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Stuffed Pretzels Recipe

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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.

Ingredients

Scale

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

Find it online: https://cheframi.com/stuffed-pretzels-recipe/