Mozzarella Stuffed Soft Pretzels (Stampa)
Cheesy soft pretzels filled with mozzarella and rosemary, golden baked with a tender bite.
# Ingredienti:
→ Dough
01 -
4 cups all-purpose flour
02 -
1 packet active dry yeast (2 1/4 teaspoons)
03 -
1 1/2 cups warm water (110°F)
04 -
1 tablespoon sugar
05 -
2 teaspoons kosher salt
→ Cheese Filling
06 -
8 ounces fresh mozzarella, cubed
07 -
2 tablespoons chopped fresh rosemary
08 -
1/2 cup grated Parmesan cheese
→ Baking Soda Bath
09 -
8 cups water
10 -
1/2 cup baking soda
→ Topping
11 -
Additional grated Parmesan cheese, for garnish
12 -
Fresh rosemary leaves, for garnish
# Istruzioni:
01 -
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until frothy and fragrant.
02 -
Add flour and salt to the yeast mixture. Knead for 5 minutes until a smooth, elastic dough forms that springs back when pressed.
03 -
Cover the bowl with a towel and let the dough rise in a warm place for 30 to 45 minutes, until doubled in size.
04 -
In a bowl, mix cubed mozzarella, chopped rosemary, and grated Parmesan until evenly combined.
05 -
Divide dough into 8 pieces. Roll into 12-inch ropes, flatten, spoon 2 tablespoons of filling inside, seal edges, and shape into pretzels.
06 -
Heat water in a large saucepan until nearly boiling, then remove from heat and dissolve baking soda.
07 -
Submerge each pretzel in the baking soda bath for 30 seconds, then place on a parchment-lined baking sheet.
08 -
Sprinkle pretzels with Parmesan and rosemary. Bake at 425°F for 15–20 minutes until deeply golden and puffed.
09 -
Let pretzels cool for 5 minutes before serving to allow cheese to settle and texture to set.
# Note utili:
01 -
Letting shaped pretzels rest 10 minutes before boiling improves puff and texture.
02 -
Brush baked pretzels with melted butter for added richness and shine.
03 -
Use block mozzarella instead of shredded for optimal melt quality.
04 -
These pretzels can be reheated in a 350°F oven for 5 minutes.