Description: Indulge in the comforting and cheesy goodness of homemade Mozzarella Stuffed Soft Pretzels. This recipe transforms the classic soft pretzel into a savory, cheese-filled delight that’s perfect for snacking, game days, or simply satisfying your cravings. With a soft, chewy exterior and a gooey, melted mozzarella center, these pretzels are an irresistible treat that the whole family will love.
Ingredients:
For the Pretzels:
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour, plus more for dusting
- 1 teaspoon salt
- 8 ounces mozzarella cheese sticks, cut into 2-inch pieces
For the Baking Soda Bath:
- 1/4 cup baking soda
- 4 cups water
For Topping:
- 1 large egg, beaten (for egg wash)
- Coarse salt, for sprinkling
Preparation:
Step 1: Prepare the Dough: In a large bowl, dissolve the active dry yeast and sugar in warm water. Ensure the water is between 110°F and 45°C to properly activate the yeast. Let the mixture sit for about 5 minutes, or until it becomes foamy. This indicates that the yeast is active and ready to use.
Step 2: Combine Dry and Wet Ingredients: Add the all-purpose flour and salt to the yeast mixture. Stir with a wooden spoon or spatula until a dough begins to form. The dough will initially be shaggy and sticky, but don’t worry—it will come together as you knead it.
Step 3: Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes, until it becomes smooth and elastic. If the dough is too sticky, add a little bit more flour, one tablespoon at a time, until it becomes manageable. Kneading develops the gluten in the flour, which gives the pretzels their chewy texture.
Step 4: Divide and Stuff the Dough: Divide the dough into 8 equal pieces. This ensures that each pretzel is roughly the same size and cooks evenly. Roll each piece into a long rope, about 12-14 inches in length. Flatten the rope slightly with your fingers. Place a piece of mozzarella cheese in the center of the flattened dough. Carefully wrap the dough around the cheese, pinching the edges together tightly to seal. Roll the stuffed rope gently to smooth out any seams and create a uniform shape. Make sure the cheese is completely enclosed to prevent it from leaking out during baking.
Step 5: Prepare the Baking Soda Bath: In a large pot, bring 4 cups of water to a boil. Once boiling, carefully add the baking soda and stir until it is completely dissolved. Be cautious as the mixture may bubble up when you add the baking soda.
Step 6: Baking Soda Bath Dip: Gently dip each pretzel rope into the baking soda bath for about 15 seconds. The baking soda bath is crucial for giving the pretzels their characteristic chewy texture and dark, golden-brown color. Remove the pretzels from the bath and place them on the prepared baking sheet lined with parchment paper.
Step 7: Egg Wash and Salt: Brush each pretzel with the beaten egg. This egg wash gives the pretzels a beautiful sheen and helps the salt adhere to the surface. Sprinkle the pretzels generously with coarse salt.
Step 8: Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the pretzels are golden brown and puffed. Keep a close eye on them to prevent burning. The cheese inside should be melted and gooey.
COOKING Rating:
Easy to Medium
Why you will love this recipe:
This Mozzarella Stuffed Soft Pretzels recipe is a delightful twist on a classic snack. You’ll love it because:
- It’s Cheesy and Delicious: The combination of soft, chewy pretzel dough and melted mozzarella cheese is simply irresistible.
- It’s Fun to Make: Making pretzels from scratch is a rewarding and enjoyable experience, perfect for a weekend baking project.
- It’s Versatile: These pretzels are great as a snack, appetizer, or even a light meal. They’re perfect for game days, parties, or just a cozy night in.
- Homemade Taste: There’s nothing quite like the taste of homemade pretzels. You can adjust the ingredients and flavors to suit your preferences.
Serving Suggestions:
- Serve warm, straight from the oven for the best cheesy, gooey experience.
- Pair with your favorite dipping sauces such as marinara sauce, honey mustard, cheese sauce, or a spicy aioli.
- These pretzels make a great addition to a party platter or snack board.
- Enjoy them as a savory treat alongside a cold beverage, like beer or soda.
Tips:
- Make sure the yeast is fresh and active for the best results. If the yeast doesn’t foam when mixed with warm water and sugar, it may be expired.
- Don’t skip the baking soda bath! This step is essential for achieving the authentic pretzel texture and flavor.
- Ensure the dough is tightly sealed around the cheese to prevent leaking during baking. Pinch the edges firmly and smooth out any seams.
- For a richer flavor, try using a combination of mozzarella and other cheeses, such as cheddar or provolone.
- If you want to get creative, experiment with different toppings, such as sesame seeds, poppy seeds, or everything bagel seasoning.
- If you don’t have coarse salt, you can use regular salt, but reduce the amount to avoid over-salting the pretzels.
- Store any leftover pretzels in an airtight container at room temperature. Reheat them in the oven or microwave before serving.
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Nutritional Information:
(Per pretzel, approximate values)
Calories: 230 kcal Protein: 10g Sodium: 500mg
Conclusion:
These Mozzarella Stuffed Soft Pretzels are a must-try for any cheese and pretzel lover. With their soft, chewy texture and gooey, melted cheese center, they are the ultimate comfort food. Whether you’re making them for a special occasion or just a casual snack, this recipe is sure to impress. Gather your ingredients, follow the steps, and enjoy the deliciousness of homemade stuffed pretzels!
Frequently Asked Questions:
Question 1: Can I use different types of cheese for the filling?
Answer: Absolutely! While this recipe calls for mozzarella, you can definitely experiment with other types of cheese. Cheddar, provolone, Monterey Jack, or a blend of your favorite cheeses would all work well. Just make sure the cheese is cut into sticks or cubes that are easy to wrap in the dough.
Question 2: Can I make the dough ahead of time?
Answer: Yes, you can prepare the dough ahead of time. After kneading, place the dough in a lightly oiled bowl, cover it with plastic wrap, and refrigerate for up to 24 hours. When you’re ready to use it, let it come to room temperature for about 30 minutes before proceeding with the recipe.
Question 3: Can I freeze the pretzels?
Answer: Yes, you can freeze the pretzels either before or after baking. If freezing before baking, assemble the pretzels, place them on a baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag or container. When ready to bake, you can bake them from frozen, adding a few extra minutes to the baking time. If freezing after baking, let the pretzels cool completely before freezing. Reheat them in the oven for the best results.
Question 4: Why is the baking soda bath important?
Answer: The baking soda bath is crucial for giving the pretzels their characteristic chewy texture and dark, golden-brown color. The alkaline environment created by the baking soda reacts with the starches in the dough, resulting in a unique flavor and texture that you can’t achieve without it.
Question 5: What can I do if the cheese leaks out during baking?
Answer: To prevent cheese from leaking out during baking, make sure the dough is tightly sealed around the cheese. Pinch the edges firmly and smooth out any seams. If you notice any small holes or weak spots in the dough, patch them up with a little extra dough. Also, be careful not to overfill the pretzels with cheese, as this can also cause them to leak.
