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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
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★★★★★

4.8 from 9 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine a crispy golden crust with a soft, flavorful interior bursting with melted mozzarella, fresh rosemary, and savory Parmesan. Perfect as a snack or appetizer, they offer a delightful balance of cheesy richness and aromatic herbs, ideal for sharing at any occasion.

Ingredients

Scale

Dough Ingredients

  • 4 cups All-Purpose Flour (Use a gluten-free flour blend with xanthan gum if needed)
  • 2 teaspoons Instant Yeast
  • 1 teaspoon Salt (Adjust according to the saltiness of the cheese)
  • 1 tablespoon Sugar
  • 1.5 cups Warm Water (110°F)
  • 2 tablespoons Unsalted Butter (for brushing, olive oil as dairy-free alternative)
  • 2 tablespoons Fresh Rosemary (chopped)
  • 1 cup Grated Parmesan Cheese
  • Coarse Sea Salt (to taste, for topping)

Filling

  • 1 cup Mozzarella Cheese (cubed)

Instructions

  1. Activate Yeast: In a large mixing bowl, combine warm water, instant yeast, and sugar. Allow the mixture to foam for about 5 minutes to ensure the yeast is active and ready to leaven the dough.
  2. Make Dough: In another bowl, whisk together all-purpose flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until a dough forms. Knead the dough for approximately 5 minutes with a stand mixer or 8 minutes by hand until it becomes smooth and elastic.
  3. Add Flavor: Fold in the chopped fresh rosemary and grated Parmesan cheese gently into the dough. Then shape the dough into a ball and place it in a greased bowl, covering it with a clean kitchen towel. Let it rise in a warm spot for about 1 hour or until it doubles in size.
  4. Shape Pretzels: Preheat the oven to 425°F (220°C). Once the dough has doubled, punch it down to release the air. Divide the dough into 8 equal portions. Flatten each piece and place a cube of mozzarella cheese in the center. Seal the dough carefully around the cheese, then twist the ends together to form a pretzel shape.
  5. Bake Preparation: Bring a large saucepan of water to a rolling boil and add baking soda. Carefully lower each pretzel into the boiling water and boil for about 30 seconds on each side. Remove and place on a paper towel-lined baking sheet to drain.
  6. Final Touch & Bake: Brush each pretzel generously with melted unsalted butter and sprinkle coarse sea salt over the top. Bake the pretzels in the preheated oven for 12 to 15 minutes or until they turn golden brown and crisp.

Notes

  • For a dairy-free option, substitute unsalted butter with olive oil and use dairy-free mozzarella cheese.
  • Using a thermometer to ensure the water temperature is about 110°F helps activate the yeast properly.
  • If dried rosemary is substituted for fresh, reduce amount to 1 teaspoon to avoid overpowering the flavor.
  • Be careful when boiling pretzels; don’t overcrowd the pot to avoid sticking.
  • Allow pretzels to cool slightly before serving to prevent burns from hot melted cheese.

Nutrition

Keywords: Mozzarella stuffed pretzels, soft pretzels recipe, rosemary Parmesan pretzels, cheesy pretzels, homemade pretzels

Find it online: https://cookcrisis.com/mozzarella-stuffed-rosemary-parmesan-soft-pretzels-recipe/