Mozzarella Stuffed Soft Pretzels (Printable)

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)

# How to Make It:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy.
02 - Add melted butter and salt to the yeast mixture. Gradually incorporate flour, mixing until a shaggy dough forms. Knead on a lightly floured surface for 5 to 7 minutes until smooth and elastic, or use a stand mixer with dough hook.
03 - Place dough in a greased bowl, cover, and let rise in a warm location for approximately 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 an 18-inch rope and flatten slightly. Place a mozzarella stick in the center and pinch edges tightly to seal. Shape each into a classic pretzel form, ensuring no cheese is exposed.
06 - Bring 8 cups water and baking soda to a boil in a large saucepan, then reduce to a simmer.
07 - Gently dip each pretzel into the baking soda bath for 30 seconds. Remove with a slotted spatula and transfer to prepared baking sheets.
08 - Brush each pretzel with beaten egg and sprinkle generously with coarse salt.
09 - Bake for 12 to 15 minutes until deep golden brown.
10 - Optional: Brush hot pretzels with melted butter for enhanced flavor. Serve warm.

# Expert Advice:

01 -
  • The contrast between chewy pretzel exterior and oozing mozzarella center is absolutely irresistible
  • These come together faster than you would think and the dough is surprisingly forgiving
02 -
  • Sealing the dough completely around the cheese is crucial or you will have a cheesy mess in your oven
  • The baking soda bath is not optional, it is what creates that distinctive pretzel flavor and chewy crust
03 -
  • Work quickly when shaping or the cheese will start to melt from the heat of your hands
  • Let them cool just slightly before serving, the cheese stays molten longer that way

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