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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
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★★★★★

5.1 from 21 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a perfect blend of cheesy indulgence and aromatic herbs. Soft, golden-brown pretzels filled with gooey mozzarella and infused with fresh rosemary and Parmesan create a delicious snack or appetizer that is sure to impress. Ideal for sharing or enjoying warm from the oven, these homemade pretzels combine classic flavors with an irresistible texture.

Ingredients

Scale

Dough Ingredients

  • 4 cups All-Purpose Flour (Use a gluten-free flour blend with xanthan gum if needed.)
  • 2 teaspoons Instant Yeast (Ensure your yeast is fresh for optimal rise.)
  • 1 teaspoon Salt (Adjust according to the saltiness of the cheese.)
  • 1 tablespoon Sugar (A touch of sweetness elevates the flavor.)
  • 1.5 cups Warm Water (110°F) (Using a thermometer ensures accuracy for perfect dough.)
  • 2 tablespoons Unsalted Butter (Olive oil can be used for a dairy-free option.)

Flavorings and Fillings

  • 2 tablespoons Fresh Rosemary (Dried rosemary can replace fresh, but reduce to 1 teaspoon.)
  • 1 cup Grated Parmesan Cheese (Try cheddar or gouda for different flavor profiles.)
  • 1 cup Mozzarella Cheese (cubed) (Feel free to experiment with other cheeses for varied flavors.)
  • Coarse Sea Salt, to taste (Use to your taste for that perfect salty crunch.)
  • Water and Baking Soda for boiling (approximately 10 cups water to 2/3 cup baking soda)

Instructions

  1. Activate Yeast: In a large mixing bowl, combine warm water, instant yeast, and sugar. Allow the mixture to foam for about 5 minutes to ensure the yeast is active and ready for leavening.
  2. Prepare Dough: In another bowl, whisk together all-purpose flour and salt. Gradually add the flour mixture to the yeast mixture, stirring to combine. Knead the dough until smooth and elastic, about 5 minutes using a stand mixer or 8 minutes by hand.
  3. Add Flavorings: Gently fold in chopped fresh rosemary and grated Parmesan cheese into the dough. Shape the dough into a ball and place it in a greased bowl. Cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 hour, until it doubles in size.
  4. Shape Pretzels with Filling: Preheat the oven to 425°F (220°C). After the dough has doubled, punch it down to release air. Divide the dough into 8 equal pieces. Flatten each piece and place a cubed mozzarella piece in the center. Seal the dough around the cheese and twist the ends to form a pretzel shape.
  5. Boil Pretzels: Bring a large saucepan of water to a rolling boil and add baking soda. Carefully place each pretzel into the boiling water for 30 seconds on each side, then remove with a slotted spoon and place on a paper towel-lined baking sheet to drain.
  6. Final Preparations and Baking: Brush each pretzel with melted unsalted butter and sprinkle with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes until golden brown and cooked through. Serve warm.

Notes

  • For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.
  • Use fresh yeast for optimal rising; expired yeast may result in denser pretzels.
  • If fresh rosemary is unavailable, use 1 teaspoon dried rosemary instead.
  • Different cheeses like cheddar or gouda can be used for varied flavor profiles.
  • Boiling pretzels in a baking soda solution is key to achieving the traditional chewy crust.
  • Brush with olive oil instead of butter for a dairy-free alternative.
  • Consume pretzels fresh or reheat in the oven to maintain softness.

Nutrition

Keywords: soft pretzels, stuffed pretzels, mozzarella stuffed, rosemary pretzels, parmesan, homemade pretzels, cheesy snacks

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