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