Description
Warm, chewy soft pretzels stuffed with gooey mozzarella cheese. Perfect for snacking or dipping!
Ingredients
Scale
- 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
- 8 cups (1.9 liters) water
- 1/2 cup (120g) baking soda
- 8 ounces (225g) fresh mozzarella cheese, cut into 8 equal pieces
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
Instructions
- 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.
- 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.
- 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.
- 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!
Notes
- 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.
- Serving Suggestions: Serve warm with marinara sauce, mustard, cheese sauce, or ranch dressing.
- Storage Instructions: Store leftovers in an airtight container at room temperature for up to 2 days. Reheat in the oven or microwave.
- Variations: Add seasonings to the dough, use different types of cheese, or add toppings like sesame seeds or everything bagel seasoning.
- Prep Time: 45 minutes
- Cook Time: 15 minutes