Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on a classic snack. Filled with melted mozzarella and infused with fragrant rosemary and Parmesan, they are perfect for sharing or enjoying as a savory treat.

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)
• ¼ cup baking soda
• ¼ cup unsalted butter, melted
• 1 tablespoon fresh rosemary, chopped
• ½ cup grated Parmesan cheese
• 8 ounces mozzarella cheese, cut into 1-inch cubes
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a mixing bowl, combine warm water, yeast, and sugar. Let sit for about 5 minutes until it becomes foamy.
2. Step 2: In a separate bowl, whisk together flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until combined.
3. Step 3: 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.
4. Step 4: Incorporate chopped rosemary and grated Parmesan into the dough. Form into a ball, place in a greased bowl, cover with a towel, and let rise for about 1 hour or until doubled in size.
5. Step 5: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Step 6: Punch down the dough and divide it into 8 equal pieces. Flatten each piece and place a mozzarella cube in the center. Fold dough over cheese to seal, shaping into a ball.
7. Step 7: Roll each ball into a 24-inch rope, twist into a pretzel shape, and place on the prepared baking sheet.
8. Step 8: Bring 4 cups of water to a boil in a saucepan, add baking soda carefully. Using a slotted spoon, boil each pretzel for about 30 seconds, then drain on paper towels.
9. Step 9: Brush pretzels with melted butter and sprinkle with coarse sea salt.
10. Step 10: Bake for 12-15 minutes until golden brown. Serve warm.

Tips & Variations

• Use fresh mozzarella for a creamier filling, or try sharp cheddar for a different flavor.
• If you want extra rosemary flavor, sprinkle some on top before baking.
• For a softer crust, brush pretzels with butter immediately after baking.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for about 5 minutes to restore softness and warmth. For longer storage, freeze pretzels wrapped tightly and thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, you can use active dry yeast, but dissolve it in the warm water first and let it activate for about 10 minutes before mixing with flour.

How do I prevent the cheese from leaking out during baking?

Make sure to seal the dough well around the mozzarella cubes and pinch the edges tightly. Rolling the dough evenly before shaping also helps keep the cheese inside.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Print Recipe

★★★★★

4.5 from 90 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine the aromatic flavors of fresh rosemary and savory Parmesan cheese with gooey, melted mozzarella inside a soft, chewy pretzel dough. Perfectly boiled in baking soda water and baked to golden perfection, they make a delightful homemade snack or appetizer.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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)

Flavorings & Filling

• 1 tablespoon fresh rosemary, chopped
• ½ cup grated Parmesan cheese
• 8 ounces mozzarella cheese, cut into 1-inch cubes

Boiling & Topping

• ¼ cup baking soda
• ¼ cup unsalted butter, melted
• Coarse sea salt for sprinkling

Instructions

1. Activate Yeast: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating the yeast is active.
2. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt through the flour.
3. Combine & Knead Dough: Gradually add the flour mixture to the yeast mixture, stirring until combined. Using a stand mixer with a dough hook, knead for about 5 minutes until the dough is smooth and elastic. Alternatively, turn the dough out onto a floured surface and knead by hand for approximately 8 minutes.
4. Add Flavorings and First Rise: Incorporate the chopped fresh rosemary and grated Parmesan cheese into the dough until evenly distributed. Shape the dough into a ball and 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.
5. Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
6. Divide Dough and Fill: After rising, punch down the dough to release air. Divide it into 8 equal pieces. Flatten each piece and place a 1-inch mozzarella cube in the center. Fold the dough around the cheese, sealing it completely to form a ball.
7. Shape Pretzels: Roll each ball into a rope about 24 inches long. Twist each rope into a traditional pretzel shape, then place the pretzels onto the prepared baking sheet.
8. Boil Pretzels: In a saucepan, bring 4 cups of water to a rolling boil. Carefully add the baking soda (it will bubble vigorously). Using a slotted spoon, gently drop each pretzel into the boiling water, cooking each for about 30 seconds. Remove and drain on paper towels to remove excess water.
9. Butter and Salt: Brush each pretzel generously with melted unsalted butter. Sprinkle coarse sea salt over the tops to add crunch and flavor.
10. Bake: Place the baking sheet in the preheated oven and bake the pretzels for 12-15 minutes or until they turn a beautiful golden brown color and are cooked through.

Notes

• Ensure the mozzarella cubes are fully sealed inside the dough to prevent cheese leakage during boiling and baking.
• Boiling in baking soda water creates the characteristic pretzel crust and chew.
• You can customize the topping with additional herbs or different cheeses for variety.
• Use fresh rosemary for the best flavor; dried rosemary may not impart as much aroma.
• For extra shine on the pretzels, brush with melted butter immediately after baking.

Keywords: soft pretzels, mozzarella stuffed pretzels, rosemary parmesan pretzels, homemade pretzels, snack recipe, cheesy pretzels