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Mozzarella Stuffed Soft Pretzels Recipe

Mozzarella Stuffed Soft Pretzels Recipe
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★★★★★

4.9 from 5 reviews

These Mozzarella Stuffed Soft Pretzels are a delightful twist on the classic soft pretzel, featuring a gooey mozzarella and rosemary filling encased in a golden, chewy dough. Perfect as a savory snack or appetizer, they combine the comforting textures of fresh bread with the rich flavors of melted cheese and fresh herbs.

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. Activate 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.
  2. Make Dough: Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms. This should take about 8-10 minutes by hand or 5 minutes using a mixer with a dough hook.
  3. Proof Dough: Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes in a warm place, allowing it to double in size.
  4. Preheat Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking.
  5. Prepare Filling: In a small bowl, combine the mozzarella cubes, chopped rosemary, and grated Parmesan cheese to create the flavorful filling.
  6. Shape Dough: Divide the risen dough into 8 equal portions. Roll each portion into a long rope approximately 12-14 inches long.
  7. Fill Pretzels: Flatten each rope slightly and spoon the mozzarella and rosemary filling along the center. Fold the dough over the filling and carefully seal the edges to enclose the cheese completely, then shape into pretzel forms.
  8. 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.
  9. Bake Prep: Carefully dip each pretzel into the baking soda bath for 30 seconds, which helps develop the distinctive pretzel crust. Then transfer to the lined baking sheet.
  10. Add Toppings: Sprinkle the pretzels generously with grated Parmesan cheese and garnish each with a few fresh rosemary leaves for added aroma and flavor.
  11. Bake Pretzels: Place the baking sheet in the preheated oven and bake for 15-20 minutes until the pretzels turn golden brown and the cheese forms a crispy crust.
  12. Cool and Serve: Allow the pretzels to cool slightly on a wire rack before serving warm to enjoy the melted cheese center and soft, chewy exterior.

Notes

  • Ensure the mozzarella cubes are small enough to melt evenly inside without bursting out during baking.
  • Sealing the dough edges properly is key to prevent cheese leakage.
  • The baking soda bath is essential for achieving the classic pretzel crust and flavor.
  • Use fresh rosemary for the best aroma; dried rosemary may not impart as strong flavor.
  • These pretzels are best enjoyed warm but can be reheated in a low oven to refresh their softness.

Nutrition

Keywords: soft pretzels, mozzarella stuffed pretzels, rosemary pretzels, savory snack, homemade pretzels, cheese stuffed bread, easy pretzel recipe

Find it online: https://leofoster.com/mozzarella-stuffed-soft-pretzels-recipe/