Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water
- 2 tablespoons unsalted butter, melted
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk beaten with 1 tablespoon water (egg wash)
- 8 ounces mozzarella cheese, cut into sticks
- Coarse sea salt for sprinkling
Instructions
- Combine warm water and sugar in a large bowl. Sprinkle yeast on top and let sit for 5 minutes until foamy.
- Add flour, salt, and melted butter. Stir to combine, then knead on a floured surface for 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled.
- Preheat oven to 450°F (230°C) and line two baking sheets with parchment paper. Lightly grease the paper.
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Punch down the dough and divide it into 8 equal pieces. Roll each into a 20-inch rope.
- Place a mozzarella stick in the center of each rope, fold dough around the cheese, and seal tightly.
- Shape into pretzels by forming a U, crossing the ends, and pressing down to seal.
- Boil each pretzel in the baking soda water for 30 seconds. Remove with a slotted spoon and let drain.
- Place pretzels on prepared baking sheets. Brush with egg wash and sprinkle with coarse salt.
- Bake for 12–15 minutes until golden brown. Let cool slightly before serving.
Notes
- Use cheddar or pepper jack instead of mozzarella for variation.
- Brush tops with garlic butter after baking for extra flavor.
- Omit cheese and sprinkle with cinnamon sugar for a sweet version.
- Add jalapeño slices inside for a spicy kick.
- Make mini versions for party snacks or lunchboxes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 880mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
