Mozzarella Stuffed Soft Pretzels: A Delicious & Cheesy Recipe

Mozzarella Stuffed Soft Pretzels: Prepare to enter a world where warm, chewy pretzel perfection meets gooey, melty mozzarella bliss! Have you ever craved a snack that’s both comforting and exciting, familiar yet surprisingly innovative? Well, your search ends here. These aren’t your average ballpark pretzels; we’re taking the classic soft pretzel and elevating it to a whole new level of cheesy, savory goodness.

While the exact origins of the pretzel are shrouded in a bit of mystery, legend has it that they were invented by monks in the early Middle Ages as a reward for children who learned their prayers. Over time, pretzels migrated across Europe and eventually landed in America, becoming a beloved snack enjoyed at sporting events, fairs, and in homes across the country. But the addition of mozzarella? That’s a modern twist, a delicious fusion of cultures that brings together the best of both worlds.

People adore this dish for its incredible combination of textures and flavors. The soft, slightly salty pretzel dough provides a satisfying chew, while the warm, melted mozzarella offers a creamy, rich counterpoint. It’s the ultimate comfort food, perfect for game day, movie night, or simply when you need a little pick-me-up. Plus, these Mozzarella Stuffed Soft Pretzels are surprisingly easy to make at home, allowing you to enjoy this gourmet treat whenever the craving strikes. Get ready to impress your friends and family with this irresistible snack!

Ingredients:

• For the Dough:
• 1 1/2 cups warm water (105-115°F)
• 1 tablespoon granulated sugar
• 2 1/4 teaspoons (1 packet) active dry yeast
• 4 1/2 cups all-purpose flour, plus more for dusting
• 2 tablespoons unsalted butter, melted
• 1 1/2 teaspoons salt
• For the Boiling Solution:
• 8 cups water
• 1/2 cup baking soda
• For the Filling:
• 8 ounces fresh mozzarella cheese, cut into 16 cubes
• For Brushing & Topping:
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Preparing the Dough:

1. Activate the Yeast: In a large bowl, 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 with fresh yeast.
2. Combine Wet and Dry Ingredients: Add the melted butter and salt to the yeast mixture. Gradually add the flour, one cup at a time, mixing well after each addition. I usually start with a wooden spoon, but as the dough comes together, I switch to using my hands.
3. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 5-7 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
4. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the pretzels.

Shaping and Stuffing the Pretzels:

1. Divide the Dough: Punch down the risen dough to release the air. Turn it out onto a lightly floured surface and divide it into 16 equal pieces. I find it easiest to use a kitchen scale to ensure they’re all the same size, but you can eyeball it too.
2. Shape the Pretzels: Roll each piece of dough into a long rope, about 12-14 inches long. Flatten the rope slightly with your fingers. Place a mozzarella cube in the center of the flattened dough. Carefully wrap the dough around the mozzarella, pinching the edges together tightly to seal it completely. Make sure there are no gaps, or the cheese will leak out during baking. Now, shape the stuffed rope into a pretzel shape. You can do this by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U.
3. Rest the 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, which will help prevent the pretzels from shrinking during baking.

The Boiling Process:

1. Prepare the Boiling Solution: While the pretzels are resting, preheat your oven to 450°F (232°C). In a large pot, bring the 8 cups of water to a boil. Carefully add the baking soda. Be careful, as the mixture will foam up when you add the baking soda.
2. Boil the Pretzels: Gently drop each pretzel into the boiling water, one or two at a time. Boil for 30 seconds per side. This step is essential for creating the characteristic chewy texture and dark color of pretzels.
3. Return to Baking Sheet: Use a slotted spoon to remove the pretzels from the boiling water and place them back on the prepared baking sheet. Make sure they are spaced evenly apart.

Baking and Finishing Touches:

1. Egg Wash and Salt: Brush each pretzel with the beaten egg. This will give them a beautiful golden-brown color. Sprinkle generously with coarse sea salt. You can also use pretzel salt if you prefer.
2. Bake the Pretzels: 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.
3. Cool and Serve: Remove the pretzels from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. However, I highly recommend enjoying them warm, when the cheese is at its melty best!

Tips for Success:

• Water Temperature: Make sure the water for activating the yeast is between 105-115°F. If it’s too hot, it will kill the yeast. If it’s too cold, the yeast won’t activate properly.
• Kneading Time: Don’t skimp on the kneading time. This is crucial for developing the gluten, which gives the pretzels their chewy texture.
• Sealing the Cheese: Be extra careful to seal the dough completely around the mozzarella cubes. Any gaps will cause the cheese to leak out during baking.
• Baking Soda: Don’t skip the baking soda in the boiling water. This is what gives pretzels their characteristic flavor and texture.
• Salt: Use coarse sea salt or pretzel salt for the topping. Table salt will dissolve and won’t give you the same satisfying crunch.
• Storage: These pretzels are best enjoyed fresh. However, you can store them in an airtight container at room temperature for up to 2 days. Reheat them in the oven or microwave before serving.

Variations:

• Cheese Variations: Experiment with different types of cheese, such as cheddar, provolone, or pepper jack.
• Flavor Additions: Add herbs, spices, or garlic powder to the dough for extra flavor.
• Sweet Pretzels: Skip the salt and brush the pretzels with melted butter and cinnamon sugar after baking for a sweet treat.
• Dipping Sauces: Serve with your favorite dipping sauces, such as marinara sauce, mustard, or cheese sauce.

Conclusion:

And there you have it! These Mozzarella Stuffed Soft Pretzels are more than just a snack; they’re an experience. From the satisfying chew of the pretzel dough to the molten, cheesy center, every bite is a little piece of heaven. I truly believe this recipe is a must-try for anyone who loves pretzels, cheese, or just good food in general. The combination of salty, savory, and cheesy is simply irresistible, and the homemade aspect adds a special touch that you just can’t get from store-bought versions.

Why is this recipe a must-try? Because it’s fun to make, incredibly delicious, and guaranteed to impress your friends and family. It’s perfect for game day, movie night, or even just a weekend treat. Plus, the satisfaction of pulling apart a warm, cheesy pretzel that you made from scratch is unparalleled. Trust me, once you try these, you’ll never want to go back to plain old pretzels again.

But the fun doesn’t stop there! There are so many ways to customize these Mozzarella Stuffed Soft Pretzels to your liking.

Serving Suggestions and Variations:

* Dipping Sauces: While these pretzels are amazing on their own, a dipping sauce can take them to the next level. Try serving them with marinara sauce for a classic pizza-like flavor, or opt for a creamy garlic dip for something a little different. Honey mustard is another fantastic option that complements the saltiness of the pretzel perfectly. For a spicy kick, consider a sriracha mayo or a jalapeno cheese sauce.
* Cheese Variations: Mozzarella is a classic choice, but feel free to experiment with other cheeses. Provolone, fontina, or even a blend of cheddar and Monterey Jack would all be delicious. For a bolder flavor, try adding a little bit of smoked gouda or pepper jack.
* Add-Ins: Get creative with your fillings! Add some chopped pepperoni, cooked bacon, or sauteed mushrooms to the mozzarella for an extra layer of flavor. You could even try stuffing them with a mixture of spinach and artichoke dip for a vegetarian option.
* Sweet Pretzels: If you’re feeling adventurous, you can even turn these into sweet pretzels. Instead of mozzarella, fill them with Nutella or a mixture of cream cheese and sugar. After baking, brush them with melted butter and sprinkle with cinnamon sugar.
* Everything Bagel Seasoning: Instead of just coarse salt, try topping your pretzels with everything bagel seasoning for an extra layer of flavor and texture.

I’m so excited for you to try this recipe and make it your own. Don’t be intimidated by the thought of making pretzels from scratch – it’s actually much easier than you might think. Just follow the instructions carefully, and you’ll be rewarded with warm, cheesy, and utterly delicious pretzels that are sure to be a hit.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a pretzel-making adventure. I promise you won’t regret it! And most importantly, don’t forget to share your creations with me! I’d love to see your photos and hear about your experiences. Tag me on social media using #MozzarellaStuffedSoftPretzels or leave a comment below to let me know how they turned out. Happy baking, and enjoy every cheesy, salty bite! I hope you find that this Mozzarella Stuffed Soft Pretzels recipe becomes a family favorite, just as it has in my home.

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