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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Delicious Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe finished dish
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These pretzels bring together gooey cheese and fragrant rosemary for a homemade snack that’s both comforting and delicious.

Ingredients

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  • 1 package Rapid Rise yeast
  • 4 ¼ cups all-purpose flour
  • 2 tablespoons fresh rosemary, chopped
  • 1 ½ cups warm water
  • 6 tablespoons unsalted butter, very soft
  • 1 ½ tablespoons sugar
  • 1 ¾ teaspoons salt
  • 10 cups water (for boiling)
  • ¾ cup baking soda
  • 1 cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated
  • 1 egg, beaten
  • 1 tablespoon water
  • 2 tablespoons melted butter (optional)
  • ¼ cup Parmesan cheese, grated (for topping)
  • ½ tablespoon fresh rosemary (for topping)
  • ½ teaspoon garlic powder (for topping)
  • ½ teaspoon black pepper (for topping)
  • Pinch of salt (for topping)

Instructions

  1. In the bowl of a stand mixer fitted with the dough hook attachment, mix warm water, yeast, sugar, and salt. Let it stand for 10 minutes until foamy.
  2. Add chopped rosemary, flour, and softened butter. Knead on medium speed for about 12 minutes until smooth.
  3. Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until doubled in size.
  4. Preheat to 425°F (220°C). Line two large baking sheets with parchment paper and set aside.
  5. Combine shredded mozzarella and grated Parmesan in a bowl. Place in the freezer to firm up while you prepare the pretzels.
  6. Divide the dough into 8 equal portions. Roll each portion into a 16-inch rope, then flatten it to 4 inches wide.
  7. Distribute 2 tablespoons of the cheese mixture evenly along each rope. Roll up the dough tightly, pinching the edges to seal.
  8. Shape each rope into a U, cross the ends over each other, and press the ends onto the bottom of the U to form pretzels.
  9. In a large pot or Dutch oven, bring 10 cups of water and ¾ cup baking soda to a boil.
  10. Boil each pretzel for 30 seconds, then remove with a slotted spoon, allowing excess water to drip off before placing on the prepared baking sheets.
  11. Brush each pretzel with the beaten egg mixed with 1 tablespoon water.
  12. Bake in the preheated oven for 16-18 minutes until golden brown.
  13. If using, mix the Parmesan cheese, rosemary, garlic powder, black pepper, and salt in a small bowl.
  14. Brush the warm pretzels with melted butter and sprinkle the topping mixture over them.
  15. Allow pretzels to cool on the baking sheet for 5 minutes before serving.

Nutrition

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