Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Introduction

Soft pretzels get a delicious upgrade with the addition of gooey mozzarella cheese, fresh rosemary, and savory Parmesan. These stuffed rosemary Parmesan soft pretzels are perfect for a cozy snack or impressive appetizer.

Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 1/2 cups warm water (about 110°F)
• 1/4 cup baking soda
• 1/4 cup unsalted butter (melted)
• 1 tablespoon fresh rosemary (chopped)
• 1/2 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 the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy.
2. Step 2: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until combined.
3. Step 3: Knead the dough either with a stand mixer fitted with a dough hook for about 5 minutes until smooth and elastic, or by hand on a floured surface for about 8 minutes.
4. Step 4: Incorporate the chopped rosemary and grated Parmesan into the dough. Form the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise for about 1 hour, or until doubled in size.
5. Step 5: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
6. Step 6: Once risen, punch down the dough and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal and form a ball.
7. Step 7: Roll each ball into a rope about 24 inches long. Twist into the shape of a pretzel and place on the prepared baking sheet.
8. Step 8: In a saucepan, bring 4 cups of water to a boil. Carefully add the baking soda. Using a slotted spoon, drop each pretzel into the boiling water for about 30 seconds, then remove and let drain on paper towels.
9. Step 9: Brush each pretzel with melted butter, then sprinkle with coarse sea salt.
10. Step 10: Bake in the preheated oven for 12-15 minutes, or until the pretzels are golden brown.

Tips & Variations

• For extra flavor, add a sprinkle of garlic powder or smoked paprika to the butter before brushing the pretzels.
• Substitute fresh rosemary with thyme or oregano for a different herb twist.
• Use different cheeses like sharp cheddar or pepper jack for variation in taste.
• Make mini pretzels by dividing the dough into smaller portions and adjusting baking time accordingly.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for about 5 minutes to regain their softness and fresh-baked texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but you’ll need to activate regular yeast by dissolving it in the warm water with sugar and letting it sit until foamy before mixing with the flour.

How can I prevent the mozzarella from leaking out during baking?

Make sure to seal the dough around the cheese tightly and avoid using overly thin dough. Chilling the shaped pretzels for 10 minutes before boiling can also help maintain their shape.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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4.6 from 88 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on classic pretzels, featuring a soft and chewy dough infused with fresh rosemary and Parmesan cheese, and a gooey mozzarella center. Perfect as a savory snack or appetizer, they are boiled in a baking soda bath for the perfect crust, then baked to golden perfection and brushed with melted butter and coarse sea salt.

• Author: Elena
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 4 cups all-purpose flour
• 1 packet (2 1/4 teaspoons) instant yeast
• 1 1/2 teaspoons salt
• 1 tablespoon sugar
• 1 1/2 cups warm water (About 110°F)
• 1 tablespoon fresh rosemary (chopped)
• 1/2 cup grated Parmesan cheese

Other Ingredients

• 1/4 cup baking soda
• 1/4 cup unsalted butter (melted)
• 8 ounces mozzarella cheese (cut into 1-inch cubes)
• Coarse sea salt (for sprinkling)

Instructions

1. Activate the yeast: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy, indicating that the yeast is active.
2. Mix the dry ingredients: In a separate bowl, whisk together the all-purpose flour and salt to evenly distribute the salt throughout the flour.
3. Form the dough: Gradually add the flour mixture to the yeast mixture, stirring until combined into a rough dough.
4. Knead the dough: If using a stand mixer, knead the dough with the dough hook attachment for about 5 minutes until smooth and elastic. If kneading by hand, turn the dough out onto a floured surface and knead for about 8 minutes until it becomes smooth and elastic.
5. Add herbs and cheese: Incorporate the chopped fresh rosemary and grated Parmesan cheese into the dough evenly.
6. Let the dough rise: Form the dough into a ball and place it into a greased bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
7. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper.
8. Shape the pretzels: After the dough has risen, punch it down to release air. Divide the dough into 8 equal pieces. Flatten each piece into a disc, place a cube of mozzarella cheese in the center, then fold the dough around it sealing completely to form a ball.
9. Form the pretzel shapes: Roll each dough ball into a rope approximately 24 inches long, twist it into a traditional pretzel shape, and place on the prepared baking sheet.
10. Prepare the baking soda bath: In a large saucepan, bring 4 cups of water to a boil and carefully add the baking soda. Using a slotted spoon, gently lower each pretzel into the boiling water. Boil each pretzel for about 30 seconds to give them their characteristic chewy crust, then remove and let them drain on paper towels.
11. Brush with butter and salt: Brush each pretzel generously with melted butter and sprinkle with coarse sea salt to taste.
12. Bake the pretzels: Bake the pretzels in the preheated oven for 12 to 15 minutes, or until they turn a golden brown color.

Notes

• Ensure the water is warm to the touch (about 110°F) to properly activate the yeast without killing it.
• When boiling the pretzels, be careful not to overcrowd the saucepan to prevent sticking and to allow even cooking.
• Use freshly grated Parmesan and fresh rosemary for the best flavor infusion.
• Seal the mozzarella completely inside the dough to prevent cheese leakage during baking.
• For a softer crust, brush extra melted butter immediately after baking.

Keywords: soft pretzels, stuffed pretzels, mozzarella stuffed pretzels, rosemary pretzels, Parmesan pretzels, homemade pretzels, snack recipe