Delicious Mozzarella Stuffed Soft Pretzels Recipe
Delicious Mozzarella Stuffed Soft Pretzels are a savory twist on the classic soft pretzel, with a warm, gooey mozzarella center that melts perfectly inside each soft, golden-brown dough bite. These homemade pretzels are perfect for snacking, game day, or any occasion that calls for a fun, cheesy treat. They’re soft, chewy, and cheesy—everything you love about pretzels, with an irresistible cheesy surprise inside!
- Prep Time: 20 minutes
- Cook Time: 12-15 minutes
- Total Time: 1.5 hours
- Yield: 8 pretzels
- Category: Snack
- Method: Boil and Bake
- Cuisine: American
Ingredients
For the dough:
2 1/4 teaspoons active dry yeast (1 packet)
1 1/2 cups warm water (110°F/43°C)
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
2 teaspoons salt
2 tablespoons unsalted butter, melted
1 tablespoon olive oil (for greasing)
For the filling:
8 oz fresh mozzarella cheese, cut into 1-inch cubes
For boiling and baking:
10 cups water
2/3 cup baking soda
1 egg, beaten (for egg wash)
Coarse sea salt (for sprinkling)
Instructions
- Make the Dough: In a small bowl, combine the warm water, sugar, and yeast. Stir until dissolved and let sit for about 5 minutes, or until the mixture becomes frothy.
- Mix the dough: In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter, and mix until a dough forms.
- Knead the dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. If the dough is sticky, add a bit more flour as needed.
- Let the dough rise: Lightly grease a clean bowl with olive oil and place the dough in the bowl, turning it to coat in oil. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Assemble the Pretzels: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a 12-inch long rope. Flatten slightly and place a cube of mozzarella in the center. Fold the dough over the cheese, pinching the edges to seal tightly around the cheese. Shape into a pretzel by forming a U-shape, crossing the ends over, and twisting them to form a knot. Press the ends onto the bottom of the U to seal them.
- Boil the Pretzels: In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir to dissolve. Drop each stuffed pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
- Bake the Pretzels: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt. Bake for 12-15 minutes, or until golden brown and the cheese inside is melted and bubbly.
- Serve: Allow the pretzels to cool for a few minutes before serving. They are best enjoyed warm, with marinara sauce or mustard for dipping if desired.
Notes
Add herbs like garlic powder or Italian seasoning to the dough for extra flavor.
Experiment with different cheeses, like cheddar or provolone, for a different taste.
Add a few chili flakes to the mozzarella for a spicy kick.
Serve with a side of marinara sauce for dipping.
Nutrition
- Serving Size: 1 pretzel
- Calories: Varies depending on ingredients used
- Sugar: Varies
- Sodium: Varies
- Fat: Varies depending on butter and cheese used
- Saturated Fat: Varies
- Unsaturated Fat: Varies
- Trans Fat: 0g
- Carbohydrates: Varies
- Fiber: Varies
- Protein: Varies
- Cholesterol: Varies depending on butter and cheese used
