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Mozzarella Stuffed Soft Pretzels Recipe

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4.6 from 97 reviews

Mozzarella Stuffed Soft Pretzels are a perfect combination of soft, chewy pretzel dough wrapped around gooey, melted mozzarella cheese. These homemade pretzels are boiled briefly in a baking soda bath and then baked until golden brown, providing a crispy outside and a melty inside. Ideal for a savory snack or appetizer, they pair wonderfully with marinara sauce for dipping.

Ingredients

Scale

Dough Ingredients

  • 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 Soda Bath

  • 1/2 cup baking soda
  • 10 cups water

Filling & Finishing

  • 8 ounces mozzarella cheese, cut into 16 equal pieces
  • Coarse sea salt, for sprinkling
  • 1/4 cup unsalted butter, melted (for brushing)
  • Marinara sauce, for serving (optional)

Instructions

  1. Prepare the Yeast Mixture: In a large mixing bowl, combine the warm water, sugar, and active dry yeast. Allow the mixture to sit for 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Make the Dough: Add the all-purpose flour, melted butter, and salt to the yeast mixture. Stir thoroughly until a cohesive dough forms.
  3. Knead the Dough: Transfer the dough to a floured surface and knead for about 5 minutes until it becomes smooth and elastic, which helps develop the gluten structure.
  4. Let the Dough Rise: Place the kneaded dough into a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
  5. Preheat the Oven: Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking.
  6. Prepare Baking Soda Water: In a large pot, bring 10 cups of water and 1/2 cup baking soda to a rolling boil, which helps form the pretzels’ characteristic crust.
  7. 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, fold the dough over to enclose the cheese, and seal the edges securely to form a ball.
  8. Boil the Pretzels: Carefully drop each mozzarella-stuffed dough ball into the boiling baking soda water bath for 30 seconds to give the pretzels their chewy texture and golden crust after baking.
  9. Bake: Using a slotted spoon, remove the pretzels from the water and place them on the prepared baking sheet. Sprinkle each with coarse sea salt. Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown and cooked through.
  10. Finish and Serve: Remove the pretzels from the oven and immediately brush with the remaining melted butter to add richness and shine. Serve warm alongside marinara sauce for dipping if desired.

Notes

  • Ensure the water used to activate the yeast is warm but not too hot to avoid killing the yeast.
  • Kneading the dough well is key to a chewy, soft pretzel texture.
  • Sealing the edges of the dough completely around the cheese prevents it from leaking during boiling and baking.
  • Boiling the pretzels in baking soda water is essential for the traditional pretzel crust and color.
  • Brush with melted butter right after baking for extra flavor and moistness.
  • Serve immediately for best gooey cheese texture; reheating may cause the cheese to harden.

Keywords: mozzarella stuffed pretzels, soft pretzels, cheese stuffed pretzels, homemade pretzels, baked pretzels, snack recipe, cheesy pretzels

Find it online: https://yumwithmia.com/mozzarella-stuffed-soft-pretzels-recipe/