Rosemary Parmesan Mozzarella Pretzels Recipe
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.
- 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
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
- 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.
- 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.
- Knead the Dough: Knead the dough for 5-7 minutes until smooth and elastic, which develops gluten for a chewy texture.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the pretzels in the preheated oven for 12-15 minutes, or until golden brown and crisp on the outside.
- 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
