Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These soft and chewy pretzels are stuffed with gooey mozzarella and infused with the fragrant flavors of rosemary and Parmesan, making them perfect for sharing.
Ingredients
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.
- 2 tablespoons Fresh Rosemary Dried rosemary can replace fresh, but reduce to 1 teaspoon.
Filling Ingredients
- 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.
- to taste none Coarse Sea Salt Use to your taste for that perfect salty crunch.
Instructions
Preparation of Dough
- In a large bowl, mix flour, instant yeast, salt, and sugar. Gradually add warm water and stir until a dough begins to form.
- Turn the dough out onto a floured surface. Knead for about 5-7 minutes until smooth and elastic. If the dough is too sticky, add a little more flour.
- Incorporate the unsalted butter and fresh rosemary into the dough. Knead until well combined.
- Place the dough in a greased bowl. Cover it with a damp cloth and let it rise in a warm place for about an hour, or until it doubles in size.
Shaping and Baking
- Preheat your oven to 425°F (218°C). Once the dough has risen, punch it down and divide it into small pieces. Roll each piece into a long rope, then shape it into a pretzel.
- Take a pretzel shape and place a cube of mozzarella inside. Pinch the dough to seal it well.
- Dissolve baking soda in boiling water and boil pretzels for about 30 seconds. Remove with a slotted spoon and place on a baking sheet. Brush them with water and sprinkle with coarse sea salt.
- Bake in the preheated oven for about 10-12 minutes, or until golden brown.
Notes
Store any leftover pretzels in an airtight container at room temperature for up to 2 days. If you want to keep them longer, freeze them in a zip-top bag for up to a month. Reheat them in the oven for a few minutes to restore their softness. For the best texture, make sure your dough rises well. Don’t skimp on the sea salt; it adds a nice crunch.