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