Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These soft pretzels are filled with melty mozzarella cheese and topped with fresh rosemary, Parmesan, and a sprinkle of coarse salt, offering a perfect combination of flavor and texture. Enjoy them warm, straight from the oven!
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Boil and Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 egg (for egg wash)
- Coarse salt (for topping)
- 10 cups water (for boiling)
- ¼ cup baking soda
Instructions
- Prepare the Dough: In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Let the Dough Rise: Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape the Pretzels: Preheat your oven to 425°F (220°C). Punch down the risen dough and divide it into 8 equal portions. Roll each portion into a 12-inch rope. Place a small amount of shredded mozzarella cheese along the center of each rope. Fold the dough over the cheese and pinch to seal. Shape the dough into a pretzel shape.
- Boil the Pretzels: In a large pot, bring 10 cups of water to a boil. Add the baking soda. Carefully lower the pretzels into the boiling water, cooking for 1–2 minutes per side. Remove the pretzels with a slotted spoon and place them on a parchment-lined baking sheet.
- Add Toppings: Brush each pretzel with an egg wash made from 1 beaten egg. Sprinkle with chopped rosemary, grated Parmesan cheese, and coarse salt.
- Bake: Bake in the preheated oven for 12–15 minutes or until golden brown.
- Serve: Allow the pretzels to cool slightly before serving. Enjoy the melty mozzarella center and flavorful toppings!
Notes
- If you want extra crispy pretzels, you can bake them for an additional 2 minutes.
- To make ahead, prepare the dough and refrigerate it overnight, then shape, boil, and bake the next day.
Nutrition
- Serving Size: 1 pretzel
- Calories: 250kcal
- Sugar: 4g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 35mg