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Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 2 reviews
  • Author: Sue
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pretzels
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These warm and pillowy mozzarella stuffed soft pretzels are an irresistible treat for cheese lovers, combining the perfect balance of soft pretzel dough with a gooey, melted mozzarella and herb filling. They feature a classic baking soda bath for that distinctive pretzel crust, are baked to golden perfection, and garnished with Parmesan cheese and fresh rosemary for added flavor and aroma.

Ingredients

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. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is activated and ready.
  2. Make the Dough: Add the all-purpose flour and salt to the yeast mixture. Knead thoroughly until a smooth, elastic dough forms that is soft but not sticky.
  3. Let Dough Rise: Cover the bowl with a clean cloth and allow the dough to rest and rise for 30-45 minutes, or until it has doubled in size, developing flavor and texture.
  4. Prepare Oven and Filling: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, mix mozzarella cubes, chopped rosemary, and grated Parmesan cheese to create the flavorful filling.
  5. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each piece into a long rope, then flatten slightly before spooning the mozzarella filling along the center. Fold the dough carefully over the filling and seal the edges, shaping each into a pretzel form.
  6. Make Baking Soda Bath: In a large saucepan or kettle, bring 4 cups of water to nearly boiling. Remove from heat, add baking soda, and stir until it dissolves fully. This bath gives pretzels their signature chewy crust.
  7. Bake the Pretzels: Gently lower each pretzel into the baking soda bath for 30 seconds, then transfer to the prepared baking sheet. Sprinkle generously with grated Parmesan cheese and garnish with fresh rosemary leaves.
  8. Final Baking: Bake in the preheated oven for 15-20 minutes, or until the pretzels are golden brown and the cheese crust is crispy and melted.
  9. Cool and Serve: Allow the pretzels to cool slightly before serving, ensuring the cheese filling is perfectly gooey and the pretzel texture is soft yet chewy.

Notes

  • Brush melted butter over the warm pretzels just before serving for extra richness and flavor.
  • Add a sprinkle of crushed red pepper flakes to the filling if you prefer a hint of spiciness.
  • For a lighter option, use part-skim mozzarella or combine mozzarella with cream cheese in the filling.
  • Enjoy these pretzels warm for the best taste and soft, gooey texture.

Find it online: https://suerecipe.com/mozzarella-stuffed-soft-pretzels-with-rosemary-and-parmesan-recipe/