Name: Mozzarella Stuffed Soft Pretzels
Ingredients: For this recipe, all-purpose flour is essential. You will need 4 cups to provide the right texture and structure for the dough. It helps create a fluffy interior while being firm enough to hold the melted cheese inside.; Use 1 packet (about 2 ¼ teaspoons) of active dry yeast. The yeast activates the dough and helps it rise, giving your pretzels that light and airy quality we all love. Make sure to proof it properly for best results.; Add 1 tablespoon of granulated sugar to the dough mixture. Sugar feeds the yeast during fermentation and adds a touch of sweetness to balance the saltiness of the pretzel crust.; You will need 1 teaspoon of kosher salt. Salt enhances flavor and strengthens gluten in the dough, contributing to that perfect chewiness.; Use 1 ½ cups of warm water at around 110°F (43°C). Warm water activates the yeast quickly and helps hydrate the flour for a smooth dough.; You will need ⅔ cup of baking soda for the boiling solution. This crucial step creates that distinctive brown crust on your pretzels while adding a hint of alkalinity that enhances flavor.; Prepare about 8 ounces of fresh mozzarella cheese cut into sticks. This is what makes these pretzels special; when baked, they melt into cheesy goodness that oozes out when you take a bite.; 

Description

If you love warm, chewy snacks that ooze deliciousness, then you will adore these Mozzarella Stuffed Soft Pretzels. This indulgent treat combines the classic flavor of a traditional soft pretzel with gooey mozzarella cheese in every bite. Perfect for parties or as a fun family snack, this recipe delivers comfort and satisfaction. With simple ingredients and straightforward steps, you can create these delightful pretzels that everyone will rave about.

Ingredients

Scale

Flour

For this recipe, all-purpose flour is essential. You will need 4 cups to provide the right texture and structure for the dough. It helps create a fluffy interior while being firm enough to hold the melted cheese inside.

Yeast

Use 1 packet (about 2 ¼ teaspoons) of active dry yeast. The yeast activates the dough and helps it rise, giving your pretzels that light and airy quality we all love. Make sure to proof it properly for best results.

Sugar

Add 1 tablespoon of granulated sugar to the dough mixture. Sugar feeds the yeast during fermentation and adds a touch of sweetness to balance the saltiness of the pretzel crust.

Salt

You will need 1 teaspoon of kosher salt. Salt enhances flavor and strengthens gluten in the dough, contributing to that perfect chewiness.

Water

Use 1 ½ cups of warm water at around 110°F (43°C). Warm water activates the yeast quickly and helps hydrate the flour for a smooth dough.

Baking Soda

You will need ⅔ cup of baking soda for the boiling solution. This crucial step creates that distinctive brown crust on your pretzels while adding a hint of alkalinity that enhances flavor.

Mozzarella Cheese

Prepare about 8 ounces of fresh mozzarella cheese cut into sticks. This is what makes these pretzels special; when baked, they melt into cheesy goodness that oozes out when you take a bite.