Description
Golden on the outside and soft on the inside, these mozzarella stuffed pretzels feature warm, melted cheese wrapped in fluffy homemade dough with fresh rosemary and coarse salt. Perfect as an appetizer, snack, or party treat.
Ingredients
- 1 tablespoon granulated sugar
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 cups warm water (about 110°F / 45°C)
- 4 cups all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- 1 tablespoon finely chopped fresh rosemary
- 8 ounces fresh mozzarella cheese, cut into 12 equal cubes
- 8 cups water (for baking soda bath)
- 1/3 cup baking soda
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 tablespoon coarse sea salt
- 1 teaspoon chopped fresh rosemary (for topping)
Instructions
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Add flour, salt, melted butter, and chopped rosemary to the yeast mixture. Mix until a dough forms.
- Knead the dough on a floured surface for 6–8 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for about 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Bring 8 cups of water to a boil in a large pot. Carefully add baking soda and reduce to a gentle simmer.
- Punch down the dough and divide into 12 equal pieces. Flatten each piece, place a cube of mozzarella in the center, seal tightly, and shape as desired.
- Place each stuffed dough piece into the baking soda bath for 20–30 seconds. Remove and transfer to prepared baking sheets.
- Brush with egg wash and sprinkle with coarse sea salt and chopped rosemary.
- Bake for 12–15 minutes until deep golden brown.
- Cool slightly before serving to allow the cheese to set while remaining melty.
Notes
- Seal the dough firmly around the cheese to prevent leaking.
- You may substitute mozzarella with cheddar, gouda, or provolone.
- Add garlic powder or grated Parmesan to the dough for extra flavor.
- For a spicy version, add a thin slice of jalapeño inside with the cheese.
- Reheat in the oven rather than microwave to maintain texture.
- Freeze baked pretzels for up to 2 months for longer storage.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 260 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 35 mg
