Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on a classic snack. Filled with gooey mozzarella and seasoned with fresh rosemary and parmesan, they offer a perfect balance of cheesy richness and aromatic herbs. Perfect for sharing or enjoying as a comforting treat at home.

Ingredients

• 3 ½ cups all-purpose flour
• 2 ¼ tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp butter, melted
• 8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips)
• ¼ cup grated parmesan cheese
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• ½ tsp black pepper
• 8 cups water (for baking soda bath)
• ⅓ cup baking soda
• 1 egg yolk
• 1 tbsp water (for egg wash)

Instructions

1. Step 1: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Add in the melted butter, salt, and flour, then mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
2. Step 2: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
3. Step 3: Punch down the dough and divide it into 8 equal portions. Roll each portion into a 12-inch rope, then flatten it slightly to create a long strip.
4. Step 4: Place a mozzarella stick in the center of each strip of dough. Fold the dough over the cheese and pinch the edges tightly to seal. Carefully roll it into a rope again to ensure the cheese is fully enclosed.
5. Step 5: Take each cheese-filled rope and twist it into a pretzel shape by crossing the ends over each other and pressing them down.
6. Step 6: In a large pot, bring 8 cups of water to a boil. Slowly add ⅓ cup of baking soda (it will bubble up). Using a slotted spoon, dip each pretzel in the water for 15-20 seconds, then transfer to a parchment-lined baking sheet.
7. Step 7: Brush each pretzel with egg wash. Sprinkle with grated parmesan, fresh rosemary, garlic powder, and black pepper.
8. Step 8: Preheat the oven to 425°F (220°C). Bake the pretzels for 12-15 minutes, or until golden brown and crispy on the outside.
9. Step 9: Let the pretzels cool slightly before serving. Enjoy warm while the mozzarella is still gooey!

Tips & Variations

• Use fresh mozzarella for a creamier texture or string cheese sticks for convenience.
• Add a pinch of cayenne pepper to the seasoning mix for a subtle spicy kick.
• For extra flavor, try adding chopped sun-dried tomatoes or olives inside the pretzels along with the mozzarella.
• If you don’t have fresh rosemary, dried rosemary works, but use it sparingly as it’s more potent.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 5 days and reheat in a 350°F (175°C) oven for 5-7 minutes to restore crispness. You can also freeze them after baking; thaw and warm in the oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of mozzarella?

Yes, you can substitute mozzarella with other melting cheeses like provolone, cheddar, or fontina. Keep in mind that the flavor and meltiness may vary slightly.

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

The baking soda bath gives pretzels their characteristic chewy crust and helps develop the deep golden color when baked. This step is essential for authentic soft pretzels.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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★★★★★

5 from 94 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on a classic snack. Soft, chewy pretzels are stuffed with gooey mozzarella cheese, generously topped with fragrant fresh rosemary, savory parmesan, and a hint of garlic and black pepper. Perfectly baked to golden perfection, they make an irresistible appetizer or snack that’s bursting with flavor and texture.

• Author: Sophie
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 soft pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Pretzel Dough:

• 3 ½ cups all-purpose flour
• 2 ¼ tsp instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp butter, melted

For the Filling & Topping:

• 8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips)
• ¼ cup grated parmesan cheese
• 2 tbsp fresh rosemary, finely chopped
• 1 tsp garlic powder
• ½ tsp black pepper

For the Baking Soda Bath:

• 8 cups water
• ⅓ cup baking soda

For the Egg Wash:

• 1 egg yolk
• 1 tbsp water

Instructions

1. Prepare the Dough: In a large mixing bowl, combine the warm water, sugar, and instant yeast. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active. Add the melted butter, salt, and flour, then mix until a dough forms. Transfer to a lightly floured surface and knead for about 5 minutes until the dough is smooth and elastic.
2. Let the Dough Rise: Place the dough in a greased bowl and cover it with a kitchen towel. Let it rest in a warm spot for 1 hour or until it doubles in size, allowing the yeast to ferment and the dough to become airy.
3. Divide and Shape: Punch down the risen dough to release air. Divide it into 8 equal portions. Roll each piece into a 12-inch rope, then flatten slightly to create a long strip ready for stuffing.
4. Stuff with Mozzarella: Place one mozzarella stick or equivalent strips in the center of each dough strip. Fold the dough over the cheese and pinch the edges firmly to seal the cheese inside. Roll the stuffed strip gently again into a rope to ensure the mozzarella is completely enclosed.
5. Shape into Pretzels: Take each cheese-filled rope and twist it into the classic pretzel shape by crossing the ends over each other and pressing them down firmly to maintain shape during baking.
6. Prepare the Baking Soda Bath: Bring 8 cups of water to a boil in a large pot. Slowly add ⅓ cup baking soda; the mixture will bubble up. Using a slotted spoon, dip each pretzel into the hot baking soda bath for 15-20 seconds to help develop the characteristic pretzel crust and flavor. Remove and place on a parchment-lined baking sheet.
7. Add Seasonings: Brush each pretzel with the egg wash made from egg yolk and water to create a golden, shiny crust. Sprinkle the tops evenly with grated parmesan, fresh rosemary, garlic powder, and black pepper for aromatic and savory notes.
8. Bake Until Golden: Preheat the oven to 425°F (220°C). Bake the pretzels for 12-15 minutes or until they turn a beautiful golden brown and develop a crispy exterior while maintaining a soft interior.
9. Serve and Enjoy: Allow the pretzels to cool slightly so the cheese sets just enough but remains gooey. Serve warm as a comforting snack or appetizer.

Notes

• Ensure the water for the yeast is warm but not hot to avoid killing the yeast.
• Sealing the dough well around the mozzarella is crucial to prevent cheese leakage during baking.
• If fresh mozzarella is used, pat it dry to reduce moisture for better dough texture.
• The baking soda bath step is essential for authentic pretzel flavor and crust formation.
• Leftover pretzels can be reheated in the oven to restore crispness.
• For extra flavor, you can add a pinch of sea salt on top before baking.

Keywords: soft pretzels, stuffed pretzels, mozzarella, rosemary, parmesan, homemade pretzels, cheesy pretzels, snack recipe