Table of Contents
Introduction
Imagine sinking your teeth into a warm, soft pretzel, only to discover a gooey pocket of fresh mozzarella tucked inside. Sounds divine, doesn’t it? Well, that’s exactly what you get with Soft Mozzarella Stuffed Pretzels with Fresh Rosemary. This recipe combines the golden, crispy exterior of a traditional pretzel with a rich, cheesy center and a touch of aromatic rosemary. It’s the perfect snack, appetizer, or even a fun dinner idea for the whole family.
What is Soft Mozzarella Stuffed Pretzels with Fresh Rosemary?
Soft Mozzarella Stuffed Pretzels with Fresh Rosemary may sound like a mouthful, but it’s really quite simple and oh-so-delicious. At its core, this recipe is a pretzel dough that’s stuffed with creamy, melty mozzarella cheese and topped with the fresh, earthy flavor of rosemary. Think of it as a warm, soft pretzel that has been taken to the next level—mozzarella is the cheesy surprise inside, and rosemary adds the perfect herbal kick.
Why You’ll Love These Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
There are three main reasons you’ll fall in love with Soft Mozzarella Stuffed Pretzels with Fresh Rosemary. First, the dish is packed with cheesy goodness. The mozzarella melts beautifully inside the soft dough, creating a creamy, savory experience that’s hard to beat. Second, making these pretzels at home is far more cost-effective than buying them from a bakery or store. You get fresh, high-quality ingredients without the high price tag. Finally, the fresh rosemary on top brings a fragrant, flavorful touch that elevates this dish to something truly special.
How to Make Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
Quick Overview
Making Soft Mozzarella Stuffed Pretzels with Fresh Rosemary is easier than you might think. The dough is simple to prepare, and stuffing the mozzarella inside the dough balls is a fun step that you’ll love. Once the pretzels are boiled and baked, the mozzarella becomes wonderfully gooey, and the rosemary adds a savory aroma that fills your kitchen. Plus, this recipe takes only about 30 minutes to prepare, making it an easy snack for any occasion.
Key Ingredients for Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
Here’s what you’ll need to make these delicious pretzels:
- 1 ½ cups warm water
- 2 tsp active dry yeast
- 1 tbsp sugar
- 3 ½ cups all-purpose flour
- 1 ½ tsp salt
- 2 tbsp unsalted butter, melted
- 4 oz fresh mozzarella cheese, cut into small cubes
- 1 tbsp fresh rosemary, finely chopped
- 10 cups water
- ⅓ cup baking soda
- 1 egg, beaten
- Coarse salt, for sprinkling
Step-by-Step Instructions
- Prepare the Dough:
In a small bowl, mix the warm water, yeast, and sugar. Let it sit for 5-10 minutes, or until the mixture becomes frothy. In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter to the flour mixture. Stir until a dough forms. Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size. - Shape the Pretzels:
Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12-14 inch rope. Place a cube of mozzarella cheese in the center of each rope, fold the dough over the cheese, and twist it into a pretzel shape. Pinch the ends to seal. - Boil the Pretzels:
In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir. Carefully drop each pretzel into the boiling water for about 30 seconds, turning once. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet. - Bake the Pretzels:
Brush the pretzels with the beaten egg wash and sprinkle with coarse salt and chopped rosemary. Bake for 12-15 minutes, or until golden brown. - Serve:
Let the pretzels cool for a few minutes before serving. Enjoy them warm with a side of mustard or cheese dip!
What to Serve Soft Mozzarella Stuffed Pretzels with Fresh Rosemary With
These pretzels are perfect on their own, but you can easily pair them with a variety of sides to make the meal even more satisfying. Consider serving them with a tangy mustard dip, creamy cheese sauce, or a fresh garden salad. For a heartier option, try pairing the pretzels with a side of soup, like tomato or creamy spinach. They’re also great for dipping into a warm, savory dip at your next party!
Top Tips for Perfecting Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
- Use fresh mozzarella for the best melt and flavor.
- Be gentle when shaping the pretzels to avoid squeezing out the cheese.
- Don’t skip the baking soda bath—it gives the pretzels their signature crust and flavor.
- Add more rosemary if you love the herb! You can also experiment with other herbs like thyme or basil for a different flavor.
Storing and Reheating Tips
If you happen to have leftovers (though they’re so good, you might not!), store the pretzels in an airtight container at room temperature for up to 2 days. To reheat, pop them in the oven at 350°F for 5-7 minutes or until they’re warm and crispy again. You can also freeze them for up to a month—just make sure to wrap them tightly before freezing. Reheat from frozen in the oven when you’re ready to enjoy!
Soft Mozzarella Stuffed Pretzels with Fresh Rosemary
Ingredients
- 1- 1 ½ cups warm water
- 2- 2 tsp active dry yeast
- 3- 1 tbsp sugar
- 4- 3 ½ cups all-purpose flour
- 5- 1 ½ tsp salt
- 6- 2 tbsp unsalted butter melted
- 7- 4 oz fresh mozzarella cheese cut into small cubes
- 8- 1 tbsp fresh rosemary finely chopped
- 9- 10 cups water for boiling
- 10- ⅓ cup baking soda
- 11- 1 egg beaten (for egg wash)
- 12- Coarse salt for sprinkling
Instructions
- In a small bowl, mix the warm water, yeast, and sugar. Let it sit for about 5-10 minutes, or until the mixture becomes frothy.
- In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter to the flour mixture. Stir until a dough forms.
- Knead the dough on a lightly floured surface for about 5-7 minutes, or until smooth and elastic.
- Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
- Preheat your oven to 425°F (220°C).
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 12-14 inches in length.
- Place a cube of mozzarella cheese in the center of each rope, and fold the dough over the cheese to enclose it.
- Twist the dough into a pretzel shape and pinch the ends to seal.
- In a large pot, bring 10 cups of water to a boil. Add the baking soda and stir.
- Carefully drop each pretzel into the boiling water for about 30 seconds, turning once. Use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
- Brush the pretzels with the beaten egg wash and sprinkle with coarse salt and chopped rosemary.
- Bake for 12-15 minutes, or until golden brown.
- Let the pretzels cool for a few minutes before serving. Enjoy them warm with a side of mustard or cheese dip!
- These soft, cheesy, and herb-infused pretzels are perfect for a snack or appetizer!