Ingredients:

  • 1 ½ cups (355 ml) warm water (105-115°F / 40-46°C)
  • 2 ¼ teaspoons (7g, 1 packet) active dry yeast
  • 1 tablespoon (12g) granulated sugar
  • 4 cups (500g) all-purpose flour, plus more for dusting
  • 1 teaspoon (6g) salt
  • 4 tablespoons (56g) unsalted butter, melted
  • 8 ounces (225g) mozzarella cheese, cut into 8 sticks (approximately 1 oz/28g each) - Low moisture mozzarella is recommended
  • 10 cups (2.4 liters) water
  • ⅔ cup (150g) baking soda
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling

Instructions:

  1. Combine warm water, yeast, and sugar in a bowl. Let stand until foamy.
  2. Add flour, salt, and melted butter to the yeast mixture. Knead until smooth and elastic.
  3. Place dough in a greased bowl, cover, and let rise until doubled.
  4. Preheat oven. Bring water and baking soda to a boil in a large pot. Line a baking sheet with parchment paper.
  5. Punch down dough. Divide into portions. Roll each portion into a long rope. Wrap the rope around a mozzarella stick, sealing the cheese. Shape into a pretzel.
  6. Briefly boil each pretzel in the baking soda bath.
  7. Brush pretzels with egg wash and sprinkle with salt.
  8. Bake until golden brown.
  9. Let cool slightly before serving to avoid molten cheese burns!