Description
These Mozzarella-Stuffed Rosemary Parmesan Soft Pretzels are the ultimate homemade snack! Featuring a golden-brown, chewy pretzel exterior with a gooey mozzarella center, these pretzels are topped with fragrant rosemary, parmesan, and sea salt for a perfect savory treat.
Ingredients
Units
Scale
For the Pretzel Dough:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 1/2 cups warm water (110°F)
- 2 tablespoons unsalted butter (melted)
For Stuffing & Topping:
- 8 mozzarella cheese sticks (cut in half)
- 1/4 cup grated parmesan cheese
- 1 tablespoon fresh rosemary (chopped)
- 1 tablespoon coarse sea salt
For Boiling & Brushing:
- 10 cups water
- 1/2 cup baking soda
- 1 egg (beaten, for egg wash)
Instructions
- Prepare the Dough:
- In a large bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
- Stir in melted butter, flour, and salt. Knead for 8-10 minutes until smooth.
- Cover and let rise for 1 hour, or until doubled in size.
- Shape the Pretzels:
- Divide dough into 8 equal portions. Roll each into a rope, then flatten slightly.
- Place a piece of mozzarella in the center and pinch the dough around it to seal.
- Shape into a pretzel or a ring and set aside.
- Boil the Pretzels:
- Preheat oven to 425°F (220°C).
- Bring 10 cups of water to a boil and add baking soda.
- Boil each pretzel for 30 seconds, then place on a parchment-lined baking sheet.
- Bake & Finish:
- Brush each pretzel with egg wash, then sprinkle with parmesan, rosemary, and sea salt.
- Bake for 15-18 minutes or until golden brown.
- Serve warm and enjoy!
Notes
- Ensure the cheese is fully sealed in the dough to prevent leaks.
- Serve with marinara sauce for a pizza-inspired twist.
- Store in an airtight container and reheat in the oven for a crispy texture.
