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Cheese Stuffed Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 86 reviews
  • Author: Hannah
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pretzels 1x
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these soft, golden-brown mozzarella stuffed pretzels, perfectly seasoned with fresh rosemary and Parmesan. This recipe guides you through making chewy pretzel dough, filling it with gooey mozzarella, and giving it a traditional alkaline bath for that signature pretzel crust. Ideal as a savory snack or appetizer, these pretzels combine classic baking techniques with luscious cheese for an irresistible treat.

Ingredients

Scale

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, for sprinkling
  • Fresh rosemary leaves, for garnish

Instructions

  1. Prepare the Dough: In a large mixing bowl, dissolve active dry yeast and sugar in warm water. Let it sit for about 5 minutes or until foamy, indicating the yeast is active.
  2. Mix Ingredients: Add the flour and salt to the yeast mixture, stirring with a wooden spoon until the dough begins to come together. Knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic.
  3. First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 45 minutes or until doubled in size.
  4. Prepare Mozzarella Filling: While the dough rises, combine the fresh mozzarella cubes, chopped rosemary, and grated Parmesan cheese in a bowl. Set aside.
  5. Shape Pretzels: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a rope about 18 inches long. Flatten the middle part and place a tablespoon of mozzarella filling in the center. Wrap the dough around the cheese and pinch to seal, then shape each piece into a classic pretzel form.
  6. Baking Soda Bath: Preheat oven to 425°F (220°C). In a large pot, bring 4 cups of water and baking soda to a boil. Carefully dip each pretzel for about 30 seconds, ensuring it is fully submerged, then remove with a slotted spoon and place on a parchment-lined baking sheet.
  7. Add Toppings: Sprinkle the pretzels generously with grated Parmesan cheese and fresh rosemary leaves for extra flavor and aroma.
  8. Bake: Bake in the preheated oven for 15-20 minutes or until the pretzels turn golden brown and the cheese inside is melted and bubbly.
  9. Cool and Serve: Allow pretzels to cool slightly on a wire rack before serving warm to enjoy gooey mozzarella and a chewy, flavorful crust.

Notes

  • Be careful when dipping pretzels in the baking soda bath to avoid burns as the water is hot and alkaline.
  • Ensure mozzarella cubes are well sealed inside the dough to prevent cheese leakage during baking.
  • For variation, try using different herbs such as thyme or oregano in the filling.
  • Store leftover pretzels in an airtight container and reheat in the oven for best texture.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 320
  • Sugar: 2g
  • Sodium: 450mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 2g
  • Protein: 12g
  • Cholesterol: 30mg

Find it online: https://cookesrecipes.com/cheese-stuffed-soft-pretzels-recipe/