Mozzarella Stuffed Soft Pretzels (Print Version)
Soft pretzels with melted mozzarella, rosemary, and parmesan offer a warm, cheesy twist on traditional favorites.
# Ingredients:
→ Pretzel Dough
01 -
440 g all-purpose flour
02 -
7 g active dry yeast (1 packet or 2.25 teaspoons)
03 -
240 ml warm water
04 -
13 g sugar (1 tablespoon)
05 -
5 g salt (1 teaspoon)
→ Mozzarella Filling
06 -
225 g fresh mozzarella, cut into small cubes
07 -
2 tablespoons chopped fresh rosemary leaves
08 -
25 g grated Parmesan cheese (1/4 cup)
→ Baking Soda Bath
09 -
950 ml water
10 -
33 g baking soda (1/4 cup)
→ Topping
11 -
Grated Parmesan cheese, for sprinkling
12 -
Fresh rosemary leaves, for garnish
# Instructions:
01 -
Combine warm water, sugar, and active dry yeast in a large mixing bowl. Allow to rest for 5 minutes until frothy.
02 -
Add all-purpose flour and salt to the yeast mixture. Knead until the dough becomes smooth and elastic.
03 -
Cover the bowl with a clean cloth and let the dough rise for 30 to 45 minutes, or until doubled in volume.
04 -
In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan to create the filling.
05 -
Divide the risen dough into 8 equal pieces. Roll each into a rope, flatten slightly, place mozzarella filling along the center, fold over to enclose, seal the edges, and form into a pretzel shape.
06 -
In a large saucepan, heat water until nearly boiling. Remove from heat, add baking soda, and stir until fully dissolved.
07 -
Submerge each formed pretzel in the baking soda bath for 30 seconds, transfer to a parchment-lined baking sheet, sprinkle with grated Parmesan, and garnish with rosemary leaves.
08 -
Bake the pretzels at 220°C for 15 to 20 minutes, or until golden brown with a crisp cheese crust.
09 -
Allow pretzels to cool slightly before serving for optimal taste and texture.
# Notes:
01 -
Ensure a tight seal when enclosing the filling to prevent cheese from leaking during baking.