Gourmet Snacking: Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Dive into the savory world of homemade soft pretzels with a gourmet twist! These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels combine the classic chewy texture with the luxurious flavors of fresh herbs and melted cheese. Perfect for entertaining, snacking, or even a fun family baking project, these pretzels are sure to delight everyone with their aromatic appeal and delectable taste. Here’s how to bring this recipe to life in your own kitchen.
Ingredients
For the Dough:
- 1 1/2 cups warm water (between 110-115°F)
- 1 package Rapid Rise yeast
- 1 1/2 tablespoons sugar
- 1 3/4 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 4 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:
- 2 tablespoons melted butter (optional)
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon fresh rosemary, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Directions
For the Dough:
- In the bowl of a stand mixer fitted with the dough hook attachment, combine warm water, yeast, sugar, and salt. Allow to stand for 10 minutes until foamy.
- Add chopped rosemary, flour, and softened butter. Knead on medium speed for 12 minutes until the dough is smooth and elastic.
- Cover with a warm, damp cloth and let rise in a warm area for about an hour, or until doubled in size.
Assembly and Cooking:
- Mix shredded mozzarella and grated parmesan in a small bowl. Freeze until needed to make it easier to handle.
- Preheat oven to 425°F and line two baking sheets with parchment paper.
- Bring water and baking soda to a boil in a large pot or Dutch oven.
- Divide risen dough into 8 equal parts. Roll each into a 16-inch rope, then flatten to about 4 inches wide.
- Distribute cheese filling along each rope, roll tightly to enclose the cheese, and seal the edges.
- Shape each rope into a pretzel and boil each one for 30 seconds. Remove with a slotted spoon and transfer to prepared baking sheets.
- Brush with egg wash.
Baking:
- Bake pretzels for 16-18 minutes until golden brown. Allow to cool on the baking sheet for 5 minutes.
Optional Topping:
- Mix additional parmesan, rosemary, garlic powder, black pepper, and salt.
- Brush baked pretzels with melted butter and sprinkle with the cheese and herb mixture.
Nutritional Information
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Rising Time: 1 hour
- Total Time: About 1 hour 40 minutes
- Calories: 320 kcal per pretzel
- Servings: 8 pretzels
Why You’ll Love These Pretzels
- Flavorful and Aromatic: The combination of rosemary and parmesan offers a depth of flavor that transforms the ordinary soft pretzel into a gourmet treat.
- Cheesy Goodness: Each bite reveals melty mozzarella, making these pretzels a satisfyingly cheesy experience.
- Versatile: Serve them as a party appetizer, a family snack, or alongside your favorite meals. They’re as fun to make as they are to eat!
These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are not just a snack but an experience. Enjoy crafting them as much as you enjoy devouring them, and watch as they become a new favorite in your culinary repertoire!
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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
- Total Time: 1 hour 40 minutes
- Yield: 8 1x
Description
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delicious twist on the classic soft pretzel, filled with gooey mozzarella and flavored with fresh rosemary and parmesan. These pretzels are perfect for a snack, appetizer, or even a fun dinner treat. The combination of soft, chewy dough with a rich cheesy filling makes these pretzels irresistible.
Ingredients
For the Dough:
1 1/2 cups warm water (between 110-115°F)
1 package Rapid Rise yeast
1 1/2 tablespoons sugar
1 3/4 teaspoons salt
2 tablespoons fresh rosemary, chopped
4 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:
2 tablespoons melted butter (optional)
1/4 cup parmesan cheese, grated
1/2 tablespoon fresh rosemary, chopped
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Pinch of salt
Instructions
For the Dough:
In the bowl of a stand mixer fitted with the dough hook attachment, combine the warm water, yeast, sugar, and salt. Let stand for 10 minutes, or until the mixture begins to foam.
Add the chopped rosemary, flour, and softened butter to the yeast mixture. Knead on medium speed for 12 minutes, until the dough is smooth and elastic.
Cover the dough with a warm, damp cloth and place it in a warm area to rise for about an hour, or until the dough has doubled in size.
Assembly and Cooking:
In a small bowl, combine the shredded mozzarella cheese and grated parmesan. Place the bowl in the freezer until needed.
Preheat the oven to 425°F. Line two large baking sheets with parchment paper and set aside.
In a large pot or Dutch oven, bring the water and baking soda to a boil.
Divide the risen dough into 8 equal rounds. Roll each round into a 16-inch rope.
Roll each rope out to a width of about 4 inches.
Remove the cheese mixture from the freezer. Evenly distribute 2 tablespoons of the cheese filling along each rope of dough.
Tightly roll the dough back into a rope, jelly roll style, pinching the edges together to seal the cheese inside.
Shape the dough into a U shape, cross the ends over each other, and pinch the ends onto the bottom of the dough to form a pretzel shape.
Place each pretzel, one at a time, into the boiling cooking liquid. Cook for 30 seconds per pretzel. Remove with a slotted spoon, allowing any excess water to drip back into the pot before transferring to the prepared baking sheet.
Once all the pretzels have been boiled, brush the tops with the egg wash.
Place the baking sheet in the oven and bake for 16-18 minutes, or until the pretzels are golden brown.
Allow the pretzels to cool on the baking sheet for 5 minutes before handling.
Optional Topping:
In a small bowl, combine the grated parmesan, chopped rosemary, garlic powder, black pepper, and salt.
Brush the top of each pretzel with melted butter, then sprinkle with the topping mixture. Serve immediately.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
Nutrition
- Calories: 320