Gooey Mozzarella Pretzels

I whipped up these stuffed pretzels when I couldn't pick between gooey mozzarella sticks or soft pretzels for the family. Mixing them together sounded wild, but the result was crazy good—soft, fluffy pretzels bursting with melty cheese that pulls like a dream. Pretzel dough had always seemed like a lot, but turns out, making it is way simpler than it seems. And don't skip the baking soda soak; that's what makes the crust all golden and gives it that classic pretzel taste. The best part? Everyone wants a piece when they see those cheesy strands stretch apart.

The first time I pulled these out, my teen's friends started clapping when I tore one open and all that cheese stretched out. Phones everywhere—they couldn't stop snapping pics. Even my husband, who usually shrugs at my baking, called them “better than anything at a restaurant” and asked me to bring a batch for his coworkers next time.

Tasty Ingredients

• Fresh rosemary - Adds rich flavor that makes everything taste extra fancy
• Parmesan cheese - Toss some in the filling and more on top for a salty, cheesy kick
• Basic pretzel dough - Grab some flour, water, sugar, and yeast—simple stuff but super tasty when it comes together
• Baking soda bath - That quick dip makes the outer part chewy and deep brown, just like the ones from a pretzel shop
• Fresh mozzarella - Chopped up so you get those epic cheese pulls but the dough stays fluffy

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Easy Step-by-Steps

Final Baking

Get your oven hot at 425 and arrange the boiled pretzels on a sheet lined with parchment paper. Sprinkle with more rosemary and Parmesan, then pop them in for about 15 to 20 minutes. They’ll be golden and the inside will be cheesy and gooey.

Baking Soda Bath

Mix a big handful of baking soda into around 4 cups hot (but not boiling) water. Dunk each shaped pretzel in for half a minute, then set them aside. This gives you that classic flavor and a pretty crust, so don’t skip it.

Shaping Process

Once the dough's risen, split it in 8 chunks. Roll each one into a rope, squish it flat, and pile some of your cheese mix right down the middle. Fold it over to hide the stuffing and pinch the seam tight. Twist into a pretzel shape so it holds together in the oven.

Filling Preparation

Dice up your mozzarella, then toss it with grated Parmesan and minced rosemary. Keep cubes on the smaller side, so they melt smooth but you still get pockets of cheese.

Rising Time

Stick a towel over your dough and rest it some place warm like the top of the fridge for half an hour or until it’s doubled up in size.

Dough Creation

Throw warm water, a bit of sugar, and yeast in a big bowl. Let it hang out till it gets foamy on top—should take five minutes. Add flour and a pinch of salt, then knead until everything’s stretchy and smooth, about 8 to 10 minutes.

The first time I tried these, I didn’t pinch all the seams, and the cheese made a huge mess on my pan. Now I always seal the edges really well and even tuck them under. And seriously, I tried skipping the soda bath once and they just tasted like boring bread rolls, so don’t make that mistake.

Great Pairings

Honestly, these stand alone—but dipping in some marinara is awesome ’cause the tang cuts through all that cheese. If you’re feeling classic, beer mustard is perfect. Wash it down with a cold beer or just some bubbly water—your call!

Fun Twists

Switch up with thyme or oregano for a fresh herb kick, or toss in bits of bacon for a smoky bite. Want some heat? A sprinkle of red pepper flakes does the trick. Sometimes I use cheddar or herb-loaded cream cheese for a totally different cheesy vibe.

Leftover Tips

They're best fresh, but if you have extras, stash them in the fridge for a couple days and reheat in the oven to make them crispy again. You can even freeze unbaked, shaped pretzels and bake them straight from frozen—just up the baking time a little.

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Making these mozzarella-stuffed pretzels is kind of my claim to fame at home now—they wow everyone and make it look like I spent all day in the kitchen. But honestly, they’re way less intimidating than they look. Just break it down step by step and you’ll pull it off every time. Proof that when you mash up two comfort food classics, awesome things happen!

Recipe FAQs

→ What’s the point of the baking soda bath?

It helps the pretzels get that chewy texture people love and gives them the deep brown color. Without it, they'd just taste like plain bread.

→ Can I prep the dough in advance?

Yep! You can pop the dough in the fridge overnight after mixing. Just take it out early so it warms up before you work with it.

→ Why does my cheese sometimes spill out while baking?

Make sure the dough edges are pinched together tightly around the cheese. If any leaks, it just creates a crispy cheesy bit on the pan—still yummy!

→ Can I freeze these after baking?

Totally! Wrap each cooled pretzel separately, then freeze for up to three months. To warm them up, bake at 350°F for about 10 minutes.

→ What else can I stuff in these pretzels?

Play around! Try cheddar, pepper jack, or add extras like jalapeños, minced garlic, or fresh herbs. Keep the amount similar so they bake evenly.