Description
These mozzarella stuffed soft pretzels are warm, buttery, and filled with cheesy joy. Perfect for a quick snack or a family-friendly appetizer.
Ingredients
1 1/2 cups warm water
1 tbsp granulated sugar
2 1/4 tsp (1 packet) active dry yeast
4 cups all-purpose flour
2 tbsp unsalted butter, melted
1 tsp salt
10 cups water (for baking soda bath)
2/3 cup baking soda
16 chunks mozzarella cheese (from block mozzarella)
Coarse sea salt (for topping)
2 tbsp melted butter (for brushing)
Marinara sauce (optional, for dipping)
Instructions
1. In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour, melted butter, and salt. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.
3. Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
4. While dough rises, cut mozzarella into 16 chunks. Preheat oven to 450°F and line a baking sheet with parchment paper.
5. Divide dough into 16 pieces. Flatten each, place mozzarella in the center, and seal into a ball.
6. Bring 10 cups of water and baking soda to a boil. Boil pretzel balls in batches for 30 seconds.
7. Remove with a slotted spoon, place on baking sheet, and sprinkle with coarse sea salt.
8. Bake for 12–15 minutes until golden brown.
9. Brush with melted butter and serve warm with optional marinara dipping sauce.
Notes
For best results, use block mozzarella—not pre-shredded.
Pretzels are best enjoyed fresh but can be reheated in the oven at 300°F for 5–7 minutes.
Freeze boiled (but unbaked) pretzels for later and bake directly from frozen, adding a few extra minutes.
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 1g
- Sodium: 410mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 15mg
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