Description

These Mozzarella Stuffed Soft Pretzels are a delightful twist on a classic snack, featuring a warm, chewy pretzel dough filled with gooey fresh mozzarella and aromatic fresh rosemary. Finished with a baking soda bath for that perfect pretzel crust and garnished with Parmesan and rosemary, these pretzels make a perfect appetizer or snack that’s both savory and satisfying.

Ingredients

Scale

Pretzel 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

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Instructions

Prepare the Dough: In a large bowl, combine the warm water and sugar, then sprinkle the active dry yeast on top. Let sit for 5-10 minutes until frothy to activate the yeast. Add the salt and gradually mix in the flour until a dough forms.
Knead the Dough: Transfer the dough onto a floured surface and knead for about 8-10 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 45 minutes or until doubled in size.
Divide and Fill Dough: Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a rope, then shape into a pretzel form leaving a space in the center to place several cubes of fresh mozzarella mixed with chopped rosemary and Parmesan cheese. Fold the dough over the filling and seal well to encase the cheese.
Baking Soda Bath: In a large pot, bring 4 cups of water and 1/4 cup baking soda to a boil. Carefully dip each pretzel into the boiling bath for about 30 seconds, then remove with a slotted spoon and place on a baking sheet lined with parchment paper.
Season and Bake: Sprinkle the tops of each pretzel with grated Parmesan cheese and additional fresh rosemary leaves. Bake in a preheated oven at 425°F (220°C) for 15-20 minutes or until golden brown and cooked through.
Cool and Serve: Allow the pretzels to cool slightly before serving to prevent the hot cheese from spilling out. Enjoy warm as a delicious snack or appetizer.

Notes

Ensure the mozzarella is fresh and cut into small cubes for even melting.
Be careful when handling pretzels after the baking soda bath as they will be slippery.
Use fresh rosemary for the best herbal aroma and flavor.
These pretzels are best enjoyed warm on the day they’re made.
To save time, the dough can be refrigerated overnight before shaping.

Nutrition

Serving Size: 1 pretzel
Calories: 280
Sugar: 2g
Sodium: 550mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 12g
Cholesterol: 30mg