Description
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delicious twist on the classic soft pretzel, featuring a soft, herbed dough filled with creamy mozzarella and parmesan cheeses. These pretzels are boiled briefly in a baking soda bath to achieve the perfect chewy texture before being baked to golden perfection and topped with fragrant rosemary, garlic, and parmesan for an irresistible savory snack or dinner option.
Ingredients
For the Dough:
- 1 and 1/2 cups warm water (110-115°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
- Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, sugar, and salt. Let it stand for 10 minutes until the mixture becomes foamy, indicating the yeast is activated.
- Knead the Dough: Add chopped rosemary, flour, and soft butter to the yeast mixture. Knead on medium speed for 12 minutes until the dough is smooth and elastic.
- First Rise: Cover the dough with a warm, damp cloth and place it in a warm spot to rise for 1 hour, or until it doubles in size.
- Prepare Cheese Filling: Mix shredded mozzarella and grated parmesan in a small bowl, then place it in the freezer until needed to keep it firm.
- Preheat & Prepare Baking Sheets: Preheat the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
- Boil Baking Soda Water: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup baking soda to a rolling boil.
- Shape the Pretzels: Divide the risen dough into 8 equal pieces. Roll each piece into a 16-inch rope, then stretch out to approximately 4 inches wide. Remove the cheese from the freezer and evenly spread 2 tablespoons of cheese filling along each rope. Roll up the rope jelly-roll style, pinching the edges to seal the cheese inside.
- Form the Pretzel Shape: Form each rope into a U shape, cross the ends over, and pinch the ends to the bottom of the dough to create the classic pretzel shape.
- Boil the Pretzels: Lower each pretzel one at a time into the boiling baking soda water for 30 seconds. Remove with a slotted spoon, allowing excess water to drip off, and transfer onto the prepared baking sheets.
- Egg Wash and Bake: Brush the tops of each boiled pretzel with egg wash (beaten egg mixed with water). Bake in the preheated oven for 16-18 minutes until golden brown and cooked through.
- Cool and Add Optional Toppings: Let the pretzels cool on the baking sheet for 5 minutes. If using toppings, brush the pretzels with melted butter and sprinkle with the parmesan, rosemary, garlic powder, black pepper, and salt mixture. Serve immediately for best taste.
Notes
- Make sure water is between 110-115°F to properly activate the yeast without killing it.
- Boiling pretzels in baking soda water is key to achieving their traditional chewy crust.
- Chilling the cheese filling helps prevent it from melting out of the dough when rolling and shaping.
- Use parchment paper on baking sheets to prevent sticking and aid in easy cleanup.
- Optional toppings add extra flavor but can be omitted if preferred.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian
