Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mozzarella Stuffed Soft Pretzels with Rosemary and Parmesan Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 57 reviews

  • Author: admin
  • Total Time: 1 hour 20 minutes
  • Yield: 8 pretzels 1x

Description

These irresistible Mozzarella Stuffed Soft Pretzels feature a perfectly chewy dough filled with fresh mozzarella, aromatic rosemary, and savory Parmesan cheese. Boiled briefly in a baking soda bath and baked to golden perfection, they offer a delightful combination of soft interiors and a slightly crisp crust. Perfect as a snack or appetizer, these pretzels bring a delightful homemade twist to a classic favorite.

Ingredients

Scale

Dough Ingredients

  • 3.5 cups All-purpose flour
  • 1 packet Active dry yeast (2 1/4 teaspoons)
  • 1 cup Warm water
  • 1 tablespoon Sugar
  • 1 teaspoon Salt

Filling and Topping

  • 8 ounces Fresh mozzarella, cut into small cubes
  • 2 tablespoons Chopped fresh rosemary
  • 1/4 cup Grated Parmesan cheese
  • Grated Parmesan cheese for topping
  • Fresh rosemary leaves for garnish

Water Bath

  • 4 cups Water
  • 1/4 cup Baking soda

Instructions

  1. Activate the yeast: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until the mixture becomes frothy, indicating the yeast is active.
  2. Make the dough: Add the all-purpose flour and salt to the yeast mixture. Knead the mixture for 8-10 minutes until the dough is smooth and elastic.
  3. Let the dough rise: Cover the bowl with a clean towel and allow the dough to rise in a warm place for 30-45 minutes, or until it has doubled in size.
  4. Preheat the oven: Set your oven to 425°F (220°C) and line a baking sheet with parchment paper for baking.
  5. Prepare the filling: In a small bowl, mix the fresh mozzarella cubes, chopped rosemary, and grated Parmesan cheese to form the filling.
  6. Shape the pretzels: Once the dough has risen, divide it into 8 equal parts. Roll each portion into a 12-14 inch long rope, then flatten slightly.
  7. Stuff and seal: Place the mozzarella and rosemary filling in the center of each flattened rope. Fold the dough over and press the edges to seal completely, enclosing the filling.
  8. Prepare the baking soda bath: In a large saucepan, bring 4 cups of water to near boiling, then remove from heat and stir in the baking soda until dissolved.
  9. Boil the pretzels: Carefully lower each stuffed pretzel into the baking soda water bath for 30 seconds. This step gives the pretzels their characteristic chewy crust.
  10. Place on baking sheet: Using a slotted spoon, remove each pretzel from the water bath and place them onto the prepared baking sheet.
  11. Add toppings: Generously sprinkle grated Parmesan cheese over each pretzel and garnish with fresh rosemary leaves for added flavor and aroma.
  12. Bake: Bake the pretzels in the preheated oven for 15-20 minutes, or until golden brown on the outside.
  13. Cool and serve: Allow the pretzels to cool slightly on a rack before serving to enjoy the melty cheese and soft dough.

Notes

  • Ensure the water for activating yeast is warm, not hot, to avoid killing the yeast.
  • Sealing the edges of the pretzels tightly is crucial to prevent cheese from leaking during boiling and baking.
  • The baking soda bath is essential to achieve the signature crust and color of traditional pretzels.
  • Fresh rosemary can be substituted with dried if unavailable, but fresh enhances flavor best.
  • Consume pretzels warm for the best stretchy mozzarella experience.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

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