Description
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are soft, golden pretzels filled with gooey melted mozzarella cheese and infused with fragrant rosemary and sharp Parmesan. Featuring a chewy texture and a crispy golden crust from a baking soda bath, these pretzels offer a perfect savory snack for any occasion. Easy to make with simple ingredients, they deliver irresistible flavor, perfect for parties, lunchboxes, or cozy nights in.
Ingredients
Scale
Dough Ingredients
- 4 cups all-purpose flour
- 1 package active dry yeast (2 1/4 tsp)
- 1 1/2 cups warm water (about 110°F)
- 2 tbsp sugar
- 1 tsp salt
- 2 tbsp rolled rosemary (fresh or dried)
- 1/2 cup grated Parmesan cheese
Filling
- 2 cups shredded mozzarella cheese (preferably whole milk)
Boiling Bath
- 10 cups water
- 2/3 cup baking soda
Finishing
- 4 tbsp melted butter
- Extra grated Parmesan for sprinkling
Instructions
- Prepare the dough: In a small bowl, mix warm water, sugar, and active dry yeast. Let it sit until frothy, about 5 minutes. In a large mixing bowl, combine flour, salt, rolled rosemary, and Parmesan cheese. Add the yeast mixture and knead the dough until smooth and elastic, around 8-10 minutes. Cover the bowl and let the dough rise in a warm place until doubled in size, approximately 1 hour.
- Divide and fill: Punch down the risen dough and divide it into equal portions. Flatten each portion and place a small handful of shredded mozzarella cheese in the center. Fold the dough over the cheese and pinch the edges tightly to seal, ensuring the cheese does not leak during baking.
- Shape the pretzels: Roll each filled dough piece into a rope and twist it into a classic pretzel shape. Arrange the pretzels on a parchment-lined baking sheet, leaving space between each.
- Prepare baking soda bath: Bring a large pot of water to a boil and add baking soda. Carefully dip each pretzel into the boiling baking soda water for 30 seconds, then return them to the baking sheet. This step creates the signature chewy crust and distinctive pretzel color.
- Bake and finish: Sprinkle grated Parmesan cheese evenly over the pretzels. Bake them in a preheated oven at 425°F (220°C) for 12-15 minutes until golden brown. Immediately after baking, brush each pretzel with melted butter to add richness and a glossy finish.
Notes
- Use whole milk mozzarella for the best melting and flavor.
- Knead the dough thoroughly to develop gluten and achieve the perfect chewy texture.
- Make sure to seal the edges of the dough tightly to keep the mozzarella from leaking during baking.
- Dip pretzels in the baking soda bath for exactly 30 seconds to form the optimal crust.
- Brush pretzels with melted butter right after baking to lock in moisture and add richness.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 30 mg
Keywords: mozzarella stuffed pretzels, rosemary pretzels, parmesan soft pretzels, cheesy pretzels, soft pretzels recipe
