Description

These Mozzarella Stuffed Soft Pretzels are golden and chewy on the outside, soft on the inside, and filled with gooey melted mozzarella. Brushed with butter and sprinkled with sea salt, they’re perfect as a snack, appetizer, or game-day treat.

Ingredients

For the Pretzel Dough:

1 1/2 cups warm water (110°F)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp granulated sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp unsalted butter, melted

For the Filling:

12 sticks mozzarella string cheese (cut in half, about 2-inch pieces)

For the Baking Soda Bath:

4 cups water
1/3 cup baking soda

For Topping:

2 tbsp unsalted butter, melted (for brushing)
Coarse sea salt (for sprinkling)

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
Add flour, salt, and melted butter. Mix until a dough forms, then knead for about 5–7 minutes until smooth and elastic.
Cover and let the dough rise for 45–60 minutes, or until doubled in size.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Divide dough into 12 equal pieces. Flatten each piece, place a mozzarella piece in the center, and pinch to seal the dough around the cheese. Roll into a short rope, then shape into a pretzel.
In a saucepan, bring 4 cups of water to a boil. Carefully stir in baking soda (it will bubble). Reduce heat to a simmer.
One at a time, dip pretzels in the baking soda bath for 20–30 seconds. Place on the prepared baking sheet.
Bake for 12–14 minutes or until deep golden brown.
Remove from oven, brush with melted butter, and sprinkle with sea salt. Serve warm!

Notes

Make sure cheese is fully sealed inside the dough to prevent leaking.

You can freeze the unbaked pretzels after shaping and boil/bake them straight from frozen.

Serve with marinara, ranch, or garlic butter for dipping.