Stuffed Pretzels Recipe

Introduction

These mozzarella stuffed pretzels are a delightful twist on a classic favorite, combining a soft, chewy dough with a gooey cheese center accented by fresh rosemary. Perfect as a snack or appetizer, they offer a flavorful and satisfying bite every time.

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 (plus extra for topping)
• 4 cups water
• 1/4 cup baking soda
• Fresh rosemary leaves for garnish

Instructions

1. Step 1: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
2. Step 2: Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.
3. Step 3: Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
4. Step 4: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
5. Step 5: In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
6. Step 6: Divide the risen dough into 8 equal portions. Roll each portion into a long rope.
7. Step 7: Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.
8. Step 8: Fold the dough over the filling and seal the edges, forming a pretzel shape.
9. Step 9: In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until dissolved.
10. Step 10: Carefully lower each pretzel into the baking soda water bath for 30 seconds, then transfer them to the lined baking sheet.
11. Step 11: Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
12. Step 12: Bake the pretzels for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
13. Step 13: Allow the pretzels to cool slightly before serving.

Tips & Variations

• Use low-moisture mozzarella or pat fresh mozzarella dry to avoid excess moisture leaking during baking.
• For a spicy kick, add a pinch of red pepper flakes to the cheese filling.
• Try substituting fresh rosemary with thyme or basil for a different herbal flavor.
• Brush the pretzels with an egg wash before baking for a shinier crust.

Storage

Store leftover stuffed pretzels in an airtight container at room temperature for up to 2 days. Reheat in a 350°F (175°C) oven for 5-10 minutes to restore crispiness. For longer storage, freeze the pretzels before baking, then bake from frozen adding a few extra minutes to the baking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded mozzarella instead of fresh cubes?

Fresh mozzarella cubes work best to maintain a gooey center, but shredded mozzarella can be used in a pinch. Just be careful not to overfill, as shredded cheese may melt differently and affect sealing.

What if I don’t have fresh rosemary?

Dried rosemary can be used as a substitute; use about one-third the amount since dried herbs are more concentrated. Alternatively, other fresh herbs like thyme or basil can offer delicious variations.

Stuffed Pretzels Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

Delight in these golden, homemade mozzarella stuffed pretzels infused with fragrant rosemary and a crispy Parmesan cheese crust. Soft, chewy dough envelops melted mozzarella and fresh herbs, boiled briefly in a baking soda bath for the perfect pretzel texture, then baked to a crispy, savory finish.

• Author: Rami
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 pretzels 1x
• Category: Baking
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough 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

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

Instructions

1. Activate the Yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy, indicating the yeast is active and ready for dough making.
2. Make the Dough: Add the flour and salt to the yeast mixture. Knead the ingredients together until a smooth and elastic dough forms, which should take about 8-10 minutes by hand or 5 minutes with a stand mixer.
3. First Rise: Cover the bowl with a clean cloth and let the dough rest in a warm place for 30-45 minutes, allowing it to double in size, which ensures light and airy pretzels.
4. Preheat the Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper for baking the pretzels later.
5. Prepare the Filling: In a small bowl, mix the mozzarella cubes, chopped fresh rosemary, and grated Parmesan together. This will create the flavorful center for each pretzel.
6. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each portion into a long rope, then flatten slightly. Spoon the mozzarella and rosemary filling down the center, fold the dough over it, and seal the edges carefully to fully encase the filling. Finally, shape each into a classic pretzel shape.
7. Prepare Baking Soda Bath: In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat and stir in the baking soda until fully dissolved. This bath will give the pretzels their traditional chewy crust and characteristic color.
8. Boil the Pretzels: Carefully lower each pretzel into the baking soda bath for 30 seconds, then transfer them to the prepared baking sheet using a slotted spoon to drain excess water.
9. Add Toppings: Sprinkle grated Parmesan cheese generously over each pretzel. Garnish with a few fresh rosemary leaves for added aroma and aesthetics.
10. Bake: Place the baking sheet into the preheated oven. Bake the pretzels for 15-20 minutes or until they turn a beautiful golden brown and the Parmesan crust crisps up nicely.
11. Cool and Serve: Allow the pretzels to cool slightly on a wire rack before serving to enjoy the melted mozzarella center without burns.

Notes

• Use fresh mozzarella for best melting and flavor; avoid pre-shredded types that contain additives.
• If dough is sticky, add flour a tablespoon at a time during kneading to avoid tough pretzels.
• The baking soda bath is essential for authentic pretzel texture and color; do not skip or substitute lightly.
• Store leftover pretzels in an airtight container at room temperature for up to 2 days; reheat in the oven to regain crispness.
• For added flavor, brush pretzels with melted butter immediately after baking.

Keywords: mozzarella stuffed pretzels, rosemary pretzels, homemade pretzels, cheesy stuffed pretzels, baking soda bath pretzels