Mozzarella Stuffed Pretzel Bites (Printable)

Pretzel bites with stretchy mozzarella inside, perfect as a tasty shareable snack.

# Ingredient list:

→ Dough

01 - 2 1/4 cups all-purpose flour
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon instant dry yeast
04 - 1 teaspoon salt
05 - 1 cup warm water

→ Filling

06 - 8 ounces low-moisture mozzarella cheese, cut into 1/2-inch cubes

→ Poaching & Garnish

07 - 6 cups water
08 - 1/4 cup baking soda
09 - 2 tablespoons unsalted butter, melted
10 - 1 tablespoon coarse salt

# Step-by-Step Guide:

01 - Combine flour, sugar, yeast, and salt in a large mixing bowl. Slowly add warm water while mixing to form a soft, elastic dough.
02 - Knead dough on a floured surface for 5–7 minutes until smooth. Place in a lightly greased bowl, cover with plastic wrap, and let rise until doubled, about 45 minutes.
03 - Turn out risen dough onto a work surface. Divide into 24 equal portions. Flatten each and place a cube of mozzarella in the center, then pinch edges to seal tightly and roll gently into a ball.
04 - Bring water and baking soda to a gentle boil in a deep saucepan.
05 - Carefully lower bites into simmering water in batches, poaching for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
06 - Brush tops of bites with melted butter and immediately sprinkle with coarse salt.
07 - Preheat oven to 400°F. Bake bites for 12–14 minutes until deeply golden.
08 - Allow bites to cool slightly before serving warm for best flavor and texture.

# Expert Advice:

01 -
  • Easy to make at home with basic ingredients
  • Fun interactive snack for kids and adults
  • Soft chewy pretzel outside with gooey cheese inside
  • Perfect for parties movie nights or any gathering
02 -
  • High protein snack perfect for after school
  • Crowd favorite for both adults and kids
  • Freezes well so you can make ahead for parties
03 -
  • Pinch seams extra firmly around the cheese I have learned to really focus on this so the cheese does not leak during baking
  • Let pretzel bites cool four or five minutes after baking or the cheese may be dangerously hot
  • If you want perfect deep browning do not rush the baking soda bath The richer color comes from the proper alkaline soak

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