Mozzarella Stuffed Soft Pretzels (Print Version)

Chewy golden pretzels with gooey mozzarella center for snacking and parties.

# What You'll Need:

→ Dough

01 - 3 ½ cups all-purpose flour
02 - 1 packet (2 ¼ teaspoons) active dry yeast
03 - 1 ½ cups warm water (110°F)
04 - 1 tablespoon granulated sugar
05 - 2 teaspoons fine sea salt
06 - 2 tablespoons unsalted butter, melted

→ Filling

07 - 8 sticks mozzarella cheese (string cheese or block cut into sticks)

→ Poaching Liquid

08 - 8 cups water
09 - ½ cup baking soda

→ Topping

10 - 1 large egg, beaten
11 - Coarse salt for sprinkling
12 - 2 tablespoons unsalted butter, melted (optional for brushing)

# Directions:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over surface and let stand 5 minutes until foamy.
02 - Add melted butter and salt to yeast mixture. Gradually incorporate flour until shaggy dough forms. Knead on lightly floured surface for 5-7 minutes until smooth and elastic.
03 - Place dough in greased bowl. Cover and let rise in warm location for 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 18-inch rope. Flatten slightly and place mozzarella stick in center. Pinch edges tightly to seal cheese completely. Form into pretzel shape ensuring no cheese exposed.
06 - Bring 8 cups water and baking soda to boil in large saucepan. Reduce to simmer.
07 - Gently dip each pretzel into baking soda bath for 30 seconds. Remove with slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg. Sprinkle generously with coarse salt.
09 - Bake for 12-15 minutes until deep golden brown.
10 - Brush with melted butter while hot for extra flavor. Serve warm.

# Expert Tips:

01 -
  • The contrast between that chewy, dark exterior and the molten cheese center is the kind of thing that makes people go quiet for a second
  • They look impressive but come together with basic pantry ingredients and zero special techniques
02 -
  • The baking soda bath is non negotiable for the pretzel flavor and that gorgeous dark brown color
  • Sealing the dough around the cheese completely will save you from a messy oven situation
03 -
  • Use room temperature cheese sticks to prevent them from seizing up when the dough hits the hot water
  • Let the pretzels cool for at least 3 minutes before biting, or the molten cheese will burn you every single time

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