Golden Mozzarella-Stuffed Soft Pretzels

1. Golden Mozzarella-Stuffed Soft Pretzels
2. Cheesy Golden Delight Soft Pretzels
3. Recipe

Ingredients:

• 1 1/2 cups warm water (110°F)
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 2 1/4 teaspoons active dry yeast
• 4 1/2 cups all-purpose flour
• 4 tablespoons unsalted butter, melted
• 10 slices mozzarella cheese, cut into strips
• Vegetable oil, for bowl and parchment
• 10 cups water
• 2/3 cup baking soda
• 1 large egg yolk beaten with 1 tablespoon water
• Coarse sea salt, for sprinkling

Directions:

1. Combine warm water, sugar, and kosher salt in a bowl and sprinkle the yeast on top. Let sit for 5 minutes, or until the mixture begins to foam.
2. Add the flour and melted butter, mixing until well combined. Knead on a lightly floured surface until smooth, approximately 5 minutes.
3. Oil a bowl and place the dough in it, turning to coat. Cover with plastic wrap and let rise in a warm place for about 1 hour, or until doubled in size.
4. Preheat oven to 450°F (232°C). Line 2 baking sheets with parchment paper and lightly oil the parchment.
5. Bring 10 cups of water and the baking soda to a rolling boil in a large pot.
6. Divide dough into 8 pieces. Roll each piece into a rope, flatten, and place mozzarella strips along the center, then seal and form into a pretzel shape.
7. One by one, boil each pretzel for 30 seconds. Remove with a slotted spoon, place on the baking sheets, and brush with the egg yolk mixture. Sprinkle with coarse salt.
8. Bake for 12-14 minutes, or until golden brown.

Prep Time: 1 hour 20 minutes | Cooking Time: 14 minutes | Total Time: 1 hour 34 minutes

Kcal: 350 kcal | Servings: 8 servings

Notes:

• Yeast Activation: Ensure that the water is warm (about 110°F) to activate the yeast without killing it. The water should feel like a warm bath.
• Dough Consistency: The dough should be tacky but not sticky. If it’s too dry, add a little water; if too wet, add a bit more flour.
• Boiling with Baking Soda: Boiling the pretzels in baking soda water gives them their traditional chewy texture and deep brown color. Ensure the water is at a rolling boil before adding the pretzels.
• Cheese Tips: Use low-moisture mozzarella for the stuffing, as it melts well without releasing too much liquid, which could make the pretzels soggy.
• Egg Wash: The egg wash not only helps in achieving a golden brown color but also makes the salt stick to the pretzels better.

FAQs:

Q: Can I use instant yeast instead of active dry yeast? A: Yes, you can use instant yeast. The amount remains the same, but you don’t need to proof it in warm water. Mix it directly with the flour.

Q: What can I use instead of mozzarella cheese? A: You can use any good melting cheese, such as cheddar, Gouda, or Monterey Jack for different flavor profiles.

Q: Can these pretzels be made ahead of time? A: Yes, you can prepare the pretzels up to the point of baking and refrigerate them overnight. Let them come to room temperature before baking as directed.

Q: How do I store leftover pretzels? A: Store them in an airtight container at room temperature for up to 2 days or freeze for up to a month. Reheat in the oven to restore texture.

Q: Is there a gluten-free version of this recipe? A: Yes, you can substitute the all-purpose flour with gluten-free bread flour. However, the texture and taste may vary.

Q: Can I make these pretzels vegan? A: For a vegan version, use plant-based cheese and replace the egg wash with a brush of olive oil or non-dairy milk.

These notes and FAQs should help you achieve perfect Golden Mozzarella-Stuffed Soft Pretzels and handle any variations or issues that may arise during the process. If you have any more questions or need further assistance, feel free to ask!