Description
Soft, chewy homemade pretzels stuffed with gooey mozzarella cheese. A delicious and fun snack or appetizer!
Ingredients
Scale
- 1 1/2 cups warm water (105-115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 4 1/2 cups all-purpose flour, plus more for dusting
- 2 tablespoons unsalted butter, melted
- 1 1/2 teaspoons salt
- 8 ounces fresh mozzarella cheese, cut into 16 equal-sized cubes
- 8 cups water
- 1/2 cup baking soda
- 1 large egg
- 1 tablespoon water
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy.
- Combine Wet and Dry Ingredients: Once the yeast is foamy, add the melted butter and salt to the bowl. Stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 6-8 minutes, or until the dough is smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size.
- Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
- Divide the Dough: Divide the dough into 16 equal pieces.
- Shape the Pretzels: Roll each piece of dough into a rope about 12-14 inches long. Flatten the rope slightly with your fingers. Place a mozzarella cube in the center of the flattened dough. Carefully wrap the dough around the mozzarella, pinching the seams tightly to seal. Roll the stuffed dough gently to even it out.
- Form the Pretzel Shape: Take the ends of the rope and cross them over each other, forming a pretzel shape. Press the ends firmly onto the bottom of the pretzel to secure them.
- Second Rise: Place the shaped pretzels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel. Let them rise for another 20-30 minutes.
- Prepare the Boiling Water: While the pretzels are rising, bring 8 cups of water to a boil in a large pot. Once boiling, carefully add the baking soda.
- Boil the Pretzels: Gently drop the pretzels, one or two at a time, into the boiling water. Boil for 30 seconds per side.
- Return to Baking Sheet: Use a slotted spoon to remove the pretzels from the boiling water and place them back on the prepared baking sheet.
- Preheat the Oven: Preheat your oven to 450°F (232°C).
- Prepare the Egg Wash: In a small bowl, whisk together the egg and water.
- Brush with Egg Wash: Brush the tops of the pretzels with the egg wash.
- Sprinkle with Salt: Sprinkle the pretzels generously with coarse sea salt.
- Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the mozzarella is melted and gooey.
- Cool Slightly: Remove the pretzels from the oven and let them cool on the baking sheet for a few minutes before serving.
Notes
- Use warm water (105-115°F) to activate the yeast.
- Don’t over-knead the dough.
- Seal the mozzarella tightly to prevent it from melting out.
- Don’t skip the baking soda bath.
- Adjust baking time as needed.
- Serve warm with your favorite dipping sauces.
- Prep Time: 45 minutes
- Cook Time: 15 minutes