Description
Savory mozzarella stuffed soft pretzels bring European street market charm straight to kitchen counters. Warm, golden twists packed with melty cheese promise delightful comfort that will satisfy hearty appetites and spark culinary excitement.
Ingredients
Scale
Dough Ingredients:
- 4 cups all-purpose flour
- 1 ½ cups warm water (110F or 43C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ½ tablespoons olive oil
Filling Ingredient:
- 12 ounces (340 grams) mozzarella cheese, cut into sticks or small cubes
Baking and Topping Ingredients:
- 10 cups water
- ⅔ cup baking soda
- 1 egg, beaten (for egg wash)
- Coarse salt
Instructions
- Craft the foundational dough by blending flour, sugar, and salt in a spacious mixing vessel. Activate the yeast in tepid water, allowing it to bloom for several minutes until frothy. Integrate the yeast mixture and olive oil into the dry components, stirring until a cohesive mass emerges.
- Knead the dough vigorously on a flour-dusted surface for 5-7 minutes, developing a silky, resilient texture. Transfer the dough to an oil-coated container, drape with a kitchen towel, and permit rising in a warm environment until volume doubles, approximately one hour.
- Heat the culinary workspace by preheating the oven to 450F (230C). Arrange parchment-lined baking sheets and prepare a bubbling water bath infused with baking soda in a substantial pot.
- Deflate the risen dough and subdivide into eight uniform segments. Transform each portion into an elongated rope measuring 12-14 inches. Gently flatten each rope, nestle a mozzarella stick centrally, and meticulously seal the edges to encase the cheese completely.
- Sculpt each filled dough segment into a classic pretzel shape: form a horseshoe, intertwine the extremities, and delicately press them against the base of the curve.
- Immerse each pretzel in the effervescent baking soda solution for 20-30 seconds, extracting carefully with a perforated utensil and positioning onto prepared baking sheets.
- Embellish the pretzels with a glossy egg wash and sprinkle coarse salt across their surfaces. Bake until achieving a rich, golden-brown complexion, approximately 12-15 minutes.
- Serve immediately, accompanied by marinara sauce or preferred condiment, and relish the molten cheese interior.
Notes
- Choose high-protein bread flour for a chewier, more authentic pretzel texture that helps hold the cheese inside.
- Ensure water temperature is precisely between 105-110°F when activating yeast to prevent killing the yeast or slow fermentation.
- Seal cheese completely inside dough by pinching and rolling edges tightly to prevent cheese leakage during baking.
- Allow pretzels to rest for 10 minutes after shaping to help maintain their structure and prevent unraveling during boiling.
- For gluten-free version, substitute bread flour with a gluten-free blend and add xanthan gum for better elasticity.
- Experiment with different cheese varieties like sharp cheddar or pepper jack for unique flavor profiles.
- Freeze unbaked pretzels after shaping for convenient make-ahead meal prep, thawing before boiling and baking.
- Use room temperature mozzarella to ensure even melting and prevent cold spots inside the pretzel.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 290
- Sugar: 1 g
- Sodium: 350 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 30 mg