Mozzarella-Stuffed Pretzel Bites

By Lizzy BriskinPublished: Sep 27, 2024

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pretzel bites topped with salt with mozzarella in the middle

PHOTO: JOSEPH DE LEO; FOOD STYLING: BARRETT WASHBURNE

Yields:

12 serving(s)

Prep Time:

10 mins

Total Time:

55 mins

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preview for Our Mozzarella Stuffed Pretzel Bites Are Knot To Be Overlooked

These mozzarella-stuffed pretzel bites are the perfect after-school or game day bite-sized appetizers. The best part is that they’re made with just three ingredients: store-bought pizza dough, mozzarella cheese sticks, and flaky salt. Here are some tips on how to make ’em:

The dough:
You can certainly use homemade dough for this recipe. Pizza dough would work the best. But to save time, buying the dough will yield really good results with minimal effort.

The cheese:
Fill your cheesy bites with mozzarella cheese sticks—they’re easy to find, are the perfect shape for filling, and become wonderfully gooey and melty once baked.

The salt:
If you want to make these fancy, you can get yourself some pretzel salt to decorate the tops of your mozzarella bites. But flaky sea salt will also work just fine.

The water bath:
The step of boiling these bites before baking them gives them the classic shiny golden-brown crust you expect on a doughy, bready pretzel. Don’t skip it!

If you make these mozzarella pretzel bites, be sure to let us know what you think with a comment and rating below!

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Ingredients

1/4 cup
baking soda
All-purpose flour, for dusting
1 lb.
store-bought or homemade pizza dough, room temperature
8
mozzarella cheese sticks, frozen, halved crosswise
1
large egg, beaten to blend
Pretzel or flaky sea salt
Marinara, for serving

Directions

1. Step 1Preheat oven to 400°. Fill a large pot with 10 c. water and stir in baking soda. Bring to a boil over high heat.
2. Step 2Meanwhile, on a lightly floured surface, roll out dough to a 15" x 12" rectangle. Using a pizza cutter, divide dough into 12 rectangles. Place a frozen cheese stick in the center of each rectangle. Wrap dough around cheese, crimping well and pressing down to seal cheese inside—sealing well is important to prevent dough from popping open.
3. Step 3Working in batches, cook stuffed dough until floating and starting to puff up, about 30 seconds. Using a slotted spoon, transfer to a parchment-lined baking sheet. Brush with egg wash and sprinkle with salt.
4. Step 4Transfer sheet to oven and bake pretzels until golden brown, 8 to 10 minutes. Let cool slightly.
5. Step 5Transfer pretzels to a platter. Serve with marinara alongside.