Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on a classic favorite. Soft, golden pretzels are filled with gooey melted mozzarella, then seasoned with fragrant fresh rosemary, savory parmesan, garlic powder, and a hint of black pepper. Perfect as a snack or appetizer, they combine tender dough with a flavorful cheese center and a slightly crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Dough Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp instant yeast
- 1 tbsp sugar
- 1 tsp salt
- 1 cup warm water (110°F)
- 2 tbsp butter, melted
Filling
- 8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips)
Seasoning and Topping
- ¼ cup grated parmesan cheese
- 2 tbsp fresh rosemary, finely chopped
- 1 tsp garlic powder
- ½ tsp black pepper
- 1 egg yolk
- 1 tbsp water
Baking Soda Bath
- 8 cups water
- ⅓ cup baking soda
Instructions
- Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes or until foamy. Add melted butter, salt, and flour; mix until a dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
- Let the Dough Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
- Divide and Shape: Punch down the dough and divide into 8 equal portions. Roll each into a 12-inch rope then flatten slightly to form a long strip.
- Stuff with Mozzarella: Place a mozzarella stick in the center of each dough strip, fold the dough over the cheese, pinch edges tightly to seal, then gently roll into a rope again ensuring cheese is enclosed.
- Shape into Pretzels: Twist each cheese-filled rope into a pretzel shape by crossing the ends over and pressing them down firmly.
- Prepare the Baking Soda Bath: Bring 8 cups of water to a boil in a large pot. Slowly add ⅓ cup baking soda (it will bubble up). Using a slotted spoon, dip each pretzel for 15-20 seconds, then transfer to a parchment-lined baking sheet.
- Add Seasonings: Brush each pretzel with an egg wash made from egg yolk and water. Sprinkle with grated parmesan, fresh rosemary, garlic powder, and black pepper evenly over each.
- Bake Until Golden: Preheat oven to 425°F (220°C). Bake pretzels for 12-15 minutes, or until golden brown and crispy on the outside.
- Serve and Enjoy: Remove from the oven, let cool slightly, and serve warm for the best gooey cheese experience.
Notes
- Ensure the mozzarella is fully sealed inside the dough to prevent leaking while baking.
- If fresh mozzarella is used, pat dry to reduce moisture before stuffing.
- For a crispier crust, bake pretzels on a preheated pizza stone or baking steel if available.
- Leftover pretzels can be reheated in the oven to restore crispness.
- Feel free to substitute rosemary with other herbs like thyme or oregano for a different flavor profile.
Keywords: mozzarella stuffed pretzels, rosemary parmesan pretzels, soft pretzels recipe, cheesy soft pretzels, homemade pretzels
