Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a comforting and flavorful twist on the classic snack, featuring a gooey mozzarella center and a crispy exterior.
Equipment
- Mixing Bowl
- Baking Sheet
- Pot
- Slotted Spoon
Ingredients
Ingredients
- 2 cups Warm water (about 110°F)
- 2 tablespoons Granulated sugar
- 1 packet Active dry yeast (2 ¼ teaspoons)
- 5 cups All-purpose flour
- ½ cup Grated Parmesan cheese
- 2 teaspoons Fine sea salt
- 2 tablespoons Finely chopped fresh rosemary
- ½ cup Mozzarella cheese (cut into small cubes)
- ⅓ cup Baking soda
- 1 large Egg (beaten)
- Coarse sea salt (for sprinkling)
Instructions
- In a large mixing bowl, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is activated, add the flour, salt, Parmesan cheese, and chopped rosemary to the bowl. Mix with a wooden spoon until a shaggy dough forms.
- Knead the dough for about 5-7 minutes until it is smooth and elastic. Form the dough into a ball and place it in a lightly greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, cut the mozzarella cheese into small cubes. Set aside.
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal pieces. Roll each piece into a long rope, about 24 inches long. Form a U-shape with the rope, then cross the ends over each other and twist them together before pressing the ends down to secure the shape of the pretzel.
- Carefully make a small slit on the top of each pretzel and insert a cube of mozzarella cheese into the slit. Pinch the dough around the cheese to seal it inside.
- In a large pot, bring about 10 cups of water to a boil. Add the baking soda to the boiling water. Using a slotted spoon, carefully place each pretzel into the boiling water for about 30 seconds.
- Brush each pretzel with the beaten egg to give them a golden color when baking. Sprinkle coarse sea salt over the top.
- Bake the pretzels in the preheated oven for 12-15 minutes or until they are golden brown.
- Once baked, remove the pretzels from the oven and let them cool on a wire rack for a few minutes before serving.
Notes
These pretzels are best enjoyed warm. You can serve them with cheese dipping sauce, herbed olive oil, or a selection of mustards for dipping.