Mozzarella Stuffed Soft Pretzels (Print)
Chewy pretzels with gooey mozzarella centers—golden, savory snacks.
# 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 Make It:
01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the top 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.
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 and shape into pretzel form.
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 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 - Optional: Brush with melted butter while hot for extra flavor. Serve warm.
# Expert Tips:
01 -
- The surprise of molten cheese when you bite through that chewy, salty crust never gets old
- These disappear faster than you can bake them, so consider doubling the batch
02 -
- Sealing the dough completely around the cheese prevents messy leaks during the poaching step
- The baking soda bath is non negotiable, it is what transforms regular bread dough into authentic pretzel texture
03 -
- A kitchen thermometer takes the guesswork out of water temperature for activating yeast
- Letting the pretzels rest for 5 minutes after baking helps the cheese set slightly for cleaner eating