Mozzarella Stuffed Soft Pretzels

These mozzarella stuffed soft pretzels combine the chewy golden crust of a classic pretzel with the melty joy of mozzarella tucked inside Each bite is full of cheesy goodness and fragrant rosemary making them impossible to stop at just one

I remember making these on a chilly Saturday afternoon my kitchen smelled amazing and we could not stop sneaking cheesy bites straight from the oven

Ingredients

• All purpose flour: gives the pretzel its soft yet chewy texture Look for unbleached flour with a consistent texture
• Active dry yeast: makes the dough rise and gives it classic bread flavor Always check that your yeast is fresh and bubbly
• Warm water: brings the dough together and helps activate the yeast Use temperature just warmer than your finger
• Sugar: wakes up the yeast and adds a hint of sweetness
• Salt: balances the flavors and strengthens the dough structure Use fine sea salt for best results
• Fresh mozzarella: transforms into a gooey center Use good quality mozzarella packed in water for that perfect stretch
• Fresh rosemary: adds herbal aroma and flavors the filling Choose sprigs that are perky and deep green
• Grated Parmesan: gives a nutty punch both inside and sprinkled on top Always grate your own for the best melt and flavor
• Baking soda: when dissolved in hot water gives the classic pretzel crust and deep brown color
• Extra rosemary and Parmesan: to finish and add visual flair

Step-by-Step Instructions

Mix and Activate the Yeast:

Combine warm water sugar and yeast in a large mixing bowl Let the mixture sit for 5 minutes until it turns frothy and smells slightly yeasty This means the yeast is alive and ready

Make and Rest the Dough:

Add flour and salt to the bowl Mix with a spoon or your hands then knead for several minutes until the dough feels smooth and elastic It should bounce back when pressed Cover with cloth and let it rise 30 to 45 minutes until doubled in size The dough should feel soft and puffy

Prep Your Oven and Filling:

Heat your oven to 425 F and line a baking sheet with parchment paper In a bowl stir mozzarella cubes with chopped rosemary and grated Parmesan Make sure all cheese pieces are coated with herbs

Shape the Pretzels:

Divide dough into 8 equal chunks Roll each into a long rope about 18 inches With your fingers flatten each rope to create a channel in the center Spoon a generous amount of the cheese filling along the length

Enclose and Shape:

Gently fold the dough over the filling pinching the edges together to seal all the cheese inside Carefully twist each rope into a classic pretzel shape making sure the filling stays tucked in

Prepare the Baking Soda Bath:

Heat 4 cups water in a saucepan until steaming but not boiling Stir in baking soda until dissolved This creates an alkaline bath for chewy brown pretzel crust

Dip and Arrange:

Using a slotted spoon lower each shaped pretzel into the warm water bath for about 30 seconds This step helps the crust develop a beautiful sheen and color Lift out let excess water drip off then place on the prepared baking sheet

Top and Bake:

Sprinkle more grated Parmesan and a few rosemary leaves on top of each pretzel Arrange so they do not touch Slide tray into oven and bake 15 to 20 minutes until golden browned and crisp on the outside

Cool and Enjoy:

Let pretzels cool slightly before serving so the cheese sets and does not spill out as soon as you bite in

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I love how rosemary brings the aroma of my garden right to the table Giving these to friends still warm is always a hit Sharing a batch during movie nights is pure happiness in our house

Storage Tips

Store leftovers in an airtight container at room temperature for up to two days For longer storage freeze pretzels wrapped in foil then reheat in a hot oven to get that just baked texture again

Ingredient Substitutions

If you want a lighter cheese feel free to substitute part skim mozzarella or even low moisture mozzarella You can swap rosemary for thyme or chives for a different herbal profile If Parmesan is not handy try Asiago or Pecorino

Serving Suggestions

These pretzels are a savory showpiece for party platters Stack them on a breadboard with bowls of warm marinara for dipping They also make an amazing lunch paired with tomato soup or a crisp salad

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Cultural Context

Soft pretzels have deep roots in European baking especially in German and Swiss traditions They were originally given as rewards to children for learning prayers Now this fun cheesy twist makes them perfect for sharing with family and friends of all ages

Frequently Asked Questions

→ What kind of mozzarella works best?

Fresh mozzarella cut into cubes melts beautifully, giving each bite a gooey texture and rich flavor.

→ How do you achieve a golden pretzel crust?

Dipping the shaped dough in a baking soda bath before baking helps develop a deep golden color and chewy texture.

→ Can the filling be customized?

Yes, feel free to add fresh herbs like basil, a sprinkle of red pepper flakes, or use part-skim cheeses for variety.

→ What’s the best way to serve them?

Serve warm for the most satisfying gooey cheese experience. Brushing with melted butter boosts flavor.

→ How can I store leftovers?

Allow to cool, then store in an airtight container. Reheat in an oven for a fresh, warm texture.