Mozzarella Stuffed Soft Pretzels (Printable)
Chewy golden pretzels with gooey mozzarella centers, ideal for snacking or entertaining guests.
# What You'll 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 for brushing)
# How To Cook:
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, mixing 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 spot for about 1 hour until doubled in size.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper.
05 - Divide risen dough into 8 equal pieces. Roll each into an 18-inch rope, flatten slightly, and place a mozzarella stick along the center. Pinch dough edges tightly to seal around the cheese, then shape each into a 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 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 - While hot, brush with melted butter for extra flavor. Serve warm.
# Expert Suggestions:
01 -
- The baking soda bath creates that signature pretzel crunch you cannot fake
- Melty mozzarella inside makes every bite feel like a surprise gift
- These disappear faster than you can bake them, so make double
02 -
- The baking soda bath is non negotiable if you want that real pretzel taste and color
- Seal the dough around cheese extremely well or you will have a mess in your oven
- Work quickly when dipping pretzels since the baking soda water can make them soggy if left too long
03 -
- Weighing your flour gives more consistent results than cup measurements
- A pizza stone creates a better crust if you have one