Can I use instant yeast instead of active dry yeast?

Yes, instant yeast works the same way. You can skip the activation step and mix it directly with the flour.

Why do I need to boil the pretzels?

The baking soda bath gives pretzels their traditional brown color and chewy crust. This step makes them true pretzels instead of just bread rolls.

Yes, prepare the dough through step 3, then refrigerate it for up to 24 hours. Let it come to room temperature before shaping.

Make sure the dough is sealed tightly around the cheese. If a little leaks, it will create crispy cheese bits, which are delicious.

Absolutely. This dough comes together easily by hand with just a spoon and some kneading.

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For the Dough:

For the Filling:

For Boiling and Topping:

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Activate Yeast: Combine warm water, sugar, and yeast in a large bowl. Let sit for 5 minutes until foamy.
Make Dough: Add flour and salt to yeast mixture. Stir until combined, then knead on a clean surface for 5 minutes until smooth.
Rise: Place dough in an oiled bowl, cover with a towel, and let rest for 15 minutes in a warm spot.
Shape and Stuff: Divide dough into 8 pieces. Roll each into an 18-inch rope. Flatten slightly, place a mozzarella stick in the center, and seal the dough around it. Shape into pretzels.
Prepare Bath: Bring 10 cups water to a boil in a large pot. Add baking soda and reduce to a simmer.
Boil Pretzels: Boil each pretzel for 30 seconds per side. Remove with a slotted spoon and place on parchment-lined baking sheets.
Add Toppings: Brush with melted butter. Sprinkle with rosemary, Parmesan, and salt if using.
Bake: Preheat oven to 425°F (218°C). Bake pretzels for 12-15 minutes until deep golden brown.
Cool: Let cool for 2-3 minutes before serving warm.

Find it online: https://easyrecipebooks.com/mozzarella-stuffed-soft-pretzels/