Description
A cheesy twist on a classic favorite! These soft pretzels are filled with gooey mozzarella and topped with aromatic rosemary and Parmesan.
Ingredients
Scale
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)
Instructions
- In a large bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes, or until foamy.
- 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.
- 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.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large pot, bring 6 cups of water to a boil. Stir in the baking soda until dissolved. Reduce heat to a simmer.
- 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.
- 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.
- Brush each pretzel with the beaten egg, then sprinkle with Parmesan cheese, rosemary, and coarse sea salt if desired.
- Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving.
Notes
For an extra touch, serve with marinara or cheese dipping sauce. Enjoy warm for the best gooey cheese experience!
- Prep Time: 20 minutes
- Cook Time: 15 minutes