Description
Mozzarella stuffed soft pretzels deliver a delightful twist on classic street snacks, blending gooey cheese with perfectly salted dough. Warm, golden pretzels with melted cheese centers promise a comforting indulgence you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 1/2 cups all-purpose flour
- 8 ounces (226 grams) mozzarella cheese
- 1 1/2 cups warm water (110°F-115°F / 43°C-46°C)
Dough Enhancers and Seasonings:
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 2 teaspoons salt
- 1/4 cup unsalted butter (melted)
Boiling and Finishing Ingredients:
- 10 cups water
- 1/2 cup baking soda
- 1/4 cup unsalted butter (melted, for brushing)
- Coarse sea salt (for garnish)
- Optional: marinara sauce (for dipping)
Instructions
- In a spacious mixing vessel, combine tepid water, granulated sugar, and active yeast. Allow the concoction to rest and become frothy for approximately 5-10 minutes.
- Incorporate flour, melted butter, and salt into the activated yeast mixture. Thoroughly blend until a cohesive dough develops. Transfer to a flour-dusted surface and knead vigorously for 5 minutes until achieving a silky, elastic texture.
- Place the dough in a lightly greased container, cover with a kitchen towel, and permit rising in a warm environment for 1 hour or until volume doubles.
- Heat oven to 450°F (230°C). Arrange parchment paper on a baking sheet. Simultaneously, prepare a large pot with water and baking soda, bringing the liquid to a robust boil.
- Segment the dough into 16 equal portions. Gently flatten each segment into a rectangular shape. Position a mozzarella chunk centrally, then meticulously seal edges, forming a compact spherical shape.
- Carefully submerge each dough ball into the bubbling liquid for 30 seconds. Extract with a perforated utensil and arrange on prepared baking sheet.
- Generously sprinkle coarse sea salt across the surfaces. Roast in preheated oven for 12-15 minutes until achieving a rich golden-brown coloration.
- While still radiating warmth, generously brush with additional melted butter. Optional: Accompany with marinara sauce for enhanced flavor profile.
Notes
- Choose warm water between 110-115°F to perfectly activate yeast without killing it.
- Knead dough thoroughly to develop gluten, ensuring a soft and stretchy pretzel texture.
- Keep dough covered and in a warm spot during rising to help it double in size quickly.
- Use fresh mozzarella and drain excess moisture to prevent soggy pretzels.
- Seal pretzel edges completely to stop cheese from leaking during boiling and baking.
- Boil pretzels briefly in baking soda water to create that classic golden-brown, chewy exterior.
- Test doneness by looking for a deep golden-brown color and hollow sound when tapping the bottom.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210 kcal
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 20 mg