Mozzarella-Stuffed Soft Pretzels

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Absolutely! Here’s a big, flavorful, and rich recipe for Mozzarella-Stuffed Soft Pretzels — complete with history, ingredients, methods, and plenty of love. 💛🥨🧀

🧀🥨 Mozzarella-Stuffed Soft Pretzels 🥨🧀

Soft, golden pretzels oozing with melty mozzarella, accented with rosemary and Parmesan. These are the kind of snacks that gather people together and turn any day into something special.

🏛️ A Bit of Pretzel History

The soft pretzel has humble beginnings, tracing back to early medieval Europe, likely in monasteries around Italy or Germany. Monks are believed to have twisted leftover bread dough into the shape of children’s arms folded in prayer. They called them “pretiola” (little rewards) and used them as treats or teaching tools. The shape became iconic, and over centuries, soft pretzels evolved from monastic morsels to Oktoberfest classics.

This cheesy variation? That’s pure modern indulgence. Gooey mozzarella meets savory dough in a warm, comforting twist on tradition.

💌 Why You’ll Love These

  • Melty, cheesy mozzarella core
  • Aromatic fresh rosemary
  • Golden-baked, buttery and crisp outside
  • Finished with grated Parmesan for umami
  • Perfect for sharing (or not 😉)

📝 Ingredients

🥨 For the Pretzel Dough:

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 tsp sugar
  • 1 tsp salt
  • 1 tbsp unsalted butter, softened
  • 1 cup warm water (110°F/43°C)
  • ½ cup warm milk

🧀 For the Filling:

  • 1 ½ cups shredded low-moisture mozzarella cheese OR 12 small mozzarella sticks
  • 1 tsp fresh rosemary, finely chopped
  • ¼ cup grated Parmesan cheese
  • (Optional: pinch of crushed red pepper for heat)

🛁 For the Baking Soda Bath:

  • 6 cups water
  • ⅓ cup baking soda

✨ For Topping:

  • 1 egg yolk + 1 tbsp water (egg wash)
  • Coarse salt (like pretzel salt or flaky sea salt)
  • Extra Parmesan & rosemary for garnish

🔧 Equipment Needed:

  • Large mixing bowl
  • Dough hook or hands for kneading
  • Saucepan
  • Slotted spoon
  • Baking sheet
  • Parchment paper or silicone baking mat

🍳 Method: How to Make Mozzarella-Stuffed Pretzels

Step 1: Make the Dough

  1. In a bowl, mix warm water, warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
  2. Add flour, salt, and softened butter. Mix until a shaggy dough forms.
  3. Knead for 8–10 minutes by hand or with a mixer and dough hook until smooth and elastic.
  4. Place dough in a greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

Step 2: Prep the Cheese Filling

  1. Mix shredded mozzarella with rosemary and Parmesan in a bowl.
  2. (Alternatively, use mozzarella sticks for a neater filling.)

Step 3: Shape the Pretzels

  1. Preheat oven to 425°F (220°C).
  2. Punch down the dough and divide into 12 equal pieces.
  3. Roll each piece into a 12-inch rope, flatten slightly, add a strip of cheese mix along the center, and fold dough around it, pinching to seal completely.
  4. Shape into classic pretzel form: make a U-shape, cross the ends, twist again, and press ends onto the bottom.

Step 4: Baking Soda Bath

  1. Bring 6 cups of water to a boil in a pot, add baking soda slowly (it will bubble).
  2. Reduce to a simmer. Carefully dip each pretzel into the bath for 20–30 seconds.
  3. Remove with slotted spoon and place on parchment-lined baking sheet.

Step 5: Bake

  1. Brush pretzels with egg wash.
  2. Sprinkle with coarse salt, extra rosemary, and Parmesan.
  3. Bake for 14–16 minutes or until deeply golden brown.

💕 For the Lovers of Cheese and Carbs…

This recipe is made for you — the lovers of cozy food, crackly exteriors, and gooey, cheesy middles. Every bite is a mix of nostalgia and new delight. Whether you’re baking for game day, movie night, a date, or just for yourself, these pretzels say “comfort” in every golden twist.

📝 Tips for Perfection

  • Seal the cheese inside well to prevent leakage.
  • Chill your mozzarella before stuffing; it melts slower.
  • Add a touch of garlic powder or smoked paprika to the dough for extra flavor.
  • Serve with marinara, honey mustard, or beer cheese dip.

🎉 Serving & Storage

  • Best enjoyed warm, straight from the oven.
  • Store in an airtight container for up to 2 days.
  • Reheat in a 300°F (150°C) oven for 5–7 minutes to bring back that fresh-baked taste.

🧡 In Conclusion

Mozzarella-Stuffed Soft Pretzels blend the best of old-world baking with modern cheese-pull glory. They’re rustic yet indulgent, classic yet inventive — a tribute to comfort food at its most irresistible.

💬 From Pretzel Lovers, With Love

“I made these for my boyfriend and he proposed the next day… coincidence? I think not.” – Casey B.
“The cheese pull? Unreal. The rosemary? Chef’s kiss. These are a staple now.” – Jaden M.
“Perfect for Oktoberfest or Tuesday nights!” – Liam R.

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