Mozzarella stuffed pretzels are a delightful twist on the classic snack that brings together the irresistible flavors of soft pretzels and gooey cheese. Imagine biting into a warm, golden-brown pretzel, only to discover a melty center of mozzarella that stretches with every pull. This recipe not only satisfies your cravings but also offers a fun and interactive cooking experience that you can share with family and friends.
The origins of pretzels date back to ancient times, with roots in Europe, where they were often enjoyed during festivals and celebrations. Today, mozzarella stuffed pretzels have gained popularity as a street food favorite, loved for their unique combination of textures and flavors. People adore this dish for its comforting taste, chewy exterior, and the delightful surprise of warm cheese inside. Plus, they are surprisingly easy to make at home, making them a perfect choice for gatherings or a cozy night in. Join me as we dive into this delicious recipe that is sure to become a staple in your kitchen!
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 olive oil (for greasing)
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!
- Lightly grease a large bowl with olive oil and place the kneaded dough inside. 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. I usually place it near a warm oven or on a sunny windowsill.
Preparing the Filling
- While the dough is rising, prepare the mozzarella filling. Cut the mozzarella cheese into small cubes, about 1 inch in size. Make sure to use fresh mozzarella for the best flavor and texture.
- Once the dough has risen, punch it down gently to release the air. Transfer it back to the floured surface and divide it into 12 equal pieces. I like to use a bench scraper for this step to ensure even portions.
Assembling the Pretzels
- Take one piece of dough and flatten it into a circle, about 4-5 inches in diameter. Place a cube of mozzarella in the center of the dough circle.
- Carefully fold the edges of the dough over the cheese, pinching them together to seal the filling inside. Make sure there are no gaps, or the cheese might ooze out during baking. I usually roll it into a ball to ensure it’s well sealed.
- Repeat this process with the remaining pieces of dough and mozzarella until all are filled. Place the filled pretzel balls seam-side down on a baking sheet lined with parchment paper.
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.
- Using a slotted spoon, gently lower each pretzel ball into the boiling water, cooking them for about 30 seconds on each side. I usually do this in batches to avoid overcrowding the pot.
- After boiling, remove the pretzels and place them back on the parchment-lined baking sheet. Make sure to leave some space between each pretzel to allow for expansion during baking.
Baking the Pretzels
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that beautiful golden-brown color.
- Once the oven is preheated, brush the tops of the pretzels with the beaten egg. This will give them a lovely shine and help the coarse sea salt stick.
- Sprinkle coarse sea salt generously over the tops of the pretzels. I like to be a little heavy-handed with the salt, as it enhances the flavor beautifully.
- Bake the pretz
Conclusion:
In summary, 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 creates a delightful experience that is both comforting and indulgent. Whether you’re serving them as an appetizer at your next gathering, a fun family movie night snack, or even as a unique addition to a game day spread, these pretzels are sure to impress. 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 extra 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 pretzels 1x
Description
These homemade mozzarella-filled pretzels are a deliciously cheesy twist on a classic snack. Soft and chewy, they are perfect for any occasion, from parties to cozy nights in. Enjoy them warm from the oven, sprinkled with coarse sea salt for an irresistible treat!
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 5-10 minutes until it becomes frothy.
- Once the yeast mixture is frothy, add the flour and salt to the bowl. 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. Add more flour if the dough is too sticky.
- 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.
- Once the dough has risen, punch it down gently to release the air. Transfer it back to the floured surface and divide it into 12 equal pieces.
- Take one piece of dough and flatten it into a circle, about 4-5 inches in diameter. Place a cube of mozzarella in the center.
- Fold the edges of the dough over the cheese, pinching them together to seal. Roll it into a ball to ensure it’s well sealed.
- Repeat with the remaining pieces of dough and mozzarella, placing the filled pretzel balls seam-side down 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. Do this in batches to avoid overcrowding.
- Remove the pretzels and place them back on the parchment-lined baking sheet, leaving space between each.
- Preheat your oven to 425°F (220°C).
- Brush the tops of the pretzels with the beaten egg for shine.
- Sprinkle coarse sea salt generously over the tops.
- Bake for 12-15 minutes, or until golden brown.
Notes
- For best results, use fresh mozzarella cheese.
- Ensure the dough is well-sealed to prevent cheese from leaking during baking.
- These pretzels are best enjoyed fresh but can be stored in an airtight container for a couple of days.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
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