Why You’ll Love This Recipe
Cheesy Delight: Each pretzel is filled with a generous amount of mozzarella cheese, offering a melty, savory center that complements the soft, salty exterior.
Homemade Goodness: The dough is made from scratch, allowing you to control the ingredients and achieve the perfect texture.
Versatile Flavor: Customize the filling with herbs like rosemary or thyme, or add a sprinkle of Parmesan for an extra layer of flavor.
Fun to Make: Shaping the pretzels and watching them puff up in the oven is a satisfying experience, making this recipe enjoyable for bakers of all ages.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (110°F/45°C)
1 tablespoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
8 ounces fresh mozzarella cheese, cut into small cubes
2 tablespoons chopped fresh rosemary leaves
1/4 cup grated Parmesan cheese
10 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse sea salt (for topping)
Directions
- Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes frothy.
- Prepare the Dough: Add flour, salt, and melted butter to the yeast mixture. Stir until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a clean cloth, and let it rise in a warm place for 1 hour or until doubled in size.
- Prepare the Filling: In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese.
- Shape the Pretzels: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 16-inch rope, flatten slightly, and place a portion of the cheese mixture in the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.
- Boil the Pretzels: In a large pot, bring 10 cups of water to a boil. Add baking soda to the boiling water. Carefully drop each pretzel into the water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
- Apply Egg Wash: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- Bake: Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Serve: Allow the pretzels to cool slightly before serving.
Servings and Timing
Servings: 8 pretzels
Prep Time: 45 minutes
Cook Time: 20 minutes
Inactive Time: 1 hour (for dough rising)
Total Time: 1 hour 45 minutes
Variations
Herb Infusion: Incorporate fresh herbs like thyme or oregano into the dough for added flavor.
Cheese Blend: Mix different cheeses such as cheddar or gouda with the mozzarella for a unique taste.
Stuffed Pretzel Bites: Instead of shaping into full pretzels, divide the dough into smaller pieces and stuff with cheese to create bite-sized snacks.
Sweet Twist: For a dessert version, use cinnamon sugar in place of salt and serve with a sweet dipping sauce.
storage/reheating
Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days.
Reheating: Reheat in a preheated 350°F (175°C) oven for 5-10 minutes to restore their soft and chewy texture.
FAQs
Can I use store-bought dough?
Yes, you can use store-bought pizza or bread dough as a shortcut. However, homemade dough provides a fresher taste and better texture.
What can I use instead of fresh rosemary?
Dried rosemary can be used, but fresh rosemary offers a more vibrant flavor. Alternatively, other herbs like thyme or oregano can be substituted.
How do I prevent the cheese from leaking out?
Ensure the dough is sealed tightly around the cheese filling. If using shredded cheese, slightly freeze it before stuffing to reduce melting and leakage.
Can I make these pretzels ahead of time?
Yes, you can prepare the pretzels up to the boiling step, then refrigerate or freeze them. When ready to bake, bring them to room temperature before boiling and baking.
Can I freeze the dough?
Yes, you can freeze the dough after the first rise. Once frozen, thaw in the refrigerator overnight before shaping and proceeding with the recipe.
How do I achieve a golden-brown crust?
Boiling the pretzels in a baking soda solution before baking helps achieve the characteristic golden-brown crust.
Can I use a different type of cheese?
While mozzarella is ideal for its meltiness, you can experiment with other cheeses like cheddar or gouda for different flavors.
How do I shape the pretzels?
Roll the dough into a rope, form a U-shape, cross the ends over each other, and press them onto the bottom of the U to form the pretzel shape.
Can I add toppings to the pretzels?
Yes, you can sprinkle toppings like sesame seeds, poppy seeds, or garlic powder before baking for added flavor.
What dips pair well with these pretzels?
These pretzels pair wonderfully with marinara sauce, mustard, or a garlic butter dip.
Conclusion
Mozzarella Stuffed Soft Pretzels offer a delightful combination of flavors and textures, making them a perfect snack or appetizer for any occasion. With their golden-brown crust and gooey cheese center, they are sure to be a hit with family and friends. Whether you’re a seasoned baker or a beginner, this recipe is approachable and rewarding. Enjoy the process of making these pretzels and savor the delicious results.
Mozzarella Stuffed Soft Pretzels
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels
- Category: Snack/Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Mozzarella Stuffed Soft Pretzels combine the chewy goodness of homemade pretzel dough with a gooey mozzarella filling. Brushed with melted butter and sprinkled with coarse sea salt, they bake golden brown and delicious—perfect for game nights, parties, or cozy treats.
Ingredients
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water (110°F/45°C)
1 tablespoon sugar
3 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter, melted
8 ounces fresh mozzarella cheese, cut into small cubes
2 tablespoons chopped fresh rosemary leaves
1/4 cup grated Parmesan cheese
10 cups water
1/4 cup baking soda
1 egg, beaten (for egg wash)
Coarse sea salt (for topping)
Instructions
- Activate the yeast by combining warm water, sugar, and yeast in a large bowl; let sit 5 minutes until frothy.
- Prepare dough by adding flour, salt, and melted butter; stir until dough forms, then knead on floured surface for 5 minutes until smooth and elastic.
- Let dough rise in greased bowl, covered, in a warm place for 1 hour or until doubled in size.
- Mix mozzarella cubes, rosemary, and Parmesan cheese in a small bowl.
- Preheat oven to 425°F (220°C) and line baking sheet with parchment paper.
- Punch down dough, divide into 8 portions, roll each into 16-inch rope, flatten slightly, place cheese mixture in center, fold over and seal edges forming pretzel shapes.
- Boil 10 cups water with baking soda; drop each pretzel in for 30 seconds, remove with slotted spoon, and place on baking sheet.
- Brush pretzels with beaten egg and sprinkle with coarse sea salt.
- Bake for 15-20 minutes until golden brown.
- Cool slightly before serving.
Notes
Substitute herbs like thyme or oregano for rosemary.
Mix in cheddar or gouda cheese with mozzarella for varied flavor.
Make bite-sized stuffed pretzel snacks instead of full pretzels.
For a sweet twist, use cinnamon sugar instead of salt and serve with sweet dipping sauce.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 700mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 40mg
