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Rosemary Parmesan Mozzarella Pretzels Recipe

Rosemary Parmesan Mozzarella Pretzels Recipe
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★★★★★

4.9 from 14 reviews

These Rosemary Parmesan Mozzarella Pretzels are a savory twist on the classic pretzel, featuring fragrant fresh rosemary, sharp parmesan, and gooey mozzarella cheese wrapped inside. Soft, golden pretzels with a buttery finish make the perfect snack or appetizer for any occasion.

Ingredients

Scale

Dough Ingredients

  • 2 ¼ teaspoons active dry yeast
  • 1 ½ tablespoons sugar
  • 1 cup warm water (110°F)
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon finely chopped fresh rosemary
  • ½ cup grated parmesan cheese
  • 2 tablespoons unsalted butter, melted (for brushing)

Filling & Topping

  • 12 sticks of mozzarella string cheese
  • 10 cups water (for boiling)
  • ⅔ cup baking soda
  • 1 large egg, beaten (for egg wash)
  • Coarse sea salt, for sprinkling

Instructions

  1. Activate the yeast. In a large bowl, dissolve the active dry yeast and sugar in 1 cup of warm water (110°F). Let sit for about 5 minutes until the mixture is frothy, indicating the yeast is activated.
  2. Make the dough. Add the all-purpose flour, salt, chopped fresh rosemary, and grated parmesan cheese to the yeast mixture. Mix thoroughly until a rough dough forms.
  3. Knead the dough. Turn the dough out onto a floured surface and knead for 5-7 minutes until it becomes smooth and elastic, which helps develop the gluten for a good chewy texture.
  4. Let the dough rise. Place the kneaded dough in a lightly oiled bowl, cover it with a cloth, and let it rise in a warm spot for 1 hour or until it doubles in size, allowing the dough to become airy and light.
  5. Prepare the oven and baking sheet. Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
  6. Prepare the boiling solution. Bring 10 cups of water to a boil in a large pot, then carefully add ⅔ cup of baking soda. This alkaline bath gives pretzels their distinctive crust and color.
  7. Shape the pretzels. Divide the risen dough into 12 equal pieces. Take each piece and wrap it around one stick of mozzarella string cheese, sealing the ends well to encase the cheese completely.
  8. Boil the pretzels. Carefully drop each wrapped pretzel into the boiling baking soda water for 30 seconds. This step firms the dough and prepares it for a golden crust. Use a slotted spatula to remove them and place them on the prepared baking sheet.
  9. Apply egg wash and salt. Brush each pretzel with the beaten egg to enhance browning and shine. Sprinkle generously with coarse sea salt for that classic pretzel flavor.
  10. Bake until golden. Bake the pretzels in the preheated oven for 12-15 minutes, or until they develop a rich golden brown color, indicating they are perfectly cooked.
  11. Finish with butter. Remove pretzels from the oven and immediately brush them with melted unsalted butter for added flavor and a tender crust. Serve warm for the best gooey mozzarella experience.

Notes

  • Ensure the water for activating yeast is around 110°F to avoid killing the yeast and to encourage proper fermentation.
  • Boiling pretzels in baking soda water is key for that authentic pretzel crust and flavor.
  • Use fresh rosemary rather than dried for more pronounced flavor.
  • Seal the ends of the dough tightly around the mozzarella to prevent cheese from leaking during baking.
  • Serve pretzels warm for the best texture and gooey cheese filling.
  • For a crispier crust, you can add an extra egg wash before baking.
  • These pretzels can be frozen after shaping and boiling — bake directly from frozen, adding a few extra minutes to baking time.

Nutrition

Keywords: Rosemary pretzels, Parmesan pretzels, mozzarella stuffed pretzels, homemade pretzels, savory snack, soft pretzels, cheesy pretzels

Find it online: https://tastemadebyclara.com/rosemary-parmesan-mozzarella-pretzels-recipe/