Mozzarella Stuffed Soft Pretzels

Making these mozzarella stuffed soft pretzels feels like crafting the ultimate comfort food. Each fluffy knot hides a pocket of gooey cheese, brightened with rosemary and a dusting of Parmesan. Nothing disappears faster on movie nights or at family gatherings.

These pretzels remind me of cozy family moments, creating something special together while the rainy weather kept us indoors.

Ingredients

• All-purpose flour: Makes the pretzel base fluffy and chewy; look for unbleached for best texture
• Active dry yeast: Guarantees a light pretzel rise; check that yours bubbles to ensure freshness
• Warm water: Activates the yeast; fresh tap water works well
• Sugar: Gives yeast food to bloom; use fine white granules
• Salt: Seasons the dough; fine sea salt distributes flavor evenly
• Fresh mozzarella: Melts silkily inside; cut from a ball so it stays tender
• Fresh rosemary: Adds woodsy aroma and brightness; choose firm sprigs with vibrant color
• Grated Parmesan: For savory depth; buy a block and grate yourself for richest taste
• Baking soda: In the bath helps the crust develop its classic brown sheen; use fresh for strong reaction
• Extra grated Parmesan: As a topping amps up flavor; freshly grated is best
• More fresh rosemary leaves: Make these pretzels beautiful and fragrant; sprinkle right before baking

Step-by-Step Instructions

Make the Yeast Mixture:

In a large mixing bowl combine warm water, sugar, and yeast. Let it sit undisturbed for five minutes until the mixture looks foamy and aromatic. This step wakes up your yeast and ensures the dough will rise.

Form the Pretzel Dough:

Add flour and salt to the yeast mixture and mix with your hands or a sturdy spoon. Pull and knead until a cohesive dough forms, then keep kneading for another five to eight minutes. The dough should feel smooth and slightly tacky, not sticky. Kneading well is the secret to soft, chewy pretzels.

Let the Dough Rise:

Cover your bowl with a clean kitchen towel and leave it in a warm spot for thirty to forty-five minutes. The dough needs to double in size, so pick a draft-free area. This resting period helps develop gluten for great pretzel texture.

Prepare the Filling and Oven:

While the dough rises, preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. In a separate bowl, mix together mozzarella cubes, chopped rosemary, and grated Parmesan. This cheesy mix becomes a gooey surprise for each pretzel.

Assemble the Pretzels:

Divide risen dough into eight equal pieces. Shape each into a rope, then gently flatten. Place a heaping spoonful of mozzarella filling along the rope. Fold the dough over and pinch the edges closed, rolling gently to seal. Shape into a classic pretzel twist, making sure ends are tucked in. Sealing tightly keeps cheese in place during baking.

Prepare the Baking Soda Bath:

Heat four cups of water in a large saucepan until nearly boiling. Remove from the heat and carefully sprinkle in baking soda. Stir until fully dissolved. Be cautious as it may bubble up.

Dip and Top:

Using a slotted spatula, gently lower each shaped pretzel into the hot soda bath for thirty seconds. This step gives a glossy, chewy exterior. Remove to the baking sheet. Sprinkle generously with more grated Parmesan and a few fresh rosemary leaves for extra flavor and visual appeal.

Bake Until Golden:

Slide pretzels into the hot oven and bake fifteen to twenty minutes. Watch for the cheese to bubble and the crust to turn deeply golden. Once baked, let them cool slightly on the pan so the molten cheese sets before serving.

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Fresh mozzarella is my favorite cheese for stuffing because it melts so luxuriously. I can still smell the rosemary and Parmesan when these come out of the oven. My daughter always tries to snag the cheesiest piece, and I do not blame her.

Storage Tips

Store extra pretzels in an airtight container at room temperature for up to two days. For longer keeping, wrap well and freeze. They revive best with a quick toast in the oven or air fryer, which brings back the crust’s golden edge and melts any cold cheese pockets.

Ingredient Substitutions

You can swap mozzarella for fontina or sharp cheddar for a new cheese pull. If you are out of fresh rosemary, try thyme or chives. Parmesan can be replaced by pecorino romano for a stronger savory kick. For a vegan option, use plant-based cheese and add a pinch more salt to balance flavor.

Serving Suggestions

Pretzels go perfectly with marinara or a Dijon honey dip. They are always a hit on a snack board with cured meats and grapes. Try pairing them with hot tomato soup when you crave extra coziness. Tuck leftovers into school or work lunches for a midday treat.

Cultural and Historical Context

Soft pretzels trace back centuries to European monasteries. Eventually German immigrants brought the craft to America and pretzels became classic street snacks. The cheese-filled twist in this recipe is a modern touch blending tradition with the joy of melted cheese, which always brings smiles to gatherings.

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These mozzarella stuffed pretzels are sure to make any gathering extra special. Share them warm for maximum cheese pull enjoyment!

Frequently Asked Questions

→ How do you keep the mozzarella from leaking out?

Ensure each dough rope is sealed tightly around the mozzarella filling and pinch seams closed before shaping. This helps prevent cheese from escaping during baking.

→ Can I prepare the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and filling.

→ What other cheeses work well for the filling?

Fontina, cheddar, or provolone are delicious alternatives to mozzarella, offering different flavors and melt characteristics.

→ Is the baking soda bath necessary?

The baking soda bath gives a classic golden-brown crust and distinct pretzel flavor. Skipping it results in a softer, less traditional exterior.

→ How should these pretzels be served?

Serve warm directly from the oven for best texture, optionally paired with marinara sauce or herbed butter for dipping.