Mozzarella Stuffed Rosemary Parmesan Pretzels
Soft pretzels filled with gooey mozzarella, infused with fresh rosemary and parmesan, making a perfect appetizer with rich flavors and a golden crust.
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.