Ingredients
- 1 1/2 cups warm water (110°F to 115°F)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons active dry yeast (1 packet)
- 4 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 8 ounces mozzarella cheese, cut into 8 equal sticks
- 10 cups water (for boiling)
- 2/3 cup baking soda
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 1 to 2 tablespoons coarse salt
Instructions
- In a large bowl, combine warm water and sugar. Sprinkle yeast over the top and let sit 5–10 minutes until foamy.
- Add flour, salt, and melted butter. Mix until a dough forms.
- Knead on a floured surface for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise about 1 hour until doubled in size.
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- Bring 10 cups of water to a boil. Carefully add baking soda and reduce to a gentle boil.
- Divide dough into 8 pieces. Flatten each into a rectangle, place a mozzarella stick in the center, wrap tightly, seal seams, roll into a rope, and shape into a pretzel.
- Boil each pretzel in baking soda water for 20–30 seconds. Remove and place on prepared baking sheets.
- Brush with egg wash and sprinkle with coarse salt.
- Bake 12–15 minutes until deep golden brown.
- Cool slightly before serving warm.
Notes
- Seal seams tightly to prevent cheese leakage.
- Boiling in baking soda water creates the classic chewy texture.
- Brush with garlic butter after baking for extra flavor.
- Avoid microwaving for reheating to maintain texture.
- Dough can be refrigerated after first rise for make-ahead convenience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 340 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 11 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 55 mg
