Pin it
There's something magical about homemade soft pretzels, especially when they're stuffed with melty mozzarella and topped with fragrant rosemary and Parmesan. The aroma of fresh-baked pretzels filling your kitchen, that first bite into the chewy exterior revealing gooey cheese inside - it's pure comfort food bliss. After countless batches perfecting this recipe, I've learned all the secrets to creating pretzels that rival any bakery's version.
Last weekend, I made these for a family gathering, and my nephew declared them "better than the mall pretzels!" The secret? Taking time with each step and not rushing the rising process.
Must-Have Ingredients
- Active dry yeast: Fresh yeast is crucial for proper rising. Check the expiration date
- All-purpose flour: Creates the perfect chewy texture. I prefer unbleached for better flavor
- Fresh rosemary: The aromatic oils release during baking, infusing the pretzels with flavor
- Quality mozzarella: Fresh-grated melts better than pre-shredded. It's worth the extra effort
- Parmesan cheese: Use freshly grated for the best flavor and melting properties
Detailed Cooking Instructions
- Prepare the Dough:
- Combine warm water (105-115°F), sugar, and yeast. Let stand until foamy, about 5 minutes. Mix in flour, salt, and melted butter. Knead until smooth and elastic. Let rise until doubled, about 1 hour.
- Shape and Fill:
- Divide dough into 8 equal portions. Roll each into 12-inch rope. Place mozzarella along center. Seal edges carefully. Form into pretzel shape.
- Boiling Process:
- Bring water and baking soda to boil. Drop pretzels in one at a time. Cook 30 seconds per side. Remove with slotted spoon to baking sheet.
- Final Preparation:
- Brush with beaten egg. Sprinkle with rosemary and Parmesan. Add coarse salt. Let rest briefly.
- Baking:
- Place in preheated 425°F oven. Bake until golden brown, 12-15 minutes. Rotate pan halfway through. Cool slightly before serving.
Pin it
The Art of Pretzel Making
Getting that signature pretzel texture comes from the baking soda bath. This step might seem fussy, but it's what gives pretzels their distinctive chewy crust and mahogany color. Through many test batches, I've found that 30 seconds per side in the water is the sweet spot.
Temperature Matters
The water for activating yeast should feel warm, not hot, to your wrist - like perfect bathwater. Too hot will kill the yeast, too cool won't activate it properly. I always use a thermometer to hit that perfect 105-115°F range.
Cheese Selection Secrets
While any melting cheese works, whole-milk mozzarella gives that perfect cheese pull we're after. I've tried everything from provolone to fontina, but mozzarella's mild flavor and superior melting qualities make it the winner.
Make-Ahead Magic
You can make the dough the night before and let it rise slowly in the refrigerator. The slow rise actually develops more flavor. Just let it come to room temperature before shaping.
Storing and Reheating
These pretzels are best enjoyed fresh, but they can be stored in an airtight container for up to 2 days. To reheat, pop them in a 350°F oven for 5 minutes - the microwave makes them tough.
Pin it
These stuffed pretzels have become my go-to recipe for everything from game day gatherings to cozy weekend baking projects. There's something deeply satisfying about creating something this delicious from scratch. Whether you're an experienced baker or trying pretzels for the first time, this recipe will give you results worth sharing - if you can resist eating them all yourself!
Frequently Asked Questions
- → Why boil the pretzels?
- Boiling in baking soda water creates that distinctive chewy pretzel texture and brown crust.
- → Can I make these ahead?
- Best served fresh, but can be reheated in oven for 5 minutes to restore texture.
- → How do I prevent cheese from leaking?
- Ensure dough completely seals around cheese and pinch edges firmly.
- → Can I freeze these pretzels?
- Yes, freeze after baking, reheat in 350°F oven until warm.
- → What other herbs work well?
- Try thyme, sage, or oregano instead of rosemary.