Panko Mozzarella Sticks in the Pressure Cooker
Quick and cheesy mozzarella sticks with a crunchy panko coating, made effortlessly using a pressure cooker for tender results.
Equipment
- 1 Mixing bowl Large
- 1 Baking sheet
Ingredients
Main ingredients
- 1 cup all-purpose flour the base for that soft, chewy dough
- 2 cups shredded mozzarella cheese for that cheesy pull
- 1 cup pretzel salt to sprinkle some salty goodness
- 1 packet active dry yeast makes your dough rise like a champ
- ½ cup warm water got to warm it just right, not too hot
- 1 tablespoon olive oil keeps the dough nice and moist
- 1 tablespoon granulated sugar feeds the yeast for a good rise
Instructions
Instructions
- Preheat your oven to 400°F (200°C), so it’s ready for those golden bites.
- Start by mixing warm water, yeast, and sugar in a bowl. Let it sit for about 5 minutes until it’s foamy and bubbly.
- Stir in olive oil and flour until you get a dough forming. It might be sticky but it works well.
- Knead the dough on a floured surface for 5 minutes until it’s smooth.
- Divide the dough into pieces and roll each one into ropes, then twist into bite-sized pretzel shapes.
- Boil water in a pot and dissolve pretzel salt in it. Drop pretzel bites in boiling water for about 30 seconds.
- Take them out with a slotted spoon and place on a baking sheet.
- Bake for 15 to 20 minutes until they turn golden brown and smell amazing.
- Let the pretzels cool a bit before serving with melted mozzarella cheese inside or any dip you love.
Notes
Serve immediately for best texture and flavor. Freeze leftovers for later use.