Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are golden, soft, and bursting with gooey cheese in every bite. Infused with the fragrant flavor of rosemary and topped with Parmesan, they’re a savory treat perfect for snacks, appetizers, or game day!
- Prep Time: 30 minutes
- Chill Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 45 minutes
- Category: Snack, Appetizer
- Cuisine: American-Inspired
Ingredients
Scale
Makes 8 pretzels
- For the pretzel dough:
- 1 1/2 cups (360 ml) warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 2 1/4 teaspoons (1 packet) active dry yeast
- 4 cups (500 g) all-purpose flour
- 1 teaspoon salt
- 2 tablespoons unsalted butter, melted
- For the filling:
- 8 sticks of mozzarella cheese (about 4 inches each, or cut from a block)
- For the water bath:
- 10 cups water
- 1/2 cup (120 g) baking soda
- For topping:
- 2 tablespoons chopped fresh rosemary
- 1/4 cup (25 g) grated Parmesan cheese
- 1 large egg, beaten (for egg wash)
- Coarse salt
Instructions
- Activate the yeast:
- In a large bowl, combine warm water and sugar. Stir until dissolved. Sprinkle the yeast over the water and let sit for 5 minutes until foamy.
- Make the dough:
- Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
- Transfer to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise for 1 hour, or until doubled in size.
- Prepare the water bath:
- In a large pot, bring 10 cups of water and the baking soda to a boil.
- Shape the pretzels:
- Preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper.
- Punch down the dough and divide it into 8 equal pieces. Roll each piece into a 12-inch rope. Flatten slightly and place a mozzarella stick in the center. Wrap the dough around the cheese, pinching the edges to seal. Shape into a pretzel or a simple loop.
- Boil the pretzels:
- Working in batches, drop each pretzel into the boiling water bath for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
- Top and bake:
- Brush each pretzel with the beaten egg. Sprinkle with rosemary, Parmesan cheese, and coarse salt.
- Bake for 12-15 minutes, or until golden brown.
- Serve:
- Let cool slightly before serving. Enjoy warm with marinara sauce, ranch, or your favorite dip.
Notes
- For extra gooey cheese, use fresh mozzarella and cut it into sticks.
- Store leftovers in an airtight container and reheat in the oven for a few minutes before serving.
- For added flavor, drizzle with garlic butter before serving.