Mozzarella Stuffed Soft Pretzels [105 Minutes]

Mozzarella Stuffed Soft Pretzels are a delightful twist on the classic soft pretzel, combining the soft, chewy texture of traditional pretzels with a gooey mozzarella filling.

Originating as a popular snack in Germany, soft pretzels have been enjoyed for centuries.

This version elevates the humble pretzel into a more indulgent treat, perfect for cheese lovers and those looking for a satisfying snack or appetizer.

Why You’ll Love Mozzarella Stuffed Soft Pretzels

You’re sure to adore these Mozzarella Stuffed Soft Pretzels for their irresistible combination of flavors and textures. The exterior boasts a golden-brown crust sprinkled with coarse salt, providing a perfect crunch.

Inside, the melty mozzarella cheese stretches enticingly with each bite, offering a delicious contrast to the pretzel dough. These pretzels are not just a snack; they’re an experience.

Perfect for parties, game nights, or as a warm, comforting treat, they’re versatile and sure to impress any crowd.

Expert Tips and Tricks

Dough Consistency: Ensure the pretzel dough is neither too sticky nor too dry. Adjust with a little extra flour or water to get a pliable, smooth dough.
Cheese Choices: While mozzarella is ideal for its meltiness, feel free to experiment with other cheeses like cheddar or gouda for different flavors.
Boiling Secrets: Boil the pretzels in baking soda water for exactly 30 seconds each. This step is crucial for achieving the pretzel’s signature chewy texture and deep golden crust.
Sealing the Edges: Pinch the dough tightly around the cheese to seal it in. This prevents cheese from oozing out during baking.
Even Cooking: Arrange pretzels evenly on the baking sheet to ensure they all cook at the same rate. Avoid overcrowding the sheet.
Perfect Pairing: Serve freshly baked with a side of warm marinara sauce or garlic butter for dipping.
Storage Solutions: Although best enjoyed fresh, you can refrigerate leftovers and reheat in the oven to revive the pretzels’ crisp texture.
Customization: Customize your pretzels with various toppings like sesame seeds, garlic powder, or everything bagel seasoning before baking for added flavor.

Recipe Variations & Possible Substitutions

Whole Wheat Flour: Substitute up to half of the all-purpose flour with whole wheat flour for a nuttier, heartier flavor.
Vegan Version: Use vegan mozzarella cheese and substitute the butter with a plant-based alternative for a dairy-free option.
Stuffed with More: Add finely chopped jalapeños or olives inside the pretzels with the cheese for a burst of extra flavor.
Sweet Version: For a sweet twist, fill the pretzels with cream cheese and top with cinnamon sugar instead of salt.
Seasoning Change: Swap the traditional coarse salt topping with parmesan cheese or an Italian herb blend for a different taste profile.

Dietary Adaptations

Gluten-Free: Use a gluten-free flour blend designed for bread to make these pretzels suitable for those with gluten intolerance. Ensure the baking powder and baking soda are gluten-free.
Dairy-Free: In addition to vegan cheese, use dairy-free milk for the dough and a plant-based butter substitute.
Low-Sodium: Omit the coarse salt topping and reduce the salt in the dough, replacing it with herbs for flavor.

Serving and Pairing Suggestions

Mozzarella Stuffed Soft Pretzels are best served warm and fresh out of the oven to maximize the gooeyness of the cheese and the softness of the pretzel. They make an excellent centerpiece for a casual gathering, particularly when arranged on a platter with a variety of dipping sauces such as spicy mustard, warm marinara sauce, or a rich cheese sauce.

These pretzels pair beautifully with a crisp, cold pilsner or a light wheat beer, which complement their salty richness without overpowering the flavors. For a non-alcoholic option, consider a sparkling apple cider or a freshly brewed iced tea, which provide a refreshing contrast to the warm, cheesy filling. Whether as a party snack, a weekend treat, or a fun cooking project, these stuffed pretzels adapt to any setting.

Storage and Reheating Tips

Cool Before Storing: Allow the pretzels to cool completely before storing to prevent condensation which can make them soggy.
Refrigeration: Keep the pretzels in an airtight container in the refrigerator for up to 3 days.
Freezing: For longer storage, freeze the pretzels on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 2 months.
Reheating in Oven: Reheat thawed pretzels in a 350°F oven for about 5-8 minutes or until heated through and the cheese is melty.
Microwave: For a quick reheat, microwave a single pretzel for about 30 seconds. This won’t crisp the crust, but it will warm the pretzel and melt the cheese.
Toaster Oven: Reheat pretzels in a toaster oven at 350°F for about 5 minutes.
Air Fryer: An air fryer can reheat and help crisp the pretzel again. Heat at 300°F for 3-4 minutes.

Ingredients

3 1/2 cups all-purpose flour
1 packet (2 1/4 teaspoons) active dry yeast
1 cup warm water
1 tablespoon sugar
1 teaspoon salt

Mozzarella Filling

8 ounces fresh mozzarella, cut into small cubes
2 tablespoons chopped fresh rosemary leaves
1/4 cup grated Parmesan cheese

Baking Soda Bath

4 cups water
1/4 cup baking soda

Topping

Grated Parmesan cheese
Fresh rosemary leaves, for garnish

Instructions

In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until it becomes frothy.
Add flour and salt to the yeast mixture, kneading until a smooth and elastic dough forms.
Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes, allowing it to double in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to make the filling.
Divide the risen dough into 8 equal portions. Roll each portion into a long rope.
Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center.
Fold the dough over the filling and seal the edges, forming a pretzel shape.
In a large saucepan, bring 4 cups of water to a boil. Add baking soda, stirring until dissolved.
Carefully lower each pretzel into the boiling water bath for 30 seconds, then transfer them to the lined baking sheet.
Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves.
Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy.
Allow the pretzels to cool slightly before serving.

Mozzarella Stuffed Soft Pretzels [105 Minutes]