Mozzarella Stuffed Soft Pretzels Recipe
Mozzarella Stuffed Soft Pretzels are a deliciously gooey and cheesy treat featuring soft, golden-brown pretzels filled with melted mozzarella cheese. These homemade pretzels combine a slightly sweet dough, a quick baking soda bath for that classic pretzel texture and flavor, and a buttery finish, making them perfect as a snack or appetizer served with optional marinara sauce for dipping.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 50 minutes
- Yield: 16 stuffed soft pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
Baking Soda Bath
- 1/2 cup baking soda
- 10 cups water
Filling and Topping
- 8 ounces mozzarella cheese, cut into 16 equal pieces
- Coarse sea salt, for sprinkling
- 1/4 cup unsalted butter, melted (for brushing)
- Marinara sauce, for serving (optional)
Instructions
- Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for 5 to 10 minutes until it becomes foamy, indicating that the yeast is activated.
- Make the Dough: Add the all-purpose flour, 1/4 cup melted unsalted butter, and salt to the yeast mixture. Stir until the ingredients come together to form a dough.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes, or until it becomes smooth and elastic.
- Let the Dough Rise: Place the kneaded dough into a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.
- Preheat the Oven: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking.
- Prepare Baking Soda Water: In a large pot, bring 10 cups of water and 1/2 cup baking soda to a rolling boil. This alkaline bath gives the pretzels their characteristic crust.
- Shape and Stuff the Dough: Divide the risen dough into 16 equal pieces. Flatten each piece into a rectangle, place one piece of mozzarella cheese in the center, fold the dough over the cheese, and pinch to seal the edges, forming a filled dough ball.
- Boil the Pretzels: Carefully drop each stuffed dough ball into the boiling baking soda water bath for 30 seconds to develop the pretzel crust.
- Bake: Using a slotted spoon, transfer the boiled pretzels to the prepared baking sheet. Sprinkle the tops with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes, or until the pretzels are golden brown.
- Finish and Serve: Remove the pretzels from the oven and immediately brush them with the remaining 1/4 cup melted butter. Serve warm with marinara sauce on the side for dipping if desired.
Notes
- Ensure the water temperature is between 110°F to 115°F when activating yeast to avoid killing it.
- Knead adequately for a smooth, elastic dough to get the best texture.
- Boiling the pretzels in baking soda water is essential for the authentic pretzel crust and flavor.
- Use fresh mozzarella for melty, gooey cheese filling.
- Brush pretzels with butter right after baking for a shiny and flavorful finish.
- Optional marinara sauce adds a nice tangy complement to the cheesy pretzels.
- Store leftovers in an airtight container and reheat for best texture.
Keywords: Mozzarella stuffed pretzels, soft pretzels, cheesy pretzels, homemade pretzels, snack recipe, baking soda bath pretzels
