Rosemary Parmesan Mozzarella Pretzels Recipe

Introduction

These Rosemary Parmesan Mozzarella Pretzels are a savory twist on the classic soft pretzel, filled with gooey mozzarella and infused with fragrant rosemary and nutty Parmesan cheese. Perfect as a snack or appetizer, they offer a wonderful balance of crisp exterior and melty cheese center that’s sure to delight any crowd.

Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated Parmesan cheese
• 2 tablespoons unsalted butter, melted
• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, dissolve the yeast and sugar in warm water and let sit for 5 minutes until frothy.
2. Step 2: Add flour, salt, rosemary, and Parmesan cheese to the yeast mixture. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Step 6: Bring 10 cups of water to a boil and add the baking soda.
7. Step 7: Divide the dough into 12 equal pieces. Wrap each piece around a mozzarella stick and seal the ends.
8. Step 8: Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the baking sheet.
9. Step 9: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
10. Step 10: Bake in the preheated oven for 12-15 minutes, or until golden brown.
11. Step 11: Remove from the oven and brush with melted butter before serving.

Tips & Variations

• For a different flavor, try substituting rosemary with thyme or basil, or use different cheeses like cheddar or gouda for the filling.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes to restore their crispiness. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough up to the first rise, then refrigerate it overnight. Allow it to come to room temperature and rise fully before shaping and baking.

Why do I need to boil the pretzels in baking soda water?

Boiling the pretzels briefly in baking soda water gives them their signature chewy crust and deep golden color by altering the dough’s surface before baking.

Rosemary Parmesan Mozzarella Pretzels Recipe

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Rosemary Parmesan Mozzarella Pretzels are a savory twist on classic soft pretzels, featuring a fragrant dough infused with fresh rosemary and nutty parmesan cheese, wrapped around gooey mozzarella string cheese. These golden, chewy pretzels are boiled in a baking soda bath for a signature crust and baked to perfection, making them a delicious appetizer or snack with a melty, cheesy center and a crispy salty exterior.

• Author: lea
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted (for brushing)
• 1 large egg, beaten (for egg wash)
• Coarse sea salt, for sprinkling

Filling and Boiling

• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda

Instructions

1. Activate the Yeast: In a large bowl, dissolve the active dry yeast and sugar in warm water (110°F). Let it sit for 5 minutes until the mixture is frothy, indicating the yeast is active and ready.
2. Make the Dough: Add the all-purpose flour, salt, finely chopped fresh rosemary, and grated parmesan cheese into the yeast mixture. Mix until a dough forms, then transfer to a floured surface.
3. Knead the Dough: Knead the dough for 5-7 minutes until smooth and elastic, which develops gluten for a chewy texture.
4. Let Dough Rise: Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm area for 1 hour or until it has doubled in size.
5. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prevent sticking.
6. Prepare Baking Soda Bath: Bring 10 cups of water to a boil in a large pot, then carefully add ⅔ cup of baking soda. This alkaline bath will help develop the pretzels’ characteristic crust.
7. Shape the Pretzels: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a rope shape, wrap it tightly around a mozzarella stick, and pinch the ends to seal, enclosing the cheese completely.
8. Boil the Pretzels: Carefully drop each wrapped pretzel into the boiling baking soda water for 30 seconds. Remove with a slotted spatula and place on the prepared baking sheet.
9. Apply Egg Wash and Salt: Brush each pretzel with the beaten egg to promote browning and a shiny crust. Sprinkle generously with coarse sea salt for flavor and texture.
10. Bake: Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown and crisp on the outside.
11. Butter Finish: Remove the pretzels from the oven and brush them with melted unsalted butter to add richness and a glossy finish before serving.

Notes

• Make sure the water temperature for activating yeast is between 105°F and 115°F to avoid killing the yeast.
• Boiling pretzels in baking soda water is key for developing their distinctive chewy texture and golden crust.
• Seal pretzel dough tightly around the mozzarella sticks to prevent cheese from leaking during boiling and baking.
• For extra flavor, serve with marinara sauce or ranch dressing as dipping options.
• Variation ideas include using different cheese fillings such as cheddar, gouda, or provolone, or adding herbs like thyme or basil to the dough.
• Leftover pretzels can be reheated in the oven to regain crispness; avoid microwaving to prevent sogginess.

Keywords: pretzels, rosemary pretzels, parmesan pretzels, mozzarella filled pretzels, soft pretzels, savory snacks, cheesy pretzels, homemade pretzels