Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt through the flour.
- 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.
- 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.
- Prepare Oven and Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- 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.
- 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.
- 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.
- Butter and Salt: Brush each pretzel generously with melted unsalted butter. Sprinkle coarse sea salt over the tops to add crunch and flavor.
- 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
