Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Mozzarella stuffed rosemary and Parmesan soft pretzels are a delicious and indulgent take on the traditional pretzel. With a gooey cheese filling and a flavorful herb topping, these pretzels are perfect as a snack or appetizer.

Ingredients

For the Pretzel Dough:
1 1/2 cups warm water (110°F)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons granulated sugar
4 cups all-purpose flour
1 teaspoon salt
1/4 cup unsalted butter, melted

For the Filling:
8 ounces mozzarella cheese, cut into 1-inch cubes

For the Baking Soda Bath:
1/2 cup baking soda
6 cups water

For Topping:
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh rosemary
1 egg, beaten (for egg wash)
Coarse sea salt (optional)

Directions

1. In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, or until foamy.
2. Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms. Knead on a floured surface for about 5 minutes, or until smooth and elastic.
3. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
5. In a large pot, bring 6 cups of water to a boil. Stir in the baking soda until dissolved. Reduce heat to a simmer.
6. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-inch rope. Place a mozzarella cube in the center of each rope and fold the dough over to seal the cheese inside. Shape into pretzels and pinch the ends to secure.
7. Carefully drop each pretzel into the simmering baking soda water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
8. Brush each pretzel with the beaten egg, then sprinkle with Parmesan cheese, rosemary, and coarse sea salt if desired.
9. Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.

Servings and Timing

This recipe yields approximately 12 pretzels. The total time for preparation and cooking is about 35 minutes.

Variations

• Different Cheeses: Swap mozzarella for cheddar, pepper jack, or any cheese that melts well for a different flavor.
• Herb Infusion: Experiment with other herbs such as thyme or oregano for a unique twist.
• Spicy Kick: Add diced jalapeños to the cheese filling for some heat.

Storage/Reheating

• Storage: Store leftover pretzels in an airtight container at room temperature for up to 2 days.
• Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes to restore the crispy texture.

10 FAQs

1. Can I use store-bought dough?
   Yes, you can use pre-made pizza or bread dough as a shortcut.
2. How can I tell when the pretzels are done?
   They should be golden brown and firm to the touch.
3. Can I freeze the pretzels?
   Yes, you can freeze them before baking. Thaw and bake from frozen, adding a couple of extra minutes to the baking time.
4. What can I serve with these pretzels?
   They pair well with marinara sauce, cheese dip, or mustard.
5. How do I keep the cheese from leaking?
   Ensure the dough is sealed tightly around the cheese before boiling.
6. Is there a gluten-free option?
   You can use gluten-free flour blends, but the texture may vary.
7. What type of flour is best?
   All-purpose flour works well, but bread flour can give a chewier texture.
8. Can I add toppings?
   Absolutely! You can sprinkle everything bagel seasoning or sesame seeds on top before baking.
9. How long does the dough need to rise?
   About 1 hour, or until it has doubled in size.
10. Can I make these pretzels without the baking soda bath?
    The baking soda bath is key for achieving that classic pretzel flavor and texture, so it’s best to include it.

Conclusion

Mozzarella stuffed rosemary and Parmesan soft pretzels are a delightful and cheesy treat that are sure to impress. Easy to make and deliciously satisfying, these pretzels are perfect for gatherings, game day, or just a cozy night in. Enjoy them warm for the ultimate experience!

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