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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

  • Author: admin
  • Total Time: 1 hour 45 minutes
  • Yield: 8 pretzels 1x
  • Diet: Contains Gluten (original recipe) - substitute gluten-free flour blend for gluten-free option

Description

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels combine a crispy golden exterior with a gooey mozzarella cheese center, enhanced by the fresh aroma of rosemary and a crunchy Parmesan crust. These soft pretzels offer a perfect balance of chewy texture and rich, savory flavor, ideal for snack time, parties, or any occasion craving a delicious treat.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (about 110°F/43°C)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons fresh rosemary, finely chopped

Filling and Topping

  • 8 oz mozzarella cheese, cut into small chunks
  • 1/2 cup grated Parmesan cheese

Additional Ingredients

  • 10 cups water (for boiling)
  • 1/4 cup baking soda
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Prepare the Dough: Activate the yeast by combining active dry yeast, warm water, and a pinch of sugar. Let it sit until foamy and fragrant, about 5-10 minutes. In a large bowl, mix the all-purpose flour, salt, and finely chopped fresh rosemary. Gradually add the yeast mixture and knead until the dough is smooth and elastic. Cover and let it rise in a warm place for 1 to 1.5 hours until it doubles in size.
  2. Shape the Pretzels: Punch down the risen dough and divide it into equal portions. Flatten each portion and place a chunk of mozzarella cheese in the center. Fold the dough around the cheese, then roll it gently into a rope shape. Twist each rope into the classic pretzel knot, making sure to seal the ends tightly to prevent cheese leakage.
  3. Boil in Baking Soda Bath: Preheat oven to 425°F (220°C). Bring a large pot of water to a boil and add baking soda. Carefully drop each pretzel into the boiling water for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet.
  4. Add Parmesan and Bake: Sprinkle a generous amount of grated Parmesan cheese over each pretzel. Bake in the preheated oven for 12 to 15 minutes or until pretzels are golden brown and crispy on the outside.
  5. Finish with Butter: Immediately after baking, brush the pretzels with melted butter to add shine and rich flavor. Serve warm with optional garnishes or dipping sauces.

Notes

  • Use fresh rosemary for the brightest, most fragrant flavor.
  • Seal the mozzarella thoroughly inside the dough to prevent leakage during baking.
  • Do not skip the baking soda bath to achieve the signature pretzel crust and color.
  • Ensure all ingredients (water, butter) are at room temperature for proper yeast activation.
  • Cut mozzarella into small chunks for even melting inside the pretzels.
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 15 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 320
  • Sugar: 3g
  • Sodium: 520mg
  • Fat: 12g
  • Saturated Fat: 6g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 38g
  • Fiber: 2g
  • Protein: 14g
  • Cholesterol: 30mg

Keywords: soft pretzels, mozzarella stuffed pretzels, rosemary pretzels, parmesan crust, cheesy snack, homemade pretzels

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Find it online: https://dishesbyme.com/mozzarella-stuffed-rosemary-and-parmesan-soft-pretzels/