Warm Mozzarella-Stuffed Pretzels with Rosemary and Parmesan

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These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a perfect combination of tender, soft dough and melted, gooey cheese. Infused with the aromatic fragrance of fresh rosemary and topped with a sprinkle of Parmesan and garlic, they’re an irresistible snack or appetizer.

  1. Ingredients:
  • 2 1/4 teaspoons active dry yeast
  • 1 1/2 cups warm water (110°F)
  • 1 tablespoon sugar
  • 3 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil (for dough)
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • 1/4 cup baking soda (for boiling)
  • 1 egg (for egg wash)
  • Coarse sea salt, for sprinkling

Directions:

  1. In a small bowl, dissolve sugar in warm water and sprinkle the yeast over the top. Let it sit for 5-10 minutes until foamy.
  2. In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, and stir until a dough forms. Knead the dough on a lightly floured surface for 8-10 minutes, until smooth and elastic.
  3. Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise for 1 hour, or until doubled in size.
  4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  5. Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope, about 10-12 inches in length.
  6. Place 1 tablespoon of shredded mozzarella cheese in the center of each dough rope, then pinch the dough together to seal the cheese inside.
  7. Shape each stuffed dough rope into a pretzel shape by forming a U, twisting the ends, and bringing them over to form the pretzel shape.
  8. Bring a large pot of water to a boil and add the baking soda. Carefully lower each pretzel into the water for about 30 seconds, then remove with a slotted spoon and place it on the prepared baking sheet.
  9. In a small bowl, whisk the egg and brush it over each pretzel. Sprinkle the pretzels with chopped rosemary, grated Parmesan, garlic powder, and coarse sea salt.
  10. Bake the pretzels for 12-15 minutes, or until golden brown and cooked through. Remove from the oven and let them cool slightly before serving.

Prep Time: 25 minutes | Rising Time: 1 hour | Cooking Time: 15 minutes | Total Time: 1 hour 40 minutes | Kcal: 280 kcal | Servings: 8 pretzels

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