Mozzarella Stuffed Pretzels: The Ultimate Recipe for Cheesy Snack Lovers

Mozzarella stuffed pretzels are a delightful twist on a classic snack that brings together the irresistible flavors of soft pretzels and gooey cheese. Imagine biting into a warm, golden-brown pretzel, only to discover a melty center of mozzarella that stretches with every pull. This recipe not only satisfies your cravings but also offers a fun and interactive cooking experience that you can share with family and friends.

The origins of pretzels date back to ancient times, with roots in Europe, where they were often enjoyed as a street food staple. Today, mozzarella stuffed pretzels have gained popularity for their unique combination of textures—the chewy exterior paired with the creamy, savory interior makes for a snack that is both comforting and indulgent. People love this dish not just for its taste, but also for its convenience; they are perfect for parties, game days, or simply as a cozy treat at home. Join me as we dive into this delicious recipe that is sure to become a favorite in your household!

this RECIPE

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 melted butter (optional, for brushing)

Preparing the Dough

1. In a large mixing bowl, combine the warm water, yeast, and 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.
2. 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.
3. 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. I find that kneading is a great way to relieve stress!
4. Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. 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

1. 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.
2. Set the cheese aside and get ready for the next steps. I like to keep everything organized so that when the dough is ready, I can move quickly!

Shaping the Pretzels

1. Once the dough has risen, punch it down gently to release the air. Transfer it back to the floured surface and divide it into 12 equal pieces. I usually use a bench scraper for this, as it makes cutting the dough much easier.
2. Take one piece of dough and roll it into a long rope, about 18 inches long. Make sure to keep the thickness even throughout. If the dough resists, let it rest for a minute before continuing to roll.
3. Place a cube of mozzarella cheese in the center of the rope. Fold the dough over the cheese and pinch the edges to seal it tightly. I like to roll it a bit more to ensure the cheese is completely enclosed. Repeat this process with the remaining pieces of dough.

Boiling the Pretzels

1. In a large pot, bring 10 cups of water to a boil. Once boiling, carefully add the baking soda. Be cautious, as it will bubble up! This step is essential as it gives the pretzels their characteristic flavor and chewy texture.
2. Using a slotted spoon, gently lower each stuffed pretzel into the boiling water, one or two at a time. Boil for about 30 seconds on each side. I usually set a timer to keep track. Remove the pretzels and place them on a parchment-lined baking sheet.
3. Once all the pretzels have been boiled, brush the tops with the beaten egg. This will give them a beautiful golden color when baked. Sprinkle coarse sea salt on top for that classic pretzel flavor.

Baking the Pretzels

1. Preheat your oven to 425°F (220°C). This high temperature is key to achieving that perfect pretzel crust.
2. Once the oven is preheated, place the baking sheet with the pretzels in the oven. Bake for 12-15 minutes, or until they are golden brown. I like to rotate the baking sheet halfway through to ensure even baking.
3. When the pretzels are

   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 creates a delightful experience that is both comforting and indulgent. Whether you’re serving them as a fun appetizer at your next gathering, a unique party snack, or simply enjoying them on a cozy movie night, these pretzels are sure to impress. For a twist on the classic recipe, consider adding your favorite herbs or spices to the dough, or even experimenting with different types of cheese for the stuffing. You could also try brushing the pretzels with garlic butter or sprinkling them with everything bagel seasoning for an extra flavor boost. The possibilities are endless! I encourage you to give these Mozzarella Stuffed Pretzels a try and share your experience with friends and family. I’d love to hear how they turn out for you! Don’t forget to snap a picture and tag me on social media so we can celebrate your delicious creation together. Happy baking! Print
   

   Mozzarella Stuffed Pretzels: The Ultimate Recipe for Cheesy Snack Lovers

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   • Author: Lily
   • Total Time: 105 minutes
   • Yield: 12 pretzel bites 1x

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   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.

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   Ingredients

   Scale 1x2x3x

   • 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)

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   Instructions

   1. 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.
   2. 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.
   3. 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.
   4. 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.
   5. While the dough is rising, cut the mozzarella cheese into small cubes, about 1 inch in size. Set aside.
   6. 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.
   7. 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.
   8. 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.
   9. Repeat with the remaining pieces of dough and place the filled pretzel balls on a parchment-lined baking sheet.
   10. In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda.
   11. Using a slotted spoon, gently lower each pretzel ball into the boiling water, cooking for about 30 seconds on each side.
   12. Remove the pretzels from the water and place them back on the baking sheet, letting any excess water drip off.
   13. Preheat your oven to 425°F (220°C).
   14. Brush each pretzel with the beaten egg for a shiny finish and to help the coarse sea salt stick.
   15. Sprinkle coarse sea salt generously over each pretzel.
   16. 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