Mozzarella-Stuffed Soft Pretzels: A Cheesy, Warm, and Irresistible Treat!
Imagine biting into a perfectly golden, warm, and chewy soft pretzel, only to discover a delicious, gooey core of melted mozzarella cheese! These Mozzarella-Stuffed Soft Pretzels are an absolute dream for snacking, parties, or just a comforting treat. They combine the classic appeal of a homemade pretzel with an irresistible cheesy surprise, making them a guaranteed hit with everyone. Get ready for a warm, soft, and stretchy delight!
Why You’ll Love These Stuffed Pretzels
- Gooey Cheese Center: The star attraction! A molten mozzarella surprise in every bite.
- Classic Soft Pretzel Texture: Chewy on the inside, golden and slightly crisp on the outside, with that signature pretzel flavor.
- Fun to Make: A rewarding baking project that’s easier than it looks.
- Perfect for Snacking: Ideal for after-school treats, movie nights, or game day appetizers.
- Customizable: Easy to adapt with different cheeses or toppings.
What You’ll Need
Gather these simple ingredients to create your cheesy, warm pretzels:
Ingredients:
- 1 ½ cups warm water (105-115°F / 40-46°C)
- 1 tbsp sugar
- 2 teaspoons active dry yeast
- 4 ½ cups all-purpose flour, plus more for dusting
- 1 ½ teaspoons salt
- 1 tbsp unsalted butter, melted
- 8 ounces (about 1 ½ cups) low-moisture mozzarella cheese, cut into 12-16 sticks or cubes
- For the Water Bath (Pretzel Boil):
- 8 cups water
- ½ cup baking soda
- For Topping (Optional):
- 1 large egg, beaten (for egg wash)
- Coarse pretzel salt or flaky sea salt
Instructions: Twist, Stuff, and Bake!
1. Activate the Yeast:
In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates the yeast is active.
2. Make the Pretzel Dough:
Add the flour and salt to the yeast mixture. Mix with a wooden spoon or a stand mixer with a dough hook until a shaggy dough forms. Knead the dough for 5-7 minutes (by hand or with a mixer) until it is smooth, elastic, and no longer sticky. Lightly grease a clean bowl with a little olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 30-60 minutes, or until doubled in size.
3. Prepare the Water Bath:
While the dough is rising, prepare your water bath. In a large pot (like a Dutch oven), combine the 8 cups of water and ½ cup of baking soda. Bring to a rolling boil over high heat. Keep it at a simmer once it boils.
4. Form and Stuff the Pretzels:
Once the dough has risen, punch it down gently and turn it out onto a lightly floured surface. Divide the dough into 12-16 equal pieces (depending on how large you want your pretzels). Take one piece of dough and roll it into a rope about 10-12 inches long. Flatten the rope slightly to create a channel. Place one mozzarella cheese stick or cube in the center of the flattened dough. Carefully fold the dough over the cheese, pinching the seams tightly to seal the cheese inside. Ensure there are no gaps where the cheese can escape during baking. Shape the stuffed rope into a classic pretzel shape (or simply leave them as sticks/knots if you prefer). Repeat with the remaining dough and cheese.
5. Boil the Pretzels:
Preheat your oven to 450°F (230°C). Line a large baking sheet with parchment paper and lightly grease it. Using a slotted spoon or spider, carefully drop 1-2 pretzels at a time into the simmering baking soda bath. Boil for 20-30 seconds per side. Do not overcrowd the pot. Remove the pretzels from the water bath, allowing excess water to drip off, and place them on the prepared baking sheet.
6. Egg Wash and Bake:
In a small bowl, beat the large egg to make an egg wash. Brush the tops of the boiled pretzels with the egg wash. If desired, sprinkle generously with coarse pretzel salt or flaky sea salt. Bake for 12-15 minutes, or until golden brown and puffed. The cheese should be gooey inside.
7. Serve and Enjoy!
Carefully transfer the Mozzarella-Stuffed Soft Pretzels to a wire rack to cool slightly. Serve warm for the best gooey cheese experience! These are delicious on their own or with a side of marinara sauce for dipping.
Tips for Perfect Stuffed Pretzels
- Warm Water Temperature: Use a thermometer to ensure your water is in the correct temperature range for activating yeast (105-115°F). Too hot will kill it, too cold won’t activate it.
- Pinch Those Seams! This is the most crucial step for stuffed pretzels. Ensure every seam where the dough comes together around the cheese is very tightly pinched to prevent cheese leakage.
- Don’t Over-Boil: Boiling too long will make the pretzels taste metallic and overly chewy. 20-30 seconds per side is plenty.
- Mozzarella Choice: Low-moisture mozzarella works best as it won’t release too much water during baking, keeping your pretzels from getting soggy.
- Get Creative: Experiment with other cheeses like provolone or even a little pepperoni inside for a pizza-pretzel twist! You can also add garlic powder or Italian seasoning to the dough.
- Storage: Best served warm and fresh. If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat gently in the oven or air fryer to re-crisp.
Get ready to impress everyone with these warm, soft, and deliciously cheesy Mozzarella-Stuffed Soft Pretzels! They’re an absolutely irresistible snack.