Mozzarella Stuffed Soft Pretzels take the classic soft pretzel to the next level by adding a gooey mozzarella center that melts perfectly with each bite. Originating from traditional German snacks, these pretzels are now a cheesy, indulgent favorite for any occasion.
Why You’ll Love These Stuffed Pretzels
These pretzels deliver a golden-brown, slightly crunchy crust dusted with coarse salt, perfectly complementing the soft, chewy dough. Inside, stretchy mozzarella cheese oozes out, creating a delicious contrast in texture and flavor. Ideal for parties, game nights, or cozy snacks, they’re sure to impress friends and family alike.
Ingredients Overview
- Flour: The base for a soft, elastic dough.
- Yeast: Helps the dough rise, creating a light texture.
- Sugar & Salt: Balance flavor and feed the yeast.
- Water & Butter: Moisture and richness for tender dough.
- Mozzarella Cheese: The melty, creamy filling.
- Baking Soda: Used in the boiling water bath to create that signature pretzel crust.
- Toppings: Parmesan cheese and fresh rosemary add extra flavor and aroma.
How to Make Mozzarella Stuffed Soft Pretzels
1. Prepare the Dough
Combine warm water, sugar, and yeast; let it sit until frothy (about 5 minutes). Add flour and salt, then knead until smooth and elastic. Cover and let rise for 30-45 minutes until doubled.
2. Make the Cheese Filling
Mix mozzarella cubes, chopped rosemary, and grated Parmesan in a small bowl.
3. Shape the Pretzels
Divide dough into 8 equal parts. Roll each into a rope, flatten slightly, then add cheese filling in the center. Fold the dough over and pinch edges to seal. Shape into pretzels.
4. Boil the Pretzels
Bring water to a near boil, add baking soda, and stir until dissolved. Boil each pretzel for 30 seconds to achieve that chewy crust.
5. Bake and Garnish
Place boiled pretzels on a parchment-lined baking sheet. Sprinkle with Parmesan and rosemary. Bake at 425°F (220°C) for 15-20 minutes until golden and crispy.
Tips for Perfect Pretzels
- Seal the Edges Tight: To avoid cheese leaking during baking, pinch dough seams well.
- Don’t Skip the Baking Soda Bath: This step gives the pretzels their signature chewy crust and deep color.
- Use Fresh Mozzarella: It melts best and gives that gooey texture.
- Customize: Try other cheeses like cheddar or gouda, or add spices to the dough for variety.
Serving Suggestions
Serve these warm, stuffed pretzels with dipping sauces like marinara, garlic butter, or spicy mustard. Pair them with a cold pilsner, light wheat beer, or sparkling cider for a perfect snack experience.
Storage & Reheating
- Store cooled pretzels in an airtight container in the fridge for up to 3 days.
- Freeze leftovers for up to 2 months.
- Reheat in a 350°F oven for 5-8 minutes or use an air fryer for a crispier crust.
Frequently Asked Questions
Can I prepare the dough ahead?
Yes, refrigerate for up to 24 hours before shaping.
How to avoid cheese leaks?
Seal dough edges tightly and avoid overfilling.
Can I use other cheeses?
Yes, but stick to ones that melt well like mozzarella, cheddar, or gouda.
Enjoy making these soft, cheesy, irresistible Mozzarella Stuffed Soft Pretzels! They’re the perfect homemade snack to satisfy any cheese craving.