Description
These stuffed pretzels feature a warm, gooey mozzarella filling wrapped in soft, chewy pretzel dough. Perfect for gatherings or a cozy night in, they are easy to make and sure to impress with their delicious flavor and fun twist on a classic snack.
Ingredients
Scale
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water (about 110°F)
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 8 ounces fresh mozzarella cheese, cut into small cubes
- 10 cups water
- ⅔ cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- Optional: garlic powder or everything bagel seasoning
Instructions
- In a large mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add the melted butter and salt. Mix well.
- Gradually add the flour, one cup at a time, mixing with a wooden spoon or your hands until a dough begins to form. You may not need all the flour, so keep an eye on the consistency.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Place the kneaded dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, prepare the mozzarella filling. Cut the mozzarella cheese into small cubes, about 1 inch in size. Set aside.
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface.
- Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 12-14 inches long.
- Take one rope and flatten it slightly with your hands. Place a cube of mozzarella in the center of the rope.
- Fold the dough over the cheese, pinching the edges to seal it tightly. Make sure there are no gaps, or the cheese will ooze out during baking.
- Once sealed, roll the stuffed dough into a pretzel shape. Twist the ends of the rope together and then fold them back to form a pretzel shape. Pinch the ends to secure them.
- Repeat this process with the remaining pieces of dough and cheese until all are shaped.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring the 10 cups of water to a boil. Once boiling, carefully add the baking soda.
- Using a slotted spoon, gently lower each pretzel into the boiling baking soda bath, one at a time. Let them sit in the bath for about 30 seconds, then remove and place them on the prepared baking sheet.
- Once all pretzels are on the baking sheet, brush each one with the beaten egg to give them a beautiful golden color when baked.
- Sprinkle coarse sea salt over the top of each pretzel. Optionally, add garlic powder or everything bagel seasoning for extra flavor.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
- Remove from the oven and let cool slightly before serving.
Notes
- Ensure the water temperature is around 110°F for optimal yeast activation.
- Feel free to experiment with different fillings, such as cheddar cheese or pepperoni.
- Store any leftovers in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes