Mozzarella-Stuffed Soft Pretzels: Pure Cheesy Perfection!
Get ready for an irresistible treat that combines the best of a soft, chewy, salty pretzel with a luscious, gooey cheese filling! These Mozzarella-Stuffed Soft Pretzels are pure cheesy perfection, featuring tender dough wrapped around melted mozzarella, fragrant fresh rosemary, and savory Parmesan. They’re golden, buttery, and incredibly satisfying – perfect as a snack, appetizer, or a delightful addition to any meal.
Why You’ll Love These Stuffed Pretzels
- Irresistible Flavor Combo: The classic salty, chewy pretzel meets melty, cheesy goodness with a hint of fresh herbs.
- Gooey Center: Each bite bursts with warm, stretchy mozzarella and sharp Parmesan.
- Bakery-Quality at Home: Achieve that authentic soft pretzel texture and taste right in your own kitchen.
- Fun to Make: A rewarding baking project that’s surprisingly approachable.
- Crowd-Pleasing: A unique and delicious snack that’s sure to be a hit with everyone!
What You’ll Need
Gather these delicious ingredients to craft your amazing Mozzarella-Stuffed Soft Pretzels:
Ingredients:
Pretzel Dough:
- 3 ½ cups all-purpose flour, plus more for dusting
- 1 packet (2 ¼ tsp) active dry yeast
- 1 cup warm water (105-115°F / 40-46°C)
- 2 tablespoons granulated sugar
- 1 teaspoon salt (for the dough)
- 2 tablespoons unsalted butter, melted
For the Filling:
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, finely chopped
For the Pretzel Bath & Topping:
- 8 cups water
- ½ cup baking soda
- 1 large egg, beaten (for egg wash)
- 2 tablespoons coarse salt (pretzel salt or coarse sea salt)
Instructions: Dough, Stuff, Boil, Bake, and Devour!
1. Activate the Yeast:
In a large mixing bowl, combine the 1 cup warm water (make sure it’s not too hot, or it will kill the yeast) and 2 tablespoons granulated sugar. Sprinkle the 1 packet active dry yeast over the top. Let it sit for 5-10 minutes until foamy, indicating the yeast is active.
2. Make the Dough:
Add the 3 ½ cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons melted unsalted butter to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth, elastic, and springs back when poked. Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1 to 1 ½ hours, or until doubled in size.
3. Prepare the Filling:
While the dough rises, in a medium bowl, combine the 1 ½ cups shredded mozzarella cheese, ½ cup grated Parmesan cheese, and 1 tablespoon finely chopped fresh rosemary. Toss to combine. Set aside.
4. Divide and Flatten Dough:
Once risen, gently punch down the dough and turn it out onto a lightly floured surface. Divide the dough into 8 equal pieces. Work with one piece at a time (keep the others covered to prevent drying). Roll each piece into a rectangle, approximately 8-10 inches long and 4-5 inches wide.
5. Stuff and Roll:
Spoon about ¼ cup of the cheese and rosemary filling down the center of each dough rectangle, leaving about an inch clear at the top and bottom. Fold the top edge of the dough over the filling, then fold the bottom edge up to meet it, completely enclosing the cheese. Pinch the seams tightly along the top and sides to seal the filling completely inside. Gently roll the stuffed dough log on the counter to smooth the seams and ensure a tight seal. Repeat with remaining dough and filling.
6. Prepare the Pretzel Bath:
Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper. In a large, deep pot, bring 8 cups of water to a rolling boil. Carefully and slowly add ½ cup baking soda to the boiling water (it will foam up significantly, so be cautious). Reduce heat to a gentle simmer.
7. Boil the Stuffed Pretzels:
Working in batches (2-3 rolls at a time to avoid overcrowding), carefully lower each stuffed pretzel roll into the simmering baking soda bath using a slotted spoon. Boil for 30 seconds per side (total 1 minute per roll). Using the slotted spoon, carefully remove the rolls from the water, allowing excess water to drain off. Place them directly onto the prepared parchment-lined baking sheets, seam-side down.
8. Egg Wash and Salt:
In a small bowl, whisk the 1 large egg for the egg wash. Brush the tops and sides of each boiled pretzel roll generously with the egg wash. Immediately sprinkle each roll with 2 tablespoons coarse salt. Be generous for that authentic pretzel flavor.
9. Bake to Golden Perfection:
Bake for 15-20 minutes, or until the pretzels are deeply golden brown and puffed. The exact time will depend on your oven. Remove from oven and let cool on the baking sheets for 5-10 minutes before serving.
10. Serve and Enjoy!
Serve warm and enjoy your incredibly delicious and gooey Mozzarella-Stuffed Soft Pretzels! They are fantastic on their own, or with a side of marinara sauce for dipping.
Tips for Perfect Mozzarella-Stuffed Soft Pretzels
- Yeast Activation: Ensure your water is the correct temperature (105-115°F / 40-46°C). Too cold, and the yeast won’t activate; too hot, and it will kill the yeast. A foamy top after 5-10 minutes indicates happy yeast.
- Kneading is Crucial: Proper kneading develops the gluten, which gives the pretzel its characteristic chewiness. Don’t skimp on this step.
- Don’t Overfill: While tempting, overfilling can make it difficult to seal the dough and cause cheese to leak out during baking. Stick to the recommended amount.
- Seal Tightly: This is the most critical step to prevent leaks. Pinch the seams of the dough firmly and ensure they are completely sealed before boiling. Rolling the log gently after sealing can help.
- The Baking Soda Bath: This unique step is essential for the pretzel’s signature chewy texture, dark crust, and authentic flavor. Don’t skip it!
- Don’t Over-Boil: Boiling for too long can make the pretzels tough. Stick to 30 seconds per side.
- Coarse Salt: Use coarse salt (like pretzel salt or coarse sea salt) for the topping. Fine table salt will dissolve into the egg wash.
- Serve Warm: These pretzels are at their absolute best when fresh out of the oven, with the cheese hot and gooey.
- Storage & Reheating: Leftovers can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat in a toaster oven or regular oven at 350°F (175°C) for 5-10 minutes to crisp them up and re-melt the cheese.
These Mozzarella-Stuffed Soft Pretzels are a truly delightful and satisfying treat that combines the best of two beloved snacks. Get ready to impress!