Description
Delightful mozzarella stuffed soft pretzels, warm and chewy, perfect as a snack or appetizer.
Ingredients
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast
- 4 1/2 cups all-purpose flour
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 1/2 cup baking soda
- 10 cups water
- 8 ounces mozzarella cheese, cut into 16 pieces
- Coarse sea salt, for sprinkling
- 1/4 cup unsalted butter, melted (for brushing)
- Marinara sauce, for serving (optional)
Instructions
- In a large bowl, mix warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy.
- Stir in melted butter and salt. Gradually add flour until dough forms. Knead on a floured surface for about 5 minutes.
- Place dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large pot, bring 10 cups of water and baking soda to a boil.
- Divide the dough into 16 pieces. Shape each piece into a rope, place mozzarella in the center, and fold the dough over to seal it.
- Boil each pretzel for about 30 seconds, then place on the baking sheet.
- Brush with melted butter and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until golden brown.
- Serve warm with marinara sauce if desired.
Notes
Store leftover pretzels in an airtight container at room temperature for up to two days. Reheat in a preheated oven at 350°F (177°C) for about 5-10 minutes.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American