Name: Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Prep time: 1 h
Cook time: 15 min
Total time: 1 h 15 min
Ingredients: 1 1/2 cups warm water; 1 tablespoon sugar; 2 teaspoons kosher salt; 1 package active dry yeast; 4 1/2 cups all-purpose flour; 2 oz unsalted butter, melted; 10 cups water; 2/3 cup baking soda; 1 egg yolk, beaten with 1 tablespoon water; 8 oz fresh mozzarella, cut into 1/2-inch cubes; Fresh rosemary, chopped; Grated Parmesan

Description

These homemade soft pretzels are stuffed with gooey mozzarella and topped with fragrant rosemary and savory Parmesan. A perfect combination of soft, chewy dough and rich flavors, great as a snack or appetizer.

Ingredients

Scale

1 1/2 cups warm water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
4 1/2 cups all-purpose flour
2 oz unsalted butter, melted
10 cups water
2/3 cup baking soda
1 egg yolk, beaten with 1 tablespoon water
8 oz fresh mozzarella, cut into 1/2-inch cubes
Fresh rosemary, chopped
Grated Parmesan

Cook Mode Prevent your screen from going dark

Instructions

Combine the water, sugar, and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam.
Add the flour and melted butter. Using the dough hook attachment, mix on low speed until well combined.
Increase the speed to medium and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes.
Remove the dough from the bowl, clean the bowl, and then oil it well with vegetable oil.
Return the dough to the bowl, cover with plastic wrap, and place in a warm area for 50 to 55 minutes or until the dough has doubled in size.
Preheat the oven to 450°F (230°C).
Bring the 10 cups of water and baking soda to a rolling boil in a large pot.
Meanwhile, turn the dough out onto a lightly oiled work surface and divide it into 8 equal pieces.
Roll each piece of dough into a 24-inch rope. Wrap each rope around a cube of mozzarella, making sure to seal the ends tightly.
Boil the pretzels in the water solution, 2 at a time, for 30 seconds, splashing the tops with the warm water using a spoon.
Remove with a large slotted spoon and place on a baking sheet.
Brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with chopped rosemary and grated Parmesan.
Bake for 12 to 14 minutes, or until the pretzels are dark golden brown.

Notes

You can add more or less rosemary depending on your preference.
If you prefer a crispier crust, bake for a couple of minutes longer.
For a fun variation, try using different cheeses like cheddar or gouda for stuffing.

Prep Time: 1 hour
Cook Time: 15 minutes