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What is better than a homemade soft pretzel? You may be tempted to say “umm, nothing, duh!” But these mozzarella-stuffed pretzels are the real winners here. (But let’s be honest, is there really anything that isn’t made better by being stuffed with cheese?) This is such a fun afternoon activity and results in the most delicious snack! Fresh basil and a generous helping of sea salt make this a truly mouth-watering delight. Give it a try and I promise you’ll be coming back for more!
Mozzarella Stuffed Basil Soft Pretzels:
Dough:
- 1 1/2 cup warm water
- 1 package rapid rise yeast
- 1 1/2 tsp sugar
- 2 tsp salt
- 2 TBSP fresh Basil, chopped
- 4 1/4 cup flour
- 6 TSBP butter, room temp
Cooking Liquid:
- 8 cups water
- 1/2 cup baking soda
Cheese Filling:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg Wash:
- 1 egg, beaten
- 1 TBSP water
Toppings:
- 2 TBSP melted butter
- sea salt
- fresh basil, chopped
To make the pretzel dough, combine water, yeast, sugar, and salt in a mixing bowl, with the dough hook attachment. Let stand for 10 minutes or until the mixture begins to foam. Add basil and flour and and blend and knead on medium speed for 12 minutes. Cover dough and place in a warm area and let rise for an hour, or until dough doubles in size.
Preheat oven to 425 and line baking sheet with parchment paper or baking mat. Combine the shredded mozzarella and parmesan cheese in a small bowl and place in the freezer. Add water and baking soda to a large pot and bring to a boil.
Divide dough into 8 equal pieces. Roll each out into a 16 inch rope. Stretch and work dough so it’s 4 inches wide. If you use a roller, be careful not to over flour! You will want it to be a little sticky. Add 2 TBSP of cheese evenly along the rope. Tightly roll the dough into a thinner rope, pinching the edges to seal.
Make a U shape with each of the dough ropes, holding the ends. Cross the ends over each other, pinching the ends into the bottom of the dough. Place pretzels one at a time into prepared boiling water and boil for 30 seconds. Remove from the water and place on prepared baking sheet.
Brush each pretzel with an egg wash. Place pan in the oven and bake for 16-18 minutes or until golden brown. Remove from oven and brush with melted butter and sprinkle with sea salt and fresh basil if desired. Enjoy!
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Mozzarella Stuffed Basil Soft Pretzels
Description
These Mozzarella Stuffed Basil Soft Pretzels take ordinary pretzels to another level!
Ingredients
Dough:
- 1 1/2 cup warm water
- 1 package rapid rise yeast
- 1 1/2 tsp sugar
- 2 tsp salt
- 2 TBSP fresh Basil, chopped
- 4 1/4 cup flour
- 6 TSBP butter, room temp
Cooking Liquid:
- 8 cups water
- 1/2 cup baking soda
Cheese Filling:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg Wash:
- 1 egg, beaten
- 1 TBSP water
Toppings:
- 2 TBSP melted butter
- sea salt
- fresh basil, chopped
Instructions
- To make the pretzel dough, combine water, yeast, sugar, and salt in a mixing bowl, with the dough hook attachment
- Let stand for 10 minutes or until the mixture begins to foam
- Add basil and flour and and blend and knead on medium speed for 12 minutes
- Cover dough and place in a warm area and let rise for an hour, or until dough doubles in size
- Preheat oven to 425 and line baking sheet with parchment paper or baking mat
- Combine the shredded mozzarella and parmesan cheese in a small bowl and place in the freezer
- Add water and baking soda to a large pot and bring to a boil
- Divide dough into 8 equal pieces
- Roll each out into a 16 inch rope
- Stretch and work dough so it’s 4 inches wide (If you use a roller, be careful not to over flour! You will want it to be a little sticky)
- Add 2 TBSP of cheese evenly along the rope
- Tightly roll the dough into a thinner rope, pinching the edges to seal
- Make a U shape with each of the dough ropes, holding the ends
- Cross the ends over each other, pinching the ends into the bottom of the dough
- Place pretzels one at a time into prepared boiling water and boil for 30 seconds
- Remove from the water and place on prepared baking sheet
- Brush each pretzel with an egg wash
- Place pan in the oven and bake for 16-18 minutes or until golden brown
- Remove from oven and brush with melted butter and sprinkle with sea salt and fresh basil if desired
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