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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
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These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels offer a perfect balance of a crunchy golden crust and a molten, cheesy center. Infused with fresh rosemary’s aroma and topped with sharp Parmesan, these pretzels are soft, chewy, and irresistibly flavorful. Ideal for snacks, appetizers, or casual gatherings, this easy-to-make recipe is a crowd-pleaser you’ll want to bake again and again.

Ingredients

Scale

Dough Ingredients

  • 4 cups all-purpose flour
  • 1 packet (2 1/4 tsp) active dry yeast
  • 1 1/2 cups warm water (about 110°F / 43°C)
  • 1 tablespoon granulated sugar (plus a pinch for yeast activation)
  • 1 teaspoon salt
  • 1–2 tablespoons fresh rosemary, finely chopped

Filling and Topping

  • 8 oz mozzarella cheese, cut into cubes
  • 1/2 cup grated Parmesan cheese
  • 3 tablespoons baking soda (for water bath)
  • 3 tablespoons unsalted butter, melted (for brushing)

Instructions

  1. Prepare the Dough: Start by activating the yeast in warm water mixed with a pinch of sugar until bubbly and fragrant (about 5-10 minutes). In a large bowl, mix the flour, remaining sugar, salt, and chopped fresh rosemary. Gradually add the yeast mixture and knead until you get a soft and elastic dough. Cover and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
  2. Shape and Stuff the Pretzels: Once risen, punch down the dough and divide it into equal portions. Roll each portion into a rope and cut into smaller lengths. Flatten a small section of each piece, place a cube of mozzarella in the center, then fold and seal the dough around the cheese carefully. Shape each stuffed piece into a classic pretzel form.
  3. Baking Soda Bath: Bring a large pot of water to boil and add baking soda to create the alkaline bath essential for that perfect pretzel crust. Dip each pretzel into the bath briefly for about 20-30 seconds, then remove and place on a baking sheet lined with parchment paper.
  4. Add Parmesan and Bake: Sprinkle each pretzel generously with grated Parmesan cheese and a bit more chopped rosemary for extra flavor. Bake in a preheated oven at 425°F (220°C) for about 12-15 minutes or until golden brown and crispy.
  5. Butter Finish: Immediately after baking, brush the warm pretzels with melted unsalted butter to give them a beautiful glossy finish and a buttery taste that complements the cheese and herbs perfectly.

Notes

  • Use fresh rosemary and high-quality mozzarella for the best flavor.
  • Make sure the dough completely encases the mozzarella to prevent leaks during baking.
  • Do not skip the baking soda bath; it is key to the authentic pretzel crust and color.
  • Allow enough rising time for the dough to achieve the perfect soft and chewy texture.
  • Serve pretzels warm for the best gooey cheesy experience.

Nutrition

Keywords: Mozzarella stuffed pretzels, soft pretzels, rosemary pretzels, Parmesan pretzels, cheesy snacks, party appetizers, homemade pretzels

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