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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delicious Italian-inspired treat featuring a soft pretzel dough infused with fresh rosemary and packed with gooey mozzarella and parmesan cheese inside. These soft pretzels are perfected by boiling in a baking soda bath and then baked to golden perfection. Finished with a flavorful blend of garlic, herbs, and extra cheese on top, they are perfect for dinner or a savory snack.

Ingredients

For the Dough:

  • 1 and 1/2 cups warm water (between 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

  1. Prepare the Dough Starter: Combine warm water, Rapid Rise yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. Let the mixture stand for 10 minutes until it becomes foamy, indicating the yeast is active.
  2. Knead the Dough: Add chopped fresh rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed for 12 minutes to develop a smooth and elastic dough.
  3. First Rise: Cover the dough with a warm, damp cloth and place it in a warm spot to rise for 1 hour, or until the dough has doubled in size.
  4. Prepare Cheese Filling: Mix shredded mozzarella and grated parmesan cheese in a small bowl. Place the bowl in the freezer until ready to use, to help the cheese hold shape during assembly.
  5. Preheat Oven and Prepare Baking Sheets: Set the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
  6. Boil Baking Soda Solution: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup baking soda to a rolling boil. This alkaline bath will help create the pretzels’ characteristic crust.
  7. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each piece into a 16-inch long rope, then gently flatten each rope to approximately 4 inches wide. Remove the cheese filling from the freezer and evenly distribute 2 tablespoons of cheese along the length of each dough piece. Tightly roll the dough back into a rope shape, rolling jelly roll style and pinching the edges to seal in the cheese.
  8. Form Pretzel Shape: Create a U-shape with each cheese-filled rope. Cross the ends over each other and pinch them to secure the classic pretzel shape.
  9. Boil Pretzels: One by one, place each pretzel into the boiling baking soda solution. Boil for 30 seconds, then remove with a slotted spoon, letting excess water drip back into the pot. Transfer boiled pretzels to the prepared baking sheets.
  10. Apply Egg Wash: Brush the tops of each boiled pretzel with the beaten egg mixed with water. This wash will help create a glossy and golden crust during baking.
  11. Bake Pretzels: Place the baking sheets in the preheated oven and bake for 16 to 18 minutes, or until the pretzels are golden brown and cooked through.
  12. Cool Pretzels: Allow the pretzels to cool on the baking sheets for 5 minutes before handling or serving to let the cheese set slightly inside.
  13. Add Optional Toppings: If desired, in a small bowl, combine grated parmesan cheese, fresh rosemary, garlic powder, black pepper, and a pinch of salt. Brush each warm pretzel with melted butter, then sprinkle the topping mixture evenly over the surface. Serve immediately for best flavor and texture.

Notes

  • Make sure the water for the dough is warm but not hot to activate the yeast properly without killing it.
  • Freezing the cheese before filling helps it maintain its shape and prevents excessive melting during rolling.
  • The baking soda bath is essential for the authentic chewy crust of soft pretzels.
  • The optional topping adds an extra savory layer that complements the cheese filling, but the pretzels are delicious even without it.
  • Store leftovers in an airtight container and reheat in a warm oven to restore softness and flavor.

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