Description
These Cheese-Stuffed Pretzels are a perfect homemade snack combining soft, chewy pretzel dough with a gooey mozzarella cheese filling. With a golden, shiny crust sprinkled with coarse salt and optionally herbs and Parmesan, these pretzels are ideal for game day, parties, or a delightful treat any time.
Ingredients
Scale
For the Pretzels
- 1 1/2 cups warm water (110°F to 115°F)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 cups water (for boiling)
- 1/4 cup baking soda
- 1 cup mozzarella cheese (cubed or shredded)
For the Topping
- 1 egg yolk, beaten with 1 tablespoon water (egg wash)
- Coarse salt, for sprinkling
- 2 tablespoons butter, melted
- Fresh parsley or dried herbs (optional)
- Grated Parmesan cheese (optional)
Instructions
- Activate the yeast: In a large bowl, combine the warm water with the active dry yeast and granulated sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: Add the all-purpose flour and salt to the yeast mixture. Mix and knead the dough either by hand or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
- First rise: Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 1 hour or until doubled in size.
- Prepare the boiling solution: In a large pot, bring 4 cups of water and the baking soda to a rolling boil. This will be used to boil the pretzels before baking, which gives them their characteristic texture and color.
- Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20-24 inches long. Flatten the middle section, place about 2 tablespoons of mozzarella cheese in that center, then carefully fold and pinch the dough over the cheese, ensuring it is well sealed. Shape into a pretzel form by making a U shape, crossing ends over the center, and pressing the ends onto the bottom of the U.
- Boil the pretzels: One by one, carefully lower each pretzel into the boiling baking soda water for about 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
- Apply egg wash and add toppings: Brush each pretzel lightly with the egg yolk wash to create a shiny golden crust after baking. Sprinkle with coarse salt, and if desired, fresh parsley or dried herbs and grated Parmesan cheese for extra flavor.
- Bake the pretzels: Preheat your oven to 425°F (220°C). Bake the pretzels for 12-15 minutes, or until deep golden brown.
- Finish with melted butter: When pretzels come out of the oven, brush them immediately with melted butter to add richness and a beautiful sheen. Let them cool slightly before serving.
Notes
- Be sure to seal the cheese tightly inside the dough to prevent it from leaking during boiling and baking.
- Use warm water for activating yeast; too hot water can kill the yeast, and too cold will slow fermentation.
- Boiling pretzels in baking soda water is essential for that classic chewy texture and browned crust.
- You can substitute mozzarella with other mild melting cheeses like cheddar or Monterey Jack for variation.
- Store leftover pretzels in an airtight container and reheat in the oven to maintain crispness.
