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Mozzarella Stuffed Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 102 reviews
  • Author: Emily
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Description

Delight in these soft, golden Mozzarella Stuffed Soft Pretzels, featuring a gooey mozzarella center infused with fragrant rosemary and complemented by a Parmesan crust. Perfectly boiled in a baking soda bath for that classic chewy texture, these pretzels make a savory snack or appetizer you’ll want to make again and again.

Ingredients

Scale

Dough

  • 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

Mozzarella Filling

  • 8 ounces fresh mozzarella, cut into small cubes
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/4 cup grated Parmesan cheese

Baking Soda Bath

  • 4 cups water
  • 1/4 cup baking soda

Topping

  • Grated Parmesan cheese
  • Fresh rosemary leaves, for garnish

Instructions

  1. Prepare the Dough: In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy, indicating the yeast is activated. Add the flour and salt, mixing until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
  2. Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
  3. Prepare Filling: In a small bowl, mix mozzarella cubes with chopped rosemary and grated Parmesan cheese. Set aside.
  4. Shape Pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope about 18-20 inches long. Flatten the center of each rope, then place a spoonful of the mozzarella filling in the middle. Fold the dough over the filling and pinch the edges to seal. Shape each filled rope into a classic pretzel shape by forming a U, crossing the ends, and pressing them onto the bottom of the U.
  5. Prepare Baking Soda Bath: In a large pot, bring 4 cups of water and 1/4 cup baking soda to a gentle boil.
  6. Boil Pretzels: Carefully dip each pretzel, one at a time, into the boiling baking soda bath for about 30 seconds per side. Remove with a slotted spoon and place on a parchment-lined baking sheet.
  7. Add Toppings: Sprinkle the pretzels generously with grated Parmesan cheese and a few fresh rosemary leaves for extra flavor and aroma.
  8. Bake: Preheat your oven to 425°F (220°C). Bake the pretzels for 15-20 minutes or until they are golden brown and cooked through with melted cheese visible.
  9. Cool and Serve: Allow the pretzels to cool slightly on a wire rack before serving to enjoy the perfect soft, cheesy bite.

Notes

  • Ensure the mozzarella cubes are well sealed inside the dough to prevent leaking during boiling and baking.
  • You can substitute fresh rosemary with dried rosemary if fresh is unavailable, but reduce quantity to 1 tablespoon.
  • For extra shine on the pretzels, brush them lightly with melted butter after baking.
  • These pretzels are best enjoyed warm fresh out of the oven but can be reheated in a toaster oven to restore softness.
  • If you prefer, substitute Parmesan cheese topping with coarse salt for a more traditional pretzel flavor.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 320
  • Sugar: 3g
  • Sodium: 550mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 30mg

Find it online: https://emilyquickdinners.com/mozzarella-stuffed-soft-pretzels-recipe/