Ingredients
All purpose flour: gives the pretzels structure look for unbleached flour for best texture
Active dry yeast: makes the dough rise ensure your yeast is fresh by checking the expiration date
Warm water: activates the yeast and binds the dough filtered water is ideal
Sugar: helps feed the yeast and encourages browning organic cane sugar will work wonderfully
Salt: balances the flavors use fine sea salt for the dough and flaky salt if you like for finishing
Fresh mozzarella: melts beautifully inside the dough choose the freshest ball you can find and slice into small cubes so they melt evenly
Chopped fresh rosemary: brings freshness and aroma make sure the leaves are not woody or tough
Grated Parmesan cheese: intensifies the cheesy flavor real Parmigiano Reggiano offers exceptional nuttiness
Baking soda bath: allows the classic pretzel crust to form do not use baking powder it must be baking soda
Grated Parmesan cheese for topping: adds another cheesy layer go for a fluffy hand grated texture
Fresh rosemary leaves for garnish: brighten the whole snack with their scent and color
Step by Step Instructions
Make the Yeast Mixture:
Mix warm water sugar and yeast in a large bowl Let the mixture sit for around five minutes so it gets foamy A frothy top tells you the yeast is active
Form and Knead the Dough:
Add flour and salt to the yeast mixture Work everything together and knead until the dough is smooth elastic and barely sticky to the touch This could take around ten minutes kneading by hand or five using a stand mixer
Let the Dough Rise:
Cover the bowl with a cloth Set it aside for about thirty to fortyfive minutes until the dough doubles in size This step gives the pretzels their fluffiness
Prepare the Cheese Filling:
While the dough rises mix mozzarella cubes chopped rosemary and grated Parmesan cheese in a bowl Make sure each bit of mozzarella is coated with herbs and cheese for maximum flavor
Shape and Fill the Pretzels:
Divide the risen dough into eight portions Roll each into a rope Flatten each rope along its length Spoon the cheese filling down the center then fold the dough over the filling and pinch tightly along the seam Shape into a traditional pretzel twist and firmly pinch both ends into place
Make the Baking Soda Bath:
Bring four cups of water to a near boil in a saucepan Take it off the heat and add the baking soda slowly stirring till dissolved Let the bubbling subside before moving forward
Bathe the Pretzels:
Carefully lower each formed pretzel into the baking soda bath for about thirty seconds Lift out with a slotted spoon letting any excess water drip off Place each pretzel directly on a parchment lined baking sheet
Top the Pretzels:
Sprinkle Parmesan generously over each pretzel Place a few fresh rosemary leaves on top This extra layer gives crunch fragrance and gorgeous flavor
Bake Until Golden:
Bake at four hundred twenty five degrees on the center rack for fifteen to twenty minutes Watch for a deep golden brown crust and bubbling cheese on top Take them out once they look perfectly crispy
Cool and Serve:
Let the pretzels cool briefly so you do not burn yourself but enjoy them while still warm inside for maximum gooeyness
Mozzarella stuffed soft pretzels.
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Mozzarella stuffed soft pretzels. | lilicooks.com
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You Must Know
High in protein and calcium
Best enjoyed freshly baked
Freezer friendly for later snacking
Rosemary is my favorite herb to use here as it pops against the caramelized crust and the memory of my kids stealing extra cheesy bites always makes me smile Every time we bake these together the kitchen fills with the happiest chatter
Storage Tips
If you have leftovers keep them in an airtight container at room temperature for up to one day For longer storage wrap individually and freeze To reheat bake briefly at three hundred fifty degrees until warmed through The cheese will get melty again
Ingredient Substitutions
You can swap the mozzarella for fontina or even cheddar Add a little cream cheese to the filling if you want extra richness For a dairy free version try a plant based mozzarella and nutritional yeast for topping
Mozzarella stuffed soft pretzels.
Save
Mozzarella stuffed soft pretzels. | lilicooks.com
Serving Suggestions
Serve these warm with a side of marinara for dipping They pair beautifully with a big green salad or bowl of tomato soup For parties slice them up as finger food or fill with other herbs like thyme or oregano
Cultural Background
Soft pretzels have their roots in German baking but filling them with cheese is a delicious modern twist In Bavarian tradition pretzels symbolize luck making these a celebratory snack perfect for sharing
Pro Tips
Lock in the filling tightly to avoid leaks as the cheese melts
Do not skip the baking soda bath or you will miss out on the classic chewy crust
Brush with melted butter just before serving for an irresistible sheen and flavor
Recipe FAQs
→ How do you prevent cheese from leaking out during baking?
Ensure the dough is tightly sealed around the mozzarella by pinching the seams well before shaping. This helps keep the cheese inside as it melts.
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→ Can I use other types of cheese for the filling?
Yes, try mixing in cheddar, smoked gouda, or even a blend with cream cheese for different flavors and textures.
→ Is the baking soda bath necessary?
The baking soda bath gives pretzels their traditional chewy exterior and deep color. Skipping this step will affect both texture and appearance.
→ Can these be made ahead and reheated?
They taste best fresh, but you can store cooled pretzels in an airtight container and gently reheat in the oven to resume their meltiness.
→ How can I add extra flavor to the filling?
Mix in ingredients like crushed red pepper flakes, garlic powder, or sun-dried tomatoes for additional flavor dimension in the cheese mixture.
→ Can I freeze the pretzels after baking?
Yes, let pretzels cool completely before freezing. To serve, thaw and rewarm in a preheated oven until heated through.
