Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels Recipe
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.
- 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
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
- 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.
- Make the dough: Add melted butter, salt, and all-purpose flour to the yeast mixture. Mix until a dough starts to form.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
