Description

These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a savory treat featuring a soft, buttery dough infused with fresh rosemary and stuffed with a melty blend of mozzarella and parmesan cheeses. Each pretzel is boiled in a baking soda bath for the perfect chewy crust, then baked golden and finished with an optional garlic parmesan rosemary topping for an extra burst of flavor.

Ingredients

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For the Dough:

1 and 1/2 cups warm water (between 110-115 degrees F)
1 package Rapid Rise yeast
1 and 1/2 tablespoons sugar
1 and 3/4 teaspoons salt
2 tablespoons fresh rosemary, chopped
4 and 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 (optional):

2 tablespoons melted butter
1/4 cup parmesan cheese, grated
1/2 tablespoon fresh rosemary
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Pinch of salt

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Instructions

Activate Yeast: Combine warm water, Rapid Rise yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook. Let stand for 10 minutes until the mixture becomes foamy, indicating the yeast is active.
Make Dough: Add chopped rosemary, flour, and softened butter to the yeast mixture. Knead on medium speed for 12 minutes until a smooth dough forms. Cover with a warm damp cloth and let rise in a warm area for 1 hour or until doubled in size.
Prepare Filling: Combine shredded mozzarella and grated parmesan in a small bowl. Place the bowl in the freezer to chill until needed, helping the cheese hold shape during assembly.
Preheat Oven and Prepare Baking Sheets: Preheat the oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
Boil Cooking Liquid: In a large pot or dutch oven, bring 10 cups of water and 3/4 cup of baking soda to a rolling boil.
Divide and Roll Dough: Once risen, divide the dough into 8 equal rounds. Roll each into a 16-inch rope, then flatten it out to about 4 inches wide.
Assemble Pretzels with Cheese: Remove cheese from the freezer. Evenly spread 2 tablespoons of the cheese filling along the length of each dough rope. Roll the dough tightly back into a rope like a jelly roll, pinching the edges to seal the cheese inside.
Shape Pretzels: Form each rope into a U shape, cross the ends over each other, and pinch the ends onto the bottom of the dough to create a classic pretzel shape.
Boil Pretzels: One at a time, carefully place each pretzel into the boiling baking soda water. Cook for 30 seconds each, then remove with a slotted spoon, letting excess water drip back into the pot. Transfer pretzels to the prepared baking sheets.
Apply Egg Wash and Bake: Brush the tops of each pretzel with the beaten egg wash. Bake in the preheated oven for 18 minutes or until golden brown.
Cool Pretzels: Let pretzels cool on the baking sheet for 5 minutes before handling.
Optional Topping: In a small bowl, mix parmesan cheese, fresh rosemary, garlic powder, black pepper, and a pinch of salt. Brush the tops of the warm pretzels with melted butter, then sprinkle the topping evenly over each pretzel. Serve immediately.

Notes

For softer pretzels, brush with melted butter immediately after baking instead of before topping.
If fresh rosemary is unavailable, substitute with 1 tablespoon dried rosemary, but reduce amount as dried herbs have stronger flavor.
Chilling the cheese filling helps keep the cheese from oozing out during assembly and baking.
Ensure water is at the correct temperature for yeast activation, around 110-115 degrees F, to avoid killing the yeast.
Use a slotted spoon to transfer pretzels from boiling water to prevent soaking and maintain their chewy crust.

Nutrition

Serving Size: 1 pretzel
Calories: 320 kcal
Sugar: 3 g
Sodium: 620 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 50 mg