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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

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Delight in these soft pretzels filled with gooey mozzarella and fragrant Parmesan, infused with fresh rosemary for an herby twist. Boiled briefly in a baking soda bath to achieve the classic chewy texture, then baked to golden perfection. Perfect as a savory snack or appetizer.

  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings

Ingredients

Dough Ingredients

  • 1 and 1/2 cups warm water (between 110-115 degrees F)
  • 1 package Rapid Rise yeast (about 2 1/4 teaspoons)
  • 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

Boiling Solution

  • 10 cups water
  • 3/4 cup baking soda

Cheese Filling

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

Topping Ingredients

  • 1 egg, beaten
  • 1 tablespoon water
  • 2 tablespoons melted butter (optional)
  • 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. Prepare the Dough: Combine the warm water, rapid rise yeast, sugar, and salt in the bowl of a stand mixer fitted with a dough hook. Let this mixture stand for about 10 minutes until it begins to foam, indicating the yeast is active and ready to use.
  2. Knead the Dough: Add the chopped fresh rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed for 12 minutes until the dough is smooth and elastic.
  3. Let Dough Rise: Cover the dough with a warm, damp cloth and place it in a warm area of your home. Allow it to rise for about 1 hour, or until the dough has doubled in size.
  4. Prepare Cheese Filling: In a small bowl, combine shredded mozzarella and grated Parmesan cheese. Place this mixture in the freezer until you’re ready to assemble the pretzels to keep the cheese firm.
  5. Preheat Oven and Prepare Baking Sheets: Preheat oven to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.
  6. Boil Baking Soda Solution: In a large pot or Dutch oven, combine 10 cups of water and 3/4 cup baking soda. Bring this solution to a rolling boil; this will be used for boiling the pretzels briefly.
  7. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each piece out into a 16-inch long rope, then flatten each rope until it is about 4 inches wide.
  8. Fill with Cheese: Remove the cheese from the freezer. Place 2 tablespoons of the cheese filling evenly along the length of each flattened dough rope.
  9. Roll the Dough: Tightly roll each dough rope back up jelly-roll style, pinching the edges well to seal in the cheese.
  10. Form Pretzel Shape: Form each rope into a U shape. Cross the ends over each other twice, then pinch the ends firmly to the bottom of the U to create the classic pretzel shape.
  11. Boil Pretzels: One at a time, gently place each pretzel into the boiling baking soda water. Cook each pretzel for 30 seconds, then remove with a slotted spoon letting excess water drip back into the pot.
  12. Apply Egg Wash: Transfer boiled pretzels onto the prepared baking sheets. Brush the tops with the beaten egg mixed with water to help create a shiny crust.
  13. Bake: Place the baking sheets in the preheated oven and bake the pretzels for 16 to 18 minutes, or until they are golden brown and cooked through.
  14. Cool Slightly: Remove the pretzels from the oven and allow them to cool on the baking sheets for about 5 minutes before handling.
  15. Prepare and Add Topping (Optional): In a small bowl, combine 1/4 cup grated Parmesan, 1/2 tablespoon fresh rosemary, 1/2 teaspoon garlic powder, 1/2 teaspoon black pepper, and a pinch of salt. Brush each pretzel with melted butter and sprinkle the topping mixture evenly on top. Serve immediately for best flavor.

Notes

  • Using rapid rise yeast helps to shorten the dough rising time.
  • Boiling pretzels in a baking soda solution is key for achieving the classic pretzel crust and chewiness.
  • Freezing the cheese filling before use prevents it from melting out during shaping and boiling.
  • Brushing with egg wash ensures a shiny and golden exterior.
  • Optional topping adds an extra layer of savory flavor and aroma.
  • For softer pretzels, brush with melted butter immediately after baking.
  • Author: Olivia
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

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