Description
Mozzarella Stuffed Soft Pretzels are a delicious twist on the classic snack, filled with gooey mozzarella, topped with rosemary and Parmesan, and baked to golden perfection.
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 (for baking soda bath)
- 1/4 cup baking soda
- Grated Parmesan cheese (for topping)
- Fresh rosemary leaves, for garnish
Instructions
- Combine warm water, sugar, and yeast in a mixing bowl and let sit for 5 minutes until foamy.
- Add flour and salt, knead into a smooth dough.
- Cover and let rise for 30-45 minutes until doubled in size.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Mix mozzarella cubes with rosemary and Parmesan for the filling.
- Divide dough into 8 portions and roll each into a rope.
- Flatten each rope, spoon in the cheese mixture, and seal the dough around it.
- Shape each filled rope into a pretzel.
- Heat water and baking soda in a saucepan, dip each pretzel in the bath for 30 seconds.
- Place pretzels on the baking sheet, sprinkle with Parmesan and rosemary.
- Bake for 15-20 minutes until golden brown.
- Let cool slightly before serving.
Notes
- You can make the dough ahead of time and refrigerate it overnight.
- These pretzels freeze well after baking—reheat in a 350°F oven.
- Use fresh mozzarella for best melting and flavor.
- The baking soda bath is essential for that classic pretzel texture and color.
- Customize with different cheeses or add-ins like jalapeños or herbs.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 20mg
