Ingredients
Scale
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water
- 1 tablespoon sugar
- 4 cups high-gluten bread flour (or all-purpose flour)
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 10 oz low-moisture mozzarella cheese, cut into small cubes
- 1/4 cup baking soda
- 1 egg (for egg wash)
- Coarse sea salt (for sprinkling)
Instructions
- Prepare the Dough:
- In a large bowl, dissolve the sugar and yeast in the warm water. Let it sit for about 5 minutes until foamy.
- Add the flour, salt, and melted butter to the yeast mixture. Stir until combined.
- Knead the dough on a floured surface for about 8-10 minutes, or use a stand mixer with a dough hook until the dough is smooth and elastic.
- Cover the dough with a clean cloth and let it rise for 1 hour, or until it doubles in size.
- Prepare the Pretzel Filling:
- Cut the mozzarella into small cubes, about 1 inch each. Set aside.
- Shape the Pretzels:
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal pieces.
- Roll each piece into a long rope (about 12-14 inches). Flatten the rope into a thin oval or circle shape.
- Place a mozzarella cube in the center of each piece of dough. Fold the dough around the cheese, sealing the edges tightly to enclose the cheese completely.
- Baking Soda Bath:
- Bring a large pot of water to a boil and add the baking soda. Once boiling, gently drop each stuffed dough ball into the water for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
- Brush and Bake:
- In a small bowl, whisk the egg and brush it over each pretzel. Sprinkle with coarse sea salt.
- Bake for 12-15 minutes, or until golden brown and the cheese inside is melted.
- Serve:
- Let the pretzels cool slightly before serving. Enjoy warm for the best gooey cheese experience.
Notes
- Use low-moisture mozzarella for the best results, as it melts beautifully without becoming too watery.
- For a fun variation, you can try different cheeses such as cheddar or pepper jack.
- Be sure to seal the dough tightly around the cheese to prevent leakage during baking.
- These pretzels are best enjoyed fresh, but you can store leftovers in an airtight container for 2-3 days and reheat in the oven at 350°F for 5-7 minutes to keep them soft and gooey.
Storage & Reheating Tips: Store leftover pretzels in an airtight container at room temperature for up to 2-3 days. Reheat them in the oven for 5-7 minutes at 350°F to restore their chewy texture. Avoid microwaving, as it may cause the dough to become tough.