Mozzarella Stuffed Soft Pretzels 
1 1/2 cups warm water (110°F)
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
1/4 cup unsalted butter, melted
10 cups water
2/3 cup baking soda
1 1/2 cups shredded mozzarella cheese
Coarse salt for sprinkling
In a mixing bowl, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let it sit for 5 minutes until it foams.
Add flour and melted butter to the yeast mixture. Mix until the dough comes together.
Knead the dough on a floured surface until smooth, about 5 minutes.
Divide the dough into 8 equal pieces. Flatten each piece and place a tablespoon of shredded mozzarella cheese in the center. Fold the dough over the cheese and pinch to seal.
Preheat your oven to 450°F (230°C).
In a large pot, bring 10 cups of water and baking soda to a boil.
Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Sprinkle pretzels with coarse salt and bake for 12-14 minutes until golden brown.
Notes 
:
Serve with mustard or cheese sauce for dipping. 
Make sure to seal the dough tightly to prevent the cheese from leaking out during baking. 
These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days. 
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