Mozzarella-stuffed Rosemary Parmesan Soft Pretzels
These mozzarella-stuffed rosemary Parmesan soft pretzels are a delicious twist on the classic snack. Soft and chewy, with an herby touch from the rosemary and a cheesy surprise inside, they make for an irresistible appetizer or snack that everyone will love.
Equipment
- 1 mixing bowl
- 1 wooden spoon or spatula
- 1 measuring cups and spoons
- 1 baking sheet
- 1 parchment paper
- 1 pot for boiling water
- 1 slotted spoon
- 1 kitchen towel
- 1 pastry brush
Ingredients
- 4 cups all-purpose flour
- 1 tablespoon sugar
- 1 packet (2¼ teaspoons) active dry yeast
- 1¾ cups warm water Temperature should be 110°F to 115°F.
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh rosemary, chopped Feel free to adjust to taste.
- ½ cup grated Parmesan cheese
- ¼ cup baking soda
- 1 egg for egg wash
- coarse salt for topping
Instructions
- In a mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until foamy.
- Stir in olive oil and salt. Gradually add the flour, mixing until a dough begins to form. Knead by hand or with a stand mixer for about 5-7 minutes until the dough is smooth and elastic.
- Form the dough into a ball and place it in a greased bowl. Cover with a kitchen towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a rope about 18 inches long.
- Place a tablespoon of shredded mozzarella at the center of each rope. Fold the sides of the dough over the cheese and roll it back into a pretzel shape, making sure the cheese is sealed inside.
- In a large pot, bring 10 cups of water to a boil. Add the baking soda carefully.
- Boil each pretzel for about 30 seconds, then use a slotted spoon to transfer them to the prepared baking sheet.
- In a small bowl, beat the egg and brush it over the top of each pretzel. Sprinkle with coarse salt and the grated Parmesan cheese, and add chopped rosemary on top.
- Bake in the preheated oven for 12-15 minutes or until golden brown.
Notes
Feel free to adjust the amount of rosemary according to your taste preference.
Serve warm with marinara sauce or your favorite dipping sauce.
Leftovers can be stored in an airtight container at room temperature for a couple of days but are best enjoyed fresh.