Description
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful combination of chewy pretzel dough, aromatic rosemary, and gooey mozzarella. Perfect for any occasion, they elevate the classic pretzel to gourmet status!
Ingredients
Scale
- 4 cups All-Purpose Flour
- 2 1/4 teaspoons Active Dry Yeast
- 1 tablespoon Granulated Sugar
- 1 teaspoon Fine Sea Salt
- 1 1/2 cups Warm Water (between 105-115°F)
- 1/4 cup Unsalted Butter (melted)
- 1 1/2 cups Mozzarella Cheese (low-moisture, part-skim)
- 2 tablespoons Fresh Rosemary (finely chopped)
- 1/2 cup Parmesan Cheese (grated)
- 1/2 cup Baking Soda
- 1 Large Egg (for egg wash)
- Coarse Pretzel Salt or Flaky Sea Salt
Instructions
- In a large mixing bowl, combine the warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for 5-10 minutes until it becomes foamy.
- Add the fine sea salt and melted butter to the yeast mixture. Gradually add the all-purpose flour, mixing with a wooden spoon or a dough hook on low speed until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface or continue with your stand mixer. Knead for 8-10 minutes, until the dough is smooth, elastic, and no longer sticky.
- Lightly oil a clean bowl. Place the dough in the bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free place for 1 to 1.5 hours, or until it has doubled in size.
- While the dough rises, preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, whisk the egg with 1 tablespoon of water for the egg wash. In another small bowl, combine the finely chopped fresh rosemary and grated Parmesan cheese.
- Gently punch down the risen dough and turn it out onto a lightly floured surface. Divide the dough into 8-10 equal pieces.
- Take one piece of dough and flatten it into a rough circle or rectangle, about 4-5 inches wide. Place 1-2 tablespoons of mozzarella cheese in the center. Carefully fold the edges of the dough over the mozzarella, pinching them firmly together to completely seal the cheese inside.
- Once sealed, gently roll the dough into a long rope, about 18-24 inches long.
- To form the classic pretzel shape, make a U-shape with the rope. Take the ends and cross them over each other twice. Then, bring the twisted ends down and press them firmly onto the bottom curve of the U-shape.
- In a wide, shallow pot, bring 8 cups of water to a rolling boil. Carefully stir in 1/2 cup of baking soda until dissolved. Reduce the heat to a simmer.
- Using a slotted spoon, carefully lower one or two pretzels into the simmering baking soda bath. Cook for 20-30 seconds per side. Remove them with the slotted spoon and place them onto the prepared baking sheets.
- Immediately after the bath, brush each pretzel generously with the egg wash. Sprinkle with the rosemary-Parmesan mixture and then with the coarse pretzel salt.
- Bake in the preheated oven for 12-18 minutes, or until the pretzels are deeply golden brown and puffed.
- Transfer the baked pretzels to a wire rack to cool slightly. These are best enjoyed warm, straight from the oven!
- Prep Time: 30 mins
- Cook Time: 18 mins
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 40 mg
Keywords: Use as little extra flour as possible while shaping to avoid tough pretzels. Ensure the cheese is securely sealed inside the dough to prevent it from leaking during baking.