Mozzarella Stuffed Soft Pretzels (Print Version)
# Ingredients:
→ Dough
01 -
440 g all-purpose flour
02 -
7 g active dry yeast
03 -
240 ml warm water
04 -
13 g granulated sugar
05 -
5 g salt
→ Filling
06 -
225 g fresh mozzarella, cut into small cubes
07 -
2 tablespoons chopped fresh rosemary
08 -
25 g grated Parmesan cheese
→ Baking Soda Bath
09 -
950 ml water
10 -
60 g baking soda
→ Topping
11 -
Grated Parmesan cheese, as needed
12 -
Fresh rosemary leaves, as needed
# Instructions:
01 -
Combine warm water, sugar, and yeast in a mixing bowl. Allow to rest for 5 minutes until mixture becomes frothy.
02 -
Add flour and salt to the yeast mixture. Knead until a smooth, elastic dough forms. Cover and let rise for 30 to 45 minutes, until doubled in size.
03 -
Preheat oven to 220°C. Line a baking tray with parchment paper.
04 -
In a bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese.
05 -
Divide risen dough into 8 equal portions. Roll each into a rope, then flatten. Place filling along the centre, fold over to encase, and seal the edges. Shape each into a pretzel.
06 -
Heat 950 ml water in a saucepan. Remove from heat and stir in baking soda until dissolved.
07 -
Submerge each shaped pretzel in the baking soda bath for 30 seconds, then transfer to prepared tray.
08 -
Sprinkle each pretzel with additional grated Parmesan and rosemary leaves.
09 -
Bake pretzels in preheated oven for 15 to 20 minutes until golden brown.
10 -
Allow pretzels to cool slightly on a wire rack before serving.
# Notes:
01 -
Ensure the dough is thoroughly sealed around the filling to prevent cheese from leaking during baking.