Description
Mozzarella Stuffed Soft Pretzels are a gooey, golden, buttery twist on the classic pretzel—perfect for game day, snacks, or whenever you’re craving comfort. These pretzels are made from a soft yeast dough, wrapped around low-moisture mozzarella, boiled briefly in baking soda water, and baked until deep golden brown with a satisfying cheesy center.
Ingredients
- 3 3/4 cups all-purpose flour
- 1 1/2 cups warm water (about 110°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tbsp brown sugar
- 1 1/2 tsp salt
- 2 tbsp unsalted butter, melted (plus more for brushing)
- 8 sticks or strips of low-moisture whole milk mozzarella
- 1/2 cup baking soda (for boiling)
- Coarse salt for topping
Instructions
- In a large bowl, mix warm water, brown sugar, and yeast. Let sit for 5 minutes until foamy.
- Stir in melted butter and salt. Gradually add flour until a dough forms.
- Knead for 7-10 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour.
- Punch down the dough and divide into 8 pieces. Roll each into an 18-inch rope.
- Flatten each rope slightly and place a mozzarella stick down the center. Fold and pinch to seal completely.
- Shape each filled rope into a pretzel and place on a parchment-lined tray.
- Boil water with baking soda. Gently boil each pretzel for 30 seconds, then transfer back to the tray.
- Brush with melted butter and sprinkle with coarse salt.
- Bake at 425°F for 12-15 minutes until deep golden brown.
- Cool for 5 minutes before serving.