Description
Salty, herb-infused Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels bring Italian bakery charm straight to home kitchens. Crisp outside and cheesy inside, these pretzels promise a delightful twist on classic street snacks you’ll savor with each warm, golden bite.
Ingredients
Scale
Main Ingredients:
- 4.25 cups all-purpose flour
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
- 1/4 cup parmesan cheese, grated
Liquid and Leavening Ingredients:
- 1.5 cups warm water (between 110-115F)
- 1 package rapid rise yeast
- 1.5 tablespoons sugar
- 6 tablespoons unsalted butter, very soft
- 1 egg, beaten
Herbs, Spices, and Additional Flavoring:
- 2 tablespoons fresh rosemary, chopped
- 1.75 teaspoons salt
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Preparation Ingredients:
- 10 cups water
- 0.75 cup baking soda
- 1 tablespoon water
- 2 tablespoons melted butter (optional)
Instructions
- Activate the yeast by mixing warm water, yeast, sugar, and salt in a stand mixer bowl. Allow the mixture to develop and become frothy for approximately 10 minutes.
- Incorporate chopped rosemary, flour, and softened butter into the activated yeast mixture. Knead the dough thoroughly for 12 minutes until smooth and elastic.
- Cover the dough and permit it to rise in a warm environment for 1 hour, or until its volume doubles.
- Create a cheese blend by combining mozzarella and parmesan, then chill the mixture in the freezer to firm up.
- Prepare the oven by heating to 425°F and lining two baking sheets with parchment paper.
- Create a boiling solution by combining water and baking soda in a large pot.
- Segment the dough into 8 equal portions. Roll each piece into elongated ropes, gently flatten, and strategically place the frozen cheese mixture inside.
- Carefully form each filled dough segment into traditional pretzel shapes.
- Submerge the shaped pretzels in the boiling baking soda solution for 30 seconds, then transfer to prepared baking sheets.
- Apply an egg wash to the pretzels and bake for 16-18 minutes until golden brown.
- Optional finishing touch: brush with melted butter and sprinkle with additional parmesan, rosemary, garlic powder, cracked pepper, and salt.
Notes
- Freeze the cheese mixture beforehand to prevent melting during shaping, ensuring a perfect cheesy center in each pretzel.
- Use room temperature ingredients for better dough consistency and more predictable rising.
- Work quickly when stuffing pretzels to keep the frozen cheese mixture solid and prevent leaking during boiling.
- Adjust baking time slightly based on your oven’s performance, watching for golden-brown color as the ultimate doneness indicator.
- Prep Time: 1 hour 22 minutes
- Cook Time: 18 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 198 kcal
- Sugar: 3 g
- Sodium: 361 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 26 mg