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Savory Mozzarella Stuffed Soft Pretzels

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These savory mozzarella stuffed soft pretzels offer a perfect combination of salty, cheesy, and soft textures, making them an ideal homemade brunch treat with a gooey cheese surprise inside a chewy pretzel crust.

Ingredients

Scale
  • 3 ½ cups (420g) all-purpose flour, preferably unbleached
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 ¼ cups (300ml) warm water (around 110°F / 43°C)
  • 2 tbsp sugar
  • 2 tsp salt for the dough, plus coarse salt for sprinkling
  • 2 tbsp unsalted butter, melted
  • 8 oz (225g) fresh mozzarella cheese, cut into small sticks or cubes
  • ¼ cup (60g) baking soda
  • 10 cups (2.4 liters) boiling water for baking soda bath

Instructions

  1. Activate the yeast by combining warm water (110°F/43°C), sugar, and yeast in a large bowl. Stir gently and let sit for 5-10 minutes until foamy and bubbly.
  2. Add melted butter and salt to the yeast mixture. Gradually stir in flour, one cup at a time, until a sticky dough forms. Mix with a wooden spoon, then hands once thickened.
  3. Turn dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Add a little flour if too sticky, but avoid overdoing it.
  4. Place dough in a lightly oiled bowl, cover with a kitchen towel, and let rise in a warm spot for about 1 hour or until doubled in size.
  5. While dough rises, bring 10 cups boiling water to a boil and dissolve baking soda in it. Maintain a gentle boil.
  6. Punch down risen dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Place a mozzarella stick or cube in the center, fold and twist dough around cheese, sealing edges well.
  7. Dip each pretzel into the baking soda bath for about 30 seconds using a slotted spoon. Remove and place on a lined baking sheet.
  8. Sprinkle coarse salt over pretzels. Bake in a preheated oven at 450°F (230°C) for 12-15 minutes until golden brown and crust is firm and glossy.
  9. Let pretzels cool for a few minutes on a wire rack before serving. The mozzarella inside will be molten and stretchy.

Notes

Use fresh mozzarella sticks for best results to avoid cheese leaking. The baking soda bath is essential for authentic pretzel crust and color. If cheese leaks, pinch dough edges more firmly or chill pretzels before boiling. Avoid microwaving leftovers to keep crust crispy.

Nutrition

Keywords: soft pretzels, mozzarella stuffed pretzels, homemade pretzels, brunch recipe, savory pretzels, cheesy pretzels, easy pretzel recipe

Find it online: https://cooltastes.com/savory-mozzarella-stuffed-soft-pretzels-easy-homemade-brunch-recipe/