Introduction
These Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are a delightful twist on classic soft pretzels. With gooey mozzarella inside and a fragrant rosemary-infused crust, they make the perfect snack, appetizer, or game-day treat!
Ingredients
For the Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 1/2 teaspoons salt
- 1 tablespoon granulated sugar
- 1 1/4 cups warm water (110°F/45°C)
- 2 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
For the Filling:
- 8 ounces fresh mozzarella, cut into small cubes
For the Baking Soda Bath:
- 8 cups water
- 1/3 cup baking soda
For Topping:
- 1 egg, beaten (for egg wash)
- Coarse sea salt
- Extra chopped fresh rosemary
- 2 tablespoons melted butter (optional, for brushing after baking)
Instructions
Step 1: Prepare the Dough
- In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add flour, salt, olive oil, and chopped rosemary. Mix until a dough forms.
- Knead on a floured surface for 5-7 minutes, until smooth and elastic.
- Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
Step 2: Shape and Fill the Pretzels
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces.
- Roll each piece into a 12-inch rope, then flatten slightly.
- Place mozzarella cubes along the center, then pinch the edges tightly to seal.
- Shape each stuffed dough rope into a pretzel by forming a U-shape, crossing the ends, and pressing them down onto the base.
Step 3: Baking Soda Bath
- In a large pot, bring 8 cups of water to a boil and add baking soda.
- Carefully drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Step 4: Bake the Pretzels
- Brush each pretzel with the beaten egg and sprinkle with coarse sea salt and extra rosemary.
- Bake for 15-18 minutes, until golden brown.
- Optional: Brush with melted butter immediately after baking for extra richness.
Storage Tips
- Best fresh: These pretzels are best enjoyed warm.
- Refrigeration: Store in an airtight container for 2-3 days.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes or microwave for 30 seconds.
- Freezing: Freeze baked pretzels for up to 2 months. Reheat in the oven before serving.
Conclusion
These Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are an irresistible combination of chewy, cheesy, and aromatic flavors. Perfect for any occasion, they’re sure to be a hit!
