Why You’ll Love This Recipe
- Cheesy & Flavorful: Mozzarella and Parmesan provide a rich, gooey filling with a crispy crust.
- Perfectly Pillowy: The dough is soft and fluffy, giving a satisfying texture.
- Easy to Make: Simple ingredients and steps to create the perfect pretzel.
- Customizable: You can adjust the filling or toppings to suit your tastes.
- Impressive for Entertaining: Great for parties or as a fun snack.
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Mozzarella Filling:
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary
- ¼ cup grated Parmesan cheese
For the Baking Soda Bath:
- 4 cups water
- ¼ cup baking soda
For the Topping:
- Grated Parmesan cheese
- Fresh rosemary leaves (for garnish)
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Dough:
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy.
- Add flour and salt, kneading until the dough becomes smooth and elastic.
- Cover with a cloth and let it rest for 30-45 minutes until doubled in size.
- Preheat the Oven:
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Filling:
- In a small bowl, mix the mozzarella cubes, rosemary, and grated Parmesan cheese. Set aside.
- Shape the Pretzels:
- Divide the dough into 8 equal portions. Roll each portion into a rope, flatten it slightly, and spoon the mozzarella mixture in the center.
- Fold the dough over the filling and seal the edges to form a pretzel shape.
- Baking Soda Bath:
- In a saucepan, bring 4 cups of water to a near boil. Add the baking soda and stir until dissolved.
- Carefully dip each pretzel into the water bath for 30 seconds, then transfer to the prepared baking sheet.
- Bake the Pretzels:
- Sprinkle grated Parmesan cheese and fresh rosemary on top of each pretzel.
- Bake for 15-20 minutes or until golden brown and crispy.
- Serve:
- Allow the pretzels to cool slightly before serving.
Servings and Timing
- Servings: 8 pretzels
- Prep time: 40 minutes
- Cook time: 20 minutes
- Additional Time: 45 minutes (for resting the dough)
- Total time: 1 hour 45 minutes
Variations
- Spicy Pretzels: Add crushed red pepper flakes to the filling for a spicy kick.
- Garlic Flavor: Brush the pretzels with melted garlic butter before baking.
- Different Cheese: Try a combination of mozzarella and cream cheese for a creamy filling.
- Herb Twist: Experiment with thyme or basil in the dough or filling.
Storage/Reheating
- Storage: Keep pretzels in an airtight container at room temperature for up to 2 days.
- Reheating: Reheat in the oven at 350°F for 5-7 minutes to keep the texture crispy.
- Freezing: Freeze unbaked pretzels (after shaping) for up to 2 months. Bake from frozen, adding a few extra minutes.
FAQs
1. Can I make these pretzels without mozzarella?
Yes, you can use other cheeses like cheddar, gouda, or a cheese blend.
2. What if I don’t have fresh rosemary?
Dried rosemary works well as a substitute.
3. Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it overnight before shaping.
4. How do I keep the pretzels from opening while baking?
Make sure to seal the edges of the dough well before dipping it in the baking soda bath.
5. Can I make these without a baking soda bath?
The baking soda bath helps achieve the signature pretzel texture, but you can skip it for a softer version.
Conclusion
Mozzarella Stuffed Soft Pretzels are a fun, cheesy, and savory snack perfect for any occasion. With a crispy crust, gooey cheese filling, and aromatic rosemary, these pretzels are sure to be a hit with everyone. Serve them fresh from the oven for the best experience!
Mozzarella Stuffed Soft Pretzels
- Total Time: 1 hour 45 minutes
- Yield: 8 Servings
- Diet: Vegetarian
Description
These Mozzarella Stuffed Soft Pretzels are a delicious, cheesy twist on the classic snack. With gooey mozzarella filling, a crispy crust, and a sprinkle of fresh rosemary and Parmesan, these savory pretzels are perfect for any occasion. Easy to make, customizable, and a hit at parties or family gatherings!
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
For the Mozzarella Filling:
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary
- ¼ cup grated Parmesan cheese
For the Baking Soda Bath:
- 4 cups water
- ¼ cup baking soda
For the Topping:
- Grated Parmesan cheese
- Fresh rosemary leaves (for garnish)
Instructions
- Prepare the Dough:
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
- Add flour and salt, kneading until smooth and elastic.
- Cover with a cloth and let rest for 30-45 minutes, or until dough has doubled in size.
- Preheat the Oven:
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Filling:
- In a small bowl, combine mozzarella cubes, rosemary, and grated Parmesan cheese. Set aside.
- Shape the Pretzels:
- Divide dough into 8 equal portions. Roll each into a rope, flatten slightly, and spoon the mozzarella mixture in the center.
- Fold dough over filling and seal edges to form a pretzel shape.
- Baking Soda Bath:
- In a saucepan, bring 4 cups water to a near boil. Add baking soda and stir to dissolve.
- Dip each pretzel into the water bath for 30 seconds, then transfer to the prepared baking sheet.
- Bake the Pretzels:
- Sprinkle each pretzel with grated Parmesan cheese and fresh rosemary.
- Bake for 15-20 minutes, or until golden brown and crispy.
- Serve:
- Allow pretzels to cool slightly before serving.
Notes
- Variations: Add red pepper flakes for a spicy kick, or brush with garlic butter before baking for extra flavor.
- Storage/Reheating: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven at 350°F for 5-7 minutes to maintain crispiness.
- Freezing: Freeze unbaked pretzels for up to 2 months. Bake from frozen, adding a few extra minutes.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
