Mozzarella Stuffed Soft Pretzels (Print Version)
# Ingredients:
→ Pretzel Dough
01 -
3 1/2 cups all-purpose flour
02 -
1 packet (2 1/4 teaspoons) active dry yeast
03 -
1 cup warm water
04 -
1 tablespoon sugar
05 -
1 teaspoon salt
→ Mozzarella Filling
06 -
8 ounces fresh mozzarella, cut into small cubes
07 -
2 tablespoons chopped fresh rosemary leaves
08 -
1/4 cup grated Parmesan cheese
→ Baking Soda Bath
09 -
4 cups water
10 -
1/4 cup baking soda
→ Topping
11 -
Grated Parmesan cheese
12 -
Fresh rosemary leaves, for garnish
# Instructions:
01 -
In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
02 -
Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.
03 -
Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
04 -
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper. In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
05 -
Divide the risen dough into 8 equal portions. Roll each portion into a long rope, flatten slightly, and spoon the mozzarella filling onto the center. Fold the dough over the filling and seal the edges, forming a pretzel shape.
06 -
In a large saucepan, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.
07 -
Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer to the lined baking sheet.
08 -
Sprinkle with grated Parmesan and garnish with rosemary leaves. Bake for 15-20 minutes until golden brown and the cheese crust is crispy.
09 -
Allow the pretzels to cool slightly before serving for the best taste and texture.