Mozzarella Stuffed Pretzels
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Mozzarella Stuffed Pretzels are the ultimate cozy snack that beautifully combines the salty crunch of golden brown pretzels with the gooey delight of melted mozzarella cheese. Each pretzel is crafted from a soft dough, twisted into a perfect shape, and generously sprinkled with a spicy garlic seasoning, offering an irresistible aroma that fills your kitchen. The fun part? As you take a bite, warm, stretchy mozzarella oozes out, providing a comforting and indulgent experience. Perfect for a game night, family gathering, or simply as a treat for yourself, these pretzels are a delicious way to bring a touch of joy and whimsy to your table. Get ready to savor every bite of this delightful twist on a classic favorite!
A Spicy Combination:
The history of pretzels is as twisty as their iconic shape! Originating in ancient times, the earliest known pretzels date back to around 250 AD in Roman times, where they were used as a reward for children who learned their prayers. Legend has it that monks created the first pretzels, twisting their dough to resemble a person crossing their arms in prayer. As they traveled through Europe, the pretzel evolved, eventually being embraced by Germany, where they became a beloved snack. Today, pretzels are enjoyed in various forms around the world, from soft and warm to crispy and hard, each with its own unique flavor profile.
This delicious cheese filled pretzel recipe offers a delightful modern twist on this age-old snack. In this recipe, soft pretzel dough encases gooey, melted mozzarella cheese, creating a mouthwatering blend of textures and flavors. Each bite delivers a savory stretch of cheese, complemented by the slightly salty, buttery exterior of the pretzel. Perfect for a cozy evening gathering or a whimsical snack, these Mozzarella Stuffed Pretzels embrace the spirit of tradition while inviting you to indulge in a delightful culinary fantasy.
Why You’ll Love This Recipe:
Rich in Flavor: The gooey mozzarella center paired with the baked pretzel exterior creates a delightful burst of taste with each bite.
Perfect for Entertaining: These stuffed pretzels make an impressive appetizer for gatherings, sparking joy and conversation among guests.
Satisfying Snack: The combination of chewy dough and warm, melty mozzarella provides a comforting and indulgent treat for any time of day.
Gathering Ingredients:
Vegetable Oil. If you do not want to use oil, melted butter can be used in its place.
Dark Brown Sugar. Light brown sugar may also be used.
Active Dry Yeast. For this recipe, active dry yeast works best over other types of yeast.
Salt.
Bread Flour. This recipe has been developed with bread flour, however all-purpose flour can used. You will need to watch your dough and adjust the amount of flour used.
Mozzarella Cheese. I suggest using sliced mozzarella cheese, but you can also used shredded mozzarella cheese in its place.
Pretzel Salt. For perfectly salted pretzels with salt that doesn’t not dissolve is to use pretzel salt like this.
Spicy Garlic Seasoning. The pretzels are sprinkled with my homemade spicy garlic seasoning mix, which you can find in the recipe notes!
Baking Soda. Baking soda is necessary for boiling the pretzels, which gives them their iconic dark brown crust.
How to Make Mozzarella Stuffed Pretzels:
Step One: In the bowl of a standing electric mixer fitted with a dough hook, whisk together the water, vegetable oil, brown sugar, and yeast. Let the mixture stand for 8 to 10 minutes until the yeast blooms, or has grown and becomes bubbly. Then, whisk in the salt.
Step Two: Slowly begin to incorporate the flour, 1 cup (125 g) at a time, until the dough begins to form and pull away from the sides of the bowl. Knead the dough for 10 to 12 minutes, or until it no longer clings to the sides of the bowl and is smooth, soft, and elastic. Place the dough into a large, lightly-greased bowl and cover it with plastic wrap or a damp kitchen towel. Let the dough rise until doubled, about 1 hour.
Step Three: When the dough has doubled in size, gently deflate it with your hands. Transfer the dough to the countertop and, with a sharp knife, divide it into 12 equal-sized pieces.
Step Four: gently press out a piece of dough to a 2 x 8-inch (5 x 20-cm) rectangle.
Step Five: Taking a small section of the mozzarella cheese, tear it into bite-sized pieces. Arrange this down the center of the dough. Then, enclose the cheese by rolling the dough close, like a jellyroll, starting with one of the 8-inch (20-cm) sides.
Step Six: Roll the piece into a 20-inch (50-cm) rope, being careful not to rip the dough. If the dough begins to retract, let it relax for a few minutes before rolling again.
Step Seven: Form a U-shape, with the ends pointing away from you.
Step Eight: Take the two ends and cross them over each other, making a sort of X. Bring the twisted ends down towards the base of the "U" and press them gently into the curve.
Step Nine: Line two baking sheets with parchment paper. Place the final shaped pretzels onto the baking sheets and cover them with plastic wrap or a damp kitchen towel. Let the pretzels rise until nearly doubled, 40 to 45 minutes.
Step Ten: Meanwhile, preheat the oven to 425°F (218°C). Then, in a large pot, bring about 2 quarts (2 L) of water to a boil and stir in the baking soda until it is fully dissolved, about 2 minutes. Put two to three of the puffed pretzels into the boiling water, risen side down. Boil the pretzels for 15 to 30 seconds and no longer. There is no need to flip the pretzels. Remove the pretzels from the boiling water with a slotted spoon and transfer them back to the baking sheet, risen side facing up.
Step Eleven: Sprinkle the tops of the pretzels with the pretzel salt and the Spicy Garlic Seasoning. Let the water come back up a boil and repeat with the remaining pretzels and seasoning.
Step Twelve: Once all of the pretzels have been boiled, bake them for 10 to 15 minutes in the preheated oven, or until they are a deep golden brown.
Tips for The Best Mozzarella Stuffed Pretzels:
Choose the Right Cheese: Opt for fresh mozzarella that melts beautifully and complements the doughy pretzel exterior; look for high-quality cheese for the best flavor.
Experiment with Fillings: Consider adding additional fillings like sun-dried tomatoes, roasted garlic, fresh herbs, or even a touch of lemon zest for a zesty twist.
Salt Generously: Don’t be shy with the coarse pretzel sea salt sprinkled on top; it enhances the pretzel flavor and creates a delightful contrast with the cheesy center.
Serve Warm: Mozzarella stuffed pretzels are best enjoyed fresh out of the oven while the cheese is still gooey and melty; serve with a side of marinara sauce for dipping.
Serving Suggestions:
For a warm, comforting experience, serve these stuffed mozzarella soft pretzels alongside a rich marinara sauce for dipping, providing a classic pairing that complements the gooey cheese perfectly. For a fresh twist, consider a vibrant arugula salad tossed with a balsamic vinaigrette; the peppery greens will balance the pretzel's buttery richness. Together, these pairings create a heartwarming snack experience for family and friends to enjoy.
Try serving this easy soft pretzels recipe stuffed with mozzarella cheese alongside these delicious dishes:
Final Thoughts:
Is there anything better than pulling apart a golden-brown mozzarella stuffed pretzel to reveal gooey cheese inside? Each bite combines soft, chewy dough with melted mozzarella, enhanced by coarse sea salt and herbs. Perfect as a snack or appetizer, these pretzels are a beloved treat. Share the joy and savor every bite, as you indulge in the warm, cheesy goodness in this baked soft pretzel dough.
xoxo Kayla
Mozzarella Stuffed Pretzels
Ingredients
- 1 3/4 cups (420 ml) warm water
- 2 tbsp (30 ml) vegetable oil
- 2 tbsp (28 g) dark brown sugar
- 1 tbsp (12 g) active dry yeast
- 4 tsp (12 g) kosher salt
- 5 to 5 1/2 cups (648 g) bread flour
- 10 oz (283 g) mozzarella cheese, sliced
- Pretzel salt, for topping
- Spicy Garlic Seasoning*, for topping
- 1/2 cup (110 g) baking soda
Instructions
- In the bowl of a standing electric mixer fitted with a dough hook, whisk together the water, vegetable oil, brown sugar, and yeast. Let the mixture stand for 8 to 10 minutes until the yeast blooms, or has grown and becomes bubbly. Then, whisk in the salt.
- Slowly begin to incorporate the flour, 1 cup (125 g) at a time, until the dough begins to form and pull away from the sides of the bowl. Knead the dough for 10 to 12 minutes, or until it no longer clings to the sides of the bowl and is smooth, soft, and elastic. Place the dough into a large, lightly-greased bowl and cover it with plastic wrap or a damp kitchen towel. Let the dough rise until doubled, about 1 hour.
- When the dough has doubled in size, gently deflate it with your hands. Transfer the dough to the countertop and, with a sharp knife, divide it into 12 equal-sized pieces.
- To shape the pretzels, gently press out a piece of dough to a 2 x 8-inch (5 x 20-cm) rectangle. Taking a small section of the mozzarella cheese, tear it into bite-sized pieces. Arrange this down the center of the dough. Then, enclose the cheese by rolling the dough close, like a jellyroll, starting with one of the 8-inch (20-cm) sides. Roll the piece into a 20-inch (50-cm) rope, being careful not to rip the dough. If the dough begins to retract, let it relax for a few minutes before rolling again. Form a U-shape, with the ends pointing away from you. Take the two ends and cross them over each other, making a sort of X. Bring the twisted ends down towards the base of the "U" and press them gently into the curve.
- Line two baking sheets with parchment paper. Place the final shaped pretzels onto the baking sheets and cover them with plastic wrap or a damp kitchen towel. Let the pretzels rise until nearly doubled, 40 to 45 minutes.
- Meanwhile, preheat the oven to 425°F (218°C). Then, in a large pot, bring about 2 quarts (2 L) of water to a boil and stir in the baking soda until it is fully dissolved, about 2 minutes. Put two to three of the puffed pretzels into the boiling water, risen side down. Boil the pretzels for 15 to 30 seconds and no longer. There is no need to flip the pretzels. Remove the pretzels from the boiling water with a slotted spoon and transfer them back to the baking sheet, risen side facing up.
- Sprinkle the tops of the pretzels with the pretzel salt and the Spicy Garlic Seasoning. Let the water come back up a boil and repeat with the remaining pretzels and seasoning.
- Once all of the pretzels have been boiled, bake them for 10 to 15 minutes in the preheated oven, or until they are a deep golden brown.
- To store the pretzels, keep them at room temperature wrapped in a paper sack or foil for about 4 days.
Notes
*Spicy Garlic Seasoning: Combine equal amounts of garlic powder, onion powder, dried parsley, red pepper flakes, chili powder, flaky sea salt, and ground black pepper in a small dish.
Nutrition Facts
Calories
316
