Mozzarella Stuffed Soft Pretzels

These warm mozzarella stuffed soft pretzels always vanish within minutes in my house With an irresistibly golden crust a pillowy inside and gooey cheesy filling they are the perfect snack for sharing or cozying up with on a movie night

When I made these for a family gathering everyone ended up fighting for the last one and now they are my go to comfort bake on chilly days

Ingredients

• All purpose flour: gives the pretzels structure look for unbleached flour for best texture
• Active dry yeast: makes the dough rise ensure your yeast is fresh by checking the expiration date
• Warm water: activates the yeast and binds the dough filtered water is ideal
• Sugar: helps feed the yeast and encourages browning organic cane sugar will work wonderfully
• Salt: balances the flavors use fine sea salt for the dough and flaky salt if you like for finishing
• Fresh mozzarella: melts beautifully inside the dough choose the freshest ball you can find and slice into small cubes so they melt evenly
• Chopped fresh rosemary: brings freshness and aroma make sure the leaves are not woody or tough
• Grated Parmesan cheese: intensifies the cheesy flavor real Parmigiano Reggiano offers exceptional nuttiness
• Baking soda bath: allows the classic pretzel crust to form do not use baking powder it must be baking soda
• Grated Parmesan cheese for topping: adds another cheesy layer go for a fluffy hand grated texture
• Fresh rosemary leaves for garnish: brighten the whole snack with their scent and color

Step by Step Instructions

Make the Yeast Mixture:

Mix warm water sugar and yeast in a large bowl Let the mixture sit for around five minutes so it gets foamy A frothy top tells you the yeast is active

Form and Knead the Dough:

Add flour and salt to the yeast mixture Work everything together and knead until the dough is smooth elastic and barely sticky to the touch This could take around ten minutes kneading by hand or five using a stand mixer

Let the Dough Rise:

Cover the bowl with a cloth Set it aside for about thirty to fortyfive minutes until the dough doubles in size This step gives the pretzels their fluffiness

Prepare the Cheese Filling:

While the dough rises mix mozzarella cubes chopped rosemary and grated Parmesan cheese in a bowl Make sure each bit of mozzarella is coated with herbs and cheese for maximum flavor

Shape and Fill the Pretzels:

Divide the risen dough into eight portions Roll each into a rope Flatten each rope along its length Spoon the cheese filling down the center then fold the dough over the filling and pinch tightly along the seam Shape into a traditional pretzel twist and firmly pinch both ends into place

Make the Baking Soda Bath:

Bring four cups of water to a near boil in a saucepan Take it off the heat and add the baking soda slowly stirring till dissolved Let the bubbling subside before moving forward

Bathe the Pretzels:

Carefully lower each formed pretzel into the baking soda bath for about thirty seconds Lift out with a slotted spoon letting any excess water drip off Place each pretzel directly on a parchment lined baking sheet

Top the Pretzels:

Sprinkle Parmesan generously over each pretzel Place a few fresh rosemary leaves on top This extra layer gives crunch fragrance and gorgeous flavor

Bake Until Golden:

Bake at four hundred twenty five degrees on the center rack for fifteen to twenty minutes Watch for a deep golden brown crust and bubbling cheese on top Take them out once they look perfectly crispy

Cool and Serve:

Let the pretzels cool briefly so you do not burn yourself but enjoy them while still warm inside for maximum gooeyness

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Rosemary is my favorite herb to use here as it pops against the caramelized crust and the memory of my kids stealing extra cheesy bites always makes me smile Every time we bake these together the kitchen fills with the happiest chatter

Storage Tips

If you have leftovers keep them in an airtight container at room temperature for up to one day For longer storage wrap individually and freeze To reheat bake briefly at three hundred fifty degrees until warmed through The cheese will get melty again

Ingredient Substitutions

You can swap the mozzarella for fontina or even cheddar Add a little cream cheese to the filling if you want extra richness For a dairy free version try a plant based mozzarella and nutritional yeast for topping

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Serving Suggestions

Serve these warm with a side of marinara for dipping They pair beautifully with a big green salad or bowl of tomato soup For parties slice them up as finger food or fill with other herbs like thyme or oregano

Cultural Background

Soft pretzels have their roots in German baking but filling them with cheese is a delicious modern twist In Bavarian tradition pretzels symbolize luck making these a celebratory snack perfect for sharing

Recipe FAQs

→ How do you prevent cheese from leaking out during baking?

Ensure the dough is tightly sealed around the mozzarella by pinching the seams well before shaping. This helps keep the cheese inside as it melts.

→ Can I use other types of cheese for the filling?

Yes, try mixing in cheddar, smoked gouda, or even a blend with cream cheese for different flavors and textures.

→ Is the baking soda bath necessary?

The baking soda bath gives pretzels their traditional chewy exterior and deep color. Skipping this step will affect both texture and appearance.

→ Can these be made ahead and reheated?

They taste best fresh, but you can store cooled pretzels in an airtight container and gently reheat in the oven to resume their meltiness.

→ How can I add extra flavor to the filling?

Mix in ingredients like crushed red pepper flakes, garlic powder, or sun-dried tomatoes for additional flavor dimension in the cheese mixture.

→ Can I freeze the pretzels after baking?

Yes, let pretzels cool completely before freezing. To serve, thaw and rewarm in a preheated oven until heated through.