Mozzarella Stuffed Pretzels are a delightful twist on a classic snack that brings together the irresistible flavors of soft pretzels and gooey mozzarella cheese. As I take a bite, the warm, chewy exterior gives way to a melty, cheesy center that is simply divine. This recipe has roots in street food culture, where pretzels have been enjoyed for centuries, particularly in Germany and the United States. The combination of salty and savory flavors makes these mozzarella stuffed pretzels a favorite among both kids and adults alike.
People love this dish not only for its incredible taste and texture but also for its convenience. They are perfect for parties, game days, or even a cozy night in. The best part? You can easily whip them up at home, filling your kitchen with the tantalizing aroma of freshly baked pretzels. Join me as we dive into this delicious recipe that is sure to become a staple in your household!
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 salt and gradually mix in the flour, one cup at a time. I like to use a wooden spoon for this part, but you can also use a stand mixer with a dough hook attachment if you prefer.
- After adding all the flour, knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed. You want it to be soft but not overly sticky.
- Form the dough into a ball and place it in a greased bowl (I use olive oil for this). 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.
Preparing the Filling
- While the dough is rising, prepare the mozzarella filling. Cut the mozzarella cheese into small cubes, about 1 inch in size. Set them aside on a plate.
Shaping the Pretzels
- Once the dough has risen, punch it down to release the air. Turn it out onto a floured surface and divide it into 8 equal pieces. I like to use a bench scraper for this, but a sharp knife works just as well.
- Take one piece of dough and roll it into a long rope, about 18 inches long. Make sure to keep the surface lightly floured to prevent sticking.
- Place a cube of mozzarella cheese in the center of the rope. Fold the dough over the cheese and pinch the edges together to seal it completely. This is important to ensure the cheese doesn’t leak out during cooking.
- Once sealed, roll the dough again gently to form a smooth ball around the cheese. Repeat this process for the remaining pieces of dough.
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!
- Using a slotted spoon, gently lower each pretzel into the boiling water, one at a time. Boil for about 30 seconds on each side. This step is essential as it gives the pretzels their characteristic chewy texture.
- After boiling, remove the pretzels with the slotted spoon and place them on a baking sheet lined with parchment paper. Make sure to leave some space between each pretzel.
Baking the Pretzels
- Preheat your oven to 425°F (220°C). While the oven is heating, brush each pretzel with the beaten egg to give them a beautiful golden color when baked.
- Sprinkle coarse sea salt over the top of each pretzel. You can adjust the amount of salt to your taste, but I recommend being generous for that classic pretzel flavor!
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown. Keep an eye on them towards the end to ensure they don’t over-bake.
Serving the Pretzels
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Conclusion:
In conclusion, 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 a fun appetizer at your next gathering, a unique party snack, or simply enjoying them on a cozy movie night, 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 with friends and family. I would love to hear how your Mozzarella Stuffed Pretzels turn out and any variations you come up with. Remember, cooking is all about having fun and making it your own! So roll up your sleeves, get that dough kneading, and enjoy the deliciousness that awaits. Happy baking!
Mozzarella Stuffed Pretzels: The Ultimate Recipe for Cheesy Snack Lovers
These mozzarella-stuffed pretzels are a deliciously cheesy twist on a classic snack. Soft and chewy, they are perfect for any occasion, served warm with your favorite dipping sauce. Enjoy the gooey mozzarella surprise inside each bite!
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)
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 salt and gradually mix in the flour, one cup at a time.
- Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Form the dough into a ball and place it in a greased bowl. Cover the bowl and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- While the dough is rising, cut the mozzarella cheese into small cubes, about 1 inch in size. Set them aside.
- Once the dough has risen, punch it down to release the air. Divide it into 8 equal pieces.
- Roll one piece of dough into a long rope, about 18 inches long.
- Place a cube of mozzarella cheese in the center of the rope. Fold the dough over the cheese and pinch the edges together to seal it completely.
- Roll the dough gently to form a smooth ball around the cheese. Repeat for the remaining pieces.
- 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 into the boiling water, one at a time. Boil for about 30 seconds on each side.
- Remove the pretzels with the slotted spoon and place them on a baking sheet lined with parchment paper.
- Preheat your oven to 425°F (220°C). Brush each pretzel with the beaten egg.
- Sprinkle coarse sea salt over the top of each pretzel.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown.
- Allow the pretzels to cool slightly before serving. Enjoy them warm with your favorite dipping sauce!
Notes
- Ensure the water temperature is correct for activating the yeast.
- You can experiment with different cheeses or add herbs to the dough for extra flavor.
- Store any leftovers in an airtight container; reheat in the oven for best results.
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