Description
Mozzarella-Stuffed Rosemary Pretzels feature a soft, chewy dough infused with fragrant rosemary and a gooey, melty mozzarella center. Perfect as an appetizer, snack, or party treat, these pretzels combine a golden crust created by a baking soda bath with aromatic herbs and rich cheese for a delicious and impressive homemade experience.
Ingredients
Scale
Dough Ingredients
- 2 1/4 tsp active dry yeast (1 packet)
- 1 1/2 cups warm water (about 110°F/43°C)
- 4 cups all-purpose flour
- 1 tbsp sugar
- 1 tsp salt
- 2 tbsp melted butter
Filling
- 8 oz fresh mozzarella cheese, cut into bite-sized strips
- 2 tbsp fresh rosemary, finely chopped
Boiling Bath
- 10 cups water
- 2/3 cup baking soda
Topping
- 1 large egg, beaten (for egg wash)
- Extra fresh rosemary, chopped (for sprinkling)
Instructions
- Prepare the dough: Dissolve the active dry yeast and sugar in warm water, letting it bloom until frothy (about 5 minutes). Stir in melted butter, salt, and flour gradually until the dough comes together. Knead on a floured surface until smooth and elastic, approximately 8-10 minutes. Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.
- Shape the pretzels: Divide the risen dough into equal portions. Roll each portion into a long rope. Place a strip of mozzarella cheese in the center of each rope and fold the dough around the cheese, sealing it completely. Shape the filled ropes into classic pretzel forms by twisting the dough into a loop with crossed ends.
- Boil the pretzels: In a large pot, bring water and baking soda to a boil. Carefully dip each pretzel into the boiling solution for about 20-30 seconds to develop the characteristic chewy crust and deep brown color. Remove pretzels with a slotted spoon and drain on a clean kitchen towel.
- Add rosemary and egg wash: Brush each pretzel generously with beaten egg and sprinkle with chopped fresh rosemary. This locks in moisture, adds flavor, and gives a shiny golden finish when baked.
- Bake to perfection: Place the pretzels on a parchment-lined baking sheet. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until golden brown and puffed. Let cool slightly before serving to enjoy the gooey mozzarella center.
Notes
- Use fresh mozzarella for the best melt and creamier texture.
- Seal the cheese tightly within the dough to prevent leaking during baking.
- Do not skip the baking soda bath; it is essential for the authentic pretzel crust and flavor.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before shaping.
- Use room temperature ingredients to ensure proper yeast activation and dough rise.
- Prep Time: 1 hour 30 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 2g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 40mg