Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
Delight in these homemade Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, offering a perfect balance of savory herbs, melted cheese, and a golden, soft crust. This recipe combines fresh rosemary and Parmesan in a tender yeast dough, stuffed with gooey mozzarella, boiled in a baking soda bath, and baked to perfection for a deliciously cheesy snack or appetizer.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 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)
Filling and Toppings
- 1 tablespoon fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- coarse sea salt, for sprinkling
For Boiling and Finishing
- ¼ cup baking soda
- ¼ cup unsalted butter, melted
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt thoroughly to ensure even distribution.
- Combine and Knead Dough: Gradually add the flour mixture to the yeast mixture, stirring until just combined. Knead the dough using a stand mixer with a dough hook for about 5 minutes until smooth and elastic, or knead by hand on a floured surface for about 8 minutes.
- Add Flavorings and Proof: Incorporate the chopped rosemary and grated Parmesan cheese into the dough. Shape the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise 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.
- Form Pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal completely, then roll each ball into a rope about 24 inches long. Twist the rope into the shape of a pretzel and place on the prepared baking sheet.
- Boil Pretzels: In a saucepan, bring 4 cups of water to a boil and carefully add the baking soda. Using a slotted spoon, submerge each pretzel in the boiling water for about 30 seconds, then remove and let them drain on paper towels. This step gives the pretzels their characteristic chewy crust.
- Butter and Salt: Brush each pretzel generously with melted butter, then sprinkle with coarse sea salt to taste.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown and cooked through. Allow to cool slightly before serving to enjoy the melted mozzarella gooeyness inside.
Notes
- Ensure the water temperature is around 110°F to properly activate the yeast without killing it.
- Sealing the mozzarella tightly inside the dough prevents cheese leakage during boiling and baking.
- The baking soda bath is essential for the pretzel’s chewy crust and unique flavor.
- Use coarse sea salt as a topping for authentic pretzel texture and taste.
- For a glossy finish, brush pretzels with additional melted butter right after baking if desired.
Keywords: soft pretzels, mozzarella stuffed pretzels, rosemary Parmesan pretzels, homemade pretzels, savory snack
