Mozzarella Stuffed Soft Pretzels
Why Make This Recipe
Mozzarella Stuffed Soft Pretzels are a fun twist on classic pretzels. They combine the chewy goodness of soft pretzels with a delicious surprise inside. The melted mozzarella and fresh rosemary create a delightful taste that is both savory and satisfying. Great for parties, movie nights, or just a tasty snack, these pretzels are sure to impress family and friends.
How to Make Mozzarella Stuffed Soft Pretzels
Ingredients
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese
- 4 cups water
- 1/4 cup baking soda
- Grated Parmesan cheese, for topping
- Fresh rosemary leaves, for garnish
Directions
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms. Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
- Divide the risen dough into 8 equal portions. Roll each portion into a long rope. Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.
- In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.
- Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer them to the lined baking sheet.
- Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
- Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
- Allow the pretzels to cool slightly before serving.
How to Serve Mozzarella Stuffed Soft Pretzels
Serve these pretzels warm for the best taste. They are delicious on their own but can also be paired with mustard, marinara sauce, or your favorite dipping sauce. Enjoy them as a snack, an appetizer, or a fun party treat!
How to Store Mozzarella Stuffed Soft Pretzels
If you have leftovers, store them in an airtight container at room temperature for up to 2 days. For longer storage, wrap the pretzels in plastic wrap and place them in the freezer. They can be reheated in the oven for a few minutes to bring back their fluffy texture.
Tips to Make Mozzarella Stuffed Soft Pretzels
- Ensure your water is warm, not hot, to activate the yeast correctly.
- Knead the dough well to achieve the right texture.
- Don’t skip the baking soda bath; it gives the pretzels their unique flavor and chewy crust.
- Experiment with different fillings like cheddar or herbs to customize your pretzels.
Variation
You can change the filling by using different cheeses like cheddar or adding spices like garlic powder for an extra kick. Try adding cooked bacon or sautéed onions to the filling for a heartier version!
FAQs
Can I use store-bought dough?
Yes, you can use prepared pizza or bread dough to save time. Just roll it out and follow the filling and baking steps.
How long do these pretzels take to make?
From start to finish, they take about 1.5 to 2 hours, including the rising time for the dough.
Can I make these pretzels ahead of time?
Yes, you can prepare the pretzels up to the baking stage and refrigerate them. Just bake them fresh when you’re ready to serve!
Mozzarella Stuffed Soft Pretzels
Ingredients
Dough Ingredients
- 3.5 cups all-purpose flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 cup warm water Ensure the water is warm, not hot, to activate the yeast.
- 1 tablespoon sugar
- 1 teaspoon salt
Filling Ingredients
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese
Baking Solution
- 4 cups water
- 1/4 cup baking soda This step gives the pretzels their unique flavor and chewy crust.
Toppings
- Grated Parmesan cheese, for topping
- Fresh rosemary leaves, for garnish
Instructions
Dough Preparation
- In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
- Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms. Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
Filling and Shaping
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
- Divide the risen dough into 8 equal portions. Roll each portion into a long rope. Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.
Baking
- In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.
- Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer them to the lined baking sheet.
- Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
- Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
- Allow the pretzels to cool slightly before serving.
