Description
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on the classic pretzel, filled with gooey mozzarella cheese and infused with fragrant fresh rosemary and savory Parmesan cheese. Perfectly soft on the inside with a golden crust, these pretzels are ideal as a snack or appetizer.
Ingredients
Scale
Dough
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups warm water (about 110°F)
Boiling Solution
- 4 cups water
- ¼ cup baking soda
Toppings and Filling
- ¼ cup unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Prepare Flour Mixture: In a separate large bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Make Dough: Gradually add the flour and salt mixture to the yeast mixture, stirring until combined into a sticky dough. If using a stand mixer, knead with the dough hook for about 5 minutes until smooth and elastic. For hand kneading, turn dough out onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Add Flavorings and First Rise: Incorporate the chopped fresh rosemary and grated Parmesan cheese into the dough evenly. Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Once risen, punch down the dough and divide it into 8 equal portions. Flatten each piece and place one cube of mozzarella cheese in the center. Carefully fold the dough around the cheese cube, sealing it completely to prevent leaks, and form a smooth ball.
- Form Pretzel Shape: Roll each ball into a rope about 24 inches long. Twist the rope into a traditional pretzel shape and place each pretzel on the prepared baking sheet.
- Boil Pretzels: In a saucepan, bring 4 cups of water to a boil. Carefully add the baking soda (expect some bubbling). Using a slotted spoon, submerge each pretzel in the boiling water for about 30 seconds each. Remove and let them drain briefly on paper towels.
- Add Final Touches: Brush each boiled pretzel generously with melted butter, then sprinkle coarse sea salt evenly on top.
- Bake: Place the baking sheet in the preheated oven. Bake the pretzels for 12-15 minutes or until they are golden brown and cooked through.
Notes
- Ensure the mozzarella is fully enclosed in the dough to prevent the cheese from leaking out during baking.
- Boiling pretzels in baking soda water gives them their signature chewy crust and helps develop flavor.
- Use warm water around 110°F to properly activate the yeast without killing it.
- Fresh rosemary can be substituted with dried rosemary if needed, but reduce quantity slightly due to stronger flavor.
- Serve pretzels warm for the best melty cheese experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking, Boiling
- Cuisine: American, German-inspired
Nutrition
- Serving Size: 1 pretzel
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: soft pretzels, stuffed pretzels, mozzarella pretzels, rosemary, Parmesan, homemade pretzels, cheese pretzels, snack recipe
