Description

These cheese-filled pretzels offer a delightful combination of soft, chewy dough and gooey melted mozzarella cheese inside. Perfect as a savory snack or appetizer, these homemade pretzels are enriched with butter and sprinkled with coarse salt for an authentic taste. Boiled in a baking soda solution before baking, they develop a classic pretzel texture and golden crust.

Ingredients

Scale

Dough Ingredients

2 cups warm water (Should be warm but not too hot.)
1 packet active dry yeast (Used to leaven the pretzels.)
1/4 cup granulated sugar (For sweetness and yeast activation.)
4 1/2 cups all-purpose flour (Add more if the dough is too sticky.)
1 teaspoon salt (Enhances flavor.)
2/3 cup melted butter (Adds richness to the dough.)

Filling & Toppings

1 cup shredded mozzarella cheese (Main filling of the pretzels.)
1 large egg (For egg wash.)
Coarse salt to taste (For sprinkling on top.)
Baking soda to taste for boiling (Gives the pretzel its chewy texture.)

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Instructions

Activate yeast: In a large bowl, combine 2 cups of warm water with 1 packet of active dry yeast and 1/4 cup granulated sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy, indicating that the yeast is active.
Make the dough: Add 4 1/2 cups of all-purpose flour, 1 teaspoon salt, and 2/3 cup melted butter to the yeast mixture. Mix until a dough forms. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and slightly elastic. If the dough is too sticky, add a little more flour as needed.
Let the dough rise: Place the dough in a lightly oiled bowl, cover 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.
Shape the pretzels: After the dough has risen, punch it down and divide it into 12 equal pieces. Roll each piece into a rope and flatten it slightly. Place a generous amount of shredded mozzarella cheese in the center of each piece, then fold and pinch the dough over the cheese to seal it. Shape each piece into a traditional pretzel shape.
Prepare baking soda bath: In a large pot, bring water to a boil and add baking soda (approximately 1/4 cup baking soda per 6 cups water). Carefully boil each pretzel for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
Apply egg wash and salt: Beat 1 large egg and brush it evenly over each pretzel to give them a shiny golden crust. Sprinkle coarse salt on top according to taste.
Bake the pretzels: Preheat the oven to 425°F (220°C). Bake the pretzels for 12-15 minutes or until they are deep golden brown and cooked through.
Cool and serve: Remove the pretzels from the oven and let them cool slightly on a wire rack before serving warm for the best gooey cheese experience.

Notes

You can substitute mozzarella with other melty cheeses like cheddar or pepper jack for different flavors.
Boiling the pretzels in baking soda is essential to achieve the classic chewy crust and flavor.
If you prefer, you can sprinkle additional seasonings like garlic powder or paprika on top along with coarse salt for extra taste.
Make sure the water is warm and not hot when activating yeast to avoid killing the yeast.
Store leftovers in an airtight container and reheat in the oven for best texture.