Description
These golden, chewy soft pretzels are stuffed with gooey mozzarella cheese and finished with a buttery, salty crust. Perfect for snacks, parties, or cozy indulgent moments.
Ingredients
- 1 1/2 cups warm water
- 1 tbsp granulated sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 4 cups all-purpose flour
- 2 tbsp unsalted butter, melted
- 1 tsp salt
- 10 cups water (for baking soda bath)
- 2/3 cup baking soda
- 16 chunks mozzarella cheese (from block mozzarella)
- Coarse sea salt (for topping)
- 2 tbsp melted butter (for brushing)
- Marinara sauce (optional, for dipping)
Instructions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, melted butter, and salt. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
- While dough rises, cut mozzarella into 16 chunks. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Divide dough into 16 pieces. Flatten each, place mozzarella in the center, and seal into a ball.
- Bring 10 cups of water and baking soda to a boil. Boil pretzel balls in batches for 30 seconds.
- Remove with a slotted spoon, place on baking sheet, and sprinkle with coarse sea salt.
- Bake for 12–15 minutes until golden brown.
- Brush with melted butter and serve warm with optional marinara dipping sauce.
Notes
- Use cold mozzarella to prevent excessive melting and leakage.
- Ensure dough is sealed well around cheese.
- Boil in batches to avoid sticking.
- Check doneness at 12 minutes to avoid over-browning.
- Store in fridge for 3 days or freeze up to 2 months.