Mozzarella Stuffed Soft Pretzels

These mozzarella stuffed soft pretzels are the ultimate comfort food on a chilly day with a gooey cheesy center wrapped in golden pretzel bread and topped with an irresistible crispy cheese crust. This recipe takes classic soft pretzels up a notch with fragrant rosemary and plenty of melty cheese making them perfect for sharing at a party or enjoying fresh from the oven at home.

I first baked these on a rainy Saturday when my family wanted something warm and cheesy and they disappeared before they even cooled. The rosemary fragrance makes my whole kitchen feel like a bakery.

Ingredients

• All purpose flour: gives the pretzels their soft chewy texture and measures best if you fluff and spoon into your cup gently
• Active dry yeast: helps the dough rise tall and light make sure it is fresh and does not smell stale
• Warm water: brings the yeast to life use water that is just warmer than body temperature
• Sugar: feeds the yeast so the dough proofs quickly
• Salt: provides flavor and balances out the mozzarella
• Fresh mozzarella: gives a creamy melt and gooey center try to use real mozzarella packed in water for the best pull
• Chopped fresh rosemary: adds earthy herbal notes pick sprigs with soft leaves for best flavor
• Grated Parmesan cheese: adds a salty punch both inside and outside and is best when freshly grated
• Baking soda: for the traditional pretzel bath that gives a deep brown color and distinctive flavor
• Extra Parmesan and rosemary as garnish: add a fragrant savory topping and great texture

Step-by-Step Instructions

Make the Yeast Mixture:

In a large mixing bowl add the warm water sugar and yeast. Allow it to sit for five minutes until it starts to foam indicating the yeast is active.

Make the Dough:

Add flour and salt to the yeast mixture. Knead everything together by hand or with a dough hook for about eight minutes until the dough is very smooth and elastic. This kneading is key to developing the chewy pretzel structure.

Rise the Dough:

Cover the bowl with a clean kitchen towel and let the dough rest somewhere warm for 30 to 45 minutes. It should double in size becoming light and soft.

Prepare the Cheesy Filling:

While the dough rises combine mozzarella cubes chopped rosemary and grated Parmesan in a separate bowl. Mix so every cheese bite gets herby flavor.

Shape the Pretzels:

After the dough has risen portion it into eight even balls. Roll each piece into a long thick rope. Lightly flatten it with your fingertips then line up the mozzarella filling down the middle. Gently fold the dough over the cheese and pinch the edges to seal so the cheesy filling stays inside while baking. Twist into a classic pretzel shape.

Prep the Baking Soda Bath:

In a large saucepan heat four cups water until almost boiling. Take the pan off the heat and stir in the baking soda until completely dissolved. This step helps the crust develop its deep color and flavor.

Dip and Top the Pretzels:

Very carefully lower each formed pretzel into the baking soda bath for about thirty seconds. Use a slotted spoon to transfer them to a parchment lined baking tray. While wet sprinkle generously with extra grated Parmesan and a few rosemary leaves.

Bake the Pretzels:

Bake in a preheated oven at 425 degrees Fahrenheit for fifteen to twenty minutes. The pretzels should be deep golden brown with crispy cheese on top and the mozzarella inside completely melted.

Cool Before Serving:

Let the pretzels sit on the tray for a few minutes before moving. They taste best warm but not piping hot so the cheese does not burn your mouth and the flavors can settle.

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My favorite part is watching the mozzarella stretch when I break one open fresh from the oven. I always save the cheesiest pretzel for my son who loves dipping his in warm marinara. The combination of crispy Parmesan top and buttery soft crumb brings back memories of weekend baking with my mother.

Frequently Asked Questions

→ How do I ensure the pretzels stay soft and chewy?

The baking soda bath is crucial for achieving the traditional soft and chewy pretzel texture. Make sure not to skip this step, and avoid boiling the pretzels for too long to maintain softness.

→ Can I use pre-made dough for this recipe?

Yes, store-bought pretzel dough or even pizza dough can be used in a pinch. However, making your own dough gives the best texture and flavor.

→ What other cheeses work well in this filling?

While mozzarella melts beautifully, you can substitute cheeses like cheddar, Gruyère, or fontina for variation. Each brings its own distinct flavor.

→ Why is fresh rosemary used in the filling and garnish?

Fresh rosemary adds a fragrant, earthy flavor that complements the cheeses and enhances the overall taste. Dried rosemary can be used sparingly if fresh isn’t available.

→ How do I store leftover pretzels?

Store in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F (175°C) for a few minutes to refresh their texture.

→ Can I freeze these pretzels for later?

Yes, freeze the baked pretzels in an airtight container for up to 3 months. Reheat directly from frozen in a 375°F (190°C) oven until warmed through.