Mozzarella Stuffed Rosemary Pretzels (Recipe for Printing)
Perfect for cozy gatherings this spring, these soft pretzels stuffed with mozzarella, rosemary, and Parmesan offer a warm, cheesy treat. Save & click.
# What You Need:
→ Dough
01 -
4 cups all-purpose flour
02 -
2 1/4 teaspoons instant yeast
03 -
1 1/2 teaspoons salt
04 -
1 tablespoon granulated sugar
05 -
1 1/2 cups warm water (about 110°F)
→ Filling and Topping
06 -
8 ounces mozzarella cheese, cut into 1-inch cubes
07 -
1 tablespoon fresh rosemary, chopped
08 -
1/2 cup grated Parmesan cheese
09 -
1/4 cup unsalted butter, melted
10 -
coarse sea salt, for sprinkling
→ Boiling Solution
11 -
4 cups water
12 -
1/4 cup baking soda
# How to Make It:
01 -
In a mixing bowl, combine warm water, instant yeast, and sugar. Allow to sit for 5 minutes until foamy.
02 -
In a separate bowl, whisk together all-purpose flour and salt. Gradually add this mixture to the yeast mixture, stirring until a rough dough forms.
03 -
Knead dough on a floured surface for 8 minutes by hand or for 5 minutes with a stand mixer using the dough hook, until smooth and elastic.
04 -
Add chopped rosemary and grated Parmesan cheese to the dough, knead briefly to incorporate. Form dough into a ball and place in a lightly greased bowl. Cover and let rise for 1 hour or until doubled in size.
05 -
Preheat oven to 425°F and line a baking sheet with parchment paper.
06 -
Punch down dough and divide into 8 pieces. Flatten each piece, place a mozzarella cube in the center, and wrap dough around cheese to seal, forming a ball.
07 -
Roll each ball into a 24-inch rope, twist into a classic pretzel shape, and set on the prepared baking sheet.
08 -
In a saucepan, bring 4 cups of water to a boil. Carefully add baking soda.
09 -
Using a slotted spoon, dip each pretzel in the boiling solution for 30 seconds. Remove pretzels and allow excess water to drain on paper towels.
10 -
Brush each pretzel with melted unsalted butter and sprinkle with coarse sea salt.
11 -
Bake pretzels in preheated oven for 12 to 15 minutes, or until golden brown.
# Extra Tips:
01 -
Ensure the dough is elastic and smooth before rising for the best texture. Sealing the mozzarella thoroughly prevents cheese from leaking while baking.