Mozzarella Stuffed Soft Pretzels Recipe

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The Heart of Mozzarella Stuffed Soft Pretzels Recipe

There’s something truly comforting about soft pretzels fresh out of the oven—the warm steam escaping as you bite into a pretzel, revealing that gooey mozzarella inside. I love how this Mozzarella Stuffed Soft Pretzels Recipe brings the cozy charm of a bakery right into your kitchen. You’ll notice the perfect harmony between the golden, slightly crisp-edged dough and that silky, melted cheese center. It’s the kind of snack that feels like a gentle hug on a chilly afternoon or an instant crowd-pleaser during game day. As you roll the dough around those bright white mozzarella sticks, you’ll start to appreciate how simple steps create such magical results. This recipe isn’t just about baking pretzels; it’s about the joy of creating something irresistible with your own hands. I’ve found it so rewarding, especially when sharing with friends — their eyes lighting up as they pull apart each soft, cheese-stuffed beauty. No matter your experience level in the kitchen, this Mozzarella Stuffed Soft Pretzels Recipe is designed to set you up for success. I’ll walk you through every texture cue and timing trick so you end up with that perfect pretzel every time. Let’s get cozy and craft these delicious bites together.

Ingredient Breakdown

• All-purpose flour (2 cups): The sturdy base for tender, chewy dough. You can substitute up to half with bread flour for a chewier bite.
• Instant yeast (1 packet): Activates quickly to help dough rise. If unavailable, active dry yeast works—just proof it first in warm water.
• Warm water (1 cup): Feeds the yeast and forms the dough. Keep it around 105–110°F for best yeast activation.
• Sugar (1 teaspoon): Just a touch to wake up the yeast and enhance browning.
• Salt (1 teaspoon): Balances flavor and strengthens dough gluten. Avoid skipping this—pretzels need it!
• Mozzarella cheese (8 ounces): Use fresh or low-moisture mozzarella cut into sticks. For melty goodness, don’t use pre-shredded types with anti-caking agents.
• Baking soda (½ cup): Added to boiling water to create that signature pretzel crust. Use regular baking soda—don’t swap with baking powder.
• Beaten egg (1): Brushed on pretzels for golden shine and helps sea salt stick.
• Coarse sea salt (1 tablespoon): Sprinkled on top for finishing crunch and that iconic pretzel flavor. You can substitute with flaky salt.

Before You Begin

Preparing ahead will make your experience smoother and more enjoyable. Measure your ingredients, cut the mozzarella into even sticks, and warm your water precisely—not too hot, not too cool. Setting your oven to 425°F (220°C) early means it’s ready just as your pretzels finish their soda bath and egg wash. I always keep parchment paper ready on my baking sheet — it ensures the pretzels don’t stick and makes cleanup a breeze. Remember that your dough will need about an hour to rise, so plan accordingly. This downtime is perfect for tidying up or prepping dipping sauces.

How to Make Mozzarella Stuffed Soft Pretzels Recipe

1. Activate the yeast: In a medium bowl, combine warm water, sugar, and instant yeast. Wait 5 minutes until the surface is bubbly and foamy—this signals active yeast ready to work. If nothing happens, your yeast might be old or water temperature off.
2. Build the dough: Add flour and salt to the yeast mixture. Stir until rough dough forms, then turn it out onto a floured surface.
3. Knead to smoothness: Using your hands, knead for about 5 minutes until the dough feels elastic and slightly tacky but not sticky. This kneading develops the gluten, the secret to that soft-yet-chewy texture you’ll adore.
4. Let rise: Place dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and set aside for 1 hour. When doubled in size, it’s time for the next step—patience here pays off with tender pretzels.
5. Preheat and prepare: Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper to keep pretzels from sticking and help them brown evenly.
6. Shape the pretzels: Divide dough into equal pieces (about 8). Flatten each piece slightly and wrap it around a mozzarella stick. Pinch edges firmly to seal—no escaping cheese allowed! A good seal ensures that molten mozzarella stays inside while baking, creating those beloved pockets of ooze.

7. Boil with baking soda: Bring a large pot of water to a boil and add the baking soda. Carefully lower shaped pretzels in, boiling each side for about 30 seconds. This quick alkalinity bath triggers that classic pretzel flavor and golden crust after baking.
8. Prepare for baking: Transfer boiled pretzels to the lined baking sheet. Brush each one with beaten egg to encourage glossy, deep-browned crusts. Then, sprinkle generously with coarse sea salt to add a crunch and burst of flavor.
9. Bake to perfection: Slide the tray into the oven and bake 12–15 minutes. Watch for a rich golden brown color with a slightly crisp outside—you’ll smell the warm, buttery aroma coaxing you closer.
10. Cool briefly and enjoy: Let pretzels rest for a few minutes after baking. The mozzarella will still be molten inside, so bite gently! Serve warm for that stretchy, oozy cheese experience paired perfectly with your favorite dipping sauces.

Creative Variations for Mozzarella Stuffed Soft Pretzels Recipe

• Herb Infusion: Add fresh chopped rosemary or thyme to your dough for a fragrant twist.
• Spicy Kick: Mix a pinch of cayenne or chili flakes into the dough for subtle heat that pairs beautifully with creamy mozzarella.
• Cheese Swap: Try pepper jack or smoked gouda sticks for a flavor surprise that keeps the melty magic.
• Sweet Touch: Swap coarse salt topping for a cinnamon sugar sprinkle and serve with honey mustard for a fun sweet-savory combo.
• Mini Bites: Use smaller mozzarella chunks and bite-sized dough pieces for party-friendly pretzel nuggets.
• Stuffed with Extras: Wrap the dough around mozzarella and a slice of pepperoni or a dab of pesto inside for an extra flavor punch.

Storage, Freezing & Reheating

• Store: Keep pretzels in an airtight container at room temperature for up to 2 days. They might lose some crispness but remain delicious.
• Freeze: Wrap cooled pretzels individually in plastic wrap and place in a freezer bag. Freeze for up to 1 month.
• Reheat: To revive that fresh-baked texture, bake frozen pretzels at 350°F (175°C) for 8–10 minutes. Avoid microwaving to prevent toughness.
• Make-Ahead: Shape pretzels and refrigerate the uncooked dough wrapped well for up to 12 hours. Boil and bake when ready for last-minute fresh pretzels.

Mozzarella Stuffed Soft Pretzels Recipe FAQs

• Can I use shredded mozzarella instead of sticks?
  While shredded cheese could work, sticks are best for neat, gooey centers that won’t leak during boiling.
• What happens if I skip the baking soda bath?
  The pretzels won’t develop their signature crust or flavor; they’ll bake more like regular bread rolls.
• How do I know when the dough has risen enough?
  The dough should roughly double in size and feel soft and airy when gently pressed with your finger.
• Can I substitute vegan cheese?
  Yes! Use a firm vegan mozzarella equivalent cut into sticks. Just note melting varies by brand.
• What dipping sauces pair well?
  Mustard, marinara, garlic butter, or even a warm cheese dip all complement these pretzels perfectly.

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