Mozzarella Stuffed Soft Pretzels


• 1 1/2 cups warm water (110°F to 115°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 4 1/2 cups all-purpose flour
• 1/4 cup unsalted butter, melted
• 2 teaspoons salt
• 1/2 cup baking soda
• 10 cups water
• 8 ounces mozzarella cheese, cut into 16 equal pieces
• Coarse sea salt, for sprinkling
• 1/4 cup unsalted butter, melted (for brushing)
• Marinara sauce, for serving (optional)

1. Activate the Yeast: Grab a big mixing bowl. Mix up the warm water, sugar, and yeast. Let it chill for 5-10 minutes, or until it gets foamy.
2. Make the Dough: Toss in the flour, melted butter, and salt into the yeast mix. Stir it up until it all turns into dough. Now, knead that dough on a floured surface until it feels smooth and stretchy.
3. Let it Rise: Tuck that dough into a greased bowl, cover it up, and let it hang out in a warm spot for about an hour, or until it doubles in size.
4. Preheat and Prepare: Fire up your oven to 450°F (230°C). Lay down some parchment paper on a baking sheet.
5. Boil the Pretzels: Grab a big pot and toss in 10 cups of water and the baking soda. Cut the dough into 16 even pieces. Flatten each one into a rectangle and plop a piece of mozzarella in the middle. Fold the dough over the cheese and pinch the edges shut.
6. Cook the Pretzels: Drop those stuffed dough balls into the boiling water mix and let them party for about 30 seconds. Fish them out and lay them on the baking sheet.
7. Bake to Perfection: Sprinkle some coarse sea salt on top of the pretzels and slide them into the oven. Let them bake for 12-15 minutes, or until they’re a nice golden brown.
8. Add Finishing Touches: Once they’re out of the oven, give them a good brush with melted butter. Serve ’em up warm and feel free to dip ’em in marinara sauce if you’re feeling fancy.
Nutritional Information (per serving):
• Calories: 290 kcal
• Total Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 30mg
• Sodium: 1240mg
• Total Carbohydrates: 38g
• Dietary Fiber: 2g
• Sugars: 1g
• Protein: 9g

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