Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on a classic treat. Soft, chewy pretzels infused with the aromatic flavor of fresh rosemary are stuffed with gooey mozzarella cheese and topped with a sprinkle of Parmesan. Perfect for snacking or serving at a party!
Equipment
- 1 mixing bowl
- 1 measuring cups and spoons
- 1 wooden spoon or dough whisk
- 1 baking sheet
- 1 parchment paper
- 1 saucepan
- 1 slotted spoon
- 1 tongs
- 1 oven
Ingredients
- 2 ¼ teaspoons active dry yeast
- 1 cup warm water 110°F
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter melted
- 1 tablespoon fresh rosemary finely chopped
- 8 ounces fresh mozzarella cheese cut into 1-ounce cubes
- ½ cup baking soda for boiling
- 1 egg beaten for egg wash
- ¼ cup grated Parmesan cheese
- Coarse sea salt for sprinkling
Instructions
- In a mixing bowl, combine warm water, active dry yeast, and sugar. Let it sit for about 5 minutes until frothy.
- Stir in the melted butter and chopped rosemary. Gradually add the flour and salt, mixing until a dough forms.
- Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
- Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm area for about 30 minutes, or until doubled in size.
- Preheat the oven to 425°F (220°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 24 inches).
- Place a cube of mozzarella at the center of each rope, pinch the dough around the cheese, and roll it into a pretzel shape. Ensure the cheese is fully enclosed.
- In a saucepan, bring about 4 cups of water to a gentle boil. Stir in the baking soda.
- Carefully place each pretzel into the boiling water for about 30 seconds, then use a slotted spoon or tongs to remove and place them back on the baking sheet.
- Brush the tops with beaten egg and sprinkle with grated Parmesan and coarse sea salt.
- Bake the pretzels for 12-15 minutes or until golden brown.
- Let them cool slightly before serving. Enjoy with your favorite dipping sauce!
Notes
Fresh rosemary can be replaced with other herbs like thyme or oregano for a different flavor profile.
These pretzels are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Serve with marinara sauce or a garlic herb butter for dipping.