Pin it
There's a touch of wonder about homemade soft pretzels, particularly when they're packed with stretchy mozzarella and sprinkled with fragrant rosemary and Parmesan. When your house fills with that warm, baked pretzel smell and you bite through the chewy outside to find gooey cheese waiting inside - that's real comfort food magic. I've made so many batches tweaking this recipe, and now I know all the tricks for making pretzels that any bakery would envy.
I whipped these up for my family last weekend, and my little nephew said they were "way better than mall pretzels!" What makes them special? Taking your time with each part and letting the dough rise properly.
Essential Ingredients
- Active dry yeast: Make sure it's not expired for proper rising. Freshness matters
- All-purpose flour: Gives you that perfect bite. I like unbleached for better taste
- Fresh rosemary: It releases its amazing scent while baking, making the pretzels smell incredible
- Quality mozzarella: Grate it yourself instead of buying pre-shredded. The extra work pays off
- Parmesan cheese: Grate it fresh for maximum flavor and better melting
Step-by-Step Cooking Guide
- Mix Your Dough:
- Stir together warm water (105-115°F), sugar, and yeast. Wait until it gets foamy, roughly 5 minutes. Add flour, salt, and melted butter. Knead until it feels smooth. Let it puff up for about an hour until it's twice as big.
- Form and Stuff:
- Cut dough into 8 equal pieces. Roll each piece into a 12-inch snake. Put mozzarella down the middle. Pinch edges shut carefully. Twist into pretzel shapes.
- Water Bath:
- Heat water with baking soda until bubbling. Drop pretzels in one by one. Cook for 30 seconds on each side. Lift out with a slotted spoon onto your baking tray.
- Get Ready to Bake:
- Brush with beaten egg. Scatter rosemary and Parmesan on top. Sprinkle with coarse salt. Let them sit briefly.
- Into the Oven:
- Bake in a 425°F oven. Wait until they turn golden, about 12-15 minutes. Turn the pan around halfway. Let them cool a bit before eating.
Pin it
Mastering Pretzel Creation
That classic pretzel texture comes from the baking soda bath. It might seem like an extra chore, but this step creates that chewy outside and rich brown color pretzels are known for. After tons of testing, I've found that dunking them for exactly 30 seconds per side works best.
Getting Heat Right
Your yeast water should feel warm on your wrist, like nice bathwater. Too hot and you'll kill the yeast, too cold and it won't wake up. I always grab my thermometer to make sure it's exactly between 105-115°F.
Picking the Best Cheese
You can use any melty cheese, but whole-milk mozzarella gives you those amazing stretchy pulls. I've tried everything from provolone to fontina in my tests, but mozzarella wins with its mild taste and superior melting.
Prep Ahead Tricks
You can mix up your dough the evening before and let it rise slowly in the fridge. This slow rise actually makes the flavor even better. Just warm it to room temp before you start shaping.
Keeping and Warming
These taste amazing fresh, but you can keep them in a sealed container for up to 2 days. When you want to warm them up, put them in a 350°F oven for 5 minutes. Don't use the microwave or they'll get tough.
Pin it
These stuffed pretzels have become my favorite thing to make for everything from sports parties to lazy weekend baking days. There's something truly rewarding about making something this tasty from scratch. Whether you've been baking for years or this is your first pretzel attempt, this recipe will give you results you'll want to show off - if you can stop yourself from eating them all!
Frequently Asked Questions
- → Why dip pretzels in water?
- The baking soda bath creates the chewy texture and golden crust pretzels are known for.
- → Can I prepare these earlier?
- They’re best fresh, but you can warm leftovers in the oven for 5 minutes to refresh.
- → How do I stop the cheese from oozing out?
- Pinch the dough edges tightly to seal the cheese inside completely.
- → Can I freeze these for later?
- Yep, bake and freeze. To eat, heat them in a 350°F oven until hot.
- → What herbs can replace rosemary?
- Swap with thyme, oregano, or sage for a twist.