Ingredients:
1 1/2 cups warm water (110°F to 115°F)
1 tablespoon granulated sugar
2 1/4 teaspoons (1 packet) active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
2 teaspoons salt
1/2 cup baking soda
10 cups water
8 ounces mozzarella cheese, cut into 16 equal pieces
Coarse sea salt, for sprinkling
1/4 cup unsalted butter, melted (for brushing)
Marinara sauce, for serving (optional)
Directions:
In a large mixing bowl, combine the warm water, sugar, and yeast. Let it sit for 5-10 minutes, or until foamy.
Add the flour, melted butter, and salt to the yeast mixture. Stir until a dough forms.
Knead the dough on a floured surface for about 5 minutes, or until it becomes smooth and elastic.
Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper and set aside.
In a large pot, bring the 10 cups of water and baking soda to a boil.
Divide the dough into 16 equal pieces. Flatten each piece into a rectangle and place a piece of mozzarella cheese in the center. Fold the dough over the cheese and seal the edges, forming a ball.
Carefully drop each stuffed dough ball into the boiling water mixture and cook for 30 seconds.
Using a slotted spoon, transfer the pretzels to the prepared baking sheet. Sprinkle with coarse sea salt.
Bake in the preheated oven for 12-15 minutes, or until golden brown.
Remove from the oven and brush with melted butter. Serve warm with marinara sauce for dipping, if desired.
Prep Time: 1 hour 15 minutes | Cooking Time: 12-15 minutes | Total Time: 1 hour 30 minutes | Kcal: 290 kcal | Servings: Makes 16 pretzels
”
