Mozzarella stuffed pretzels are a delightful twist on a classic snack that brings together the best of both worlds: the chewy goodness of a pretzel and the gooey, melty indulgence of mozzarella cheese. As I take a bite, I am instantly transported to the bustling streets of food markets, where the aroma of freshly baked pretzels fills the air. This recipe not only satisfies my cravings but also pays homage to the rich tradition of pretzel-making that dates back centuries, originating in Europe and evolving into the beloved snack we enjoy today.
People adore mozzarella stuffed pretzels for their irresistible combination of flavors and textures. The warm, soft pretzel exterior perfectly encases the stretchy, savory mozzarella, creating a mouthwatering experience that is hard to resist. Whether served as an appetizer, a party snack, or a comforting treat on a cozy night in, these pretzels are incredibly convenient to make and are sure to impress family and friends alike. Join me as we dive into this delicious recipe that will elevate your snacking game to new heights!
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
- In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let it sit for about 5-10 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. I find that kneading is a great workout for my arms!
- 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
- While the dough is rising, prepare the mozzarella filling. Cut the mozzarella cheese into small cubes, about 1 inch in size. I usually use fresh mozzarella for a gooey, melty center, but you can use any mozzarella you prefer.
Shaping the Pretzels
- Once the dough has risen, punch it down to release the air. Transfer it back to a floured surface and divide it into 12 equal pieces. I like to use a bench scraper for this step to ensure even portions.
- Take one piece of dough and flatten it into a small circle, about 4 inches in diameter. Place a cube of mozzarella in the center of the circle.
- Carefully fold the edges of the dough over the cheese, pinching to seal it tightly. Make sure there are no gaps, or the cheese will ooze out during baking. Roll the filled dough into a ball and set it aside on a floured surface. Repeat this process with 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 it will bubble up! This step is essential as it gives the pretzels their characteristic flavor and chewy texture.
- Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Using a slotted spoon, gently lower each pretzel into the boiling water, one or two at a time. Boil for about 30 seconds on each side. This step is crucial for achieving that perfect pretzel texture.
- After boiling, remove the pretzels and place them on the prepared baking sheets. Make sure to leave some space between each pretzel, as they will expand while baking.
Egg Wash and Baking
- Brush each pretzel with the beaten egg to give them a beautiful golden color when baked. I like to use a pastry brush for this step to ensure an even coating.
- Sprinkle coarse sea salt over the top of each pretzel. You can adjust the amount of salt to your taste, but I recommend being generous for that classic pretzel flavor.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown. Keep an eye on them, as oven temperatures
Conclusion:
In conclusion, 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 game-day snack, or even a unique addition to a movie night, these pretzels are sure to impress your friends and family. 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 added 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
