Mozzarella-Stuffed Rosemary Parmesan Pretzels Recipe
Soft and flavorful homemade pretzels stuffed with gooey mozzarella cheese, infused with fragrant rosemary and parmesan, perfect for a savory snack or appetizer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 pretzels
- Category: Cheese Snack
- Method: Baking
- Cuisine: American
Ingredients
Dough Ingredients
- 2 cups warm water (about 110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1/4 cup granulated sugar
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter (melted)
- 1/2 cup grated parmesan cheese
- 1 tablespoon fresh rosemary (chopped) or 1 teaspoon dried rosemary
Filling
- 8 ounces mozzarella cheese (cut into small cubes)
Topping
- 1 egg (beaten, for egg wash)
- Coarse sea salt (for sprinkling)
Instructions
- Activate Yeast: In a large bowl, combine the warm water, granulated sugar, and active dry yeast. Let the mixture sit for about 5 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: Add the melted butter, all-purpose flour, salt, grated parmesan cheese, and chopped rosemary to the yeast mixture. Stir until a cohesive dough forms.
- Knead Dough: Transfer the dough to a floured surface and knead it for 5 to 7 minutes until it becomes smooth and elastic.
- First Rise: Place the kneaded dough in a greased bowl, cover it with a towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide Dough: After the dough has risen, punch it down to release air, then divide it into 12 equal pieces.
- Stuff with Cheese: Flatten each dough piece, place a mozzarella cube in the center, then fold and seal the dough around the cheese, shaping it into a ball.
- Shape Pretzels: Roll each ball into a rope about 12 inches long, then twist and shape into a traditional pretzel form.
- Prepare for Baking: Place the shaped pretzels on the prepared baking sheet, brush each with the beaten egg wash, and sprinkle with coarse sea salt.
- Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes, or until they are golden brown and cooked through.
- Cool and Serve: Allow the pretzels to cool slightly on a wire rack before serving for optimal gooeyness and flavor enjoyment.
Notes
- Ensure the water is warm (not hot) to properly activate the yeast without killing it.
- Fresh rosemary provides a more vibrant flavor, but dried rosemary works as a convenient substitute.
- For extra cheesy pretzels, add additional mozzarella cubes inside before shaping.
- Brush the pretzels thoroughly with egg wash to achieve a shiny, golden crust.
- Coarse sea salt adds the traditional pretzel flavor and texture but can be adjusted to taste.
- Letting pretzels cool slightly improves cheese melting and prevents burning your mouth.
