Mozzarella Stuffed Soft Pretzels

This cheesy homemade soft pretzel recipe transforms ordinary dough into a spectacular snack filled with gooey melted mozzarella and fragrant rosemary. Each bite delivers the perfect combination of pillowy pretzel exterior with a molten cheese center that stretches as you pull it apart.

I first made these for a family game night, and they disappeared faster than any other snack I've ever served. Now they're requested for everything from movie nights to holiday gatherings as the ultimate comfort food.

Ingredients

• All-purpose flour: Creates the perfect chew and structure for authentic pretzels
• Active dry yeast: Provides the lift and fermentation that gives pretzels their distinctive texture
• Fresh mozzarella: Offers superior meltability and that iconic cheese pull when pretzels are fresh
• Fresh rosemary: Adds an aromatic herbaceous note that elevates these beyond ordinary pretzels
• Baking soda bath: Creates the signature pretzel flavor and gives the crust its beautiful brown exterior
• Parmesan cheese: Adds a salty umami finish that complements the mild mozzarella perfectly

Step-by-Step Instructions

Activate the yeast:

Combine warm water around 110°F with sugar and yeast in a large mixing bowl. Let this mixture rest for 5 minutes until it becomes frothy and aromatic. This step ensures your yeast is alive and ready to make your dough rise properly.

Create the dough:

Add flour and salt to the activated yeast mixture, kneading thoroughly until you achieve a smooth, elastic dough that springs back when touched. This develops the gluten structure needed for chewy pretzels and takes about 8 minutes by hand or 5 minutes in a stand mixer.

First rise:

Cover the dough bowl with a clean kitchen towel and allow it to rest in a warm spot for 30 to 45 minutes. During this time, the dough should double in size as the yeast works its magic, creating air pockets that will give your pretzels their light texture.

Prepare the filling:

While the dough rises, combine the cubed fresh mozzarella, chopped rosemary leaves, and grated Parmesan in a small bowl. This mixture creates the perfect balance of gooey cheese and aromatic herbs that will melt inside your pretzels.

Shape and fill:

Divide the risen dough into 8 equal portions and roll each into a rope about 16 inches long. Flatten each rope slightly, spoon the cheese filling along the center, then carefully fold the dough over the filling, sealing the edges completely before shaping into traditional pretzels.

Prepare the baking soda bath:

Bring water to a near boil in a large pot, then remove from heat and stir in baking soda until dissolved. This alkaline solution is crucial for developing the characteristic pretzel flavor and achieving that beautiful mahogany exterior during baking.

Bath and top:

Gently lower each filled pretzel into the baking soda solution for exactly 30 seconds, then transfer to a parchment lined baking sheet. Sprinkle generously with additional Parmesan cheese and a few fresh rosemary leaves before baking.

Bake to perfection:

Bake in a preheated 425°F oven for 15 to 20 minutes, rotating the pan halfway through, until the pretzels achieve a deep golden brown color and the cheese filling becomes molten. Allow them to cool just slightly before serving to prevent mouth burns.

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The fresh rosemary is truly the secret ingredient that takes these pretzels from good to extraordinary. I discovered this combination at a small German bakery while traveling and have never gone back to plain pretzels since. The herbal notes cut through the richness of the cheese creating perfect balance.

Make Ahead Options

These stuffed pretzels can be prepared in advance to save time when entertaining. Complete all steps through shaping, then place the formed pretzels on a parchment lined tray and refrigerate overnight. When ready to bake, let them sit at room temperature for 20 minutes while you prepare the baking soda bath, then proceed with the recipe as written. This makes them perfect for parties when you want to minimize last minute preparation.

Flavor Variations

While the classic mozzarella and rosemary filling is exceptional, this recipe welcomes creativity. Try cheddar with jalapeño for a spicy kick, or fontina with caramelized onions for sophisticated flavor. The dough recipe remains the same regardless of filling choices. For sweet versions, try filling with chocolate and a sprinkle of sea salt, omitting the rosemary and using a cinnamon sugar topping instead of Parmesan.

Serving Suggestions

These pretzels shine as the centerpiece of a casual gathering alongside dipping options like honey mustard, marinara sauce, or garlic butter. They pair wonderfully with a crisp green salad for a light meal or with hearty soups for something more substantial. For an authentic German experience, serve them with cold beer or apple cider to complement the savory cheese and herbal notes.

Storage and Reheating

Leftover pretzels will keep at room temperature for up to two days in an airtight container. To restore their texture, reheat them in a 350°F oven for 5 minutes until warmed through. The microwave works in a pinch but may leave the pretzel slightly chewy rather than crisp on the outside. For longer storage, freeze fully cooled pretzels for up to one month and reheat from frozen in a 350°F oven for 10 minutes.

Frequently Asked Questions

→ How do I prevent the filling from leaking out?

Ensure to seal the edges tightly when folding the dough over the mozzarella filling. Pinching the seams firmly will help keep the filling intact during baking.

→ Can I use a different type of cheese?

Yes, you can substitute mozzarella with other melty cheeses like cheddar, Gruyère, or fontina for varying flavor profiles.

→ What is the purpose of the baking soda bath?

The baking soda bath gives pretzels their distinctive chewy texture and golden-brown crust by altering the pH of the dough surface.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature before shaping and baking.

→ How do I store leftover pretzels?

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to revive their texture.

→ Can I freeze the pretzels?

Yes, freeze baked pretzels in an airtight container for up to 2 months. Reheat in the oven directly from frozen for best results.