Mozzarella Stuffed Soft Pretzels Recipe

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The Comfort of Mozzarella Stuffed Soft Pretzels Recipe

There’s something truly magical about freshly baked soft pretzels—golden, velvety dough wrapped around warm, melted mozzarella. This Mozzarella Stuffed Soft Pretzels Recipe brings a cozy feeling to your kitchen, perfect for a weekend treat or an impressive snack when friends come over. I love how the exterior gets that lightly crisp, subtly salty crust, while the gooey center pulls you in with every bite.

You’ll notice this recipe strikes the right balance between approachable steps and deeply satisfying flavor. Whether you’re a first-time dough kneader or a seasoned baker, the method gently guides you toward pretzel perfection. Plus, wrapping those mozzarella sticks feels almost meditative—like a little kitchen hug in dough form.

Over the years, I’ve played around with fillings and toppings, but honestly, this classic version always steals the spotlight. Let me share why it’s so irresistible.

Ingredient Guide

• 2 cups all-purpose flour – The sturdy base that gives pretzels their classic texture. You can experiment with bread flour for a chewier bite.
• 1 packet instant yeast – Activates the dough, ensuring a light, airy puff with an authentic tang.
• 1 cup warm water – Helps jumpstart the yeast; warm but not hot to keep those little guys happy.
• 1 teaspoon sugar – Feeds the yeast, creating that essential rise and slight sweetness.
• 1 teaspoon salt – Balances flavor and strengthens gluten for the perfect chew.
• 8 ounces mozzarella cheese, cut into sticks – The star of the show. The melting, stringy center that makes every bite worth it.
• ½ cup baking soda – For boiling—the secret behind that signature pretzel crust and its deep golden-brown color.
• 1 egg, beaten – Brushed on top to add a shiny glaze and help the coarse salt stick.
• 1 tablespoon coarse sea salt for topping – Brings bursts of aromatic saltiness to the tender crust.

Prep Before You Begin

Timing and organization are really your best friends here. Start by gathering your ingredients, measuring them out exactly, and prepping your mozzarella sticks. Make sure your water is comfortably warm—not too hot or it’ll kill the yeast’s magic. Also, preheating your oven to 425°F sets you up for that golden crust. Having everything ready means less stress and a smoother baking experience.

How to Make Mozzarella Stuffed Soft Pretzels Recipe

1. Activate the yeast: In a bowl, stir the warm water, sugar, and yeast together gently. Let it rest 5 minutes until the surface looks bubbly and alive—this means your yeast is ready to work its magic.
2. Mix the dough: Add flour and salt to the yeast mixture. Stir until a shaggy dough forms, then transfer it to a lightly floured surface.
3. Knead with care: Spend about 5 solid minutes working the dough until it’s smooth and elastic. I like this part because the dough goes from sticky to silky under your hands—it tells you when it’s just right.
4. Let it rise: Cover the dough with a damp cloth or plastic wrap and set it somewhere warm for about an hour. You’ll know it’s ready when it doubles in size and gently springs back when poked.
5. Preheat and prepare: Get your oven heating to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
6. Shape the pretzels: Divide the risen dough into equal pieces. Wrap each one tightly around a mozzarella stick, making sure to seal the edges well—no cheese leaks during baking!

7. Boil with baking soda: Bring a large pot of water to a boil and add the baking soda. Drop each pretzel in carefully, boiling for about 30 seconds on each side. This step creates that classic chewy crust and helps develop the gorgeous golden color when baking.
8. Egg wash and salt: Remove boiled pretzels with a slotted spoon and place on your lined baking sheet. Brush generously with beaten egg—this gives a lovely shine. Sprinkle coarse sea salt evenly on top for that irresistible crunch and flavor burst.
9. Bake to perfection: Slide the tray into the oven. After about 12 to 15 minutes, your pretzels should be beautifully golden brown and smell wonderfully aromatic. Keep an eye so they don’t overdarken—they should be crisp outside and soft inside.
10. Cool and serve: Let the pretzels rest a few minutes so the mozzarella centers settle. Then dive in! You’ll love pulling apart the soft, warm dough to reveal that molten cheese center.

Creative Variations for Mozzarella Stuffed Soft Pretzels Recipe

• Swap mozzarella for cheddar or pepper jack for a more robust, spicy melt.
• Add herbs like rosemary or garlic powder into the dough for an extra fragrance boost.
• Try brushing with garlic butter after baking for an indulgent finish.
• Incorporate some chopped sun-dried tomatoes inside the dough with the cheese for a Mediterranean twist.
• Use pretzels as burger buns loaded with melted cheese inside for a fun party idea.

Storage, Freezing & Reheating

• Store cooled pretzels in an airtight container at room temperature for up to 2 days.
• Freeze individual pretzels wrapped tightly in foil or plastic wrap for up to 1 month.
• Reheat from frozen in a 350°F oven for about 10 minutes, or until warmed through and crisp outside.
• A quick microwave zap works in a pinch, but the oven method keeps the texture just right.

Mozzarella Stuffed Soft Pretzels Recipe FAQs

• Can I use frozen mozzarella sticks? Yes, but thaw them first to avoid excess moisture that can make the dough soggy.
• What if my dough doesn’t rise? Check your yeast freshness and water temperature. Too hot or cold can affect activation.
• Why boil pretzels in baking soda water? This replicates traditional pretzel chemistry, giving that unique crust and deep color.
• Can I make these pretzels vegan? Swap egg wash for plant-based milk and use vegan cheese alternatives.
• How do I prevent cheese from leaking? Pinch dough edges firmly around cheese sticks and avoid overfilling.

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