Mozzarella Stuffed Soft Pretzels

This homemade mozzarella stuffed soft pretzel recipe transforms ordinary pretzels into extraordinary treats with molten cheese centers that stretch beautifully with each bite. The contrast between the slightly chewy exterior and the gooey surprise inside creates an irresistible snack that disappears minutes after coming out of the oven.

I first made these stuffed pretzels for my nephew's birthday party, and they were such a hit that the kids and adults both kept coming back for seconds. Now they're requested at practically every family gathering we have.

Ingredients

• Warm water: Ensures the yeast activates properly giving your dough the perfect rise
• Active dry yeast: Provides the leavening that creates that characteristic pretzel texture
• All-purpose flour: Works perfectly here no need for specialty flours
• Unsalted butter: Adds richness to the dough and creates a beautiful golden crust when brushed on top
• Granulated sugar: Feeds the yeast and adds subtle sweetness
• Baking soda bath: Creates the distinctive pretzel flavor and chewy exterior
• Mozzarella cheese: Is ideal because of its exceptional melting properties and mild flavor
• Coarse sea salt: Provides that classic pretzel finish with delightful crunch
• Marinara sauce: Optional but highly recommended for dipping

Step-by-Step Instructions

Prepare Yeast Mixture:

Combine warm water between 110°F and 115°F with sugar and yeast in a large mixing bowl and let sit undisturbed for 5 to 10 minutes. You'll know it's ready when you see a foamy layer on top indicating the yeast is active and ready to work its magic.

Create The Dough:

Add flour, melted butter, and salt to the activated yeast mixture. Stir everything together until it forms a cohesive dough that pulls away from the sides of the bowl. The dough should feel slightly tacky but not sticky enough to cling to your fingers.

Knead To Perfection:

Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Really work the dough by pushing it away with the heel of your hand then folding it back toward you. Continue until the dough becomes smooth, elastic, and springs back when poked.

First Rise:

Place the kneaded dough in a greased bowl and turn it once to coat all sides. Cover with a clean kitchen towel and set in a warm draft-free area for about an hour. The dough should double in size and when you gently press it with your finger the indentation should remain.

Preheat And Prepare:

Position your oven rack in the middle and preheat to 450°F. Line a baking sheet with parchment paper for easy cleanup. This high temperature is crucial for developing that beautiful brown crust.

Create The Baking Soda Bath:

Bring 10 cups of water and 1/2 cup of baking soda to a rolling boil in a large pot. This alkaline bath is what gives pretzels their distinctive flavor and chewy exterior – don't skip this step.

Shape And Stuff:

Divide the dough into 16 equal portions. Flatten each piece into a roughly 3-inch rectangle then place a chunk of mozzarella in the center. Carefully fold the edges over the cheese pinching firmly to seal completely. Roll between your palms to form a smooth ball ensuring no cheese is exposed.

The Baking Soda Bath:

Using a slotted spoon gently lower each stuffed dough ball into the boiling baking soda water for exactly 30 seconds. The dough will expand slightly and become slightly dimpled – this is normal and part of the pretzel making process.

Bake To Golden Perfection:

Transfer the boiled dough balls to your prepared baking sheet leaving about 2 inches between each. Sprinkle generously with coarse sea salt and bake for 12 to 15 minutes. Watch carefully toward the end as they can go from perfect to overbrowned quickly.

Finish And Serve:

Remove from oven and immediately brush with melted butter while still hot. This adds flavor and creates a beautiful shine. Let cool just enough that you won't burn yourself then serve while the cheese inside is still wonderfully molten.

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My family's favorite part of this recipe is the moment when someone takes their first bite and reveals the stretchy cheese hidden inside. My daughter always insists on pulling her pretzel apart slowly to maximize the cheese pull effect which has become a bit of a family competition.

Make Ahead Options

You can prepare these stuffed pretzels in advance to save time on busy days. Make the dough and even shape the stuffed pretzels up to 24 hours before baking. Keep the shaped unbaked pretzels covered with plastic wrap in the refrigerator. When ready to bake allow them to come to room temperature for about 30 minutes before proceeding with the baking soda bath and baking. This is perfect for planning game day snacks or party appetizers without the last-minute rush.

Flavor Variations

While classic mozzarella creates that perfect cheese pull you can experiment with different fillings to create variety. Try cheddar for a sharper flavor or pepper jack for a spicy kick. For an extra-decadent version add a small piece of cooked bacon alongside the cheese before sealing. You can also sprinkle different toppings beyond traditional salt – everything bagel seasoning, cinnamon sugar, or grated parmesan all work beautifully depending on whether you're going for savory or sweet.

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Troubleshooting Tips

If your cheese is leaking out during baking you likely didn't seal the dough properly. Make sure to pinch the edges firmly and roll the ball between your palms until completely smooth. If your pretzels aren't browning properly check that your oven temperature is accurate – an oven thermometer can help. For pretzels that seem too dense your yeast might not have been fully activated – make sure your water temperature is between 110°F and 115°F, not hotter, or the yeast will die. If the dough feels too sticky add a little more flour a tablespoon at a time but be careful not to add too much or your pretzels will be tough.

Frequently Asked Questions

→ Can I use a different type of cheese besides mozzarella?

Yes, you can substitute mozzarella with other melty cheeses like cheddar, provolone, or Monterey Jack. Choose a cheese that melts well for the best results.

→ How do I prevent the pretzel dough from leaking cheese?

Ensure the dough is well-sealed around the mozzarella, pinching the edges tightly. Avoid overstuffing the dough to minimize leakage.

→ Can I prepare these pretzels ahead of time?

Yes, you can prepare the stuffed dough balls and refrigerate them for up to a day before boiling and baking. Store-baked pretzels can also be reheated in the oven.

→ What can I use instead of coarse sea salt for topping?

Flaky sea salt or kosher salt are great alternatives to coarse sea salt for topping your pretzels.

→ How do I store leftover pretzels?

Store leftover pretzels in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week. Reheat in the oven for best results.

→ Can I make these pretzels gluten-free?

Yes, you can use gluten-free all-purpose flour as a substitution for standard flour. Ensure the brand you use is suitable for yeasted doughs.