Mozzarella-Stuffed Soft Pretzels (Print version)
Chewy homemade soft pretzels stuffed with mozzarella, brushed with butter, and finished with rosemary and Parmesan.
# Ingredients:
For the dough
01 -
1 1/2 cups (355 ml) warm water, about 110 F
02 -
1 tablespoon packed light brown sugar
03 -
2 1/4 teaspoons active dry yeast
04 -
4 cups (480 g) bread flour, plus more for dusting
05 -
2 teaspoons fine sea salt
06 -
2 tablespoons unsalted butter, melted and cooled slightly
For the filling
07 -
8 oz (225 g) low-moisture mozzarella, cut into 8 sticks
08 -
1/3 cup (30 g) finely grated Parmesan cheese
09 -
1 tablespoon finely chopped fresh rosemary
10 -
1/4 teaspoon garlic powder
For the bath and topping
11 -
8 cups (1.9 L) water
12 -
1/2 cup (120 g) baking soda
13 -
1 tablespoon coarse pretzel salt or coarse sea salt
14 -
2 tablespoons finely grated Parmesan cheese
15 -
2 tablespoons unsalted butter, melted, for brushing
# Instructions:
01 -
Stir the warm water, brown sugar, and yeast in the bowl of a stand mixer or a large mixing bowl. Let it stand for 5 minutes, until foamy on top.
02 -
Add the bread flour, fine sea salt, and melted butter. Knead with a dough hook for 5-6 minutes, or by hand for 8-10 minutes, until the dough is smooth and elastic.
03 -
Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60-75 minutes, until puffy and nearly doubled.
04 -
In a small bowl, combine the mozzarella sticks, Parmesan, rosemary, and garlic powder. Keep the filling chilled while you divide the dough.
05 -
Divide the dough into 8 equal pieces. Roll each piece into a 20-inch rope, flatten it, place mozzarella along the center, and pinch the dough closed tightly around the cheese. Shape each sealed rope into a pretzel.
06 -
Heat the oven to 425 F and line two baking sheets with parchment. Bring the water to a boil, turn off the heat, and slowly stir in the baking soda. Dip each pretzel for 20 seconds, drain well, and place on the sheets.
07 -
Sprinkle with coarse salt and Parmesan. Bake for 14-16 minutes, rotating the pans halfway through, until deep golden brown and puffed.
08 -
Brush the hot pretzels with melted butter. Cool for 5 minutes before serving so the cheese is still melty but not scalding.
# Good to know:
01 -
Best served warm, about 5 minutes after baking.
02 -
Use low-moisture mozzarella for fewer leaks.
03 -
A little melted cheese on the pan is normal and turns crisp.