Description
Homemade Mozzarella Stuffed Soft Pretzels blend German bakery traditions with cheesy American snack culture. Pillowy dough wraps around melted cheese, creating a crowd-pleasing appetizer you will devour in moments.
Ingredients
Scale
- 4 cups (480 g) all-purpose flour
- 1 ½ cups (360 ml) warm water (110°F or 43°C)
- 2 ¼ tsps (1 packet) active dry yeast
- 12 oz (340 g) mozzarella cheese, cut into sticks or small cubes
- 1 ½ tsps salt
- 1 tbsp sugar
- 1 ½ tbsps olive oil
- 10 cups (2.4 L) water
- ⅔ cup (160 ml) baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt
Instructions
- Dough Preparation: Combine flour, sugar, and salt in a large mixing bowl. Dissolve yeast in warm water until foamy, then blend with olive oil into dry ingredients, mixing until a unified dough forms.
- Kneading and Rising: Vigorously knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Transfer to an oiled container, cover, and let rise in a warm spot until doubled in size, roughly one hour.
- Oven Preparation and Dough Shaping: Preheat oven to 450F (230C) and set up a baking soda water bath in a large pot. Divide dough into eight portions, roll each into 12-14 inch ropes. Flatten each rope, place a mozzarella stick in the center, and seal edges completely to enclose the cheese.
- Pretzel Formation: Twist each filled dough segment into a classic pretzel shape by forming a horseshoe, crossing the ends, and pressing them onto the base of the curve.
- Baking Preparation: Submerge pretzels in the baking soda solution for 20-30 seconds, remove with a slotted spoon, and arrange on parchment-lined baking sheets. Brush with egg wash and sprinkle generously with coarse salt.
- Baking and Serving: Bake until deep golden-brown, approximately 12-15 minutes. Remove from oven and serve piping hot with marinara sauce or preferred dipping condiment, revealing the molten cheese center.
Notes
- Prevent Cheese Leakage: Seal pretzel edges meticulously to avoid cheese escaping during baking, ensuring a tight fold and pressing edges firmly before boiling.
- Master Dough Consistency: Knead dough until smooth and elastic, allowing proper gluten development for a tender, chewy pretzel texture that holds its shape perfectly.
- Optimize Baking Soda Bath: Ensure water bath is actively bubbling and maintain consistent 20-30 second immersion for that signature pretzel shine and authentic crispy exterior.
- Temperature Precision: Use a warm, draft-free spot for dough rising and verify oven temperature accuracy to achieve golden-brown color without burning or undercooking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 260
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 20 mg