Mozzarella-Stuffed Soft Pretzels
Description:
These Mozzarella-Stuffed Soft Pretzels bring together the chewy, golden goodness of a classic soft pretzel with a delicious, cheesy twist. Perfect as a hearty snack, game-day appetizer, or party favorite, each pretzel is filled with a savory blend of fresh mozzarella, fragrant rosemary, and Parmesan cheese. A traditional baking soda bath before baking gives these pretzels their distinctive texture and flavor, while a final sprinkle of Parmesan and rosemary makes them extra delicious and visually appealing.
Ingredients
For the Pretzel Dough:
- 3 1/2 cups all-purpose flour
Provides structure and elasticity for a soft, chewy pretzel dough. - 1 packet (2 1/4 teaspoons) active dry yeast
The yeast helps the dough rise, creating a soft, airy texture within the pretzel. - 1 cup warm water
Warm water activates the yeast. Ensure the water is warm but not too hot (about 105-110°F). - 1 tablespoon sugar
Sugar aids in yeast activation, giving the pretzels a hint of sweetness. - 1 teaspoon salt
Essential for flavor, salt also strengthens the dough structure.
Mozzarella Filling:
- 8 ounces fresh mozzarella, cut into small cubes
Fresh mozzarella melts beautifully inside the pretzels, providing a gooey, cheesy surprise in every bite. - 2 tablespoons chopped fresh rosemary leaves
Rosemary adds an aromatic, earthy flavor that pairs well with the cheese and dough. - 1/4 cup grated Parmesan cheese
Parmesan enhances the savory flavor of the filling and adds a hint of nuttiness.
Baking Soda Bath:
- 4 cups water
Water is heated and combined with baking soda for the pretzel bath, which gives the pretzels their golden brown color and chewy texture. - 1/4 cup baking soda
Baking soda is essential for creating the classic pretzel texture. The alkalinity reacts with the dough’s surface, contributing to browning and flavor.
Topping:
- Grated Parmesan cheese
Adds a crispy, savory topping that complements the mozzarella filling. - Fresh rosemary leaves, for garnish
Rosemary adds a fragrant garnish and visual appeal to the pretzels.
Instructions
1. Prepare the Yeast Mixture
In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5 minutes, or until the mixture becomes frothy. This step is crucial for ensuring the yeast is active and ready to leaven the dough. The sugar feeds the yeast, creating bubbles and a light foam on the surface.
2. Add Flour and Salt to Form the Dough
Add the all-purpose flour and salt to the yeast mixture. Stir until a dough begins to form, then knead on a floured surface or in a stand mixer for about 5-7 minutes, until the dough is smooth, elastic, and no longer sticky.
3. Allow the Dough to Rise
Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel, and let it rest in a warm area for 30-45 minutes. During this time, the dough should double in size, becoming airy and light. The resting period allows gluten to develop, giving the pretzels their chewy texture.
4. Preheat the Oven
Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
5. Prepare the Mozzarella Filling
In a small bowl, combine the fresh mozzarella cubes, chopped rosemary, and grated Parmesan cheese. Toss gently to ensure the ingredients are evenly distributed. This mixture will be used to fill each pretzel, creating a melty, flavorful center.
6. Divide and Shape the Dough
Once the dough has risen, punch it down gently to release any excess air. Divide the dough into 8 equal portions. Roll each portion into a long rope, about 12-14 inches in length. This creates enough space to encase the filling fully.
7. Flatten Each Dough Rope
Using your fingers, gently flatten each dough rope to create a wider surface for adding the filling. Aim for a width of 2-3 inches.
8. Add the Mozzarella and Rosemary Filling
Spoon a few cubes of mozzarella, some chopped rosemary, and a sprinkle of Parmesan cheese onto the center of each flattened rope. Be careful not to overfill, as this can cause the pretzels to burst during baking.
9. Fold and Seal the Dough
Carefully fold the edges of the dough over the filling, pinching along the seams to fully enclose the cheese mixture. Make sure the dough is well-sealed to prevent the cheese from leaking out while baking.
10. Shape the Dough into Pretzels
Shape each filled dough rope into a classic pretzel shape by twisting the ends together and folding them over the loop. Place each shaped pretzel onto the prepared baking sheet.
11. Prepare the Baking Soda Bath
In a large saucepan or kettle, bring 4 cups of water to a near-boiling point. Remove from heat, then carefully add the baking soda, stirring until it’s fully dissolved. Be cautious, as the mixture may bubble.
12. Dip Each Pretzel in the Baking Soda Bath
Using a slotted spoon or spatula, carefully lower each pretzel into the baking soda bath, one at a time. Let each pretzel sit in the bath for about 30 seconds, then remove and place it back on the baking sheet. The baking soda bath gives the pretzels a traditional golden color and chewy texture.
13. Sprinkle with Topping
Generously sprinkle each pretzel with grated Parmesan cheese. Garnish with a few rosemary leaves for an added pop of color and flavor.
14. Bake the Pretzels
Place the baking sheet in the preheated oven and bake for 15-20 minutes, or until the pretzels are golden brown and the Parmesan crust is crispy.
15. Cool Slightly Before Serving
Allow the pretzels to cool on the baking sheet for a few minutes before serving. This helps the cheese inside set slightly and prevents burns from the hot mozzarella.
16. Serve and Enjoy
Serve these mozzarella-stuffed pretzels warm for the best flavor and texture. They make an excellent snack on their own or can be served with marinara sauce, garlic butter, or a spicy mustard dip for added flavor.
Additional Tips
- Handling the Dough: When kneading, avoid adding too much extra flour, as it can make the dough tough. Knead until smooth but not overly sticky.
- Alternative Fillings: For variety, try adding sun-dried tomatoes, diced pepperoni, or even jalapeño slices to the mozzarella filling for extra flavor.
- Make-Ahead Option: The dough can be prepared and refrigerated for up to a day in advance. Allow it to return to room temperature before shaping and baking.
Storage and Reheating
Storage:
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate or freeze them.
Reheating:
To reheat, place pretzels in a preheated oven at 350°F for 5-7 minutes until warmed through. Reheating in the oven helps restore their original texture, keeping them crisp on the outside and soft inside.
Nutritional Information
Each mozzarella-stuffed pretzel provides a combination of carbohydrates, protein, and fats, making them a hearty snack. Cheese provides a good source of calcium, while rosemary offers antioxidants. For a lighter version, consider using low-fat mozzarella and reducing the Parmesan topping.
Serving Suggestions
These stuffed pretzels are perfect for parties, casual get-togethers, or family movie nights. Serve them with a side of marinara sauce, ranch dressing, or a honey-mustard dip. They pair well with beer or soft drinks and can be a fun addition to any game day menu.
Final Thoughts
Mozzarella-Stuffed Soft Pretzels are a crowd-pleasing twist on the classic pretzel, bringing a warm, gooey center and savory flavors that everyone will love. Whether you enjoy them as a standalone snack or with a dipping sauce, these pretzels are easy to make and packed with flavor. Ideal for gatherings or simply as a satisfying treat at home, this recipe will surely become a favorite.
Mozzarella Stuffed Soft Pretzels
Ingredients:
▪️3 1/2 cups all-purpose flour
▪️1 packet (2 1/4 teaspoons) active dry yeast
▪️1 cup warm water
▪️1 tablespoon sugar
▪️1 teaspoon salt
Mozzarella Filling:
▪️8 ounces fresh mozzarella, cut into small cubes
▪️2 tablespoons chopped fresh rosemary leaves
▪️1/4 cup grated Parmesan cheese
Baking Soda Bath
▪️4 cups water
▪️1/4 cup baking soda
Topping
▪️Grated Parmesan cheese
▪️Fresh rosemary leaves, for garnish
Instructions:
▪️In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy
▪️Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.
▪️Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
▪️Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
▪️In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
▪️Divide the risen dough into 8 equal portions. Roll each portion into a long rope.
▪️Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.
▪️Fold the dough over the filling and seal the edges, forming a pretzel shape.
▪️In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat & add baking soda, stirring until dissolved.
▪️Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet.
▪️Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
▪️Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
Allow the pretzels to cool slightly before serving.