Imagine biting into a warm, freshly baked soft pretzel, its golden crust nestled with aromatic rosemary and a rich sprinkle of parmesan. As you tear it open, a luscious river of melted mozzarella oozes, combining classic flavors with a delightful cheesy surprise.
This unique twist on traditional soft pretzels brings together a fragrant herb infusion and savory cheese layers, perfect for snacking or sharing with friends during cozy gatherings.
- The combination of fresh rosemary and parmesan elevates the traditional soft pretzel flavor.
- Molten mozzarella inside creates a delectable, gooey center with every bite.
- Perfectly crispy outside with a soft, fluffy interior, ideal as an appetizer or snack.
Ingredients
- All-purpose flour: Provides the essential structure with soft, tender pretzel dough texture for a pleasant chewiness.
- Instant yeast: Acts as a fast-acting leavening agent to make the dough rise and become airy.
- Salt: Balances flavors and enhances the dough’s overall taste profile.
- Sugar: Feeds the yeast and adds a slight sweetness that complements the savory ingredients.
- Warm water (about 110°F): Activates the yeast and helps develop a smooth elastic dough consistency.
- Baking soda: Used in the boiling step to create the soft pretzels’ distinctive crust and color.
- Unsalted butter (melted): Adds richness and helps the pretzels brown beautifully while imparting a soft crust.
- Fresh rosemary (chopped): Infuses the dough with a fragrant, piney herbal note perfect for savory baking.
- Grated Parmesan cheese: Adds a nutty, salty kick folded into the dough for extra flavor dimension.
- Mozzarella cheese (cut into 1-inch cubes): Creates a molten, stretchy filling that surprises with every bite.
- Coarse sea salt: Sprinkled on pretzels to provide a satisfying crunch and saltiness to balance the cheese.
Instructions
- Activate the Yeast Mixture
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Combine warm water, instant yeast, and sugar in a mixing bowl and let it sit for 5 minutes until foamy. This step ensures the yeast is active and ready to leaven the dough, helping achieve a light and airy texture.
- Mix Dry Ingredients
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Whisk together the flour and salt in a separate bowl. Gradually add this mixture to the yeast liquid, stirring to begin dough formation. This blending evenly distributes the salt and flour for a balanced structure.
- Knead the Dough
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Knead the dough using a stand mixer with a dough hook for 5 minutes or by hand on a floured surface for about 8 minutes. Kneading develops gluten, making the dough elastic and stretchy for soft pretzels.
- Incorporate Rosemary and Parmesan
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Gently fold chopped rosemary and grated Parmesan cheese into the dough ball. This step adds aromatic herbs and savory depth, infusing the pretzels with unique flavor throughout.
- Let Dough Rise
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Place the dough in a greased bowl covered with a towel and let it rise for about 1 hour until doubled in size. Rising allows fermentation, which enhances flavor and creates a light texture.
- Preheat Oven and Prepare Baking Sheet
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Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Shape the Pretzels
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Punch down risen dough and divide it into 8 pieces. Flatten each piece, place a mozzarella cube in the center, then seal and roll into a 24-inch rope. Twist each rope into a pretzel shape and arrange on the baking sheet. This creates the signature pretzel form and traps melted cheese inside.
- Boil in Baking Soda Water
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Bring 4 cups of water to a boil, add baking soda, then drop each pretzel in for 30 seconds using a slotted spoon. Boiling with baking soda gives pretzels their classic chewy crust and deep golden color after baking.
- Brush with Butter and Salt
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Remove pretzels, drain on paper towels, then brush with melted butter and sprinkle with coarse sea salt. Butter adds richness and moisture while salt delivers the perfect finishing savory crunch.
- Bake Until Golden Brown
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Bake pretzels in the preheated oven for 12–15 minutes or until they turn golden brown. This final step creates crispy exterior and melts the mozzarella inside for a delicious finish.
- Use fresh rosemary for the best aroma; if substituting dried, use less to avoid overpowering.
- Boiling pretzels in baking soda water is key—it forms the classic pretzel crust and enhances flavor.
- Ensure mozzarella cubes are well sealed in dough to prevent leakage during baking.
Storage Tips
Store leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, freeze them and reheat in the oven to maintain their texture and gooey cheese.
Serving Suggestions
Serve these pretzels warm with mustard, marinara sauce, or a cheesy dip to complement their savory nature. They pair wonderfully with craft beers or as an appetizer alongside fresh salads.
- For even browning, brush pretzels with butter immediately after boiling and again after baking.
- Experiment with fillings like pepper jack or cheddar for varied flavor profiles.
- Use a kitchen scale for consistent dough pieces to ensure even baking and presentation.
FAQs
- Can I use dried rosemary instead of fresh?
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Yes, but reduce the quantity to 1 teaspoon to avoid a bitter taste. Fresh rosemary offers a brighter, more aromatic flavor.
- What is the purpose of baking soda in boiling water?
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It raises the water’s pH, helping create the distinctive chewy crust and deep brown color typical of soft pretzels.
- Can I prepare the dough ahead of time?
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Yes, dough can be refrigerated overnight after the first rise. Bring it to room temperature before shaping and baking for best results.
- What if my pretzels leak cheese while baking?
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Make sure to seal the dough tightly around the cheese cubes and avoid overfilling to prevent leakage during baking.
- How can I make the pretzels crispier?
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Brush with melted butter before and after baking, and bake until deeply golden. A slightly longer baking time will enhance crispiness.
- Is it possible to make these pretzels vegan?
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You can substitute butter with vegan margarine and use vegan cheese alternatives, although the texture and flavor might vary slightly.
- How do I reheat leftover pretzels?
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Heat them in a preheated oven at 350°F for 5-7 minutes to refresh the crust and melt the cheese inside.
Mozzarella Stuffed Rosemary Parmesan Pretzels
Equipment
- 1 mixing bowl
- 1 stand mixer optional
- 1 baking sheet
- 1 parchment paper
- 1 saucepan
- 1 slotted spoon
- 1 pastry brush
Ingredients
- 4 cups all-purpose flour
- 1 packet 2 ¼ teaspoons instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups warm water about 110°F
- ¼ cup baking soda
- ¼ cup unsalted butter melted
- 1 tablespoon fresh rosemary chopped
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese cut into 1-inch cubes
- Coarse sea salt for sprinkling
Instructions
- Combine warm water, yeast, and sugar in a mixing bowl; let sit for 5 minutes until foamy.
- In a separate bowl, whisk together flour and salt. Gradually add to the yeast mixture and stir until blended.
- Knead the dough using a stand mixer with dough hook for 5 minutes or by hand on a floured surface for 8 minutes until smooth and elastic.
- Fold chopped rosemary and grated Parmesan into dough, form a ball, place in greased bowl, cover, and let rise for 1 hour until doubled.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down risen dough and divide into 8 equal pieces. Flatten each, place a mozzarella cube in center, then fold dough to seal.
- Roll each ball into a 24-inch rope, twist into a pretzel shape, and place on the prepared baking sheet.
- Bring 4 cups of water to boil in a saucepan. Carefully add baking soda.
- Using a slotted spoon, boil each pretzel for 30 seconds, then drain on paper towels.
- Brush pretzels with melted butter and sprinkle with coarse sea salt.
- Bake pretzels for 12-15 minutes until golden brown.
Notes
- Substitute dried rosemary with 1 teaspoon if fresh is unavailable.
- Try different cheeses or herbs for varied flavors.
- Serve with mustard or marinara for dipping.
