Description
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Add a cheesy twist to your baking! These soft pretzels, stuffed with melty mozzarella and topped with rosemary, are baked to golden perfection.
Ingredients:
2 1/2 cups flour
1 tsp salt
1 tbsp sugar
1 cup warm water + yeast
Mozzarella (cubed)
Fresh rosemary, grated Parmesan
Instructions:
Activate yeast with sugar and water.
Mix with flour and salt to form dough. Let rise 1 hour.
Stuff mozzarella, shape pretzels, and boil briefly.
Brush with egg, add rosemary & Parmesan.
Bake at 400°F for 12 minutes.
#CheesyBitesDoneRight
Step-by-Step Guide
1. Activate the Yeast: In a small bowl, combine 1 cup of warm water (around 110°F), 1 tablespoon of sugar, and one packet (2 1/4 tsp) of active dry yeast. Let it sit for 5-10 minutes until foamy.
2. Make the Dough: In a large mixing bowl, whisk together 2 1/2 cups of all-purpose flour and 1 teaspoon of salt. Pour in the activated yeast mixture and stir until a shaggy dough forms. Knead on a floured surface for 5-7 minutes until smooth and elastic.
3. First Rise: Place the dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
4. Shape and Stuff: Punch down the dough and divide it into 8 equal pieces. Roll each piece into a long rope. Flatten the rope slightly, place a few cubes of mozzarella in the center, and pinch the dough tightly around the cheese to seal. Form into a classic pretzel shape.
5. Boil: Preheat your oven to 400°F (200°C). Bring a large pot of water to a gentle simmer. Carefully lower each pretzel into the water for 20-30 seconds, then remove with a slotted spoon.
6. Bake: Place the boiled pretzels on a parchment-lined baking sheet. Brush each with a beaten egg wash, then sprinkle generously with chopped fresh rosemary and grated Parmesan cheese. Bake for 12-15 minutes until deeply golden brown.
Serving Suggestions
Serve these pretzels warm from the oven when the cheese is at its peak meltiness. They are fantastic on their own, but for dipping, consider a side of warm marinara sauce, a creamy garlic aioli, or a simple stone-ground mustard. They make an impressive appetizer for game day, a fun snack for a family movie night, or a unique addition to a party platter.
How-to Summary
To make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels: Activate yeast, mix dough, and let it rise. Divide dough, stuff with mozzarella cubes, and shape into pretzels. Briefly boil each pretzel, then brush with egg wash and top with rosemary and Parmesan. Bake at 400°F for 12-15 minutes until golden.
Frequently Asked Questions
Can I use instant yeast instead of active dry? Yes. You can mix instant yeast directly with the dry ingredients. Simply add it to the flour and salt, then combine with the warm water and sugar.
How do I prevent the cheese from leaking? Ensure the mozzarella is well-sealed inside the dough. Pinch the seams firmly and avoid over-stuffing. Using low-moisture mozzarella (block, not fresh) also helps reduce leakage.
Why do I need to boil the pretzels? The boiling step is what gives pretzels their signature chewy exterior and distinctive flavor. It sets the crust before baking.
Can I make the dough ahead of time? Absolutely. After the first rise, you can punch down the dough, cover it tightly, and refrigerate it for up to 24 hours. Let it come to room temperature for 30 minutes before shaping.
How should I store leftovers? Store cooled pretzels in an airtight container at room temperature for 1-2 days. Reheat in a 350°F oven or toaster oven for best results, as microwaving can make them soggy.
Common Mistakes to Avoid
- Water too hot for yeast: Water above 115°F can kill the yeast. Aim for 105-110°F.
- Not sealing the cheese properly: This is the main cause of leaks. Take your time to completely encase the cheese.
- Skipping the egg wash: The egg wash is crucial for helping the toppings adhere and giving the pretzel a beautiful golden shine.
- Overbaking: Bake just until golden brown. Overbaking can cause the cheese inside to become tough and the pretzel to dry out.
Conclusion
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a guaranteed crowd-pleaser, combining the comforting chew of a classic pretzel with the irresistible pull of melted cheese and savory herbs. While the process has a few key steps, the result is well worth the effort. Mastering the seal on the cheese and the brief boil will lead to bakery-worthy pretzels perfect for any occasion. Happy baking!
