Description
Rosemary and parmesan pretzels showcase molten mozzarella tucked inside golden, herb-infused dough. Crisp exterior and cheesy center make these homemade pretzels an irresistible snack that delivers comfort and flavor in each delightful bite.
Ingredients
Scale
Main Ingredients:
- 4.25 cups all-purpose flour
- 1.5 cups warm water
- 1 cup mozzarella cheese (shredded)
- 1 package rapid rise yeast
Dough Enhancers and Seasonings:
- 1.5 tablespoons sugar
- 1.75 teaspoons salt
- 6 tablespoons unsalted butter (very soft)
- 2 tablespoons fresh rosemary (chopped)
Topping and Finishing Ingredients:
- 0.5 cup parmesan cheese (grated)
- 1 egg (beaten)
- 1 tablespoon water
- 2 tablespoons melted butter (optional)
- 0.5 tablespoon fresh rosemary
- 0.5 teaspoon garlic powder
- 0.5 teaspoon black pepper
- 1 pinch of salt
Boiling Solution:
- 10 cups water
- 0.75 cup baking soda
Instructions
- Activate yeast mixture by combining water, yeast, sugar, and salt in a stand mixer bowl. Wait until foam develops, approximately 10 minutes.
- Incorporate rosemary, flour, and butter into the yeast mixture. Knead thoroughly on medium speed for 12 minutes until smooth and elastic.
- Transfer dough to a warm location, covering with a damp cloth. Allow to rise for one hour or until volume doubles.
- Prepare cheese filling by mixing mozzarella and parmesan. Freeze mixture to maintain firm consistency.
- Heat oven to 425°F. Line two baking sheets with parchment paper.
- Create boiling solution by combining water and baking soda in a large pot. Bring to a rolling boil.
- Divide dough into 8 equal portions, rolling each into 16-inch ropes.
- Flatten each rope to approximately 4 inches wide.
- Sprinkle frozen cheese mixture evenly along the length of each dough rope.
- Roll dough tightly, encasing cheese completely. Seal edges to prevent leaking.
- Shape each rope into a classic pretzel form by creating a U-shape and crossing ends.
- Gently lower pretzels into boiling solution, cooking 30 seconds per pretzel. Remove with slotted spoon, allowing excess liquid to drain.
- Arrange boiled pretzels on prepared baking sheets. Brush surfaces with egg wash.
- Bake for 16-18 minutes until golden brown and crispy.
- Let pretzels rest on baking sheet for 5 minutes before handling to preserve structural integrity.
Notes
- Freeze the cheese mixture beforehand to prevent melting during pretzel shaping, ensuring a clean and neat filling process.
- Use room temperature ingredients to help yeast activate properly and create a consistent, smooth dough texture.
- Pinch pretzel seams tightly to prevent cheese from leaking during boiling and baking, maintaining a beautiful presentation.
- For gluten-free adaptation, substitute all-purpose flour with a high-quality gluten-free flour blend and add xanthan gum for better dough elasticity.
- Prep Time: 1 hour 22 minutes
- Cook Time: 18 minutes
- Category: Snacks, Appetizer
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 270 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 8 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 11 g
- Cholesterol: 40 mg