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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

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4 from 6 reviews

These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are warm, chewy, and packed with a savory cheese filling. Infused with fresh rosemary and topped with a flavorful parmesan, garlic, and herb mixture, these pretzels are perfect as a comforting snack or appetizer. Made from scratch with a yeast dough and baked to golden perfection, they offer a delightful combination of soft crumb and crispy, buttery exterior.

Ingredients

Dough Ingredients

  • 1 and 1/2 cups warm water (between 110-115 degrees F)
  • 1 package Rapid Rise yeast (about 2 and 1/4 teaspoons)
  • 1 and 1/2 tablespoons sugar
  • 1 and 3/4 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 4 and 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft

Boiling Solution

  • 10 cups water
  • 3/4 cup baking soda

Cheese Filling

  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated

Topping and Finish

  • 1 egg, beaten
  • 1 tablespoon water
  • 2 tablespoons melted butter (optional)
  • 1/4 cup parmesan cheese, grated
  • 1/2 tablespoon fresh rosemary, chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Prepare the Dough: In the bowl of a stand mixer fitted with a dough hook, combine warm water, yeast, sugar, and salt. Let the mixture stand for 10 minutes or until it begins to foam, indicating that the yeast is active.
  2. Knead the Dough: Add chopped rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed for about 12 minutes until a smooth, elastic dough forms.
  3. Let Dough Rise: Cover the dough with a warm, damp cloth and place it in a warm area to rise for 1 hour, or until doubled in size.
  4. Prepare Cheese Filling: Combine shredded mozzarella and grated parmesan cheese in a small bowl. Place this bowl in the freezer until ready to use to keep the cheese cold for easier handling.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.
  6. Boil Water with Baking Soda: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup baking soda to a rolling boil.
  7. Shape the Pretzels: Divide the risen dough into 8 equal rounds. Roll each round into a 16-inch long rope, then flatten it to about 4 inches wide.
  8. Fill the Dough: Remove cheese from the freezer. Evenly distribute 2 tablespoons of the cheese filling along each flattened dough rope. Tightly roll the dough back up lengthwise, like a jelly roll, pinching the edges to seal the cheese inside.
  9. Form Pretzel Shape: Form each rolled rope into a U shape, then cross the ends over each other and pinch the ends onto the bottom of the dough to secure the classic pretzel shape.
  10. Boil the Pretzels: One at a time, carefully place each pretzel into the boiling baking soda water. Boil for 30 seconds to set the crust. Remove with a slotted spoon and let excess water drip off before transferring the pretzels to the prepared baking sheets.
  11. Apply Egg Wash and Bake: Brush the tops of the boiled pretzels with the beaten egg mixed with a tablespoon of water. Place the baking sheets in the preheated oven and bake for 16-18 minutes, or until the pretzels are golden brown.
  12. Cool and Add Toppings: Allow pretzels to cool on the baking sheet for 5 minutes. In a small bowl, combine grated parmesan, chopped rosemary, garlic powder, black pepper, and a pinch of salt. Brush each pretzel with melted butter and sprinkle the seasoned cheese mixture on top. Serve immediately for a decadent, flavorful snack.

Notes

  • Ensure the water temperature for the yeast is between 110-115°F to properly activate the yeast without killing it.
  • Chilling the cheese filling helps keep it firm and easier to handle when stuffing the pretzels.
  • The baking soda bath is essential for creating the classic pretzel crust and flavor.
  • If you want the pretzels less salty, reduce the salt in the topping mixture or omit it entirely.
  • Use parchment paper on baking sheets to prevent sticking and ease cleanup.
  • These pretzels are best enjoyed fresh but can be reheated in the oven for a few minutes if needed.

Find it online: https://recipeplenty.com/mozzarella-stuffed-rosemary-and-parmesan-soft-pretzels-recipe/