Mozzarella stuffed pretzels are a delightful twist on a classic snack that brings together the irresistible flavors of soft pretzels and gooey cheese. As I take a bite, the warm, chewy exterior gives way to a melty mozzarella center that is simply divine. This recipe has roots in both German and American cuisine, where pretzels have long been a beloved street food. The combination of salty and savory flavors, paired with the satisfying texture of the pretzel, makes these treats a favorite among both kids and adults alike.
People love mozzarella stuffed pretzels not just for their taste, but also for their convenience. They are perfect for parties, game days, or even a cozy night in. The best part? They are surprisingly easy to make at home, allowing you to impress your friends and family with minimal effort. So, let’s dive into this delicious recipe and discover how to create these cheesy, mouthwatering delights that will surely become a staple in your snack repertoire!
Ingredients:
- 1 ½ cups warm water (110°F to 115°F)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup mozzarella cheese, cut into small cubes
- ½ cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- 1 tablespoon olive oil (for greasing)
Preparing the Dough
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy. This step is crucial as it activates the yeast, which will help our pretzels rise.
- Once the yeast mixture is frothy, add the flour and salt to the bowl. I like to add the flour gradually, mixing with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. Kneading is essential as it develops the gluten, giving the pretzels their chewy texture.
- Form the dough into a ball and place it in a greased bowl (I use olive oil for greasing). Cover the bowl with a clean kitchen towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Preparing the Filling
- While the dough is rising, prepare the mozzarella filling. Cut the mozzarella cheese into small cubes, about 1 inch in size. This will ensure that the cheese melts perfectly inside the pretzel.
- Set the cheese aside and get ready for the next steps. It’s important to have everything prepped before we start shaping the pretzels.
Shaping the Pretzels
- Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface and divide it into 8 equal pieces. I like to use a bench scraper for this, as it makes cutting the dough easier.
- Take one piece of dough and roll it into a long rope, about 18-24 inches long. Make sure to keep the thickness even throughout the rope. If the dough resists, let it rest for a minute before continuing to roll.
- Once you have your rope, flatten it slightly with your hands. Place a cube of mozzarella cheese in the center of the rope. Fold the dough over the cheese, pinching the edges to seal it tightly. This step is crucial to prevent the cheese from leaking out during baking.
- Now, roll the filled dough into a pretzel shape. To do this, twist the ends of the rope together and then fold them back to form a classic pretzel shape. Pinch the ends to secure them. Repeat this process for the remaining pieces of dough.
Boiling the Pretzels
- In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda. Be cautious, as the mixture will bubble up. This step is what gives the pretzels their distinctive flavor and dark brown color.
- Using a slotted spoon, gently lower each pretzel into the boiling water, one at a time. Boil for about 30 seconds on each side. This process helps to create that chewy exterior we all love.
- After boiling, remove the pretzels and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each pretzel to allow for expansion during baking.
Baking the Pretzels
- Preheat your oven to 425°F (220°C). While the oven is heating, brush each pretzel with the beaten egg to give them a beautiful golden color when baked.
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Conclusion:
In summary, these Mozzarella Stuffed Pretzels are an absolute must-try for anyone looking to elevate their snacking game. The combination of warm, soft pretzel dough enveloping gooey, melted mozzarella is simply irresistible. Whether you’re serving them as a fun appetizer at your next gathering, a delicious snack for movie night, or even as a unique addition to a lunchbox, these pretzels are sure to impress. Feel free to get creative with your serving suggestions! Pair them with a zesty marinara sauce for dipping, or try a spicy mustard for an extra kick. You can also experiment with different cheeses—think cheddar or pepper jack—for a twist on the classic recipe. If you’re feeling adventurous, add some herbs or spices to the dough for an extra layer of flavor. I encourage you to give this recipe a try and share your experience! I would love to hear how your Mozzarella Stuffed Pretzels turn out and any variations you come up with. Don’t forget to snap a picture and share it with your friends or on social media. Trust me, once you take that first bite, you’ll understand why these pretzels are a crowd favorite. Happy baking! Print
Mozzarella Stuffed Pretzels: The Ultimate Recipe for Cheesy Snack Lovers
- Total Time: 105 minutes
- Yield: 12 pretzel bites 1x
Description
These mozzarella-filled pretzel bites are a deliciously soft and chewy snack, perfect for any occasion. Bursting with gooey cheese and topped with coarse sea salt, they are best enjoyed fresh from the oven.
Ingredients
Scale- 1 ½ cups warm water (110°F to 115°F)
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 cup mozzarella cheese, cut into small cubes
- ½ cup baking soda
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
- 1 tablespoon olive oil (for greasing)
Instructions
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add the flour and salt to the bowl. Gradually mix with a wooden spoon or spatula until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface. Knead for about 5-7 minutes until smooth and elastic. If sticky, sprinkle with more flour as needed.
- Lightly grease a large bowl with olive oil, place the kneaded dough inside, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size.
- While the dough is rising, cut the mozzarella cheese into small cubes, about 1 inch in size. Set aside.
- Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface and divide into 12 equal pieces.
- Take one piece of dough and flatten it into a rectangle, about 4 inches wide and 6 inches long. Place a cube of mozzarella in the center.
- Fold the sides of the dough over the cheese, pinching the seams to seal tightly. Roll the filled dough into a ball, ensuring the cheese is completely enclosed.
- Repeat with the remaining pieces of dough and place the filled pretzel balls on a parchment-lined baking sheet.
- In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda.
- Using a slotted spoon, gently lower each pretzel ball into the boiling water, cooking for about 30 seconds on each side.
- Remove the pretzels from the water and place them back on the baking sheet, letting any excess water drip off.
- Preheat your oven to 425°F (220°C).
- Brush each pretzel with the beaten egg for a shiny finish and to help the coarse sea salt stick.
- Sprinkle coarse sea salt generously over each pretzel.
- Bake in the preheated oven for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
- For best results, use fresh mozzarella cheese for a gooey filling.
- Ensure the dough is well-kneaded for the best texture.
- You can experiment with different fillings, such as cheddar or pepper jack cheese.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
