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
