Description
These Mozzarella-Stuffed Rosemary Parmesan Pretzels are a delicious twist on traditional soft pretzels, featuring a crispy exterior coated with Parmesan and fresh rosemary, and a gooey mozzarella cheese center. Perfect as a savory snack or appetizer, they combine the rich flavors of herbs and cheese with the satisfying chew of homemade pretzel dough.
Ingredients
Dough
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons salt
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 1/2 cups warm water (110°F/43°C)
- 2 tablespoons unsalted butter, melted
Filling
- 8 ounces mozzarella cheese, cut into 1/2-inch cubes
Coating
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten, for egg wash
- 2 tablespoons chopped fresh rosemary
- 1/2 cup grated Parmesan cheese
- Kosher salt, for sprinkling
Instructions
- Make the dough: In a large mixing bowl, combine the warm water and sugar, then sprinkle the yeast over the top. Let it sit for 5-10 minutes until it becomes foamy. Add the melted butter, salt, and gradually mix in the flour until a dough forms.
- Knead the dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size.
- Prepare baking soda bath: Preheat your oven to 450°F (230°C). In a large pot, bring 10 cups of water and the baking soda to a boil. This bath will help create the characteristic pretzel crust.
- Shape the pretzels: Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a long rope about 20 inches long. Place a cube of mozzarella in the center of each rope, fold the dough around the cheese, sealing the edges tightly, then shape into a traditional pretzel form.
- Bake the pretzels: Submerge each pretzel carefully into the boiling baking soda bath for about 30 seconds, then remove with a slotted spoon and place on a parchment-lined baking sheet. Brush each pretzel with the beaten egg wash and sprinkle with fresh rosemary, grated Parmesan, and a pinch of kosher salt.
- Cook in the oven: Bake the pretzels for 12-15 minutes or until golden brown and crisp on the outside. Remove from the oven and let cool slightly before serving to allow the mozzarella to set a bit.
Notes
- Make sure to seal the mozzarella cheese completely within the dough to prevent it from oozing out during baking.
- Fresh rosemary adds the best flavor; if unavailable, dried rosemary can be used but should be crushed finely.
- Use a high-quality Parmesan for optimal flavor in the coating.
- Serve warm for the best gooey cheese experience.
- These pretzels can be stored in an airtight container for up to 2 days and reheated in the oven.
