Description
These homemade soft pretzels are stuffed with gooey mozzarella cheese, boiled for a chewy crust, and baked to golden perfection—perfect for snacking or sharing.
Ingredients
1½ cups warm water
1 tbsp granulated sugar
2¼ tsp (1 packet) active dry yeast
4 cups all-purpose flour
2 tbsp unsalted butter, melted
1 tsp salt
10 cups water (for baking soda bath)
⅔ cup baking soda
16 chunks mozzarella cheese (from block mozzarella)
Coarse sea salt (for topping)
2 tbsp melted butter (for brushing)
Marinara sauce (optional, for dipping)
Instructions
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit 5–10 minutes until foamy.
Add flour, melted butter, and salt. Mix into a dough, then knead for 5 minutes until smooth and elastic.
Transfer dough to a greased bowl, cover, and let rise for about 1 hour until doubled in size.
While dough rises, cut mozzarella into 16 chunks. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
Divide dough into 16 equal pieces. Flatten each piece, place mozzarella in the center, and seal tightly into a ball.
In a large pot, bring 10 cups of water and baking soda to a boil.
Boil pretzel balls in batches for 30 seconds, then remove with slotted spoon and place on baking sheet.
Sprinkle each with coarse sea salt.
Bake for 12–15 minutes or until golden brown.
Brush with melted butter and serve warm with marinara sauce if desired.
Notes
Use cold mozzarella to minimize leakage during baking.
Seal dough tightly around cheese to prevent oozing.
Boil in batches to avoid sticking together.
Check at 12 minutes to prevent over-browning.
Store in the fridge up to 3 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
