Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on the classic snack. They are soft, chewy, and filled with gooey mozzarella cheese, enhanced with fragrant rosemary and topped with Parmesan for extra flavor. Perfect for game day or a movie night!
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 parchment paper
- 1 saucepan
- 1 whisk
- 1 rolling pin
- 1 pastry brush
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) active dry yeast
- 1 ½ cups warm water 110°F or 43°C
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ¼ cup baking soda
- 1 cup fresh mozzarella cheese Cut into 1-inch cubes
- 2 tablespoons fresh rosemary Finely chopped
- ½ cup grated Parmesan cheese
- 1 egg beaten For egg wash
- coarse sea salt For topping
Instructions
- In a mixing bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes frothy.
- Add the flour and salt to the yeast mixture. Mix well until a dough forms.
- Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour or until it has doubled in size.
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces.
- Roll each piece into a long rope, about 18 inches long.
- Shape each rope into a pretzel by twisting the ends and securing them together. Take a cube of mozzarella and place it in the center of the pretzel before twisting it closed, sealing the cheese inside.
- In a saucepan, bring about 10 cups of water to a boil and stir in the baking soda.
- Carefully place each pretzel in the boiling water for about 30 seconds, then remove and place them on the prepared baking sheet.
- Brush the tops of the pretzels with the beaten egg, then sprinkle with grated Parmesan and chopped rosemary, along with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
- Remove from the oven and allow to cool slightly before serving. Enjoy your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels warm!
Notes
You can substitute dried rosemary if fresh is unavailable, but use less since it has a more concentrated flavor.
These pretzels are best served fresh but can be stored in an airtight container for up to 2 days. Reheat in the oven to regain their softness.
For added flavor, experiment with different cheeses or toppings!