- ½ cup baking soda
- 1 teaspoon salt
- 8 oz mozzarella cheese, cut into sticks
- 1 egg, beaten (for egg wash)
- Coarse sea salt (for topping)
Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Whisk
- Stand mixer or wooden spoon
- Plastic wrap or a clean kitchen towel
- Baking sheet
- Parchment paper
- Slotted spatula
- Small pot (for the baking soda bath)
Step-by-Step Instructions
When I make these pretzels, the first step is getting my dough ready. I mix warm water, instant yeast, and sugar in a large mixing bowl, letting it sit for about five minutes until it becomes frothy—this is the moment when I know my yeast is good! Then, I add the flour and salt to the bowl. If you’re like me and sometimes get too excited, take a breath here; it’s important to mix just until the flour is combined to avoid overworking the dough. I often use my stand mixer fitted with a dough hook for about 5 minutes until a smooth ball forms.
After that, I cover the bowl with plastic wrap and let the dough rise for 1 hour, or until doubled in size. Oh, how I love this moment! I can feel the anticipation building in my kitchen as the dough puffs up. When it’s ready, I gently punch it down—like relieving all the doughy tension—and turn it out onto a floured surface. Dividing the dough into about 12 equal pieces helps me visualize my final product; they’re going to be more gorgeous than I initially imagined!
Next, the fun begins. I take each dough piece and flatten it out, placing a mozzarella stick in the middle before folding the dough over to enclose that cheesy goodness. This part reminds me of crafting! I twist and shape each pretzel until it resembles the classic pretzel shape. The beauty of this step is that there’s no right or wrong; even if it’s not perfect, it’s going to taste fantastic. I always make sure to seal the edges tightly to avoid any leaks during baking. (See the next page below to continue…)