Description
Homemade mozzarella stuffed soft pretzels combine classic German bakery techniques with American cheese-loving creativity. Salty, chewy dough wrapped around melted cheese creates a satisfying snack you’ll crave at game day parties or weekend gatherings.
Ingredients
Scale
- 1 cup (240 ml/8 fl oz) warm water
- 1 packet (7 g/2 ¼ tsps) active dry yeast
- 1 tbsp sugar
- 3 ½ cups (437.5 g/15.4 oz) all-purpose flour
- 1 tsp salt
- 8 oz (226 g) fresh mozzarella, cut into small cubes
- ¼ cup (25 g/0.9 oz) grated Parmesan cheese
- 2 tbsps chopped fresh rosemary leaves
- 4 cups (960 ml/32 fl oz) water
- ¼ cup baking soda
- Additional grated Parmesan cheese and fresh rosemary leaves, for garnish
Instructions
- Yeast Activation: Whisk warm water, sugar, and active dry yeast in a large mixing bowl, allowing the mixture to bloom for 5 minutes until foamy and fragrant.
- Dough Preparation: Methodically knead all-purpose flour and kosher salt into the yeast mixture, creating a smooth, elastic dough with consistent texture.
- Dough Rising: Cover the dough with a clean kitchen towel and let it rest in a warm, draft-free location for 30-45 minutes, enabling the volume to double.
- Filling Creation: Gently combine shredded mozzarella, chopped fresh rosemary, and grated Parmesan cheese in a mixing bowl, preparing the savory interior.
- Dough Shaping: Divide the risen dough into 8 equal portions, rolling each into 12-inch ropes, then flatten and distribute cheese mixture along the center.
- Pretzel Formation: Carefully fold and seal dough edges around the cheese filling, twisting each segment into a traditional pretzel shape while ensuring a tight seal.
- Poaching Process: Bring water and baking soda to a gentle simmer, then immerse each pretzel for 30 seconds to enhance the exterior’s golden-brown crispness.
- Baking Preparation: Preheat the oven to 425°F (220°C), line a baking sheet with parchment paper, and arrange poached pretzels, garnishing with additional Parmesan and rosemary.
- Final Baking: Bake for 15-20 minutes until pretzels achieve a rich, golden-brown color, then remove and rest for 5-7 minutes to stabilize the cheese filling before serving.
Notes
- Yeast Activation Tip: Ensure water temperature is precisely 110°F to activate yeast properly without killing it; too hot or cold will prevent proper rising.
- Dough Handling Technique: Knead the dough until smooth and elastic, which develops gluten and creates a perfect pretzel texture with ideal chewiness.
- Sealing Secrets: Press pretzel edges firmly and twist carefully to prevent cheese from leaking during baking, maintaining a clean and professional appearance.
- Baking Soda Bath Magic: The brief 30-second poach creates a distinctive pretzel crust, giving that classic golden-brown exterior with a crispy, glossy finish.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 265
- Sugar: 1 g
- Sodium: 500 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 20 mg