Mozzarella Stuffed Soft Pretzels (Printable)

Chewy golden pretzels with gooey mozzarella centers, ideal for sharing.

# What You 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:

01 - Dissolve granulated sugar in warm water in a large bowl. Sprinkle active dry yeast over the surface and let stand for 5 minutes until the mixture becomes foamy and fragrant.
02 - Add melted butter and fine sea 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 fitted with a dough hook.
03 - Place the dough in a greased bowl, cover with plastic wrap or a clean towel, and let rise in a warm, draft-free area for approximately 1 hour until doubled in volume.
04 - Preheat oven to 450°F. Line two baking sheets with parchment paper and set aside.
05 - Divide risen dough into 8 equal portions. Roll each piece into an 18-inch rope and flatten slightly. Position a mozzarella stick along the center and pinch dough edges firmly to encase the cheese completely, ensuring no filling is exposed. Form each sealed rope into a classic pretzel shape.
06 - Bring 8 cups of water and baking soda to a rolling boil in a large saucepan. Reduce heat to maintain a gentle simmer.
07 - Gently lower each pretzel, one at a time, into the simmering baking soda bath for 30 seconds. Remove with a slotted spatula, drain briefly, and transfer to the prepared baking sheets.
08 - Brush each pretzel generously with beaten egg and sprinkle with coarse salt to taste.
09 - Bake for 12 to 15 minutes until deep golden brown and the cheese inside is melted.
10 - Immediately after removing from the oven, brush with melted butter for enhanced flavor and shine. Serve warm while the cheese remains gooey.

# Expert Advice:

01 -
  • The contrast between the chewy, pretzely exterior and the molten cheese center is basically happiness in carbohydrate form
  • These disappear faster than you can say 'second helping' at any gathering or party
02 -
  • If cheese oozes out during baking, it's not the end of the world, but it will create a crispy, cheese-crusted mess on your parchment
  • The baking soda bath might seem fussy, but skipping it will leave you with plain bread sticks instead of authentic pretzels
03 -
  • Work quickly once you start rolling out the dough, or it will start to puff up and become harder to shape
  • If you're nervous about the pretzel twist, just make them into knots or simple sticks, they'll taste exactly the same

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