Mozzarella Stuffed Pretzels (Printer-Friendly)
Soft pretzels with a golden crust and gooey mozzarella center for a warm, satisfying snack.
# List of Ingredients:
→ Dough
01 -
4 cups all-purpose flour
02 -
2 ¼ teaspoons active dry yeast (1 packet)
03 -
1 ½ cups warm water (110°F)
04 -
1 tablespoon sugar
05 -
1 teaspoon salt
06 -
2 tablespoons melted butter
→ Filling & Topping
07 -
12 mozzarella string cheese sticks, halved
08 -
½ cup baking soda (for boiling)
09 -
1 large egg, beaten (for egg wash)
10 -
1 tablespoon coarse salt or pretzel salt
# Preparation Steps:
01 -
Combine warm water, sugar, and yeast in a small bowl. Let rest for 5 minutes until foamy. Stir in melted butter and salt.
02 -
In a large bowl, make a well in the flour and gradually pour in yeast mixture while stirring. When combined, knead dough by hand.
03 -
Transfer dough to a floured surface and knead for 8 minutes until soft, slightly sticky, and elastic. Place in greased bowl, cover, and let rise until doubled, about 1 hour.
04 -
Punch down risen dough and divide into 12 equal pieces.
05 -
Roll each piece into a 14-inch rope, flatten slightly, place a halved mozzarella stick in the center, and wrap dough around it sealing completely.
06 -
Form a U shape with the stuffed rope, twist ends and press to the base of the U to create a classic pretzel shape.
07 -
Bring 8 cups water to a boil in a large pot. Add baking soda and stir until dissolved.
08 -
Gently drop pretzels into boiling bath for 30 seconds. Remove with slotted spoon and place on parchment-lined baking sheet.
09 -
Preheat oven to 425°F. Brush each pretzel with beaten egg and sprinkle with coarse salt.
10 -
Bake for 12 to 15 minutes until golden brown. Allow to cool slightly before serving.
# Additional Suggestions:
01 -
Boiling pretzels in a baking soda bath creates a chewy crust and golden color.
02 -
Store leftovers in an airtight container at room temperature for up to 3 days.
03 -
Reheat in oven at 350°F for 5 minutes or microwave for 30 seconds.