Soft, chewy pretzel dough stuffed with gooey cheese and infused with fragrant rosemary.
Perfect as a snack, appetizer, or paired with a cozy soup, these pretzels are irresistible fresh from the oven.
Ingredients
For the soft pretzels:
- 3½ cups all-purpose flour
- 1 packet (2¼ tsp) active dry yeast
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
For the cheese filling:
- 8 oz fresh mozzarella, cubed
- 2 tbsp chopped fresh rosemary
- ¼ cup grated Parmesan
For the baking soda bath:
- 4 cups water
- ¼ cup baking soda
Topping: (optional)
- Coarse sea salt
- Grated Parmesan
- Fresh rosemary leaves
Instructions
Step 1: Mix water, sugar, and yeast in a large bowl. Let it sit until frothy (about 5 minutes).
Add flour and salt, kneading into a smooth dough.
Step 2: Cover the dough and let it rise for 30-45 minutes. Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Step 3: Mix mozzarella, rosemary, and Parmesan for the filling.
Divide the dough into 8 portions, roll into ropes, flatten, and spoon filling into the center.
Step 4: Fold the dough over the filling to seal, then shape into pretzels.
Step 5: Dissolve baking soda in hot water. Dip each pretzel into the soda bath for 30 seconds and transfer to the baking sheet.
Step 6: Top pretzels with Parmesan, salt, and rosemary. Bake for 15-20 minutes until golden brown. Cool briefly before serving.
Frequently Asked Questions (FAQs)
1. Can I use instant yeast instead of active dry yeast?
Yes, instant yeast works just as well without proofing. Mix directly with dry ingredients.
2. Can I change the cheese filling?
Absolutely! Swap mozzarella with cheddar, or add caramelized onions for extra flavor.
3. Can these be made ahead?
Yes, prepare them up to the baking step, then refrigerate for up to a day. Bake when ready.
4. Do I have to use the baking soda bath?
Yes, it gives the pretzels their classic chewy texture and golden crust.
5. How do I store leftovers?
Keep them in an airtight container at room temperature for 1-2 days or freeze for up to a month.
Cheese Stuffed Soft Pretzels
Ingredients
For the soft pretzels:
- 3½ cups all-purpose flour
- 1 packet active dry yeast 2¼ tsp
- 1 cup warm water
- 1 tbsp sugar
- 1 tsp salt
For the cheese filling:
- 8 oz fresh mozzarella cubed
- 2 tbsp chopped fresh rosemary
- ¼ cup grated Parmesan
For the baking soda bath:
- 4 cups water
- ¼ cup baking soda
Topping: (optional)
- Coarse sea salt
- Grated Parmesan
- Fresh rosemary leaves
Instructions
- Mix water, sugar, and yeast in a large bowl. Let it sit until frothy (about 5 minutes).
- Add flour and salt, kneading into a smooth dough.
- Cover the dough and let it rise for 30-45 minutes. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Mix mozzarella, rosemary, and Parmesan for the filling.
- Divide the dough into 8 portions, roll into ropes, flatten, and spoon filling into the center.
- Fold the dough over the filling to seal, then shape into pretzels.
- Dissolve baking soda in hot water. Dip each pretzel into the soda bath for 30 seconds and transfer to the baking sheet.
- Top pretzels with Parmesan, salt, and rosemary. Bake for 15-20 minutes until golden brown. Cool briefly before serving.
