Description
Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are delicious pretzels filled with gooey mozzarella cheese and topped with fresh herbs and spices.
Ingredients
Scale
- 1 ½ cups warm water (110–115°F)
- 1 packet Rapid Rise yeast (2 ¼ tsp)
- 1 ½ tbsp sugar
- 1 ¾ tsp salt
- 2 tbsp fresh rosemary, chopped
- 4 ¼ cups all-purpose flour
- 6 tbsp unsalted butter, softened
- 1 cup mozzarella cheese, shredded
- ¼ cup Parmesan cheese, grated
- 10 cups water
- ¾ cup baking soda
- 1 egg, beaten with 1 tbsp water (egg wash)
- 2 tbsp melted butter
- ½ tbsp fresh rosemary
- ½ tsp garlic powder
- ½ tsp black pepper
- Additional grated Parmesan (optional)
Instructions
- In a stand mixer bowl, combine warm water, yeast, sugar, and salt. Let sit 10 minutes until foamy.
- Add rosemary, flour, and softened butter. Knead for 10–12 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled.
- Mix mozzarella and Parmesan. Shape into 8 small portions and freeze for 15–20 minutes.
- In a large pot, bring 10 cups of water to a boil. Slowly add baking soda. Preheat oven to 425°F (220°C). Line baking sheets with parchment.
- Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Flatten, add frozen cheese, pinch closed, and form into pretzel shapes.
- Boil each pretzel in baking soda water for 30 seconds. Remove with a slotted spoon and place on baking sheets.
- Brush with egg wash. Bake 16–18 minutes until golden brown.
- Brush hot pretzels with melted butter and sprinkle with rosemary, garlic powder, black pepper, and Parmesan.
Notes
- Make sure to keep the dough covered while it rises to prevent it from drying out.
- Feel free to experiment with different cheese fillings.
- Store leftover pretzels in an airtight container.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 300
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 30mg