Cheese Stuffed Soft Pretzels
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 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.