Mozzarella Stuffed Soft Pretzels Recipe
Mozzarella Stuffed Soft Pretzels are a delicious homemade treat featuring a soft, golden-brown dough filled with gooey melted mozzarella cheese. Boiled briefly in a baking soda water bath for that classic pretzel texture, then baked to perfection and brushed with melted butter, these pretzels are perfect for snacking or serving with marinara sauce as a cheesy appetizer.
- 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 and Yeast Mixture
- 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 and Finishing
- 1/2 cup baking soda
- 10 cups water
- Coarse sea salt, for sprinkling
- 1/4 cup unsalted butter, melted (for brushing)
Filling and Serving
- 8 ounces mozzarella cheese, cut into 16 equal pieces
- Marinara sauce, for serving (optional)
Instructions
- Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Let the mixture sit for 5-10 minutes or until it becomes foamy, indicating 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 a rough dough forms.
- Knead the Dough: Transfer the dough to a floured surface and knead it for about 5 minutes 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 set it in a warm place for 1 hour, or until it doubles in size.
- Preheat the Oven: Preheat your oven to 450°F (230°C). Prepare a baking sheet by lining it with parchment paper.
- Prepare Baking Soda Water: In a large pot, bring 10 cups of water and 1/2 cup baking soda to a boil. This will be used to give the pretzels their characteristic chewy crust.
- Shape and Stuff the Dough: Divide the risen dough into 16 equal pieces. Flatten each piece into a rectangle, place a piece of mozzarella cheese in the center, then fold the dough over and seal the edges to form a ball.
- Boil the Pretzels: Carefully drop each stuffed dough ball into the boiling baking soda water for 30 seconds, then remove with a slotted spoon.
- Bake: Place the boiled pretzels onto the prepared baking sheet. Sprinkle them generously with coarse sea salt. Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.
- Finish and Serve: Remove the pretzels from the oven and immediately brush them with the remaining melted butter. Serve warm with marinara sauce for dipping, if desired.
Notes
- Make sure the water temperature for activating yeast is between 110°F to 115°F to avoid killing the yeast.
- Kneading properly is key to developing the gluten, giving the pretzels their chewy texture.
- Boiling the dough in baking soda water is essential to form the distinctive pretzel crust and flavor.
- Seal the dough edges tightly around the mozzarella to prevent cheese from leaking out during boiling and baking.
- Use coarse sea salt for topping to enhance flavor and add a pleasant crunch.
- Serve pretzels warm for the best gooey cheese experience.
Keywords: soft pretzels, mozzarella stuffed pretzels, cheesy pretzels, homemade pretzels, snack recipe, baked pretzels, appetizer
