Description
Mozzarella Stuffed Soft Pretzels marry classic German bakery technique with irresistible cheesy goodness. Gooey mozzarella nestled inside golden-brown pretzel dough creates a mouthwatering snack that melts hearts and satisfies cravings in one delicious bite.
Ingredients
Scale
Mozzarella Stuffed Soft Pretzels
Main Ingredients:
- 3 ½ cups (437.5 grams) all-purpose flour
- 8 ounces (226 grams) fresh mozzarella, cut into small cubes
- 1 cup (240 milliliters) warm water
- 1 packet (2 ¼ teaspoons or 7 grams) active dry yeast
Seasoning and Cheese:
- ¼ cup (25 grams) grated Parmesan cheese
- 2 tablespoons chopped fresh rosemary leaves
- 1 tablespoon sugar
- 1 teaspoon salt
Baking Solution:
- 4 cups (960 milliliters) water
- ¼ cup baking soda
- Additional grated Parmesan cheese and fresh rosemary leaves, for garnish
Instructions
- Activate the yeast by whisking warm water (110°F/43°C), sugar, and active dry yeast in a spacious mixing vessel. Allow the mixture to bloom for approximately 5 minutes until a foamy texture emerges.
- Incorporate all-purpose flour and kosher salt into the yeast mixture, kneading methodically until a supple, cohesive dough develops with smooth elasticity.
- Drape a clean kitchen towel over the dough and permit it to rise in a draft-free zone for 30-45 minutes, enabling the volume to double.
- Heat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper for optimal non-stick preparation.
- Create the savory filling by gently combining shredded mozzarella cheese, finely chopped fresh rosemary, and grated Parmesan cheese in a small mixing bowl.
- Partition the risen dough into 8 equal segments, then roll each portion into elongated ropes approximately 12 inches long.
- Delicately flatten each rope, positioning a generous spoonful of cheese mixture along the center’s length.
- Carefully fold the dough’s edges, encasing the filling and meticulously sealing the seams to prevent leakage during baking.
- Twist each stuffed dough segment into a traditional pretzel configuration, ensuring a tight seal.
- Prepare a poaching liquid by bringing water and baking soda to a gentle simmer in a wide pot.
- Submerge each pretzel in the baking soda bath for precisely 30 seconds, which enhances the exterior’s golden-brown crispy texture.
- Transfer the poached pretzels onto the prepared baking sheet, then garnish with additional Parmesan cheese and rosemary sprigs.
- Bake in the preheated oven for 15-20 minutes until the pretzels achieve a rich, golden-brown coloration.
- Remove from the oven and allow the pretzels to rest for 5-7 minutes, permitting the cheese to stabilize before serving.
Notes
- Activate yeast properly by using warm water between 110-115°F to ensure perfect rising and soft texture.
- Knead dough thoroughly for at least 8-10 minutes to develop gluten, creating a stretchy and smooth pretzel base.
- Rest dough in a warm, draft-free area to help it rise consistently and achieve maximum volume.
- Seal pretzel edges completely to prevent cheese from leaking during boiling and baking process.
- Boil pretzels briefly in baking soda water to create that classic golden-brown exterior and authentic chewy crust.
- Allow pretzels to cool for 5-10 minutes after baking to let cheese set and prevent burning your mouth.
- Prep Time: 1 hour
- Cook Time: 20 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 250 cal
- Sugar: 2 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 25 mg