Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These delicious soft pretzels are infused with the enchanting flavors of rosemary and Parmesan, and each one is generously stuffed with gooey mozzarella cheese. Perfect as a snack or appetizer, they embody a delightful combination of savory herbs and warm, cheesy indulgence.
Equipment
- 1 large mixing bowl
- 1 measuring cups and spoons
- 1 whisk
- 1 wooden spoon or spatula
- 1 baking sheet
- 1 parchment paper
- 1 small saucepan
- 1 slotted spoon
- 1 pastry brush
- 1 oven
Ingredients
- 4 cups all-purpose flour
- 1 packet active dry yeast (2 ¼ teaspoons)
- 1 ½ cups warm water (110°F/43°C)
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- 8 ounces mozzarella cheese cut into 8 equal pieces
- ½ cup baking soda (for boiling)
- 1 egg beaten (for egg wash)
- to taste coarse sea salt (for sprinkling)
Instructions
- In a large mixing bowl, combine warm water, sugar, and active dry yeast. Stir gently and let sit for 5 minutes until frothy.
- Add the all-purpose flour, salt, grated Parmesan cheese, and chopped rosemary to the yeast mixture. Mix with a wooden spoon until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 30 minutes or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release air. Divide it into 8 equal pieces.
- Flatten each piece of dough and place one piece of mozzarella cheese in the center. Fold the dough over the cheese and shape it into a pretzel knot.
- In a small saucepan, bring about 4 cups of water to a boil and add the baking soda.
- Carefully drop each pretzel into the boiling water, one at a time, for about 30 seconds. Use a slotted spoon to remove them and place them on the prepared baking sheet.
- Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
- Bake in the preheated oven for 15-20 minutes, or until golden brown.
- Allow them to cool slightly before serving.
Notes
You can add extra herbs or spices to the dough for a personalized flavor.
Serve warm with mustard or cheese sauce for dipping.
These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.