Mozzarella Stuffed Soft Pretzels (Print)

Chewy golden pretzels with gooey mozzarella centers, ideal for parties and snacking.

# Ingredient List:

→ 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 Bath

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 Steps:

01 - Dissolve sugar in warm water in a large bowl. Sprinkle yeast over the surface and let stand for 5 minutes until foamy and activated.
02 - Stir melted butter and salt into yeast mixture. Gradually incorporate flour, mixing until shaggy dough forms. Knead on lightly floured surface for 5–7 minutes until smooth and elastic, or use stand mixer with dough hook.
03 - Place dough in greased bowl, cover, and let rise in 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 portions. Roll each into 18-inch rope, flatten slightly, and place mozzarella stick in center. Pinch edges tightly to seal cheese completely. Shape into classic pretzel form, ensuring no cheese exposure.
06 - Bring water and baking soda to boil in large saucepan, then 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 and sprinkle generously with coarse salt.
09 - Bake for 12–15 minutes until deep golden brown color develops.
10 - Brush hot pretzels with melted butter for enhanced flavor and shine. Serve immediately while warm.

# Expert Suggestions:

01 -
  • The pretzel dough gets that signature chewy crust and soft interior while the cheese stays molten and oozing when you bite into it
  • These freeze beautifully before baking so you can have fresh pretzels anytime the craving hits
02 -
  • Sealing the dough around the cheese tightly is non-negotiable or you will have mozzarella escaping into the baking soda bath and creating a giant mess
  • The baking soda bath might seem strange but it is the secret ingredient that gives these their authentic pretzel flavor and signature chewy crust
03 -
  • If the dough feels too sticky while kneading, add flour one tablespoon at a time until it is manageable but still slightly tacky
  • The baking soda bath will foam up, so use a larger pot than you think you need to prevent overflow

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