There’s just something magical about the smell of freshly baked bread wafting through my kitchen, especially when it involves warm, soft pretzels stuffed with gooey mozzarella cheese! If you ask me, these mozzarella stuffed soft pretzels are the ultimate comfort food experience. I can still remember the first time I made them during a rainy weekend binge-watching movies. I had my friends over, and we ended up indulging in these delightful bites, which were gobbled up faster than we could pull them out of the oven! It’s now a go-to recipe whenever I want to impress or simply treat myself.
What sets these pretzels apart is that cheesy middle; they’re not just your standard affair. You can pull apart that fluffy exterior to reveal a melted cheese center that’s just calling out for a dip in some spicy mustard or marinara. Let’s dive into this delicious adventure, shall we?
What’s in Mozzarella Stuffed Soft Pretzels?
- 1 ½ cups warm water (110°F to 115°F): Make sure it’s pleasantly warm, not scalding! This is vital for activating our yeast buddies.
- 2 tbsp granulated sugar: This will not only enhance flavor but also give the yeast something to munch on.
- 2 ¼ tsp active dry yeast (1 packet): The rising star of this recipe! Always double-check those expiration dates, folks.
- 4 cups all-purpose flour: The foundation of our pretzels. Feel free to substitute half with whole wheat flour for a slightly healthier option.
- 1 tsp salt: Essential for flavor—don’t skip it!
- 1/3 cup baking soda (for boiling): This gives authenticity to our pretzels while creating that signature chewy texture.
- 1 egg (for egg wash): Gives our pretzels that beautiful golden color upon baking.
- Coarse sea salt (for topping): Because pretzels are all about that salty goodness.
- 8 oz fresh mozzarella cheese (cut into small cubes): Ah, the heart of our pretzels; it’s best to use fresh mozzarella for the ultimate gooeyness.
- 2 tbsp unsalted butter, melted (for brushing): Who can resist that buttery finish?
- Optional: Fresh herbs (such as rosemary or thyme, for garnish): For a touch of sophistication and a burst of flavor!
Is Mozzarella Stuffed Soft Pretzels Good for You?
Now, I’m not saying these pretzels are going to replace your five servings of veggies, but hear me out! Fresh mozzarella cheese provides calcium and protein, making it a fun guilty pleasure with some nutritional benefits. The whole wheat flour option can, of course, add fiber to your diet.
However, let’s keep it real. These beauties are definitely indulgent; the buttery coating and the sugar in the dough make them a treat best enjoyed in moderation. If you’re looking for a healthier alternative, you can play around by reducing the amount of butter or using less cheese in each pretzel. But let’s face it—most of us make these to treat ourselves, right?
Ingredients List
- 1 ½ cups warm water
- 2 tbsp granulated sugar
- 2 ¼ tsp active dry yeast (1 packet)
- 4 cups all-purpose flour
- 1 tsp salt
- 1/3 cup baking soda (for boiling)
- 1 egg (for egg wash)
- Coarse sea salt (for topping)
- 8 oz fresh mozzarella cheese, cut into small cubes
- 2 tbsp unsalted butter, melted
- Optional: Fresh herbs (such as rosemary or thyme, for garnish)
How to Make Mozzarella Stuffed Soft Pretzels?
- In a small bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for about 5-10 minutes until frothy.
- In a large mixing bowl, combine the flour and salt. Once the yeast is frothy, add it to the flour mixture and stir until a dough begins to form.
- Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Pinch the dough closed around the cheese to seal it.
- Roll each stuffed dough ball into a rope about 24 inches long, twist it into a pretzel shape, and place it on the prepared baking sheet.
- In a large saucepan, bring 10 cups of water to a boil, then add the baking soda. Carefully drop in the pretzels, one or two at a time, and cook for 30 seconds on each side. Remove with a slotted spoon and place back on the baking sheet.
- In a small bowl, beat the egg and brush it over each pretzel. Sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Once baked, brush with melted butter and garnish with fresh herbs if desired. Serve warm and enjoy!
Soft Pretzel Secrets!
Here’s a little magic tip: these pretzels are best enjoyed fresh out of the oven, but if you’re not diving in right away, store them in an airtight container for a couple of days. When you’re ready to eat them again, just pop them in the oven for a quick reheat, and they’ll regain their delightful softness! Feeling adventurous? Try adding spices like garlic powder or even experiment with different cheese fillings—think pepper jack for a spicy twist or a mix of cheeses for extra flavor!
So what are you waiting for? Get your hands doughy and whip up a batch of these mozzarella stuffed soft pretzels. Trust me, they’re going to become a favorite in your household. And if you do try them out, please share your experiences or any clever twists you come up with. Happy baking!
