Description
Mozzarella-Stuffed Pretzel Bites are soft, chewy, cheese-filled snacks perfect for parties, game days, or cozy homemade baking sessions.
Ingredients
Scale
- 1 cup warm whole milk (105–110°F)
- 1 tablespoon granulated sugar
- 1 (0.25 oz) packet rapid rise yeast
- 2 1/2 cups all-purpose flour, plus more for kneading
- 2 tablespoons salted butter, melted
- 1 teaspoon salt
- 12 oz block mozzarella cheese, cut into 48 cubes
- 8 cups water
- 1/2 cup baking soda
- 1 large egg, beaten with 1 tablespoon cold water (egg wash)
- Coarse sea salt, for topping
- Mustard or cheese dip, for serving
Instructions
- In a large bowl, combine warm milk and sugar. Sprinkle yeast on top and let sit for 5 minutes until foamy.
- Add melted butter, salt, and flour. Mix until a dough forms.
- Knead dough on a floured surface for 4–5 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise for 30–45 minutes, or until doubled in size.
- Preheat oven to 425°F (220°C) and line baking sheets with parchment paper.
- Cut dough into 48 equal pieces. Flatten each piece slightly and place a cube of mozzarella in the center.
- Pinch edges tightly to seal and roll into a smooth ball.
- Bring water and baking soda to a gentle boil. Boil pretzel bites in batches for 20–30 seconds.
- Remove with a slotted spoon and place on prepared baking sheets.
- Brush with egg wash and sprinkle with coarse sea salt.
- Bake for 12–15 minutes until deep golden brown.
- Cool slightly and serve warm with mustard or cheese dip.
Notes
Seal dough completely to prevent cheese leaks.
Don’t overboil—too long can create a metallic taste.
Serve warm for best cheese pull.