Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on a classic snack, featuring a soft and chewy dough enriched with fresh rosemary and Parmesan cheese, stuffed with gooey mozzarella inside. Perfectly boiled in baking soda water for that iconic pretzel crust and baked to golden perfection, they are an irresistible treat for any occasion.
- 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
Dough
- 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)
- 1 tablespoon fresh rosemary, chopped
- ½ cup grated Parmesan cheese
Filling
- 8 ounces mozzarella cheese, cut into 1-inch cubes
Boiling Solution and Topping
- ¼ cup baking soda
- 4 cups water (for boiling)
- ¼ cup unsalted butter, melted
- Coarse sea salt, for sprinkling
Instructions
- Activate the Yeast: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add this flour mixture to the yeast mixture, stirring constantly until just combined.
- Knead the Dough: Using a stand mixer fitted with a dough hook, knead for about 5 minutes until the dough is smooth and elastic. If kneading by hand, turn the dough onto a floured surface and knead for about 8 minutes until the same texture is achieved.
- Add Flavorings and Let Rise: Incorporate the chopped fresh rosemary and grated Parmesan cheese into the dough evenly. Form the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise for about 1 hour or until it has doubled in size.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- Shape the Pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece slightly and place a cube of mozzarella cheese in the center. Fold the dough over tightly to seal the cheese inside, shaping it into a smooth ball. Roll each ball into a 24-inch long rope, then twist into the traditional pretzel shape. Place each pretzel onto the prepared baking sheet.
- Boil in Baking Soda Solution: In a saucepan, bring 4 cups of water to a boil. Carefully add the ¼ cup of baking soda. Using a slotted spoon, gently place each pretzel into the boiling water for about 30 seconds, then remove and let them drain on paper towels. This step creates the characteristic pretzel crust.
- Brush and Season: Brush each boiled pretzel with melted butter and sprinkle generously with coarse sea salt for flavor and texture.
- Bake the Pretzels: Place the baking sheet in the preheated oven and bake the pretzels for 12-15 minutes or until they turn golden brown and have a crisp exterior.
Notes
- Ensure the water is warm (about 110°F) to properly activate the yeast without killing it.
- Sealing the mozzarella well inside the dough prevents it from leaking during boiling and baking.
- Handle the boiling baking soda water carefully to avoid burns, as it can bubble up aggressively.
- You can substitute fresh rosemary with dried rosemary if fresh herbs aren’t available, but reduce the quantity, as dried herbs are more potent.
- For a richer flavor, brush the pretzels again with butter right after baking.
- These pretzels are best enjoyed warm on the same day but can be reheated in an oven to refresh their texture.
Keywords: mozzarella stuffed pretzels, soft pretzels recipe, rosemary parmesan pretzels, homemade soft pretzels, stuffed pretzels
