Mozzarella Stuffed Soft Pretzels

These pretzels came about when I was craving both soft pretzels and mozzarella sticks but couldn't decide which one to make for my family. I thought, why not combine them and see what happens? The result was these incredible pillowy pretzels with molten cheese centers that stretch when you pull them apart. Making pretzel dough from scratch seemed intimidating at first, but it's actually pretty forgiving, and that baking soda bath is what gives them that authentic pretzel taste and beautiful golden color. Each bite delivers soft, chewy bread followed by that amazing cheese pull that makes everyone gather around to watch.

My teenage daughter's friends were over when I first made these, and they literally applauded when I pulled one apart and showed them the cheese center. They kept taking pictures of the cheese pull and posting them online. Even my husband, who usually isn't impressed by my baking experiments, said these were "restaurant-quality" and asked if I could make them for his next work meeting.

Ingredients

• Basic pretzel dough - Flour, yeast, water, and a little sugar create that perfect chewy texture
• Fresh mozzarella - Cubed up so it melts evenly without creating soggy spots in the dough
• Fresh rosemary - Adds this amazing herby flavor that makes them taste gourmet
• Parmesan cheese - Mixed into the filling and sprinkled on top for extra cheese flavor
• Baking soda bath - This is what makes them taste like real pretzels instead of just bread rolls

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Step-by-Step Instructions

Dough Creation

Mix warm water, sugar, and yeast in a large bowl and let it sit for about 5 minutes until it gets frothy and bubbly. Add flour and salt, then knead everything together until you have smooth, elastic dough. This takes about 8 to 10 minutes of kneading, but the texture is worth it.

Rising Time

Cover the dough with a clean kitchen towel and let it rise in a warm spot for 30 to 45 minutes until it doubles in size. I like to put it near a sunny window or on top of the refrigerator where it's slightly warm.

Filling Preparation

While the dough rises, cube your fresh mozzarella into small pieces and mix it with chopped rosemary and grated Parmesan. The key is keeping the cheese pieces small enough that they melt evenly but big enough to create good cheese pockets.

Shaping Process

Divide the risen dough into 8 equal pieces and roll each one into a long rope. Flatten the rope slightly and spoon the cheese mixture down the center. Fold the dough over the filling and pinch the seams really well to seal, then shape into traditional pretzel form.

Baking Soda Bath

Bring 4 cups of water to almost boiling, then remove from heat and stir in the baking soda. Carefully lower each pretzel into this bath for about 30 seconds. This step is what gives them that distinctive pretzel flavor and helps create that beautiful golden color.

Final Baking

Place the boiled pretzels on a parchment-lined baking sheet, sprinkle with more Parmesan and fresh rosemary, then bake at 425 degrees for 15 to 20 minutes until golden brown. The cheese inside will be perfectly melted by the time the outside is done.

I learned the sealing lesson after having cheese leak all over my baking sheet on my first attempt. Now I really pinch those seams closed and even fold the edges under slightly. Also, I tried skipping the baking soda bath once thinking it was unnecessary, but they just tasted like regular bread rolls without that distinctive pretzel flavor.

Perfect Pairings

These are incredible on their own, but they're amazing with marinara sauce for dipping since the tomato acidity cuts through all that rich cheese. Beer mustard is also fantastic if you want something more traditional. For drinks, cold beer or sparkling water complement the salty, cheesy flavors perfectly.

Creative Variations

Try different herbs like thyme or oregano in the filling for variety. You could add some crispy bacon bits to the cheese mixture for extra flavor. For spice lovers, a pinch of red pepper flakes in the filling adds nice heat. I've also made them with different cheeses like sharp cheddar or even cream cheese mixed with herbs.

Storage Solutions

These are definitely best eaten warm and fresh, but leftovers can be stored in the fridge for a couple days and reheated in the oven to crisp them back up. You can also freeze the shaped but unbaked pretzels and bake them straight from frozen, just add a few extra minutes to the cooking time.

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These mozzarella stuffed soft pretzels have become my signature baking project because they combine comfort food with that wow factor that makes people think you're some kind of culinary genius. They prove that homemade doesn't have to mean complicated, and sometimes the best recipes come from just combining two things you already love. Every time I make them, I'm amazed at how something that seems so fancy is actually pretty straightforward when you break it down into steps.

Frequently Asked Questions

→ Why do I need to use a baking soda bath?

The baking soda bath gives pretzels their characteristic chewy texture and deep golden-brown color. It's what makes them taste like authentic pretzels rather than just shaped bread.

→ Can I make the dough ahead of time?

Yes! You can make the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and stuffing.

→ What if my cheese leaks out during baking?

Make sure to seal the edges of the dough well around the filling. If some cheese does leak, it will just create a crispy, delicious crust on the bottom.

→ Can I freeze these pretzels?

Yes! After baking and cooling completely, wrap individually and freeze for up to 3 months. Reheat in a 350°F oven for about 10 minutes.

→ What other fillings can I use?

Try different cheeses like cheddar or pepper jack, or add ingredients like jalapeños, garlic, or herbs. Just keep the total filling amount similar to prevent overstuffing.