🧀 Mozzarella-Stuffed Soft Pretzels
🧾 Ingredients (Makes 8 pretzels):
Dough:
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2¼ tsp (1 packet) active dry yeast
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1 cup warm water (110°F / 45°C)
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1 tbsp brown sugar
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2½ cups all-purpose flour
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1 tsp salt
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1 tbsp unsalted butter, melted
Filling:
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1 cup mozzarella cheese, cut into small sticks or cubes
(string cheese sticks work perfectly)
Baking Soda Bath:
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¼ cup baking soda
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4 cups water
Topping:
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1 egg, beaten (for egg wash)
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Coarse salt, garlic salt, or Italian seasoning
🔥 Instructions:
1. Make the Dough
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In a large bowl, combine warm water, yeast, and brown sugar. Let sit for 5–10 minutes until foamy.
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Stir in melted butter, flour, and salt. Mix until a soft dough forms.
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Knead on a floured surface for 4–5 minutes until smooth and elastic.
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Place in a greased bowl, cover, and let rise for 45–60 minutes until doubled.
2. Preheat Oven
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Preheat to 425°F (220°C).
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Line a baking sheet with parchment paper.
3. Shape & Fill Pretzels
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Divide dough into 8 equal pieces.
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Roll each piece into a rope (~12–14 inches long).
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Flatten the rope gently and place a mozzarella stick (or small cubes) along the center.
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Carefully pinch the dough around the cheese and seal the seam tightly.
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Shape each rope into a pretzel shape (make a U, twist the ends, and fold down).
4. Baking Soda Bath
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In a pot, bring 4 cups water to a simmer. Stir in baking soda.
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Carefully dip each pretzel into the bath for 15–20 seconds using a slotted spoon.
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Place on the prepared baking sheet.
5. Bake
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Brush pretzels with beaten egg and sprinkle with salt or seasonings.
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Bake for 12–15 minutes, until deep golden brown.
6. Cool & Serve
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Let cool slightly before serving — the cheese will be molten hot inside!
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Optional: Brush with melted butter and garlic for a garlic-butter finish.
🧑🍳 Tips:
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Use pepper jack or cheddar for variety.
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Dip in marinara, ranch, or spicy mustard for extra fun.
Want a whole wheat version, or a quick no-yeast shortcut?