{"id":4893,"date":"2026-05-13T23:17:31","date_gmt":"2026-05-13T23:17:31","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=4893"},"modified":"2026-05-13T23:17:31","modified_gmt":"2026-05-13T23:17:31","slug":"mozzarella-stuffed-soft-pretzels","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/05\/13\/mozzarella-stuffed-soft-pretzels\/","title":{"rendered":"Mozzarella Stuffed Soft Pretzels"},"content":{"rendered":"<h1>Mozzarella Stuffed Soft Pretzels<\/h1>\n<p>Soft, golden homemade pretzels stuffed with gooey mozzarella cheese \u2014 crispy on the outside and perfectly fluffy inside. These are perfect for snacks, game nights, or party appetizers!<\/p>\n<h2>Ingredients<\/h2>\n<h3>For the Pretzel Dough<\/h3>\n<ul>\n<li>1 1\/2 cups warm water (110\u00b0F to 115\u00b0F)<\/li>\n<li>1 tablespoon granulated sugar<\/li>\n<li>2 1\/4 teaspoons active dry yeast (1 packet)<\/li>\n<li>4 cups all-purpose flour<\/li>\n<li>1 teaspoon salt<\/li>\n<li>2 tablespoons unsalted butter, melted<\/li>\n<\/ul>\n<h3>For the Filling<\/h3>\n<ul>\n<li>8 ounces mozzarella cheese, cut into sticks or cubes<\/li>\n<\/ul>\n<h3>Baking Soda Bath<\/h3>\n<ul>\n<li>10 cups water<\/li>\n<li>2\/3 cup baking soda<\/li>\n<\/ul>\n<h3>For Topping<\/h3>\n<ul>\n<li>1 large egg, beaten<\/li>\n<li>Coarse sea salt or pretzel salt<\/li>\n<li>Optional: garlic butter, Parmesan cheese, or Italian seasoning<\/li>\n<\/ul>\n<h2>Instructions<\/h2>\n<h3>Step 1: Activate the Yeast<\/h3>\n<p>In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast on top and let it sit for 5\u201310 minutes until foamy.<\/p>\n<h3>Step 2: Make the Dough<\/h3>\n<p>Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.<\/p>\n<p>Knead the dough on a lightly floured surface for about 5\u20137 minutes until smooth and elastic.<\/p>\n<p>Place the dough in a lightly greased bowl, cover with a towel, and let it rise for 1 hour or until doubled in size.<\/p>\n<h3>Step 3: Prepare the Cheese Filling<\/h3>\n<p>Cut the mozzarella into sticks or cubes and keep chilled until ready to use.<\/p>\n<h3>Step 4: Shape the Pretzels<\/h3>\n<p>Preheat your oven to 425\u00b0F (220\u00b0C). Line a baking sheet with parchment paper.<\/p>\n<p>Punch down the dough and divide it into 8 equal pieces.<\/p>\n<p>Roll each piece into a long rope. Flatten slightly, place mozzarella in the center, then pinch the dough tightly around the cheese to seal completely.<\/p>\n<p>Shape each rope into a pretzel.<\/p>\n<h3>Step 5: Baking Soda Bath<\/h3>\n<p>In a large pot, bring 10 cups of water and baking soda to a gentle boil.<\/p>\n<p>Carefully place each pretzel into the water for about 20\u201330 seconds. Remove with a slotted spoon and place on the prepared baking sheet.<\/p>\n<h3>Step 6: Add Toppings<\/h3>\n<p>Brush each pretzel with beaten egg and sprinkle with coarse salt.<\/p>\n<h3>Step 7: Bake<\/h3>\n<p>Bake for 12\u201315 minutes or until deep golden brown.<\/p>\n<p>For extra flavor, brush warm pretzels with melted garlic butter and sprinkle with Parmesan cheese or herbs.<\/p>\n<h2>Tips for the Best Pretzels<\/h2>\n<ul>\n<li>Seal the dough tightly around the mozzarella to prevent cheese leaks.<\/li>\n<li>Freeze the cheese pieces for 15 minutes before stuffing for cleaner melting.<\/li>\n<li>Serve warm for the ultimate gooey cheese pull.<\/li>\n<li>Great with marinara sauce, ranch, or spicy cheese dip.<\/li>\n<\/ul>\n<h2>Storage<\/h2>\n<p>Store leftovers in an airtight container for up to 2 days. Reheat in the oven or air fryer to keep them soft and crisp.<\/p>\n<p>Enjoy your homemade mozzarella stuffed soft pretzels!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Mozzarella Stuffed Soft Pretzels Soft, golden homemade pretzels stuffed with gooey mozzarella cheese \u2014 crispy on the outside and perfectly&hellip;<\/p>\n","protected":false},"author":2,"featured_media":4894,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-4893","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4893","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=4893"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4893\/revisions"}],"predecessor-version":[{"id":4895,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/4893\/revisions\/4895"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/4894"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=4893"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=4893"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=4893"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}