Why Make This Recipe
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a treat that combines the comfort of soft pretzels with the gooey goodness of melted mozzarella cheese. The addition of fresh rosemary and Parmesan adds a delightful flavor that brightens up this classic snack. Whether you’re enjoying them at a gathering or serving them as a cozy snack at home, these pretzels are sure to impress friends and family. Plus, they are fun to make!
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How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Ingredients:
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/2 cups warm water (About 110°F.)
- 1/4 cup baking soda
- 1/4 cup unsalted butter (Melted.)
- 1 tablespoon fresh rosemary (Chopped.)
- 1/2 cup grated Parmesan cheese
- 8 ounces mozzarella cheese (Cut into 1-inch cubes.)
- Coarse sea salt (For sprinkling.)
Directions:
- In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy.
- In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until combined.
- If using a stand mixer, knead the dough with the dough hook for about 5 minutes until the dough is smooth and elastic. If mixing by hand, turn the dough out onto a floured surface and knead for about 8 minutes.
- Incorporate the chopped rosemary and grated Parmesan into the dough. Form the dough into a ball and place it in a greased bowl, covering it with a towel. Let it rise for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal, forming a ball.
- Roll each ball into a rope about 24 inches long, then twist it into the shape of a pretzel and place it on the prepared baking sheet.
- In a saucepan, bring 4 cups of water to a boil. Add the baking soda carefully. Using a slotted spoon, drop each pretzel into the boiling water, cooking for about 30 seconds each. Remove and let them drain on paper towels.
- Brush each pretzel with melted butter, then sprinkle with coarse sea salt.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
How to Serve Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Serve these pretzels warm, straight from the oven. They are perfect for dipping in mustard or marinara sauce. They can be enjoyed on their own or as a side to a hearty soup or salad.
How to Store Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Once cooled, store any leftover pretzels in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them. Place them in a freezer-safe container or bag, and they will keep well for up to 2 months. Reheat in the oven before serving.
Tips to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
- Make sure your water is warm, but not hot, to activate the yeast properly.
- Knead the dough enough to create a smooth texture, which will give the pretzels a nice chewy bite.
- Feel free to add more herbs or spices to the dough for additional flavor.
- If you prefer a softer pretzel, reduce the boiling time to about 20 seconds.
Variation
For a different twist, you can fill the pretzels with cheddar cheese instead of mozzarella for a more intense flavor. You can also sprinkle garlic powder or everything bagel seasoning on top before baking for an added crunch.
FAQs
1. Can I make the dough ahead of time?
Yes! You can make the dough and let it rise, then punch it down and refrigerate it overnight. Bring it back to room temperature before shaping the pretzels.
2. What type of yeast should I use?
Instant yeast is recommended for this recipe as it activates quickly and is easy to use without needing to proof it.
3. Can I use gluten-free flour?
Yes, you can substitute all-purpose flour with gluten-free flour mix. Just make sure to check the packaging for any necessary adjustments in liquid or rising times.
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Delightful soft pretzels filled with gooey mozzarella, fresh rosemary, and Parmesan, perfect for gatherings or cozy snacks.
Ingredients
- 4 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
- 1 1/2 cups warm water (about 110°F)
- 1/4 cup baking soda
- 1/4 cup unsalted butter (melted)
- 1 tablespoon fresh rosemary (chopped)
- 1/2 cup grated Parmesan cheese
- 8 ounces mozzarella cheese (cut into 1-inch cubes)
- Coarse sea salt (for sprinkling)
Instructions
- In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until foamy.
- In a separate bowl, whisk together the flour and salt. Gradually add flour mixture to yeast mixture, stirring until combined.
- Knead the dough with a stand mixer for about 5 minutes or by hand for about 8 minutes until smooth and elastic.
- Incorporate chopped rosemary and grated Parmesan into the dough. Form into a ball and place in a greased bowl, covering with a towel. Let rise for about 1 hour until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Punch down the risen dough and divide into 8 equal pieces. Flatten each piece and place a mozzarella cube in the center, folding the dough around the cheese to seal.
- Roll each ball into a rope about 24 inches long, twist into pretzel shape, and place on the baking sheet.
- In a saucepan, bring 4 cups of water to a boil and carefully add baking soda. Drop each pretzel in for 30 seconds, then remove and let drain on paper towels.
- Brush each pretzel with melted butter and sprinkle with coarse sea salt.
- Bake for 12-15 minutes or until golden brown.
Notes
For a softer pretzel, reduce boiling time to about 20 seconds. Consider using cheddar cheese for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 240
- Sugar: 1g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 15mg
Keywords: pretzels, mozzarella, snacks, baking, rosemary, cheese
