Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Ingredients:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (110°F/45°C)
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 4 tablespoons unsalted butter, melted
- 8 oz mozzarella cheese, cubed
- 1/4 cup baking soda (for water bath)
- 6 cups water
For Topping: - 1/4 cup grated Parmesan cheese
- 1 tablespoon fresh rosemary, chopped
- Coarse sea salt for sprinkling
- 2 tablespoons melted butter (for brushing)
Directions:
- In a large bowl, dissolve yeast and sugar in warm water.
- Let it sit for 5 minutes until foamy.
- Add flour, salt, and melted butter.
- Mix until a dough forms.
- Knead for 5-7 minutes until smooth and elastic.
- Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat the oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Punch down the dough and divide it into 8 equal portions.
- Roll each portion into a rope, flatten slightly, and place mozzarella cubes along the center.
- Seal the edges around the cheese, then shape into pretzel rings.
- In a large pot, bring 6 cups of water to a boil.
- Add baking soda.
- Carefully dip each pretzel into the boiling water for 20 seconds, then transfer to the prepared baking sheet.
- Brush pretzels with melted butter, sprinkle with Parmesan, rosemary, and coarse sea salt.
- Bake for 12-15 minutes until golden brown.
- Serve warm and enjoy the cheesy goodness!
Prep Time: 20 minutes | Cooking Time: 15 minutes | Total Time: 1 hour 35 minutes (includes rising time)
Kcal: 310 kcal per pretzel | Servings: 8 pretzels
Tips:
Make sure to seal the dough tightly around the mozzarella to prevent leaks during baking.
For extra flavor, brush with garlic butter after baking.
