Mozzarella Stuffed Soft Pretzels (Print Version)

# Ingredients:

01 - 1 1/2 cups warm water
02 - 1 tablespoon granulated sugar
03 - 2 1/4 teaspoons active dry yeast
04 - 4 cups all-purpose flour
05 - 2 tablespoons unsalted butter, melted
06 - 1 teaspoon salt
07 - 10 cups water
08 - 2/3 cup baking soda
09 - 16 chunks block mozzarella cheese
10 - Coarse sea salt
11 - 2 tablespoons melted butter, for brushing
12 - Marinara sauce, optional for dipping

# Instructions:

01 - In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
02 - Add flour, melted butter, and salt. Mix until a dough forms, then knead for 5 minutes until smooth and elastic.
03 - Place dough in a greased bowl, cover, and let rise for about 1 hour until doubled in size.
04 - While dough rises, cut mozzarella into 16 chunks. Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
05 - Divide dough into 16 pieces. Flatten each piece, place mozzarella in the center, and seal into a ball.
06 - Bring 10 cups of water and baking soda to a boil. Boil pretzel balls in batches for 30 seconds.
07 - Remove with a slotted spoon, place on baking sheet, and sprinkle with coarse sea salt. Bake for 12–15 minutes until golden brown.
08 - Brush with melted butter and serve warm with optional marinara dipping sauce.

# Notes:

01 - Use cold mozzarella to prevent excessive melting and leakage.
02 - Ensure dough is sealed well around cheese.
03 - Boil in batches to avoid sticking.
04 - Check doneness at 12 minutes to avoid over-browning.
05 - Store in fridge for 3 days or freeze up to 2 months.

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