Description
Delicious homemade cheese-stuffed pretzels with a soft, chewy texture and gooey mozzarella cheese center, topped with a golden egg wash and coarse salt for the perfect savory snack or appetizer.
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 mixing bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5 minutes until the yeast becomes foamy, indicating it is active.
- Make the Dough: Add flour and salt to the yeast mixture. Mix thoroughly until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat the Oven and Prepare Boiling Solution: Preheat your oven to 450°F (232°C). In a large pot, bring 4 cups of water and the baking soda to a rolling boil.
- Shape the Pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, then shape into a pretzel shape, making sure to leave room in the middle to place the mozzarella cheese.
- Stuff the Pretzels: Place a generous amount of cubed or shredded mozzarella cheese inside the loop of each pretzel, pressing lightly to secure the cheese.
- Boil the Pretzels: Carefully drop 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 with the egg yolk and water mixture to give them a shiny golden finish after baking. Sprinkle coarse salt on top. Optionally, you may also sprinkle grated Parmesan cheese and herbs.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until deep golden brown.
- Finish with Butter: Remove pretzels from the oven and immediately brush them with melted butter. Optionally sprinkle fresh parsley or dried herbs for extra flavor and garnish.
- Serve: Allow pretzels to cool slightly before serving warm for the best gooey cheese experience.
Notes
- Ensure the water for activating yeast is not too hot to avoid killing the yeast.
- Boiling pretzels in baking soda water is key for getting the signature chewy crust.
- You can swap mozzarella with other melting cheeses like cheddar or pepper jack for variation.
- For a softer crust, brush the pretzels with melted butter immediately after baking.
- Store leftover pretzels in an airtight container and reheat in the oven to restore crispness.
