Mozzarella Stuffed Soft Pretzels (Print-Friendly Version)
Soft pretzels with melted mozzarella, golden crust, and a buttery finish ideal for sharing.
# Ingredients Required:
→ Dough
01 -
355 ml warm water (43°C to 46°C)
02 -
12 g granulated sugar
03 -
7 g active dry yeast (1 packet)
04 -
560 g all-purpose flour
05 -
60 g unsalted butter, melted
06 -
10 g salt
→ Boiling Solution
07 -
120 g baking soda
08 -
2.37 liters water
→ Filling and Topping
09 -
225 g mozzarella cheese, cut into 16 equal pieces
10 -
Coarse sea salt, for sprinkling
11 -
60 g unsalted butter, melted (for brushing)
12 -
Marinara sauce, for serving (optional)
# Detailed Directions:
01 -
Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 to 10 minutes until foamy.
02 -
Add flour, 60 g melted butter, and salt to yeast mixture. Stir until dough begins to form.
03 -
Knead on a floured surface for about 5 minutes until smooth and elastic.
04 -
Place dough in a greased bowl, cover with a kitchen towel, and let rise in a warm place for 1 hour or until doubled in size.
05 -
Preheat oven to 230°C. Line a baking sheet with parchment paper. In a large pot, bring water and baking soda to a rolling boil.
06 -
Divide dough into 16 equal portions. Flatten each into a rectangle, place one piece of mozzarella in center, fold dough over cheese, and seal edges into a ball.
07 -
Drop each filled dough ball into the boiling baking soda solution for 30 seconds. Remove with slotted spoon and transfer to prepared baking sheet.
08 -
Sprinkle pretzels with coarse sea salt. Bake in preheated oven for 12 to 15 minutes until golden brown.
09 -
Brush warm pretzels with remaining melted butter. Serve immediately with marinara sauce if desired.
# Helpful Advice:
01 -
Maintain water temperature between 43°C and 46°C to properly activate yeast.
02 -
Kneading thoroughly ensures a soft, elastic texture.
03 -
Use caution when handling pretzels in boiling solution to avoid burns.