Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
This Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe offers a delightful twist on classic soft pretzels, featuring a savory dough infused with fresh rosemary and grated Parmesan cheese, enveloping gooey mozzarella cheese inside. Perfectly boiled and baked to golden perfection, these pretzels are a savory, cheesy snack or appetizer that’s crisp outside with a soft, cheesy center.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/2 cups warm water (About 110°F)
- 1 tablespoon fresh rosemary (chopped)
- 1/2 cup grated Parmesan cheese
Boiling Solution
- 1/4 cup baking soda
- 4 cups water
Finishing Ingredients
- 1/4 cup unsalted butter (melted)
- coarse sea salt (for sprinkling)
Filling
- 8 ounces mozzarella cheese (cut into 1-inch cubes)
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 to ensure even distribution of salt in the dough.
- Form Dough: Gradually add the flour mixture to the yeast mixture, stirring until combined. Knead the dough either using a stand mixer with a dough hook for about 5 minutes until smooth and elastic, or by hand on a floured surface for about 8 minutes.
- Incorporate Flavorings and Proof: Knead 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 in a warm place for about 1 hour or until doubled in size.
- Preheat Oven and Prepare Bakeware: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Once risen, punch down the dough and divide it into 8 equal pieces. Flatten each piece and place a mozzarella cube in the center. Fold and pinch the dough tightly around the cheese to seal, then roll each ball into a 24-inch rope and twist into the iconic pretzel shape. Place shaped pretzels on the baking sheet.
- Boil Pretzels: Bring 4 cups of water to boil in a saucepan. Carefully add the baking soda. Using a slotted spoon, submerge each pretzel in the boiling baking soda water for about 30 seconds, then remove and let drain on paper towels.
- Brush and Sprinkle: Brush each boiled pretzel with melted butter, then sprinkle coarse sea salt evenly over the top.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown and deliciously soft on the inside with a slightly crisp crust.
Notes
- Ensure the mozzarella cubes are fully sealed inside the dough to prevent leaking during baking.
- Use fresh rosemary for the best flavor infusion in the dough.
- Boiling pretzels in baking soda water is key to achieving that signature chewy crust.
- If you prefer, substitute coarse sea salt with pretzel salt for a milder saltiness.
- Allow pretzels to cool slightly before eating to avoid burning from the hot melted mozzarella.
Keywords: Mozzarella stuffed pretzels, Rosemary parmesan pretzels, Soft pretzels recipe, Homemade pretzels, Cheese stuffed pretzels, Savory snack
