Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels Recipe

Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels offer a delightful twist on a classic snack. Filled with gooey mozzarella and topped with fragrant rosemary and Parmesan, they’re perfect for sharing or enjoying fresh from the oven.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/4 cup unsalted butter, melted
• 8 oz fresh mozzarella cheese, cut into 1-inch cubes
• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, finely chopped
• 1/4 cup coarse sea salt
• 2/3 cup baking soda (for boiling)

Instructions

1. Step 1: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy.
2. Step 2: Add melted butter, salt, and flour to the yeast mixture. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Step 4: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size.
5. Step 5: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Step 6: Once risen, punch down the dough and divide it into 12 equal pieces.
7. Step 7: Flatten each piece, place a cube of mozzarella in the center, and fold the dough over to seal.
8. Step 8: Roll each piece into a long rope and twist into a pretzel shape.
9. Step 9: In a large pot, bring 10 cups of water to a boil and add the baking soda.
10. Step 10: Boil each pretzel for 30 seconds, then remove and place on the prepared baking sheet.
11. Step 11: Brush each pretzel with water, then sprinkle with Parmesan, rosemary, and coarse sea salt.
12. Step 12: Bake for 12-15 minutes or until golden brown.

Tips & Variations

• For a sharper flavor, try using smoked mozzarella or mixing in some shredded sharp cheddar with the filling.
• You can substitute fresh rosemary with dried rosemary if fresh is unavailable, just reduce the quantity to 1 tablespoon.
• To make pretzels crispier, brush them lightly with melted butter immediately after baking.
• If you prefer, add garlic powder or cracked black pepper to the Parmesan topping for extra flavor.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 5-7 minutes to restore crispiness. Avoid microwaving as it can make the pretzels soft and chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese for the filling?

Yes, you can substitute mozzarella with cheeses like provolone or fontina, which also melt well. Just be sure to use a mild cheese that melts smoothly inside the dough.

Why do I boil pretzels in baking soda water before baking?

Boiling pretzels in baking soda water gives them their characteristic chewy crust and deep brown color by triggering a Maillard reaction during baking. It’s an essential step for authentic soft pretzels.

Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels Recipe

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★★★★★

4.9 from 57 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are golden-brown, chewy pretzels filled with gooey melted mozzarella cheese, topped with a flavorful blend of grated Parmesan, fresh rosemary, and coarse sea salt. Perfectly boiled before baking to get that classic pretzel crust and soft interior, they’re an irresistible snack or appetizer.

• Author: Logan
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough

• 4 cups all-purpose flour
• 1 packet (2 1/4 tsp) active dry yeast
• 1 1/2 cups warm water (110°F)
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/4 cup unsalted butter, melted

Filling

• 8 oz fresh mozzarella cheese, cut into 1-inch cubes

Topping

• 1/2 cup grated Parmesan cheese
• 2 tbsp fresh rosemary, finely chopped
• 1/4 cup coarse sea salt

Instructions

1. Activate the yeast: In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for 5 minutes until frothy, indicating the yeast is active.
2. Make the dough: Add melted butter, salt, and all-purpose flour to the yeast mixture. Mix until a dough starts to form.
3. Knead the dough: Transfer the dough to a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic, ensuring good gluten development.
4. First rise: Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour or until doubled in size to develop flavor and texture.
5. Prepare for baking: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper for easy clean-up and even baking.
6. Shape the pretzels: Punch down the risen dough to release air. Divide it into 12 equal pieces. Flatten each piece, place a 1-inch cube of mozzarella cheese in the center, fold the dough over to fully enclose the cheese, then roll each piece into a long rope and twist into a classic pretzel shape.
7. Bake preparation: Bring 10 cups of water to a boil in a large pot and add 2/3 cup baking soda. Boil each shaped pretzel for 30 seconds to create the characteristic pretzel crust.
8. Bake: Remove the boiled pretzels and place them on the prepared baking sheet. Brush the pretzels with water, then sprinkle evenly with grated Parmesan, chopped rosemary, and coarse sea salt.
9. Final bake: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown and have a crisp exterior.

Notes

• Boiling pretzels in baking soda water is essential for that classic chewy pretzel crust.
• Ensure the mozzarella cubes are fully enclosed to prevent cheese leakage during baking.
• You can substitute fresh rosemary with dried rosemary if fresh is not available, use about 1 tablespoon dried.
• For extra flavor, brush pretzels with melted butter immediately after baking.
• Serve warm for the best melty cheese experience.

Keywords: mozzarella stuffed pretzels, rosemary parmesan pretzels, homemade soft pretzels, cheesy soft pretzels, savory pretzels, baked pretzels