Mozzarella Filled Soft Pretzels
Soft yeast pretzels with a chewy golden crust and a melted mozzarella center.
Equipment
- Baking sheet
- Large pot
Ingredients
Main Ingredients
- 1 packet active dry yeast about 2 1/4 teaspoons
- 1 cup warm water plus 1/2 cup more, about 110 F
- 1 tbsp granulated sugar
- 4 cup all purpose flour plus extra for the counter
- 1 tsp salt
- 1 cup diced low moisture mozzarella cut into small cubes
- 6 cup water for the baking soda bath
- ¼ cup baking soda
- 1 egg beaten with 1 tablespoon water
- 1 tsp coarse salt for topping
Instructions
Cooking
- Proof. Stir the yeast and sugar into warm water and rest 5 to 10 minutes until foamy.
- Knead. Mix in the flour and salt, knead 5 minutes, and let the dough rise 1 hour.
- Shape. Divide into 12 pieces, roll into ropes, wrap around mozzarella cubes, and pinch to seal.
- Boil. Boil each pretzel in the baking soda bath for 30 seconds.
- Bake. Brush with egg, add coarse salt, and bake at 450 F for 12 to 15 minutes.
Notes
Substitutions: use string cheese cut into small pieces for the mozzarella.
Tips: keep the cheese cold and pinch every seam.
Storage: keep at room temperature for two days or freeze for two months.
Nutrition: values are estimates per pretzel.