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Rosemary Parmesan Mozzarella Pretzels Recipe

Rosemary Parmesan Mozzarella Pretzels Recipe
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★★★★★

5 from 24 reviews

These Rosemary Parmesan Mozzarella Pretzels combine soft, chewy pretzel dough infused with fresh rosemary and parmesan cheese, wrapped around gooey mozzarella sticks. Perfectly boiled in baking soda water for that authentic pretzel crust and finished with a buttery glaze and sea salt, these pretzels are a savory snack or appetizer that’s easy to make and utterly delicious.

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

Other Ingredients

  • 2 tablespoons unsalted butter, melted
  • 12 sticks of mozzarella string cheese
  • 10 cups water
  • ⅔ cup baking soda
  • 1 large egg, beaten
  • Coarse sea salt, for sprinkling

Instructions

  1. Activate the yeast: In a large bowl, dissolve the yeast and sugar in warm water (110°F) and let sit for 5 minutes until frothy to ensure the yeast is active and ready to leaven the dough.
  2. Mix the dough: Add the flour, salt, chopped fresh rosemary, and grated parmesan cheese to the yeast mixture. Stir until a dough forms that starts to come together.
  3. Knead the dough: On a floured surface, knead the dough for 5-7 minutes until it becomes smooth, elastic, and no longer sticky, which helps develop gluten for a chewy texture.
  4. First rise: Place the dough in a lightly oiled bowl and cover it with a cloth. Let it rise in a warm place for about 1 hour, or until it doubles in size, indicating the dough is well aerated.
  5. Prepare for baking: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking and allow even baking.
  6. Boil baking soda water: Bring 10 cups of water to a boil in a large pot and add ⅔ cup baking soda. This alkaline bath is key for the classic pretzel crust.
  7. Shape pretzels: Divide the risen dough into 12 equal pieces. Wrap each piece around a mozzarella string cheese stick and pinch the ends to seal, encasing the cheese completely.
  8. Boil pretzels: Using a slotted spatula, gently drop each wrapped pretzel into the boiling baking soda water for 30 seconds. This step firms the crust and adds pretzel flavor.
  9. Prepare for baking: Remove boiled pretzels and place them on the prepared baking sheet. Brush the tops with the beaten egg and sprinkle with coarse sea salt for a glossy finish and seasoning.
  10. Bake: Bake the pretzels in the preheated oven for 12-15 minutes until golden brown and crisp on the outside.
  11. Finish: Remove the warm pretzels from the oven and brush each generously with melted butter for rich flavor and shine before serving.

Notes

  • Ensure water temperature is around 110°F for yeast activation; too hot or cold water can kill or slow yeast.
  • Wrapping the dough tightly around the mozzarella prevents cheese from leaking during boiling and baking.
  • Boiling in baking soda water is essential for developing the signature pretzel crust and flavor.
  • Fresh rosemary adds a fragrant herbal note, but it can be omitted or substituted with dried oregano or thyme.
  • For a vegetarian diet, verify that the parmesan cheese used is free of animal rennet or substitute with a vegetarian hard cheese.
  • Serve pretzels warm for best gooey mozzarella texture.

Nutrition

Keywords: rosemary, parmesan, mozzarella, pretzels, snack, appetizer, soft pretzel, homemade pretzels, savory pretzels

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