Mozzarella Stuffed Soft Pretzels
Deliciously soft and chewy pretzels filled with gooey mozzarella cheese, perfect for parties or a fun snack at home.
Ingredients
For the dough
- 1.5 cups warm water (110°F to 115°F) Ensure correct water temperature for activating yeast.
- 1 tablespoon granulated sugar
- 2.25 teaspoons active dry yeast
- 4.5 cups all-purpose flour Knead well to develop gluten for chewiness.
- 0.25 cups unsalted butter, melted For dough.
- 2 teaspoons salt
For boiling and topping
- 0.5 cups baking soda For boiling water.
- 10 cups water For boiling.
- 8 ounces mozzarella cheese, cut into 16 pieces Use other cheeses if desired.
- coarse sea salt, for sprinkling
- 0.25 cups unsalted butter, melted (for brushing) Brush right after baking for flavor.
For serving
- Marinara sauce, for serving (optional)
Instructions
Preparation
- In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes or until it becomes foamy.
- Add the flour, 1/4 cup melted butter, and salt to the yeast mixture. Stir until a dough forms.
- On a floured surface, knead the dough for about 5 minutes, or until it is smooth and elastic.
- Place the dough in a greased bowl, cover with a clean kitchen towel, and let rise in a warm place for 1 hour, or until it doubles in size.
Cooking
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Divide the dough into 16 equal pieces. Flatten each into a rectangle, place a piece of mozzarella cheese in the center, fold over the dough, and seal the edges, forming a ball.
- Drop each stuffed dough ball into the boiling water mixture for 30 seconds.
- Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes, or until golden brown.
- Remove from the oven and brush with the remaining 1/4 cup melted butter.
Notes
Serve the pretzels warm, with marinara, mustard or cheese sauce. Let leftover pretzels cool before storing in an airtight container. They can be kept at room temperature for up to 2 days, refrigerated for up to a week, or frozen for up to 3 months. Reheat in the oven for a few minutes.
Nutrition
Serving: 1gCalories: 240kcalCarbohydrates: 36gProtein: 7gFat: 9gSaturated Fat: 5gSodium: 360mgFiber: 1gSugar: 1g
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