Mozzarella Stuffed Soft Pretzels: A Delicious & Cheesy Recipe

Mozzarella stuffed soft pretzels: just the words alone conjure up images of warm, doughy goodness oozing with melted cheese, don’t they? Forget everything you thought you knew about pretzels because this recipe is about to redefine your snacking game. Imagine biting into a perfectly golden-brown pretzel, the soft, chewy exterior giving way to a molten core of creamy mozzarella. It’s an experience that’s both comforting and utterly irresistible.

While the exact origins of stuffing pretzels with mozzarella remain shrouded in delicious mystery, the pretzel itself boasts a rich history, dating back to early medieval Europe. Legend has it that pretzels were invented by monks as a reward for children who learned their prayers. Today, pretzels are enjoyed worldwide in countless variations, but this mozzarella stuffed soft pretzels recipe takes the classic to a whole new level.

So, why do people adore these cheesy delights? Well, beyond the obvious appeal of warm, melted cheese and perfectly baked dough, they offer a delightful textural contrast. The slight chewiness of the pretzel dough complements the smooth, creamy mozzarella beautifully. Plus, they’re incredibly versatile! Serve them as an appetizer at your next gathering, enjoy them as a satisfying snack on game day, or even whip them up for a fun and interactive family activity. Trust me, once you try these, you’ll be hooked!

this Recipe

Ingredients:

• For the Dough:
• 3 3/4 cups (480g) 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 Solution:
• 8 cups water
• 1/2 cup baking soda
• For the Filling:
• 8 ounces fresh mozzarella cheese, cut into 16 cubes (about 1/2 inch each)
• For the Topping:
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Preparing the Dough:

1. 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.
2. 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 on low speed with the dough hook attachment (or by hand) until a shaggy dough forms.
3. Knead the Dough: If using a stand mixer, knead the dough on medium speed for 5-7 minutes, or until it becomes smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it reaches the same smooth and elastic consistency. The dough should be slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. 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 and texture of the pretzels.

Shaping and Stuffing the Pretzels:

1. Punch Down the Dough: Once the dough has doubled, gently punch it down to release the air. Turn it out onto a lightly floured surface.
2. Divide the Dough: Divide the dough into 8 equal pieces. I like to use a kitchen scale to ensure they’re all the same size, but you can also eyeball it.
3. Roll and Flatten: Roll each piece of dough into a rope about 12-14 inches long. Then, flatten the rope slightly with your fingers or a rolling pin, creating a wider surface to wrap around the mozzarella.
4. Stuff with Mozzarella: Place a mozzarella cube in the center of the flattened dough. Carefully wrap the dough around the mozzarella, pinching the seams tightly to seal it completely. Make sure there are no gaps, or the cheese will leak out during baking.
5. Shape into Pretzels: Roll the stuffed dough back into a rope, gently stretching it if needed. Form the rope into a pretzel shape by making a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U. You can also make other shapes if you prefer, such as knots or sticks.
6. Second Rise: 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 rise for another 20-30 minutes. This second rise helps the pretzels become even more light and airy.

The Baking Soda Bath:

1. Prepare the Boiling Solution: While the pretzels are rising, bring the 8 cups of water to a boil in a large pot. Carefully add the baking soda. Be careful, as the mixture will foam up rapidly.
2. Boil the Pretzels: Gently drop the pretzels, one or two at a time, into the boiling water. Boil for 30-60 seconds per side. This step is crucial for achieving that characteristic pretzel texture and color. The baking soda bath helps to create a slightly alkaline surface, which promotes browning during baking.
3. Return to Baking Sheet: Use a slotted spoon to remove the pretzels from the boiling water and place them back on the prepared baking sheet.

Baking and Finishing:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Egg Wash and Salt: Brush the tops of the boiled pretzels with the beaten egg. This will give them a beautiful golden-brown color. Sprinkle generously with coarse sea salt.
3. Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the mozzarella is melted and gooey. Keep a close eye on them, as baking times may vary depending on your oven.
4. Cool Slightly and Serve: Let the pretzels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool slightly. These are best served warm, when the mozzarella is at its melty best!

Tips for Success:

• Water Temperature: Make sure the water for activating the yeast is warm, but not too hot. If it’s too hot, it will kill the yeast.
• Kneading Time: Don’t skimp on the kneading time. Proper kneading is essential for developing the gluten in the dough, which gives the pretzels their chewy texture.
• Sealing the Mozzarella: Be extra careful to seal the mozzarella completely inside the dough. Any gaps will cause the cheese to leak out during baking.
• Baking Soda Bath Safety: Be cautious when adding the baking soda to the boiling water, as it can foam up quickly.
• Storage: These pretzels are best enjoyed fresh. However, you can store leftovers in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Variations:

• Cheese Variations: Experiment with different types of cheese, such as cheddar, provolone, or pepper jack.
• Flavor Additions: Add herbs, spices, or garlic powder to the dough for extra flavor.
• Sweet Pretzels: Skip the salt and brush the baked pretzels with melted butter and cinnamon sugar for a sweet treat.

Conclusion:

And there you have it! These Mozzarella Stuffed Soft Pretzels are truly a game-changer. I know, I know, I might be biased, but trust me on this one. The combination of that warm, chewy pretzel dough with the molten, gooey mozzarella is simply irresistible. It’s the kind of snack that disappears in minutes, leaving everyone wanting more.

Why is this recipe a must-try? Well, beyond the obvious deliciousness, it’s surprisingly easy to make. Yes, there’s a bit of kneading involved, but the satisfaction of pulling a perfectly golden-brown, cheese-filled pretzel from the oven is absolutely worth the effort. Plus, it’s a fantastic way to impress your friends and family at your next gathering. Imagine serving these warm, cheesy delights at your next game night or movie marathon – they’ll be the star of the show!

But the best part? This recipe is incredibly versatile. Feeling adventurous? Try stuffing your pretzels with different cheeses! Pepper jack for a spicy kick, provolone for a milder flavor, or even a combination of cheddar and Monterey Jack for a truly decadent experience. You could also add some finely chopped jalapenos or pepperoni to the cheese filling for an extra layer of flavor.

For serving suggestions, I highly recommend dipping these pretzels in your favorite marinara sauce. The acidity of the tomato sauce perfectly complements the richness of the cheese and the saltiness of the pretzel. Alternatively, a creamy garlic dip or a spicy mustard would also be fantastic choices. And if you’re feeling particularly indulgent, why not serve them with a side of warm beer cheese?

Don’t be afraid to experiment with different toppings as well. A sprinkle of everything bagel seasoning before baking adds a wonderful savory crunch. Or, for a sweeter twist, brush the baked pretzels with melted butter and sprinkle with cinnamon sugar. The possibilities are endless!

I truly believe that everyone should experience the joy of biting into a warm, cheesy, homemade pretzel. It’s a simple pleasure that can brighten any day. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a pretzel-making adventure!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experience. Did you try a different cheese filling? Did you experiment with any unique toppings? Let me know in the comments below! Share your photos on social media and tag me – I’d love to see your creations.

Remember, cooking should be fun and enjoyable. Don’t be intimidated by the process. Just follow the steps, trust your instincts, and most importantly, have fun! And who knows, maybe these Mozzarella Stuffed Soft Pretzels will become a new family favorite. Happy baking! I am sure you will enjoy this recipe as much as I do.