Mozzarella Stuffed Soft Pretzels [60 Minutes]

This recipe for mozzarella-stuffed pretzels combines the chewy texture of a classic pretzel with a gooey, melty surprise inside. Perfect for parties, game days, or as a savory snack, these pretzels are sure to be a hit. Serve them with your favorite dipping sauces, such as marinara or honey mustard, for an added touch.

Ingredients:

• Produce: Fresh rosemary leaves (for garnish)
• Baking & Spices:
• 1 packet active dry yeast (about 2 1/4 teaspoons)
• 4 cups all-purpose flour
• 1/4 cup baking soda
• 1 teaspoon salt
• 1 tablespoon sugar
• Dairy:
• Fresh mozzarella cheese (cut into 1-inch pieces)
• Grated Parmesan cheese (for topping)
• Liquids:
• 1 1/2 cups warm water (about 110°F)

Instructions:

1. Prepare Dough: In a large bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5 minutes until it becomes frothy. Add the flour and salt to the yeast mixture, mixing until a dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
2. First Rise: Place the dough in a lightly oiled 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.
3. Shape Pretzels: Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope, about 18 inches long. Flatten each rope slightly and place a piece of mozzarella in the center. Fold the dough over the cheese, pinch the edges to seal, and shape into a pretzel by forming a U-shape, twisting the ends, and pressing them down onto the bottom of the U.
4. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water and the baking soda to a boil. Gently drop the pretzels into the boiling water one at a time, cooking for about 30 seconds each. Use a slotted spoon to remove them and place them on the prepared baking sheet.
5. Bake Pretzels: Sprinkle the pretzels with coarse salt and grated Parmesan cheese. Bake in the preheated oven for about 12-15 minutes, or until golden brown.
6. Finish: Remove from the oven and brush with melted butter, if desired. Garnish with fresh rosemary leaves for an added touch.

Tips and Variations:

• Flavor Variations: Experiment with different cheeses, such as cheddar or pepper jack, for a different flavor profile. Adding garlic powder or herbs to the dough can also enhance the taste.
• Serving Suggestions: These pretzels are delicious on their own, but you can serve them with a variety of dips. Marinara sauce, honey mustard, or a cheese dip complement the pretzels perfectly.
• Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-7 minutes.
• Freezing: You can freeze the unbaked pretzels after boiling. Place them on a baking sheet to freeze individually before transferring them to a freezer bag. When ready to bake, add a few extra minutes to the baking time.
• Troubleshooting: If your dough is too sticky, add a little more flour. If it’s too dry, add a bit of water. Ensure your yeast is active and not expired for the dough to rise properly.

These mozzarella-stuffed pretzels are perfect as a savory snack or appetizer, combining the chewy texture of a classic pretzel with the gooey, melty surprise of mozzarella cheese inside. For a delightful contrast, serve them with your favorite dipping sauces, such as marinara or honey mustard. This recipe is a hit for parties, game days, or simply as a treat to enjoy at home.