Mozzarella Stuffed Soft Pretzels (Printable Version)

Chewy golden pretzels with gooey mozzarella center, perfect for snacking or 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 Liquid

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)

# 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 stir in flour until a shaggy dough forms. Knead on a lightly floured surface for 5-7 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. Line two baking sheets with parchment paper.
05 - Divide dough into 8 equal pieces. Roll each piece 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 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 simmering 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 hot pretzels with melted butter for enhanced flavor. Serve warm.

# Expert Advice:

01 -
  • The contrast between the chewy, pretzel exterior and the molten cheese center is absolutely addictive
  • Theyre surprisingly forgiving and way easier than youd expect for something that looks so impressive
02 -
  • Sealing the dough around the cheese is the most important step, otherwise you will end up with cheese everywhere
  • The baking soda bath might seem strange, but it is what creates that authentic pretzel flavor you cannot skip it
03 -
  • Use room temperature mozzarella sticks for easier wrapping and less splitting
  • Let the pretzels cool for just 5 minutes before serving, or the cheese will be too hot to enjoy safely

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