Description
Golden-brown, chewy soft pretzels stuffed with gooey mozzarella cheese, perfect as a snack, appetizer, or party treat.
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 tsp active dry yeast
- 1 1/4 cups warm water (around 110°F)
- 1 tbsp granulated sugar or honey
- 1 tsp salt
- 2 tbsp unsalted butter, melted
- 1/3 cup baking soda (for soda bath)
- 8–12 mozzarella cheese sticks or cubes
- Optional: fresh rosemary, grated Parmesan, pretzel salt
- 1 egg, beaten (for egg wash)
Instructions
- In a large bowl, mix warm water, sugar or honey, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, and melted butter. Mix and knead for 5–10 minutes until dough is smooth and elastic.
- Transfer to a greased bowl, cover, and let rise for 30–60 minutes until doubled in size.
- Punch down dough and divide into 8–12 pieces. Flatten each, place a piece of mozzarella in the center (add rosemary/Parmesan if using), seal tightly, and shape into pretzels.
- Bring a large pot of water to a boil. Add baking soda. Drop pretzels in for 30 seconds, then place on a parchment-lined baking sheet.
- Brush pretzels with egg wash or melted butter. Sprinkle with optional toppings like rosemary, Parmesan, and pretzel salt.
- Bake at 425–450°F for 12–20 minutes until golden brown and cheese starts to ooze.
- Cool slightly and serve warm with your favorite dipping sauces.
Notes
- Seal dough tightly to prevent cheese from leaking.
- Freeze cheese slightly before filling to minimize leaks.
- Use pre-made dough for a quicker version.
- Vegan and gluten-free options available with substitutions.
- Store in an airtight container for 2 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220
- Sugar: 1g
- Sodium: 480mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg
