Mozzarella Stuffed Soft Pretzels

Mozzarella stuffed soft pretzels are everything you love about classic soft pretzels but with a gooey surprise in each bite. With a cheesy center and golden crust, these are showstoppers for game day or whenever you want warm comfort food. I started making them after a trip to a local pretzel bakery and, honestly, my friends now come over just for these.

The first time I pulled a batch of these out of the oven I barely had time to set them on the counter before everyone was reaching for one The cheesy pull is unreal and makes these a go to for my family movie nights

Ingredients

• All purpose flour: gives structure and chew Look for unbleached high quality flour for best results
• Active dry yeast: makes them rise Use fresh yeast and check the date for best lift
• Warm water: gets the yeast going Make sure it is not too hot or it can kill the yeast
• Sugar: helps the yeast activate and adds a little bit of flavor
• Salt: balances all the flavors Use kosher or sea salt for clean taste
• Fresh mozzarella: packs every bite with meltiness Choose whole milk mozzarella for richness
• Fresh rosemary: brings woodsy aroma and depth Always pick bright green sprigs and chop just before using
• Grated Parmesan: adds a salty nutty finish Go for real Parmigiano Reggiano if possible
• Baking soda: for the water bath creates that classic pretzel crust
• Extra Parmesan and rosemary on top: makes these pop visually and flavorwise

Step by Step Instructions

Make the Dough:

Combine warm water sugar and yeast in a large mixing bowl Let it sit until frothy five minutes for yeast activation

Mix and Knead:

Add flour and salt Stir together then knead by hand or mixer until the dough is smooth and elastic about eight minutes This builds a sturdy pretzel texture

First Rise:

Cover the bowl with a clean towel Let the dough rest for thirty to forty five minutes until doubled in size A well risen dough means fluffier pretzels

Prepare Filling:

Mix mozzarella cubes chopped rosemary and Parmesan in a small bowl Use freshly cut mozzarella for best melt

Shape the Pretzels:

Divide dough into eight pieces Roll each into a long rope Flatten gently Fill the center with mozzarella mixture Pinch and seal edges so cheese stays in then twist into pretzel shapes

Make the Baking Soda Bath:

Bring water to steaming hot then take off heat Stir in baking soda until dissolved This step gives that signature soft pretzel color and texture

Dip the Pretzels:

Carefully lower each shaped pretzel into the bath for thirty seconds It helps form a chewy golden crust

Top and Bake:

Place on lined baking sheet Sprinkle generously with Parmesan and rosemary Bake at four hundred twenty five degrees Fahrenheit for fifteen to twenty minutes until golden brown and crispy edged

Cool and Serve:

Let cool just a few minutes on the wire rack Serve while melty and warm for ultimate cheese pull

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My favorite part is the combination of fresh rosemary with melty cheese It always reminds me of holiday gatherings where the smell alone would get everyone in the kitchen The look on my kids faces when they tear one open and see the cheese stretch is priceless

Storage Tips

These pretzels stay soft for a day at room temperature if you cover them with a towel For longer storage wrap tightly and refrigerate up to three days or freeze up to two months Reheat in a moderate oven for ten minutes to revive the texture and gooey cheese

Ingredient Substitutions

Try cheddar or fontina for a different melt If you do not have fresh rosemary swap for fresh thyme or a dash of dried Italian herbs Even part skim mozzarella works if you want to keep things lighter

Serving Suggestions

Slice in half and serve with a warm tomato marinara sauce Perfect for a snack platter with olives and cured meats Or tuck one next to a bowl of soup for a heartier lunch

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Cultural History

Soft pretzels started centuries ago and were once considered lucky snacks Handmade pretzels have a special ritual in many German bakeries and cheese fillings are a favorite twist in American kitchens

Recipe FAQs

→ How do I stop mozzarella from leaking out while baking?

Seal the pretzel dough edges carefully around the filling to prevent cheese from escaping during baking. Pinch tightly and ensure no gaps remain.

→ Can I use dried rosemary instead of fresh?

Yes, dried rosemary can be substituted, but use about half the amount for a similar flavor impact, as dried herbs are more concentrated.

→ What does the baking soda bath do for pretzels?

The baking soda bath gives pretzels their characteristic chewy texture and golden-brown crust by aiding in surface browning during baking.

→ Can I prepare the dough in advance?

Absolutely! The dough can be made ahead and refrigerated overnight. Allow it to come to room temperature before shaping and filling.

→ How can I make the pretzel filling spicier?

Add crushed red pepper flakes or a dash of chili powder to the mozzarella and herb mixture for a hint of heat.