Mozzarella Stuffed Pretzel Bites (Printable)
Golden pretzel bites filled with gooey mozzarella—perfect for party snacks or quick bites.
# What You'll Need:
→ Dough
01 - 2 1/4 cups all-purpose flour
02 - 1 teaspoon kosher salt
03 - 1 tablespoon granulated sugar
04 - 1 packet active dry yeast (2 1/4 teaspoons)
05 - 1 cup warm water (110°F)
→ Filling
06 - 8 ounces low-moisture mozzarella cheese, cut into 1/2-inch cubes
→ Baking & Garnish
07 - 1/2 cup baking soda
08 - 6 cups water
09 - 1 large egg, beaten
10 - Coarse salt, for sprinkling
# How to Make It:
01 - Combine warm water, granulated sugar, and active dry yeast in a mixing bowl and let stand until slightly foamy, about 5 minutes.
02 - Add all-purpose flour and kosher salt to the yeast mixture, stirring until dough forms. Knead on a lightly floured surface for 6–8 minutes until smooth.
03 - Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, 60 minutes.
04 - Divide risen dough into 24 equal pieces. Flatten each piece and wrap around a mozzarella cube, sealing edges tightly.
05 - Bring 6 cups water and baking soda to a gentle boil in a saucepan. Lower each stuffed bite into the solution for 30 seconds, then transfer to a parchment-lined tray.
06 - Brush pretzel bites with beaten egg and sprinkle lightly with coarse salt.
07 - Transfer tray to oven preheated at 425°F and bake until golden brown, 12–15 minutes.
08 - Allow bites to cool slightly before serving warm.
# Expert Tips:
01 -
- Perfect for parties and game day gatherings
- Requires everyday ingredients most kitchens already have
- Chewy outside and melted cheesy middle for ultimate snacking joy
- Fun to make with kids or friends
02 -
- Excellent source of calcium and protein from the mozzarella cheese
- Baking soda bath gives pretzel bites genuine flavor and chew
- Works with all kinds of cheese if you want to experiment
03 -
- Do not rush the dough rising step. Fully proofed dough bakes up light instead of dense
- Keep cheese cubes cold so they hold their shape inside the dough. If cheese starts to melt while assembling put them back in the fridge
- Be gentle yet thorough when pinching dough seams closed or cheese will escape during baking and you will lose that magical cheese pull