Savory Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Crafting mozzarella stuffed rosemary parmesan soft pretzels brings pure culinary magic right into your kitchen.

Homemade comfort meets gourmet delight with these twisted beauties.

Fragrant rosemary and salty parmesan create an irresistible flavor profile that makes everyone swoon.

Melted cheese tucked inside golden-brown dough promises a delectable surprise in every bite.

Salt crystals dance across the surface, beckoning you to tear into these warm, pillowy delights.

Invite friends over and watch their eyes light up as you present this crowd-pleasing treat.

Let’s turn an ordinary afternoon into an extraordinary snacking experience that celebrates simple ingredients and bold flavors.

Mozzarella Stuffed Rosemary Parmesan Pretzels

• Craft Complex Flavors: Combine rosemary, Parmesan, and mozzarella for a gourmet twist on classic pretzels that elevates home baking.
• Master Restaurant-Quality Technique: Learn professional pretzel-making skills with boiling and shaping steps that transform ordinary dough into extraordinary treats.
• Create Crowd-Pleasing Comfort Food: Develop a shareable snack perfect for gatherings, game days, or casual entertaining that everyone will love.
• Enjoy Cheesy Surprise Inside: Discover the delightful moment when you bite into a pretzel and find melted mozzarella waiting in the center, adding an unexpected burst of flavor and texture.

Ingredients for Mozzarella Rosemary Pretzels

• Warm Water: Activates the yeast and helps develop the dough's texture.
• Sugar: Feeds the yeast and promotes fermentation.
• Active Dry Yeast: Provides the rising action for the soft pretzel dough.
• All-Purpose Flour: Forms the base structure of the pretzel.
• Salt: Enhances the overall flavor of the pretzels.
• Melted Butter: Adds richness and softness to the dough.

• Shredded Mozzarella Cheese: Creates a gooey, melty center inside the pretzel.

• Water, Baking Soda: Create the traditional pretzel boiling bath that gives pretzels their signature chewy exterior.
• Egg, Coarse Salt, Chopped Rosemary, Grated Parmesan Cheese: Provide additional flavor and golden brown appearance to the pretzels.

How to Make Stuffed Rosemary Pretzels

Step 1: Activate the Yeast Mixture

In a spacious mixing bowl, combine warm water, sugar, and yeast. Let the mixture sit and become frothy for about 5 minutes.

This process awakens the yeast and prepares it for creating a fluffy pretzel dough.

Step 2: Create the Dough Base

• Flour
• Salt
• Melted butter

Mix everything until a cohesive dough forms.

Transfer the dough to a floured surface and knead vigorously for 5-7 minutes. The goal is a smooth, elastic texture that springs back when touched.

Step 3: Allow Dough to Proof

Cover the dough with a damp cloth and place in a warm, draft-free spot. Let it rise until it doubles in size, which typically takes around 1 hour.

The dough will become puffy and soft during this resting period.

Step 4: Prepare Pretzel Foundations

Preheat the oven to 425°F.

Gently deflate the risen dough and divide into 8 equal portions. Roll each portion into a 12-inch rope.

Step 5: Stuff with Cheese

Place mozzarella cheese along the center of each rope. Carefully fold the dough over the cheese and pinch the edges to seal completely.

Step 6: Shape the Pretzels

Twist each stuffed rope into a classic pretzel shape, ensuring the cheese remains securely inside.

Step 7: Boil the Pretzels

Bring water to a rolling boil and add baking soda.

Carefully lower pretzels into the water, cooking for about 30 seconds per side. This step gives pretzels their signature chewy exterior.

Step 8: Add Delicious Toppings

• Chopped rosemary
• Grated Parmesan
• Coarse salt

Step 9: Bake to Golden Perfection

Slide the pretzels into the preheated oven. Bake for 12-15 minutes until they turn a beautiful golden brown color.

Step 10: Serve and Enjoy

Allow pretzels to cool slightly before serving. The melted mozzarella center will be gooey and irresistible.

Tips for Soft Parmesan Pretzels

• Work the dough thoroughly to develop gluten, ensuring a soft, stretchy texture that helps seal in the mozzarella perfectly.
• Pinch the dough edges tightly when enclosing mozzarella to prevent cheese from leaking during boiling and baking.
• Don't skip the baking soda bath, as it creates that classic pretzel shine and gives a signature golden-brown exterior with a crispy crust.
• Let the dough rise in a warm, draft-free spot around 80-85°F to help yeast activate and promote optimal dough development.
• Use low-moisture mozzarella to prevent excess liquid from making the pretzel soggy during baking, ensuring a clean, gooey cheese center.

Variations for Mozzarella Pretzels

• Gluten-Free Herb Pretzels: Replace wheat flour with a gluten-free blend, using almond or rice flour for a celiac-friendly version. Use dairy-free cheese alternative for those with lactose intolerance.
• Whole Wheat Rosemary Pretzel: Swap half the all-purpose flour with whole wheat flour for added fiber and nutty flavor. Include chia seeds for extra nutrition and crunch.
• Vegan Cheese Stuffed Pretzels: Use plant-based cheese like cashew mozzarella and replace egg wash with plant milk. Substitute butter with olive oil for a dairy-free option.
• Mediterranean Herb Pretzel: Replace Parmesan with crumbled feta cheese. Add dried oregano and thyme instead of rosemary. Sprinkle with za'atar spice blend for a Middle Eastern flavor profile.

Pairings for Stuffed Rosemary Pretzels

• Select a medium-bodied Italian red wine like Chianti or Sangiovese to complement the rich, cheesy pretzel flavors and enhance the rosemary and Parmesan notes.
• Whip up a garlic-herb aioli or marinara sauce that matches the pretzel's savory profile, providing a tangy contrast to the melted mozzarella and adding extra depth to each bite.
• Choose a hoppy IPA or amber ale with malty undertones that can stand up to the pretzel's strong Parmesan and rosemary seasonings, cutting through the cheese's richness.

Proper Storage for Pretzels

• Wrap pretzels individually in plastic wrap or aluminum foil. Place in an airtight container and store in the refrigerator for up to 3 days.
• Freeze cooled pretzels in a single layer on a baking sheet, then transfer to a freezer-safe bag. Store for up to 2 months.
• Thaw frozen pretzels at room temperature. Preheat oven to 350°F (175°C). Wrap pretzels in foil and warm for 5-7 minutes until heated through.
• Reheat refrigerated pretzels for 20-30 seconds on medium power. Check to prevent overheating and maintain pretzel's texture.

FAQs

• Why do I need to boil the pretzels before baking?

Boiling the pretzels in water with baking soda creates a chewy, dark brown crust and gives them that classic pretzel texture and flavor.

• How can I tell if my yeast is still active?

The yeast mixture should become frothy and bubbly after 5 minutes. If it doesn’t, your yeast might be old or expired, and you’ll need to replace it.

• Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Just bring it to room temperature before shaping and boiling.

• What if my mozzarella leaks out during boiling or baking?

To prevent cheese leakage, make sure to pinch the dough tightly when sealing the cheese inside the pretzel rope.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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4.7 from 20 reviews

• Total Time: 1 hour 27 minutes
• Yield: 8 1x

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Description

Savory mozzarella stuffed rosemary parmesan soft pretzels combine Italian cheese magic with German pretzel craft. Herb-infused dough and melted cheese create an irresistible snack you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Cheese and Filling:

• 1 cup mozzarella cheese, shredded
• 1/2 cup grated Parmesan cheese

Dough Ingredients:

• 2 1/2 cups all-purpose flour
• 1 cup warm water
• 2 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon salt
• 1 packet active dry yeast
• 1 egg (for egg wash)

Boiling and Topping:

• 10 cups water
• 1/4 cup baking soda
• Coarse salt (for topping)

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Instructions

1. Activate yeast by combining warm water, sugar, and yeast in a large bowl. Allow the mixture to become frothy and bubbly for 5 minutes.
2. Create dough by incorporating flour, salt, and melted butter into the yeast mixture. Knead thoroughly on a lightly floured surface until the texture becomes smooth and elastic, approximately 7 minutes.
3. Enable dough fermentation by covering with a damp cloth and placing in a warm environment. Let rise until volume doubles, roughly 1 hour.
4. Prepare oven at 425F (220C) while dividing dough into 8 equal segments. Roll each portion into a 12-inch elongated rope.
5. Strategically place shredded mozzarella along the center of each rope. Carefully fold dough over cheese, sealing edges completely to prevent leakage during cooking.
6. Transform ropes into classic pretzel shapes, ensuring cheese remains enclosed within the dough.
7. Create boiling solution by heating water and adding baking soda. Carefully submerge pretzels, cooking approximately 30 seconds per side to develop signature chewy exterior.
8. Transfer boiled pretzels to parchment-lined baking sheet. Brush with egg wash and generously sprinkle with chopped rosemary, grated Parmesan, and coarse salt.
9. Bake in preheated oven for 12-15 minutes until achieving a rich golden-brown color and crispy exterior.
10. Allow pretzels to cool slightly before serving, revealing the molten mozzarella center and aromatic herb-infused crust.

Notes

• Customize the dough by substituting half the all-purpose flour with whole wheat flour for a nuttier, healthier twist.
• Ensure water temperature is between 105-110°F when activating yeast to prevent killing the live cultures and guarantee proper rising.
• Chill the mozzarella before stuffing to prevent cheese from completely melting during boiling and baking process, maintaining a gooey center.
• Create gluten-free version by using a high-quality gluten-free flour blend and adding xanthan gum for better dough elasticity.

• Prep Time: 1 hour 12 minutes
• Cook Time: 15 minutes
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 276 kcal
• Sugar: 2 g
• Sodium: 420 mg
• Fat: 9 g
• Saturated Fat: 4 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 12 g
• Cholesterol: 40 mg