If youโre craving the ultimate blend of gooey cheese and a chewy golden crust, look no further than Mozzarella-Stuffed Soft Pretzels! Imagine biting through a warm, bronzed pretzel shell, only to discover stretchy, melty mozzarella nestling inside. This recipe is not only a showstopper for game days or gatherings, but also ridiculously fun to make from scratch. Each step is refreshingly simple, rewarding you with bakery-quality results that are sure to impress anyone lucky enough to snag one hot off the tray.
Ingredients You’ll Need
Making Mozzarella-Stuffed Soft Pretzels is all about using straightforward, quality ingredients that each serve a starring role. Donโt skip a single elementโevery item matters for creating that perfect soft texture and irresistible cheesy pull.
- Flour: All-purpose flour is your workhorse here, giving the pretzel its signature softness and structure.
- Warm water: The warmth helps activate the yeast and get that beautiful rise going for pillowy dough.
- Active dry yeast: The powerhouse behind the dough’s lift, ensuring your pretzels bake up puffy.
- Sugar: A touch makes the dough faintly sweet, while also feeding the yeast.
- Salt: Donโt skimpโsalt balances flavor and finishes the tops with classic pretzel goodness.
- Unsalted butter: Melted in the dough, it brings rich flavor and a tender crumb.
- Mozzarella sticks: Pre-shaped and perfect for stuffing, these guarantee that ooey-gooey cheesy center.
- Baking soda: Essential for the brief water bath that creates the pretzelโs golden-brown exterior and distinct flavor.
- Coarse sea salt: Sprinkled on just before baking, this classic topping gives each bite a satisfying crunch.
- Egg: A quick egg wash ensures your Mozzarella-Stuffed Soft Pretzels bake up shiny and appetizing.
How to Make Mozzarella-Stuffed Soft Pretzels!
Step 1: Make the Dough
Start by whisking together your warm water, yeast, and sugar in a large mixing bowl. Let it stand for about 5 minutes, until the mixture is a little frothy on top. Stir in the melted butter and salt, then gradually add in your flour, one cup at a time. Mix until a shaggy dough forms, then knead it by hand (or with a stand mixer and dough hook) for about 5โ6 minutes, until the dough is smooth and elastic. Cover the bowl with a towel and let it rise in a warm spot for about an hour, until doubled in size.
Step 2: Shape and Stuff the Pretzels
Punch down the risen dough and divide it into 8 equal portions. Take one piece at a time and roll it into a rope about 16 inches long. Press the rope flat with your fingers, then lay a mozzarella stick along the center. Carefully pinch and seal the dough up and around the cheese, closing it tightly all along the seam. Shape your long, stuffed dough rope into a classic pretzel and firmly pinch the ends to seal.
Step 3: Prep the Baking Soda Bath
Preheat your oven to 425ยฐF (218ยฐC) and bring about 8 cups of water to a gentle boil in a large pot. Carefully stir in the baking sodaโitโll fizz up, so go slow! One at a time, plop each shaped pretzel into the bath for about 30 seconds, using a slotted spoon to turn and retrieve them. This step gives Mozzarella-Stuffed Soft Pretzels that irresistible crust and slight tang.
Step 4: Bake to Golden Perfection
Arrange your boiled pretzels on a parchment-lined baking sheet. Brush each with beaten egg for a glossy finish, and generously sprinkle on coarse salt. Slide the tray into the oven and bake for 13 to 15 minutes, until the pretzels are deep golden brown and your kitchen smells absolutely dreamy. Let cool for a couple minutes before sinking your teeth inโor risk molten cheese burns (worth it, honestly)!
How to Serve Mozzarella-Stuffed Soft Pretzels!
Garnishes
To really make your Mozzarella-Stuffed Soft Pretzels pop, consider a dusting of garlic powder or Italian seasoning right after baking. For even more of a pizzeria vibe, brush the warm pretzels with a bit of melted butter mixed with chopped parsley. A tiny drizzle of good olive oil or a sprinkle of red pepper flakes takes them over the top, especially for cheese lovers.
Side Dishes
These pretzels are such crowd-pleasers that they partner deliciously with all kinds of sides. Offer warm marinara sauce or a classic yellow mustard for dunking, or set them out with a creamy spinach-artichoke dip. For game days, pair with salty snacks or light veggies like cherry tomatoes and cucumber slices to balance all that glorious cheese.
Creative Ways to Present
Stack your Mozzarella-Stuffed Soft Pretzels on a big wooden board for a fun snack โtower,โ or skewer them with soft cheese cubes and olives as party bites. For movie nights, slice them into rounds for easy sharing alongside little cups of dipping sauce. They also look stunning on a bread basket buffet paired with mixed nuts and grapes for a cozy, rustic feel.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Mozzarella-Stuffed Soft Pretzels tightly in plastic or store in an airtight container at room temperature for up to one day. For longer storage, pop them in the fridge, where theyโll keep fresh and delicious for up to three days. The cheese inside may firm up a bit, but a quick reheat revives that wonderful meltiness.
Freezing
Plan ahead by freezing unbaked, stuffed pretzels after shaping and before boiling. Lay them on a baking sheet to freeze, then transfer to a zip-top bag for up to two months. Thaw at room temp before proceeding with the baking soda bath and baking, or freeze baked pretzels and warm them when your next cheesy craving hits.
Reheating
To reheat, simply microwave individual pretzels for about 20โ30 seconds (just enough for the cheese to melt again) or pop them in a 350ยฐF oven for 6โ8 minutes until warmed through. If youโre working from frozen, give them a couple extra minutes to ensure the center gets nice and gooey again.
FAQs
Can I use shredded mozzarella instead of sticks?
While shredded mozzarella can work in a pinch, sticks or block mozzarella sliced into โlogsโ hold up better during shaping and baking, keeping the cheesy center ultra-gooey and less prone to leaking out.
Why do I need to boil the pretzels in a baking soda bath?
This classic trick gives Mozzarella-Stuffed Soft Pretzels their signature chewy crust and deep color. The baking soda raises the dough’s pH, which helps the crust brown quickly and take on that delicious, slightly tangy flavor.
Can I make these with whole wheat flour?
Absolutely! Substituting half the flour for whole wheat adds a delicious nutty flavor and a bit more fiber. Just note that the texture will be slightly denser, but still perfectly chewy and tasty.
What can I substitute for butter to make these dairy-free?
If you wish to skip the butter, swap it for plant-based margarine and use a vegan mozzarella-style cheese. The pretzels will still bake up golden and savory, with a satisfying cheesy center!
How can I keep the mozzarella from leaking out?
Seal the dough around the cheese really well, pinching all seams closed and rolling the dough to fully enclose the mozzarella. Make sure to press the ends and seams tightly before shaping into a pretzel. A thorough seal means melty cheese stays right where you want it.
Final Thoughts
Thereโs something spectacular about pulling a tray of Mozzarella-Stuffed Soft Pretzels from the oven: the bubbling cheese, the shiny golden tops, that intoxicating scent of fresh-baked bread and butter. If you want to create a little magic in your kitchen, gather your ingredients and give these Mozzarella-Stuffed Soft Pretzels a tryโtheyโre sure to become a new favorite for you and your lucky taste-testers!
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Mozzarella-Stuffed Soft Pretzels! Recipe
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 pretzels 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Mozzarella-Stuffed Soft Pretzels are a delightful twist on the classic snack. Soft, chewy pretzels are filled with gooey melted mozzarella cheese, making them a perfect savory treat for any occasion.
Ingredients
For the pretzel dough:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
For the pretzel filling:
- 8 oz mozzarella cheese, cut into strips
For boiling the pretzels:
- 10 cups water
- 2/3 cup baking soda
For topping:
- 1 egg, beaten
- Salt, to taste
Instructions
- Prepare the pretzel dough: In a bowl, dissolve yeast in warm water and let it sit for 5 minutes. Add sugar, flour, and salt. Knead until smooth.
- Let the dough rise: Cover the dough and let it rise for about an hour until doubled in size.
- Shape the pretzels: Divide the dough into equal portions, flatten each portion, place a strip of mozzarella, and seal the dough around it.
- Boil the pretzels: Boil water, add baking soda, then boil each pretzel for 30 seconds.
- Bake: Brush pretzels with beaten egg, sprinkle salt, and bake at 450ยฐF for 12-15 minutes.
- Enjoy: Let cool slightly before serving.
Notes
- For a variation, sprinkle sesame seeds or shredded cheese on top before baking.
- These pretzels are best enjoyed fresh but can be stored in an airtight container.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
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