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Mozzarella Stuffed Rosemary Soft Pretzels Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 18 reviews
  • Author: Caroline
  • Prep Time: 45 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 8 servings
  • Category: Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are warm, fluffy pretzels filled with gooey mozzarella and parmesan cheese, infused with fresh rosemary, and topped with a flavorful blend of parmesan, garlic powder, and herbs. Perfect as a savory snack or appetizer, they combine soft, chewy dough with a rich cheesy center and aromatic herbs for a delicious homemade treat.

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

  1. Prepare the Dough: In the bowl of a stand mixer fitted with the dough hook attachment, combine warm water, rapid rise yeast, sugar, and salt. Allow the mixture to stand for 10 minutes until it begins to foam, indicating the yeast is active.
  2. Knead the Dough: Add the chopped fresh rosemary, all-purpose flour, and very soft unsalted butter to the yeast mixture. Knead on medium speed for 12 minutes until the dough is smooth and elastic.
  3. First Rise: Cover the dough with a warm, damp cloth and place it in a warm area to rise for 1 hour or until it doubles in size.
  4. Prepare Cheese Filling: Mix the shredded mozzarella and grated parmesan cheese in a small bowl. Place this bowl in the freezer to keep the cheese firm while you work on shaping the pretzels.
  5. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 425 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
  6. Boil Cooking Liquid: In a large pot or Dutch oven, bring 10 cups of water and 3/4 cup baking soda to a boil. This baking soda bath will give the pretzels their signature chewy crust.
  7. Shape the Pretzels: Divide the risen dough into 8 equal portions. Roll each portion into a 16-inch long rope, then flatten each rope to about 4 inches wide.
  8. Add Cheese Filling and Roll: Remove the cheese bowl from the freezer. Evenly spread 2 tablespoons of the cheese filling along each dough rope. Roll the dough back up tightly like a jelly roll, pinching the edges together to seal the cheese inside.
  9. Form Pretzel Shape: Shape each stuffed rope into a U-shape. Cross the ends over each other and pinch them to the bottom of the dough to form the classic pretzel shape.
  10. Boil Pretzels: One at a time, gently place the shaped pretzels into the boiling baking soda water. Boil each pretzel for 30 seconds, then remove with a slotted spoon, allowing excess water to drip off before transferring to the prepared baking sheets.
  11. Apply Egg Wash: Brush the tops of each boiled pretzel with the beaten egg wash (egg mixed with water) to help achieve a shiny, golden crust after baking.
  12. Bake Pretzels: Place the baking sheets in the preheated oven and bake the pretzels for 18 minutes until golden brown and cooked through.
  13. Cool Pretzels: Remove the pretzels from the oven and allow them to cool on the baking sheets for 5 minutes before handling.
  14. Add Optional Toppings: In a small bowl, combine the parmesan cheese, fresh rosemary, garlic powder, black pepper, and salt. Brush each warm pretzel with melted butter and sprinkle the topping mixture over them for extra flavor. Serve immediately for best taste and texture.

Notes

  • Make sure the water for the yeast is between 110-115 degrees Fahrenheit to properly activate the yeast without killing it.
  • Use fresh rosemary for the best aroma and flavor; dried rosemary can be substituted but use half the amount as it’s more potent.
  • Chilling the cheese filling before assembly helps prevent it from melting too quickly while shaping the pretzels.
  • Boiling in baking soda water is essential for that signature pretzel texture and color; don’t skip this step.
  • The egg wash helps create a shiny, golden crust but can be omitted for a vegan-friendly option with an alternative like olive oil glaze.
  • For a softer crust, brush the pretzels with melted butter right after baking.

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 350 kcal
  • Sugar: 4 g
  • Sodium: 700 mg
  • Fat: 14 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 2 g
  • Protein: 12 g
  • Cholesterol: 50 mg

Find it online: https://dinnerthensweets.com/mozzarella-stuffed-rosemary-soft-pretzels-recipe/