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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 2 hours 10 minutes
  • Yield: 8 stuffed soft pretzels

Description

These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delectable twist on the classic soft pretzel, filled with gooey mozzarella and parmesan cheeses and infused with fragrant fresh rosemary. Boiled briefly in a baking soda bath for that signature chewy crust and then baked until golden, these pretzels are perfect for a savory snack or appetizer.

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

Baking Soda Bath

  • 10 cups water
  • 3/4 cup baking soda

Cheese Filling

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

Topping and Egg Wash

  • 1 egg, beaten
  • 1 tablespoon water
  • 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

  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 until it becomes foamy, indicating the yeast is activated.
  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 the dough is smooth and elastic.
  3. First Rise: Cover the dough with a warm, damp cloth and place it in a warm spot in your home. Let it rise until doubled in size, approximately 1 hour.
  4. Prepare Cheese Filling: Mix shredded mozzarella and grated parmesan in a small bowl. Place this bowl into the freezer to firm up until needed.
  5. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.
  6. Prepare Baking Soda Bath: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup of baking soda to a rolling boil. This bath will create the pretzel’s chewy crust.
  7. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each portion into a 16-inch rope, then flatten it to about 4 inches wide.
  8. Fill the Pretzels: Remove the cheese mixture from the freezer. Spread 2 tablespoons of cheese filling evenly along the length of each dough rope.
  9. Roll the Dough: Tightly roll the dough rope back over the cheese jelly-roll style, pinching edges securely to seal the cheese inside.
  10. Form Pretzel Shapes: Form each filled rope into a U shape. Cross the ends over each other, then pinch the ends to the bottom to form classic pretzel shapes.
  11. Boil the Pretzels: Place each pretzel, one at a time, into the boiling baking soda water. Boil for 30 seconds, then use a slotted spoon to remove and drain excess water before transferring them to the prepared baking sheets.
  12. Apply Egg Wash: Brush the top of each boiled pretzel with a mixture of beaten egg and one tablespoon of water to give a shiny golden crust.
  13. Bake: Place the baking sheets in the preheated oven and bake the pretzels for 16 to 18 minutes until golden brown.
  14. Cool Slightly: Let the pretzels cool on the baking sheet for about 5 minutes before handling.
  15. Add Optional Toppings: In a small bowl, mix grated parmesan, chopped fresh rosemary, garlic powder, black pepper, and a pinch of salt. Brush each pretzel with melted butter, then sprinkle the topping mixture evenly over them.
  16. Serve: Enjoy these warm, cheesy rosemary pretzels immediately for the best flavor and texture.

Notes

  • Ensure the water temperature is between 110-115°F to properly activate the yeast without killing it.
  • Freezing the cheese mixture helps prevent it from leaking out during shaping and baking.
  • The baking soda bath is essential for the traditional chewy texture and glossy crust of the pretzels.
  • Be sure to pinch edges tightly after rolling the cheese inside to avoid oozing during baking.
  • This recipe yields 8 large stuffed pretzels, perfect for a group snack or appetizer platter.
  • Feel free to customize toppings by adding crushed red pepper flakes or different herbs for variation.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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