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Amazing Mozzarella Stuffed Rosemary Parmesan Pretzels

Mozzarella Stuffed Rosemary Parmesan
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These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels offer a golden, chewy exterior and a gooey, cheesy center. They are a delightful twist on a classic snack, perfect for appetizers or a comforting treat.

Ingredients

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  • 4 cups all-purpose flour
  • 1 packet (2 ¼ teaspoons) instant yeast
  • 1 ½ teaspoons salt
  • 1 tablespoon sugar
  • 1 ½ cups warm water (110°F)
  • ¼ cup baking soda
  • ¼ cup unsalted butter (melted)
  • 1 tablespoon fresh rosemary (chopped)
  • ½ cup grated Parmesan cheese
  • 8 ounces mozzarella cheese (cut into 1-inch cubes)

Instructions

  1. In a mixing bowl, combine 1 ½ cups of warm water (110°F) with 1 packet of instant yeast and 1 tablespoon of sugar. Let sit for 5-10 minutes until frothy. In another bowl, whisk together 4 cups of all-purpose flour and 1 ½ teaspoons of salt. Gradually add the yeast mixture to the flour, mixing until a dough forms. Knead for 5 minutes with a stand mixer or 8 minutes by hand until smooth and elastic.
  2. Gently incorporate 1 tablespoon of chopped fresh rosemary and ½ cup of grated Parmesan cheese into the kneaded dough. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  3. Preheat your oven to 425°F (220°C). Punch down the risen dough to release air. Divide into 8 equal pieces. Flatten each piece into a disc, place a 1-inch cube of mozzarella in the center, fold the dough over the cheese, seal, and shape into a pretzel twist.
  4. Bring 4 cups of water to a rolling boil in a large pot. Add ¼ cup of baking soda. Gently drop each shaped pretzel into the boiling water for 30 seconds each. Remove with a slotted spoon and drain on a paper towel.
  5. Line a baking sheet with parchment paper and arrange the boiled pretzels. Brush each with ¼ cup of melted unsalted butter and sprinkle with sea salt. Bake for 12-15 minutes, or until golden brown.

Notes

  • Store leftovers in an airtight container at room temperature for up to 2 days, or freeze for longer preservation. Reheat in the oven.
  • For gluten-free pretzels, substitute all-purpose flour with a gluten-free flour blend.
  • Ensure water for yeast is around 110°F; too hot can kill the yeast.
  • Seal the cheese filling securely to prevent leakage.

Nutrition

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