Mozzarella Stuffed Soft Pretzels

Ingredients:

For the Pretzel Dough:

1 1/2 cups warm water (110°F)
2 teaspoons active dry yeast
1 tablespoon granulated sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
1 tablespoon unsalted butter, melted
1/4 teaspoon baking soda (for the water bath)

For the Filling:

8 oz block of mozzarella cheese (cut into 8 sticks)

For the Pretzel Coating:

1/4 cup unsalted butter, melted (for brushing)
Coarse sea salt (for sprinkling)

Instructions:

Prepare the Dough:
- In a small bowl, combine the warm water, yeast, and sugar. Let it sit for about 5-10 minutes, until it becomes frothy.
- In a large mixing bowl, whisk together the flour and salt. Add the yeast mixture and melted butter. Mix until a dough forms.
- Knead the dough for about 5-7 minutes, either by hand or using a stand mixer with a dough hook, until it is smooth and elastic.
- Cover the dough with a clean towel or plastic wrap and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the Pretzel Water Bath:
- While the dough is rising, preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large pot, bring about 10 cups of water to a boil. Once boiling, add the baking soda. Reduce the heat to a simmer.
Shape the Pretzels:
- Once the dough has risen, punch it down to release any air bubbles and divide it into 8 equal pieces.
- Roll each piece of dough into a long rope, about 12-14 inches long.
- Place a mozzarella stick in the center of each dough rope and fold the dough over the cheese, sealing it well to encase the cheese completely.
Form the Pretzels:
- Shape each stuffed dough rope into a pretzel shape by forming it into a U shape, crossing the ends over each other, and then pressing the ends into the bottom of the U.
- Carefully dip each pretzel into the simmering water for about 30 seconds, then remove and place them on the prepared baking sheet.
Bake the Pretzels:
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown and the cheese is melted inside.
Serve:
- Allow the pretzels to cool for a few minutes, then serve warm. The mozzarella should be gooey and delicious inside, perfect for dipping or enjoying on its own!

Tips:

For Extra Flavor: You can add garlic powder or a pinch of dried herbs like oregano or rosemary to the dough for an extra flavor boost.
Cheese: Use block mozzarella cheese rather than pre-shredded cheese, as it melts better and gives you that perfect gooey inside.
Freezing: You can freeze the unbaked, stuffed pretzels. After shaping them, freeze them on a baking sheet. Once frozen, transfer them to a ziplock bag. Bake them straight from the freezer (just add a few extra minutes to the baking time).

Notes:

Dough Consistency: If the dough is too sticky, add a little more flour; if it’s too dry, add a tiny bit more water, a tablespoon at a time, until the dough comes together.
Serving Ideas: These mozzarella stuffed pretzels are great served with marinara sauce for dipping, or you can try ranch dressing, spicy mustard, or even a cheesy dip!