Mozzarella Stuffed Soft Pretzels: A Gooey, Cheesy Delight
Hey there! So, have you ever had one of those days where you just feel like baking something utterly indulgent? That’s how I stumbled upon these mozzarella stuffed soft pretzels. It all started when I was trying to impress my neighbors at a potluck. Spoiler alert: They were a hit! It’s gooey, cheesy magic wrapped in a warm, soft pretzel. And yes, it’s slightly messy but who cares, right?
Why You’ll Love This
I make these pretzels when I want to revel in cheesy goodness (or when the cheese in my fridge is dangerously close to its sell-by date). My family goes crazy for them because they’re like a hug in food form—plus, they fill the house with the most irresistible aroma. Honestly, the hardest part is waiting for them to cool enough to eat!
Gather Your Ingredients
- 2 cups all-purpose flour (I sometimes use bread flour for a chewier texture)
- 1 packet of active dry yeast (or a teaspoon if you’re scooping)
- 1 cup warm water (like a warm bath, not hot!)
- 1 tsp salt (sea salt makes it feel fancy)
- 1 tbsp sugar
- 1 cup shredded mozzarella (or a mix of cheeses if you’re feeling adventurous)
- 1 egg, beaten (for that shiny, bakery finish)
- Coarse salt for sprinkling (Grandma swears by Maldon)
How to Make These Babies
- Start by dissolving the yeast in warm water. Let it sit until it’s all frothy and happy-looking, about 5 minutes.
- In a large bowl, mix the flour, salt, and sugar. Then pour in the yeast mixture. Stir until a dough forms; it’ll be a bit sticky, but that’s okay!
- Knead the dough for about 5 minutes on a floured surface (or until your arms say enough). It should be smooth and elastic.
- Put the dough in a greased bowl, cover it up, and let it rise in a warm spot for about an hour. This is a good time for a coffee break!
- Once doubled, punch down the dough (gently, it didn’t do anything wrong), and divide it into 6 pieces.
- Flatten each piece, add a generous handful of mozzarella, and roll it up like a burrito.
- Gently roll each stuffed dough into a rope and shape into pretzel forms. If it looks a bit wonky, that’s just character.
- Brush with beaten egg, sprinkle with coarse salt, and pop them in the oven at 425°F (that’s about 220°C) for 15 minutes or until golden brown.
Notes from the Kitchen
I’ve found that letting the dough rise too long makes it a bit fluffy for my liking, so stick to that hour. If you accidentally leave it for two—don’t fret, just roll it out and hope for the best!
Fun Variations
Once, I tried stuffing these with jalapeños and cheddar; my kids weren’t fans but I loved the kick. For a sweet twist, sprinkle cinnamon sugar on top instead of salt. Tried anchovies once… let’s not talk about that!
What if I Don’t Have…
No pastry brush for the egg wash? Use a spoon or your fingers; it’s just as effective (if not slightly messier).
How to Store (If You Have Any Left!)
These pretzels are best fresh, but if you must store them, keep them in an airtight container. Though honestly, in my house, they never last more than a day!
Serving Ideas
We love these with a side of spicy mustard or marinara for dipping. Sometimes I serve them with soup, which makes for a cozy dinner.
Some Pro Tips
I once tried rushing the whole rising process and regretted it—the dough ended up dense, not fluffy. Patience pays off with these!
FAQ Time!
Can I use instant yeast? Absolutely! Just mix it right in with the dry ingredients.
Why does my pretzel look pale? Ah, it’s probably needing a bit more egg wash or a higher oven temp.
Can I freeze them? Yes, you can freeze them baked. Just reheat in the oven—tastes better than microwaving!
