Description

Warm, chewy pretzels with a crisp golden crust and gooey mozzarella center—these mozzarella-stuffed soft pretzels are the ultimate comforting, cheesy snack for any occasion.

Ingredients

1 1/2 cups warm water

1 packet active dry yeast

1 tablespoon sugar

3 1/2 cups all-purpose flour

1 teaspoon salt

4 tablespoons unsalted butter, melted

10 oz fresh mozzarella cheese, cut into small cubes

1/4 cup baking soda

1 egg, beaten

Coarse salt for topping

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Instructions

In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
In a large mixing bowl, mix flour and salt. Add melted butter and yeast mixture, stirring until a dough forms.
Knead the dough on a floured surface for 5 minutes until smooth and elastic. Cover and let rise for 1 hour or until doubled in size.
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the risen dough and divide into 8 equal pieces. Roll each piece into a 12-inch rope.
Place a mozzarella cube in the center of each rope, pinch to seal, and shape into pretzels.
Bring 8 cups of water and the baking soda to a boil. Boil each pretzel for 30 seconds, then transfer to the baking sheet.
Brush each pretzel with beaten egg and sprinkle with coarse salt.
Bake for 12–15 minutes, until golden brown and crisp on the outside.

Notes

Make sure to seal the dough tightly around the cheese to prevent leakage.

For a spicy kick, add chopped jalapeños with the mozzarella filling.

Use everything bagel seasoning instead of coarse salt for extra flavor.

Store leftovers in an airtight container for up to 4 days in the fridge or 2 months in the freezer.

Reheat in the oven at 350°F (175°C) for 5–7 minutes for best texture.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 275
Sugar: 2g
Sodium: 580mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 10g
Cholesterol: 45mg