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The Most Addictive Stuffed Pretzels You'll Ever Make
These pretzels are pure magic from my kitchen. I spent weeks testing different cheese and herb combinations until I created this perfect blend of gooey mozzarella fragrant rosemary and sharp parmesan all wrapped in the softest pretzel dough. Once you try these you'll never look at regular pretzels the same way again.
Why These Aren't Your Regular Pretzels
The magic happens when that melty mozzarella meets fresh rosemary and parmesan. My secret is boiling the dough before baking which gives you that incredible chewy outside while keeping the inside perfectly soft. Trust me these disappear within minutes at my house.
What You'll Need
- For the Dough: 1 ½ cups warm water 1 packet active dry yeast 1 tbsp sugar 4 cups all purpose flour 1 tsp salt 1 tbsp olive oil
- For the Amazing Filling: 8 oz fresh mozzarella cut into cubes ¼ cup freshly grated parmesan 2 tbsp fresh rosemary chopped fine
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Making Your Dough
- Start With the Yeast
- Mix your warm water sugar and yeast in a bowl. Let it get nice and foamy about 5 minutes.
- Mix Everything Together
- Add your flour salt and olive oil. Knead until the dough feels smooth and springy usually 8 to 10 minutes.
- Let it Rest
- Pop your dough in a greased bowl cover it and let it do its thing for an hour until it doubles in size.
Stuffing Your Pretzels
Take your dough pieces flatten them out and add a generous amount of that amazing mozzarella parmesan mix. Seal them up really well nothing ruins a pretzel like cheese leaking out. Shape them into that classic pretzel twist making sure those seams are tightly pinched.
The Final Steps
Give each pretzel a quick bath in boiling water with baking soda about 30 seconds each side. Pop them in a hot oven at 450°F and bake until they're golden brown usually 12 to 15 minutes. I love sprinkling extra rosemary and parmesan right before baking it makes them absolutely irresistible.
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Keeping Them Fresh
These pretzels stay good in an airtight container for a couple days. When you want one just warm it up in the oven at 350°F for about 5 minutes. Skip the microwave it makes them tough and nobody wants that. Though honestly they rarely last more than a day in my house.
Frequently Asked Questions
- → Why do you boil pretzels in baking soda?
The baking soda bath creates that distinctive pretzel crust and gives them their characteristic brown color when baked.
- → Can I make the dough ahead?
Yes, you can refrigerate the dough after the first rise for up to 24 hours. Let it come to room temperature before shaping.
- → Why isn't my cheese staying inside?
Make sure to seal the edges very well and pinch them tightly. A little flour-water paste on the edges can help create a better seal.
- → Can I freeze these pretzels?
Yes, freeze them after baking. Reheat in a 350°F oven until warm and cheese is melty.
- → Can I use dried rosemary?
Yes, but use only 2 teaspoons as dried herbs are more concentrated than fresh.