Mozzarella Stuffed Soft Pretzels

There is something special about the aroma of homemade soft pretzels wafting through the kitchen the anticipation that builds as golden dough puffs in the oven and mozzarella melts inside Each batch of these mozzarella stuffed soft pretzels transforms any ordinary evening into a cozy celebration and they have become a must at movie nights and gatherings at my house

The first time I tried these it was a chilly weekend and we devoured the batch right from the tray The addition of rosemary and parmesan takes them over the top and now it is my go-to when I want to impress or just treat myself

Ingredients

• All purpose flour: Gives the pretzel its signature bite Select high protein flour for best chewy texture
• Active dry yeast: Ensures a soft fluffy rise Fresh packets give the best lift
• Warm water: Activates the yeast and brings the dough together Use filtered water for a smooth dough
• Sugar: Offers a hint of sweetness and feeds the yeast for a perfect rise
• Salt: Heightens all the flavors and balances the cheese
• Fresh mozzarella: Melts into creamy pockets inside Choose whole milk mozzarella for richest flavor
• Fresh rosemary: Adds a woodsy brightness Select branches that smell vibrant
• Grated Parmesan cheese: Creates savory layers inside and out Grate from a fresh block for maximum flavor
• Baking soda: Creates the classic pretzel crust Look for baking soda with no added flavors or scents
• Extra grated Parmesan cheese: On top brings more flavor and a pretty finish
• Fresh rosemary leaves: The final fragrant touch Choose the softest green sprigs for scattering on top

Step-by-Step Instructions

Bloom the Yeast:

Combine warm water sugar and yeast in a mixing bowl Let this rest for five minutes until you see a frothy foam forming on the surface This means your yeast is active and ready

Make the Dough:

Add flour and salt to the yeast mixture Mix until a sticky dough forms Use your hands or a dough hook to knead the dough for at least eight minutes The finished dough should be smooth and elastic but not dry

Let the Dough Rise:

Cover the bowl loosely with a towel Allow the dough to rest in a warm spot for thirty to forty five minutes Check that it has doubled in size which is key for fluffy pretzels

Prepare the Filling:

While the dough rises cut fresh mozzarella into bite sized cubes Toss the cheese with chopped rosemary and grated Parmesan This combination evenly distributes flavor in every bite

Shape the Pretzels:

Turn the dough out onto a floured surface Divide it into eight pieces Roll each piece into a long rope about sixteen inches Flatten the rope with your fingers to make a wide strip

Stuff and Seal:

Spread the mozzarella mixture along the center of each dough strip Carefully fold the sides over the filling and pinch the dough edges closed Shape each filled rope into the classic pretzel shape and place onto parchment lined trays

Prepare the Baking Soda Bath:

Heat four cups of water in a saucepan until steaming Remove from heat and stir in the baking soda thoroughly This will give your pretzels their signature chew

Dip the Pretzels:

Carefully lower each pretzel into the baking soda bath for thirty seconds This quick soak is what helps achieve the shiny golden crust Let extra water drip off and return them to the baking tray

Add Toppings:

Before baking sprinkle each pretzel generously with more Parmesan and extra rosemary leaves This makes for a gorgeous flavor packed finish

Bake the Pretzels:

Slide the tray into a preheated oven set to four hundred twenty five degrees Fahrenheit Bake for fifteen to twenty minutes until each pretzel is deep golden brown and the cheese just begins to ooze

Cool and Serve:

Allow the pretzels to cool slightly on a rack before serving The centers will stay cheesy and tender while the crust firms up to the perfect bite

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These pretzels have always made our family movie nights so much more memorable My favorite part is the way the fresh rosemary elevates every bite with its earthy aroma Once I added extra Parmesan on top by mistake and my daughter declared them the best ever we have never looked back

Storage Tips

Once cooled keep pretzels in an airtight container and they will stay soft for up to three days To reheat pop them into a warm oven for five minutes or microwave briefly For longer storage wrap tightly and freeze for up to a month Let them thaw at room temperature before reheating for the best texture

Ingredient Substitutions

If you do not have fresh mozzarella try whole milk block mozzarella or even provolone for a sharper flavor Fresh rosemary can be swapped for thyme or left out if you want a more classic taste For a dairy free version use your favorite vegan cheese Although fresh herbs are best dried rosemary can be used in a pinch just reduce the amount by half

Serving Suggestions

These pretzels shine on a party platter served with warm marinara or garlic butter for dipping I love pairing them with crisp apple slices and a sparkling drink for a midday snack They also make a wonderful side dish for hearty soups on chilly nights

A Bit of Pretzel History

Pretzels have roots that go back centuries in Europe where monks first twisted dough into shapes that represented arms in prayer Soft pretzels became popular street food in Germany and eventually found their way to American homes The addition of mozzarella and parmesan gives this recipe a contemporary twist while still honoring the classic

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With just a little attention to the details these mozzarella stuffed soft pretzels will quickly become a favorite in your baking repertoire They have brought so many smiles to my table and I hope they do the same for yours

Frequently Asked Questions

→ Can I use different cheeses for the filling?

Absolutely. While mozzarella offers a mild melt, try cheddar, provolone, or gouda for unique flavors.

→ Why use a baking soda bath for pretzels?

The baking soda bath creates the signature chewy crust and golden color traditional to soft pretzels.

→ What’s the best way to seal the dough around the filling?

Pinch the dough edges firmly and roll gently to prevent cheese from escaping during baking.

→ Can these pretzels be made ahead of time?

Yes, assemble and refrigerate before baking, or freeze after baking and reheat for serving.

→ How can I add extra flavor to the dough?

Mix herbs or spices, such as garlic powder or dried oregano, directly into the dough for added depth.