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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

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4.3 from 169 reviews

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are delightful homemade soft pretzels made from a fragrant rosemary-infused dough, filled with melted mozzarella and parmesan cheeses. After boiling briefly in a baking soda bath, they are baked to golden perfection and topped with a savory blend of parmesan, fresh rosemary, garlic powder, black pepper, and butter, making them the perfect Italian-inspired snack or dinner treat.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 Soft Pretzels

Ingredients

For the Dough:

  • 1 and 1/2 cups warm water (between 110-115 degrees F)
  • 1 package Rapid Rise yeast
  • 1 and 1/2 tablespoons sugar
  • 1 and 3/4 teaspoons salt
  • 2 tablespoons fresh rosemary, chopped
  • 4 and 1/4 cups all-purpose flour
  • 6 tablespoons unsalted butter, very soft

Cooking Liquid:

  • 10 cups water
  • 3/4 cup baking soda

Fillings:

  • 1 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated

Egg Wash:

  • 1 egg, beaten
  • 1 tablespoon water

Toppings (Optional):

  • 2 tablespoons melted butter
  • 1/4 cup parmesan cheese, grated
  • 1/2 tablespoon fresh rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • Pinch of salt

Instructions

  1. Activate Yeast: Combine the warm water, rapid rise yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. Let it sit for about 10 minutes, or until the mixture begins to foam, indicating the yeast is active.
  2. Knead Dough: Add chopped fresh rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed with the dough hook for approximately 12 minutes until a smooth and elastic dough forms.
  3. First Rise: Cover the dough with a warm, damp cloth and place in a warm area of your kitchen. Let it rise for 1 hour or until the dough has doubled in size.
  4. Prepare Cheese Filling: Combine shredded mozzarella and grated parmesan cheese in a small bowl. Place the bowl in the freezer to chill until needed, which will help maintain the cheese structure during assembly.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.
  6. Boil Baking Soda Water: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup of baking soda to a rolling boil to prepare the alkaline bath for the pretzels.
  7. Shape Pretzels: Divide the risen dough into 8 equal portions. Roll each into a 16-inch rope, then flatten the rope so it is about 4 inches wide. Remove the cheese filling from the freezer and evenly spread 2 tablespoons of the cheese mixture lengthwise along each rope.
  8. Roll and Form Pretzels: Carefully roll the dough back into a rope, like a jelly roll, pinching the edges tightly to seal in the cheese. Form a U shape with each rope, cross the ends over each other, and pinch the ends to the bottom to create the classic pretzel shape.
  9. Bake Soda Bath: Using a slotted spoon, gently place each pretzel into the boiling baking soda water. Boil each pretzel for 30 seconds, then remove, letting excess water drain before transferring them to the prepared baking sheets.
  10. Apply Egg Wash: Brush the top of each boiled pretzel with the egg wash made from 1 beaten egg mixed with 1 tablespoon water. This helps give the pretzels a shiny, golden finish after baking.
  11. Bake: Place the pretzels in the preheated oven and bake for 16 to 18 minutes until golden brown and cooked through.
  12. Cool: Allow the pretzels to cool on the baking sheets for about 5 minutes before handling to ensure the cheese is set and to prevent burning your fingers.
  13. Add Optional Toppings: If desired, combine grated parmesan, fresh chopped rosemary, garlic powder, black pepper, and a pinch of salt in a small bowl. Brush each pretzel with melted butter, then sprinkle the topping mixture evenly over them. Serve immediately for best flavor.

Notes

  • Make sure the water for activating yeast is warm, not hot, to avoid killing the yeast.
  • Chilling the cheese filling before assembly prevents the cheese from melting too quickly and oozing out during shaping.
  • The baking soda bath is essential for developing the pretzel's characteristic chewy crust and deep brown color.
  • Handle the pretzels carefully after boiling since they will be soft and delicate before baking.
  • These pretzels are best enjoyed warm on the day they are made but can be reheated gently in the oven.
  • Author: Amelia
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

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