Mozzarella-Stuffed Soft Pretzels

This homemade mozzarella stuffed soft pretzel recipe transforms ordinary pretzel dough into an extraordinary cheesy treat. The combination of pillowy soft pretzels with a gooey center of melted mozzarella, fresh rosemary, and Parmesan creates an irresistible snack that disappears within minutes at any gathering.

I first created these stuffed pretzels for a game day gathering last winter, and they've become my signature contribution to every potluck since. The look on people's faces when they pull apart that first pretzel and see the stretchy cheese inside never gets old.

Ingredients

• All purpose flour creates the perfect chewy texture and serves as the foundation for these pretzels
• Active dry yeast ensures a proper rise and develops that classic pretzel flavor
• Fresh mozzarella delivers that incredible melty cheese pull that makes these pretzels special
• Fresh rosemary adds aromatic flavor that pairs beautifully with the cheese
• Parmesan cheese provides a salty umami depth both inside and on top of the pretzels
• Baking soda bath gives these pretzels their authentic golden crust and distinctive pretzel flavor

Step-by-Step Instructions

Activate the yeast

Combine warm water (around 110°F), sugar, and yeast in a large mixing bowl and let it sit for 5 minutes until frothy and aromatic. This step ensures your yeast is alive and will properly leaven your dough.

Create the dough

Add flour and salt to the activated yeast mixture, then knead for about 5 minutes until you have a smooth, elastic dough that springs back when poked. The dough should feel tacky but not sticky to the touch, with a satiny surface.

First rise

Cover the bowl with a clean kitchen towel and allow the dough to rest in a warm spot for 30 to 45 minutes. During this time, the dough should double in size as the yeast works its magic, creating those air pockets that give pretzels their light texture.

Prepare the filling

While the dough rises, mix together the cubed fresh mozzarella, chopped rosemary, and grated Parmesan in a bowl. This filling combination provides the perfect balance of creamy, herbal, and savory flavors that will melt beautifully inside the pretzels.

Shape and stuff

Divide the risen dough into 8 equal portions. Roll each portion into a 12 inch rope, then flatten slightly with your palms. Spoon about 2 tablespoons of the cheese mixture along the center, then carefully fold the dough over the filling, pinching the edges firmly to seal completely. Form into a pretzel shape by creating a U, crossing the ends twice, then pressing them onto the bottom curve.

Baking soda bath

Bring water to a near boil in a large saucepan, then remove from heat and dissolve the baking soda into it. This alkaline bath is crucial for achieving that distinctive pretzel flavor and golden brown exterior. Carefully lower each pretzel into the solution for exactly 30 seconds, then transfer to a parchment lined baking sheet.

Finish and bake

Sprinkle the bathed pretzels with additional Parmesan and a few rosemary leaves for garnish. Bake in a preheated 425°F oven for 15 to 20 minutes until deeply golden. You'll know they're done when the exterior develops a rich amber color while the inside remains tender.

Rest before serving

Allow the pretzels to cool for 5 minutes before serving. This brief rest allows the molten cheese to set slightly while the pretzel maintains its warmth and chewiness, creating the perfect eating experience.

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The fresh rosemary is truly what elevates these pretzels from good to extraordinary. I grow rosemary in my kitchen window year-round specifically for this recipe. The first time I made these with fresh herbs from my garden, my teenage son who normally picks herbs out of everything declared them "actually awesome" and requested them for his birthday dinner.

Storing Leftovers

These pretzels are best enjoyed fresh from the oven, but any leftovers can be stored in an airtight container at room temperature for up to 2 days. To revive them, sprinkle with a few drops of water and reheat in a 350°F oven for about 5 minutes until warmed through. The microwave works in a pinch but tends to make the pretzel slightly tougher.

Ingredient Swaps

If you're looking to change up the flavor profile, there are several delicious variations to try. Substitute the mozzarella with cheddar or pepper jack for a sharper flavor. Swap rosemary for thyme or oregano depending on what you have on hand. For a sweeter version, try filling with a mixture of cream cheese, cinnamon, and brown sugar, then drizzle with a simple glaze after baking.

Dipping Sauce Pairings

While these pretzels are delicious on their own, serving them with dipping options takes them to another level. A spicy mustard brings out the savory aspects of the pretzel itself, while marinara sauce complements the Italian herb and cheese filling beautifully. For a crowd-pleasing option, serve with warm garlic butter or a simple herb olive oil.

Why The Baking Soda Bath Matters

The baking soda bath is what transforms regular bread dough into a true pretzel. This alkaline solution alters the pH of the dough's surface, accelerating the Maillard reaction during baking. This not only creates that characteristic deep brown color but also develops the distinctive pretzel flavor and chewy texture that makes these treats so craveable.

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Frequently Asked Questions

→ How do I ensure the pretzel dough is smooth?

To get a smooth dough, knead the mixture for about 8–10 minutes until it's elastic and not sticky. Resting the dough properly allows it to rise perfectly.

→ Can I use a different cheese for the filling?

Yes, you can substitute mozzarella with shredded cheddar, Gruyère, or even a blend of your favorite cheeses to customize the flavor.

→ Why is the baking soda bath necessary?

The baking soda bath gives the pretzels their classic crispy exterior and chewy texture by promoting browning during the bake.

→ Can I prepare the dough in advance?

Yes, you can refrigerate the dough after the first rise for up to 24 hours. Bring it back to room temperature before shaping and filling.

→ How can I make these pretzels lighter?

For a lighter version, opt for part-skim mozzarella and reduce the Parmesan topping, or mix in cream cheese for the filling.

→ What dipping sauces pair well with these pretzels?

Melted cheese sauce, marinara, honey mustard, or garlic butter are excellent options that complement the pretzels' cheesy and savory flavors.

→ Can I make these pretzels gluten-free?

Yes, by using a gluten-free flour blend suitable for yeasted dough recipes, you can adapt the recipe to be gluten-free.