Description
These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delightful twist on the classic soft pretzel, filled with gooey mozzarella and parmesan cheese, and flavored with fresh rosemary and garlic. Perfectly soft on the inside with a golden crust, they make an irresistible snack or appetizer.
Ingredients
Scale
For the Dough:
- 1 and 1/2 cups warm water (between 110-115 degrees F)
- 1 package Rapid Rise yeast
- 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
Cooking Liquid:
- 10 cups water
- 3/4 cup baking soda
Fillings:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Toppings:
- 2 tablespoons melted butter (optional)
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, combine warm water, Rapid Rise yeast, sugar, and salt. Let it stand for 10 minutes until the mixture becomes foamy.
- Knead Dough: Add chopped rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed for 12 minutes to form a smooth dough.
- First Rise: Cover the dough with a warm damp cloth and place it in a warm spot to rise for 1 hour, or until it has doubled in size.
- Prepare Cheese Filling: Combine shredded mozzarella and grated parmesan cheese in a small bowl and place it in the freezer until needed to keep it firm.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper and set them aside.
- Boil Baking Soda Water: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup baking soda to a boil. This will be used to boil the pretzels before baking.
- Shape Dough: Divide the dough into 8 equal rounds. Roll each round into a 16-inch long rope and then flatten the rope to about 4 inches wide.
- Add Cheese Filling: Remove the cheese filling from the freezer. Evenly spread 2 tablespoons of the cheese mixture along each flattened dough rope.
- Roll and Shape Pretzels: Tightly roll the dough ropes back into a rope shape, like a jelly roll, pinching the edges to seal in the cheese. Then form a U shape with each rope, cross the ends over each other, and pinch the ends to the bottom to create pretzel shapes.
- Boil Pretzels: One at a time, place each pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spoon and let excess water drip off before transferring to prepared baking sheets.
- Apply Egg Wash and Bake: Brush the tops of each pretzel with the egg wash mixture (beaten egg and water). Bake in the preheated oven for 18 minutes until golden brown.
- Cool Pretzels: Allow the pretzels to cool on the baking sheet for 5 minutes before handling.
- Add Optional Toppings: In a small bowl, mix grated parmesan cheese, fresh rosemary, garlic powder, black pepper, and a pinch of salt. Brush pretzels with melted butter, then sprinkle the topping mixture over them. Serve warm and enjoy immediately.
Notes
- Use rapid rise yeast to shorten the rising time.
- Make sure the water is between 110-115°F to activate the yeast without killing it.
- Freezing the cheese filling slightly helps to keep it from melting too quickly when rolling the pretzels.
- If you don’t have fresh rosemary, dried rosemary can be used but use about half the amount since it’s more concentrated.
- The baking soda bath helps create the classic pretzel crust, so do not skip this step.
- Brush pretzels with egg wash to achieve a shiny golden crust.
- Use parchment paper to prevent sticking and for easy cleanup.
- For a softer pretzel, brush with melted butter right after baking.
Nutrition
- Serving Size: 1 pretzel
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 45 mg
