Description
Mozzarella stuffed soft pretzels blend German bakery traditions with cheesy Italian indulgence. Warm, golden twists ooze melted cheese, inviting friends and family to savor each irresistible bite.
Ingredients
Scale
Dough Ingredients:
- 4 1/4 cups all-purpose flour
- 1 1/2 cups warm water (110–115 degrees Fahrenheit / 43–46 degrees Celsius)
- 1 package rapid rise yeast
- 1 1/2 tablespoons sugar
- 1 3/4 teaspoons salt
- 6 tablespoons unsalted butter (very soft)
- 2 tablespoons fresh rosemary (chopped)
Cheese and Filling Ingredients:
- 1 cup mozzarella cheese (shredded)
- 1/4 cup parmesan cheese (grated)
Topping and Preparation Ingredients:
- 10 cups water
- 3/4 cup baking soda
- 1 egg (beaten)
- 1 tablespoon water
- 2 tablespoons melted butter (optional)
- 1/4 cup parmesan cheese (grated)
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- In a stand mixer bowl, dissolve yeast, sugar, and salt in warm water. Allow mixture to activate and become frothy for 10 minutes.
- Incorporate rosemary, flour, and butter into the yeast mixture. Knead the dough using the dough hook attachment for 12 minutes until smooth and elastic.
- Transfer dough to a warm location, covering with a damp cloth. Let it rise until volume doubles, approximately 1 hour.
- Prepare cheese filling by mixing mozzarella and parmesan. Freeze the cheese mixture to maintain firmness.
- Heat oven to 425°F. Line baking sheets with parchment paper.
- Create boiling solution by combining water and baking soda in a large pot.
- Divide dough into 8 equal portions and roll each into 16-inch long ropes.
- Flatten each rope to 4 inches wide, creating a broader surface.
- Extract frozen cheese and distribute 2 tablespoons evenly along each dough rope.
- Carefully roll dough back into rope shape, sealing cheese inside by pinching edges together.
- Form each rope into a U-shape, then cross ends and attach to the bottom of the pretzel.
- Carefully lower pretzels into boiling water solution, cooking each for 30 seconds. Remove with slotted spoon, allowing excess water to drain.
- Arrange boiled pretzels on prepared baking sheets and brush with egg wash.
- Bake for 16-18 minutes until golden brown and crispy.
- Allow pretzels to rest on baking sheet for 5 minutes before handling to maintain structural integrity.
Notes
- Chill the cheese mixture before stuffing to prevent melting and ensure clean, contained filling during baking.
- Work quickly when rolling and shaping to maintain dough’s elasticity and prevent drying out.
- Pinch pretzel seams tightly to prevent cheese from leaking during boiling and baking process.
- Use a kitchen scale for precise dough division to ensure uniform pretzel sizes and consistent cooking.
- Prep Time: 1 hour 22 minutes
- Cook Time: 18 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 245 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 35 mg