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, sugar, and yeast. Let it sit for about 5 minutes until foamy.
2. Stir in melted butter, salt, and flour gradually, mixing until a dough forms.
3. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
4. Place the dough in a lightly oiled bowl, cover with a cloth, 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 baking sheets with parchment paper.
6. Bring the 10 cups of water and baking soda to a boil in a large pot.
7. Punch down the risen dough and divide it into 8 equal portions.
8. Roll each portion into a long rope, about 20 inches long. Place a mozzarella stick in the center and fold the dough around it, sealing the edges well.
9. Shape each filled rope into a pretzel shape by forming a U, crossing the ends over each other, and pressing them onto the bottom of the U.
10. Carefully dip each pretzel into the boiling baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
11. Brush each pretzel with egg wash and sprinkle with coarse sea salt.
12. Bake for 12-15 minutes or until golden brown and cooked through.
13. Let cool slightly before serving to allow the mozzarella to set.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 1 hour 50 minutes
Kcal: 320 kcal | Servings: 8 pretzels
Tips:
Use cold mozzarella sticks to prevent the cheese from melting out during baking.
Brush pretzels generously with egg wash for a shiny, golden crust.