
- 2 teaspoons kosher salt
- 1 package active dry yeast about 2 1/4 teaspoons
- 4 1/2 cups all-purpose flour
- 2 ounces unsalted butter melted
- Filling:
- 12 sticks of mozzarella string cheese
- Baking Soda Bath:
- 10 cups water
- 2/3 cup baking soda
- Topping:
- Coarse sea salt for sprinkling
- 1 large egg yolk beaten with 1 tablespoon water for egg wash
Instructions
- Prepare the Dough:
- In a large bowl, dissolve sugar and salt in warm water. Sprinkle yeast on top and let it sit for 5 minutes, or until it begins 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 until doubled in size, about 1 hour.
- Shape the Pretzels:
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- 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 each rope and place a stick of mozzarella in the center. Enclose the cheese by pinching the dough around it, then gently roll again to ensure the cheese is securely wrapped.
- Form into a traditional pretzel shape or keep as logs.
- 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.
- Bake the Pretzels:
- Brush each boiled pretzel generously with the egg wash and sprinkle with coarse sea salt.
- Bake in the preheated oven until golden brown, about 12-14 minutes.
- Serve:
- Let the pretzels cool slightly before serving to allow the cheese to set a bit, making them easier to handle.
- Serve warm for a delicious, cheesy experience.
Notes
For added flavor, you can sprinkle some garlic powder or Italian seasoning onto the pretzels before baking.
These pretzels can be frozen after shaping and boiled right from the freezer, adding an extra minute in the baking soda bath.
These pretzels can be frozen after shaping and boiled right from the freezer, adding an extra minute in the baking soda bath.
