Mix The Dough (5–8 Minutes) In a stand mixer with a dough hook, mix the dough ingredients until combined, then knead on medium about 4 minutes. (By hand: plan on a longer knead—think “smooth and elastic.”)

One Short Rise (25 Minutes) Place dough in a greased bowl, cover, and let rise 25 minutes. For a reliable warm spot: heat your oven to 100°F, turn it off, then let the covered dough rise inside.

Portion The Dough (2 Minutes) Turn dough onto a lightly floured surface and divide into 8 pieces. Keep the pieces you’re not shaping covered so they don’t dry out.

Prep The Mozzarella (1 Minute) Split each mozzarella stick into 4–5 thinner strips. This helps it melt evenly and fit nicely inside.

Stuff And Seal (The “Don’t Rush Me” Step) (10 Minutes) Roll one dough piece into an 18–20 inch rope and flatten it. Lay mozzarella strips down the center. Pinch the dough firmly around the cheese to seal. If you want fewer blowouts: chill your cheese briefly (a 20-minute freezer rest is a real trick used by pretzel makers). Also: resist overstuffing. Overstuffed pretzels tend to burst, then the cheese runs out.

Shape Into Pretzels (5 Minutes) Shape each rope into a pretzel: make a U, twist the ends, then press the ends down onto the bottom curve. (Press firmly—this is where “pretty pretzels” come from.)

Preheat Oven Preheat to 400°F.

Baking Soda Bath (3–5 Minutes) Bring 10 cups of water to a boil, then turn off heat and sprinkle in the baking soda (it will bubble). Dip pretzels 1–2 at a time for 20 seconds. (Other recipes boil about 30 seconds; your timing can be slightly longer if you want deeper browning—just don’t leave them in forever.)

Egg Wash + Top (2 Minutes) Brush with beaten egg, then sprinkle salt and herbs.

Bake (12–15 Minutes) Bake 12–15 minutes until golden brown. If you like a darker, toastier shell, you can go a little longer—thicker pretzel dough can handle a couple extra minutes without drying out the inside.