Mozzarella Stuffed Soft Pretzels
Ingredients:
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- 8 ounces mozzarella cheese, cut into sticks
- Coarse sea salt for sprinkling
Directions:
1. In a large bowl, combine warm water and sugar, then sprinkle yeast on top. Let it sit for 5 minutes until foamy.
2. Add flour, salt, and melted butter to the yeast mixture and mix until combined.
3. Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
4. Place dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
5. Preheat oven to 450°F (230°C). Line two baking sheets with parchment paper and lightly grease.
6. In a large pot, bring 10 cups of water and the baking soda to a boil.
7. Punch down dough and divide into 8 equal pieces. Roll each piece into a 20-inch rope.
8. Place a mozzarella stick in the center of each rope and fold the dough around it, sealing the edges firmly.
9. Shape each into a pretzel by forming a U-shape, crossing the ends, and pressing them onto the bottom of the U.
10. Using a slotted spoon, carefully lower each pretzel into the boiling baking soda water for 30 seconds. Remove and drain on a wire rack.
11. Place pretzels on prepared baking sheets, brush with egg wash, and sprinkle with coarse sea salt.
12. Bake for 12-15 minutes, or until golden brown.
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: 320 kcal | Servings: 8 pretzels
Tips:
Use room temperature mozzarella for easier stuffing and better melting.
Boil pretzels in the baking soda solution to achieve that classic chewy crust and golden color.