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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.

Ingredients

Scale

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

Find it online: https://thefoodrecipe.com/mozzarella-stuffed-rosemary-parmesan-soft-pretzels-recipe/