Description
For the Pretzel Dough:
3 ½ cups all-purpose flour
1 packet (2 ¼ tsp) instant yeast
1 tsp salt
1 tbsp fresh rosemary, finely chopped
1 cup warm water (110°F/45°C)
2 tbsp unsalted butter, melted
1 tbsp honey
For Stuffing & Topping:
6 oz mozzarella cheese, cut into 12 sticks
½ cup baking soda (for boiling)
6 cups water
1 egg, beaten (for egg wash)
¼ cup grated Parmesan cheese
1 tsp flaky sea salt
1 tsp fresh rosemary, chopped
Directions:
Prepare the Dough: In a large bowl, mix flour, yeast, salt, and rosemary. Add warm water, melted butter, and honey. Mix until combined, then knead for about 5
minutes until smooth. Cover and let rise for 1 hour.
Shape & Stuff the Pretzels: Punch down the dough and divide into 12 equal pieces. Roll each piece into a rope, flatten slightly, and place a mozzarella stick
in the center. Seal the dough around the cheese and shape into a pretzel.
Boil the Pretzels: Preheat oven to 425°F (220°C). In a large pot, bring water to a boil and add baking soda. Boil each pretzel for 20 seconds, then transfer to
a baking sheet lined with parchment paper.
Bake: Brush each pretzel with egg wash, sprinkle with Parmesan, flaky sea salt, and rosemary. Bake for 12-15 minutes, until golden brown.
Serve: Let cool slightly before serving. Enjoy warm with marinara or honey mustard dipping sauce.
Prep Time: 15 minutes Cooking Time: 15 minutes Total Time: 1 hour 30 minutes Kcal: 280 per pretzel Servings: 12 pretzels
Step-by-Step Guide
1. Activate & Mix: Ensure your water is between 110-115°F. In your large bowl, combine the dry ingredients first. Create a well in the center and pour in the warm water, honey, and melted butter. Stir until a shaggy dough forms.
2. Knead & Rise: Turn the dough onto a lightly floured surface. Knead for 5-7 minutes until it becomes smooth and elastic. Place in a greased bowl, cover with a damp cloth, and let it rise in a warm spot for 1 hour, or until doubled in size.
3. Shape & Seal: After punching down the dough, use a kitchen scale to divide it into 12 precisely equal pieces (about 2 oz each). Roll each piece into an 8-inch rope, flatten it with your fingers, and place a mozzarella stick in the center. Pinch the seams tightly to fully encase the cheese, then form the classic pretzel shape.
4. The Boil (Baking Soda Bath): This step is non-negotiable for authentic pretzel texture. Carefully add baking soda to the boiling water—it will fizz. Boil each pretzel for 20 seconds exactly. This sets the crust and gives the signature chewy interior.
5. Bake to Perfection: Place boiled pretzels on a parchment-lined baking sheet. Brush generously with egg wash—this is your glue for the toppings. Sprinkle with Parmesan, salt, and rosemary. Bake on the middle rack until deeply golden brown.
Serving Suggestions
These pretzels are incredibly versatile. For a game-day spread, serve with warm marinara sauce, beer cheese dip, or spicy sriracha mayo. For a brunch twist, pair with a creamy honey mustard or a side of tomato soup. They also make an impressive appetizer for dinner parties when served alongside a charcuterie board.
How-to Summary
Mix a rosemary-infused dough and let it rise. Divide, shape into ropes, and wrap around mozzarella sticks. Briefly boil each pretzel in a baking soda solution. Brush with egg wash, top with Parmesan and salt, then bake at 425°F for 12-15 minutes until golden. Serve warm with your favorite dips.
Frequently Asked Questions
Can I use active dry yeast instead of instant? Yes. Activate it in the warm water with the honey for 5-10 minutes until foamy before adding to the flour.
Why do we boil pretzels in baking soda? The alkaline solution (a traditional lye substitute) causes the Maillard reaction during baking, creating the dark, glossy crust and unique “pretzel” flavor.
Can I make these ahead of time? You can prepare the dough and refrigerate it overnight for a slow rise. Shape and bake the next day. Baked pretzels are best fresh but can be reheated in a 350°F oven for 5 minutes.
My cheese leaked out! How do I prevent this? Ensure the mozzarella is cold and the dough is sealed tightly with no gaps. A proper seal and not over-stuffing are key.
Can I freeze them? Yes, after baking and cooling, freeze in a single layer then transfer to a bag. Reheat from frozen in a 375°F oven for 10-12 minutes.
Common Mistakes to Avoid
- Water too hot: This will kill the yeast. Use a thermometer to ensure it’s 110°F.
- Inadequate sealing: Pinch the dough seams firmly to prevent cheese leakage during baking.
- Skipping the boil: This step is essential for texture and color; don’t omit it.
- Overcrowding the baking sheet: Leave space between pretzels for proper air circulation and browning.
- Using pre-shredded Parmesan: Freshly grated Parmesan melts and adheres to the egg wash much better.
Conclusion
These Rosemary Parmesan Mozzarella Stuffed Pretzels are a guaranteed crowd-pleaser, masterfully combining soft, chewy dough with a gooey, savory center. While the process has specific steps, each one is simple and contributes to the perfect final result. By following this guide and avoiding common pitfalls, you’ll create a gourmet-level snack that’s far superior to anything store-bought. Enjoy the delicious rewards of your baking!
