Mozzarella Stuffed Soft Pretzels: Prepare to enter a realm of cheesy, doughy delight! Imagine sinking your teeth into a warm, golden-brown pretzel, only to be greeted by a molten core of creamy, stretchy mozzarella. It’s an experience that transcends mere snacking; it’s a moment of pure, unadulterated bliss.

While the exact origins of stuffing pretzels with cheese remain shrouded in mystery (perhaps a stroke of genius born from late-night cravings?), the soft pretzel itself boasts a rich history. Believed to have originated in Europe centuries ago, pretzels were initially a symbol of good luck and prosperity. Monks often baked them as a reward for children who learned their prayers. Today, they’re a beloved treat enjoyed worldwide, and this Mozzarella Stuffed Soft Pretzels recipe elevates the classic to a whole new level.

What makes these stuffed pretzels so irresistible? It’s the perfect marriage of textures and flavors. The slightly chewy, subtly salty pretzel dough provides a satisfying contrast to the smooth, melty mozzarella. The warmth of the pretzel enhances the cheese’s richness, creating a symphony of taste that’s both comforting and exciting. Plus, they’re incredibly fun to make and even more fun to eat! Whether you’re looking for a crowd-pleasing appetizer, a satisfying snack, or a unique twist on a classic, these Mozzarella Stuffed Soft Pretzels are guaranteed to be a hit.

Ingredients:

For the Dough:

3 3/4 cups (470g) all-purpose flour, plus more for dusting
1 1/2 cups (360ml) warm water (105-115°F / 40-46°C)
1 tablespoon granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
2 tablespoons unsalted butter, melted
1 1/2 teaspoons salt

For the Boiling Water Bath:

8 cups (1.9 liters) water
1/2 cup (120g) baking soda

For the Filling:

8 ounces (225g) fresh mozzarella cheese, cut into 8 equal pieces

For Brushing & Topping:

1 large egg, beaten
Coarse sea salt, for sprinkling

Preparing the Dough:

Activate the Yeast: In a large bowl, or the bowl of your stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn’t foam, it’s likely dead, and you’ll need to start over with fresh yeast.
Combine Wet and Dry Ingredients: Add the melted butter and salt to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment.
Knead the Dough: Once the dough comes together, knead it for 5-7 minutes, either by hand on a lightly floured surface or in the stand mixer on medium speed. The dough should be smooth, elastic, and slightly tacky, but not sticky. If the dough is too sticky, add a tablespoon of flour at a time until it reaches the desired consistency. Be careful not to add too much flour, as this can make the pretzels tough.
First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the yeast to work its magic and develop the flavor of the dough. A warm place could be near a slightly warm oven, or in a sunny spot in your kitchen.

Shaping and Stuffing the Pretzels:

Punch Down the Dough: After the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
Divide the Dough: Divide the dough into 8 equal pieces. I like to use a kitchen scale to ensure they are all the same size, which helps with even cooking.
Shape the Pretzels: Roll each piece of dough into a long rope, about 24 inches (60 cm) long. The rope should be even in thickness.
Stuff with Mozzarella: Flatten each rope slightly with your hands. Place a piece of mozzarella cheese in the center of the flattened dough. Carefully wrap the dough around the mozzarella, ensuring it is completely sealed. Pinch the seams tightly to prevent the cheese from leaking out during baking.
Form the Pretzel Shape: Once the mozzarella is sealed inside, gently roll the dough again to even out the shape. Bring the two ends of the rope together to form a circle. Twist the ends together once or twice, then press them down onto the bottom of the circle to secure the pretzel shape.
Rest the Shaped Pretzels: Place the shaped pretzels on a baking sheet lined with parchment paper. Cover them loosely with plastic wrap or a clean kitchen towel and let them rest for 15-20 minutes. This allows the gluten to relax and helps the pretzels hold their shape during the boiling process.

The Boiling Water Bath:

Prepare the Boiling Water: While the pretzels are resting, bring the water and baking soda to a rolling boil in a large pot. The baking soda is crucial for giving the pretzels their characteristic chewy texture and dark brown color.
Boil the Pretzels: Carefully drop one or two pretzels at a time into the boiling water. Boil for 30-60 seconds per side. The longer you boil them, the chewier and darker they will be. Use a slotted spoon or spatula to flip the pretzels over.
Return to Baking Sheet: Remove the boiled pretzels from the water and place them back on the prepared baking sheet. Make sure they are spaced apart to prevent them from sticking together.

Baking the Pretzels:

Preheat the Oven: Preheat your oven to 400°F (200°C).
Egg Wash: In a small bowl, whisk the egg. Brush the tops of the boiled pretzels with the egg wash. This will give them a beautiful golden-brown color.
Sprinkle with Salt: Sprinkle the pretzels generously with coarse sea salt. You can also use pretzel salt if you prefer.
Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the cheese is melted and gooey. Keep a close eye on them, as baking times may vary depending on your oven.
Cool Slightly: Remove the pretzels from the oven and let them cool on the baking sheet for a few minutes before serving. This will prevent you from burning your mouth on the hot cheese!

Serving Suggestions:

These mozzarella-stuffed soft pretzels are best served warm, when the cheese is melted and gooey. They are delicious on their own, but you can also serve them with your favorite dipping sauces, such as:

Marinara sauce
Mustard (yellow, Dijon, or honey mustard)
Cheese sauce
Ranch dressing

Tips for Success:

Use warm water: The water should be warm, but not too hot, to activate the yeast properly. If the water is too hot, it can kill the yeast.
Don’t over-knead the dough: Over-kneading can make the pretzels tough. Knead until the dough is smooth and elastic, but not overly stiff.
Seal the mozzarella tightly: Make sure the mozzarella is completely sealed inside the dough to prevent it from leaking out during baking.
Don’t skip the boiling water bath: This step is crucial for giving the pretzels their characteristic chewy texture and dark brown color.
Adjust baking time as needed: Baking times may vary depending on your oven. Keep a close eye on the pretzels and adjust the baking time as needed.

Storage Instructions:

These pretzels are best enjoyed fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven or microwave until heated through.

Variations:

Add seasonings to the dough: You can add herbs, spices, or cheese to the dough for extra flavor.
Use different types of cheese: Try using cheddar, provolone, or pepper jack cheese instead of mozzarella.
Add toppings: Before baking, you can sprinkle the pretzels with sesame seeds, poppy seeds, or everything bagel seasoning.

Enjoy your homemade mozzarella-stuffed soft pretzels! I hope you love them as much as I do!

Conclusion:

And there you have it! These Mozzarella Stuffed Soft Pretzels are more than just a snack; they’re an experience. From the satisfying chew of the pretzel dough to the molten, cheesy center, every bite is a little piece of heaven. I truly believe this recipe is a must-try for anyone who loves pretzels, cheese, or just good, comforting food. It’s surprisingly easy to make, and the results are absolutely worth the effort. Why is this a must-try? Because it elevates the humble soft pretzel to a whole new level. It’s the perfect combination of salty, savory, and cheesy, making it an irresistible treat for game days, movie nights, or any time you’re craving something special. Plus, the homemade aspect adds a touch of love and care that you just can’t get from store-bought pretzels. But the fun doesn’t stop there! Feel free to get creative with your fillings and toppings.

Serving Suggestions and Variations:

* Dipping Sauces: Serve these pretzels with a variety of dipping sauces. Marinara sauce is a classic choice, but you could also try a spicy mustard, a creamy garlic dip, or even a sweet honey mustard. For a truly indulgent experience, a warm beer cheese dip is an absolute winner. * Cheese Variations: While mozzarella is fantastic, don’t be afraid to experiment with other cheeses. Provolone, cheddar, or even a blend of Italian cheeses would all work beautifully. For a spicier kick, try adding some jalapeño jack cheese. * Savory Add-ins: Mix some finely chopped pepperoni, cooked bacon, or sautéed onions into the mozzarella for an extra layer of flavor. Sun-dried tomatoes and fresh basil would also be delicious additions. * Sweet Pretzel Bites: For a sweet twist, skip the mozzarella and fill the pretzels with Nutella or a mixture of cream cheese and sugar. After baking, brush them with melted butter and sprinkle with cinnamon sugar. * Everything Bagel Seasoning: Before baking, brush the pretzels with an egg wash and sprinkle with everything bagel seasoning for added flavor and texture. * Garlic Herb Butter: After baking, brush the warm pretzels with a mixture of melted butter, minced garlic, and fresh herbs like parsley and oregano. I’m confident that once you try this recipe, it will become a new favorite. It’s perfect for sharing with friends and family, and it’s guaranteed to be a crowd-pleaser. The beauty of this recipe lies in its adaptability. You can easily customize it to suit your own tastes and preferences. Don’t be afraid to experiment with different fillings, toppings, and dipping sauces to create your own signature version of these amazing Mozzarella Stuffed Soft Pretzels. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a pretzel-making adventure! I promise you won’t regret it. And most importantly, I’d love to hear about your experience. Did you try any variations? What dipping sauce did you use? Share your photos and stories in the comments below! I can’t wait to see what you create. Happy baking!