Description
Soft pretzels stuffed with melted mozzarella and Parmesan cheese, infused with fresh rosemary and topped with a savory blend of Parmesan, garlic powder, and herbs. These golden baked pretzels offer a delicious, cheesy twist perfect for a snack or appetizer.
Ingredients
Scale
For the Dough:
- 1 and 1/2 cups warm water (between 110-115 degrees F)
- 1 package Rapid Rise yeast
- 1 and 1/2 tablespoons sugar
- 1 and 3/4 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 4 and 1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, very soft
Cooking Liquid:
- 10 cups water
- 3/4 cup baking soda
Fillings:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg wash:
- 1 egg, beaten
- 1 tablespoon water
Toppings:
- 2 tablespoons melted butter (optional)
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- Activate Yeast: Combine warm water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes until the mixture begins to foam, indicating the yeast is active.
- Knead Dough: Add the chopped rosemary, flour, and softened butter to the bowl. Knead on medium speed for 12 minutes until a smooth dough forms.
- First Rise: Cover the dough with a warm damp cloth and place it in a warm area to rise for 1 hour or until the dough has doubled in size.
- Prepare Cheese Filling: Combine shredded mozzarella and grated Parmesan cheese in a small bowl. Place the bowl in the freezer until needed to keep the cheese firm for stuffing.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 425 degrees F. Line two large baking sheets with parchment paper and set aside.
- Boil Baking Soda Water: In a large pot or Dutch oven, bring 10 cups water and 3/4 cup baking soda to a boil to prepare for boiling the pretzels.
- Shape Pretzels: Divide the dough into 8 equal rounds. Roll each round into a 16-inch rope, then flatten the rope to about 4 inches wide.
- Stuff Pretzels: Remove cheese from freezer. Spread 2 tablespoons of cheese filling evenly along each rope. Tightly roll the dough back into a rope shape, pressing edges to seal the cheese inside.
- Form Pretzels: Shape each stuffed rope into a U shape. Cross the ends over each other and pinch them onto the bottom of the dough to secure the pretzel shape.
- Boil Pretzels: One at a time, place pretzels into the boiling baking soda water and cook for 30 seconds each. Remove with a slotted spoon and let excess water drip back into the pot. Transfer pretzels to prepared baking sheets.
- Apply Egg Wash: Brush the tops of each pretzel with the beaten egg and water mixture to help them brown nicely in the oven.
- Bake Pretzels: Bake pretzels in the oven for 18 minutes until golden brown and cooked through.
- Cool Slightly: Allow pretzels to cool on the baking sheet for 5 minutes before handling.
- Optional Toppings: If using, combine Parmesan, rosemary, garlic powder, black pepper, and salt in a small bowl. Brush each pretzel with melted butter then sprinkle the topping mixture evenly on top. Serve immediately for best flavor.
Notes
- Use rapid rise yeast to speed up the dough rising process.
- Chilling the cheese filling helps prevent it from melting too quickly while shaping the pretzels.
- Boiling pretzels in baking soda water gives them their classic chewy crust and glossy finish.
- Fresh rosemary adds a wonderful aroma but can be substituted with dried rosemary if unavailable.
- For a dairy-free option, substitute cheeses with vegan cheese alternatives and use oil instead of butter.
- Brush egg wash evenly to ensure even browning during baking.
- Consume pretzels warm for the best gooey cheese texture.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg
