Introduction:
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on the classic soft pretzel. The dough is infused with fresh rosemary and topped with Parmesan cheese for a savory flavor that pairs perfectly with the gooey mozzarella center. These pretzels are perfect for snacking, appetizers, or as a party treat. The combination of crispy outer texture and soft, cheesy interior makes them a crowd-pleaser.
Ingredients
For the Dough:
2 1/4 tsp active dry yeast
1 1/2 cups warm water (110°F)
1 tbsp sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp olive oil
2 tbsp fresh rosemary, finely chopped
1/4 cup grated Parmesan cheese
For the Stuffing:
8 oz fresh mozzarella, cut into cubes
For Boiling and Topping:
10 cups water
2 tbsp baking soda
1 tbsp coarse salt
1 tbsp olive oil
2 tbsp grated Parmesan cheese
Fresh rosemary sprigs for garnish (optional)
Instructions
Prepare the Dough:
In a small bowl, dissolve the yeast and sugar in warm water. Let it sit for 5-10 minutes until it becomes foamy.
In a large mixing bowl, combine the flour, salt, chopped rosemary, and Parmesan cheese. Add the yeast mixture and olive oil, and mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it with a damp cloth, and let it rise for 1-1.5 hours, or until it doubles in size.
Prepare the Pretzels:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal portions.
Roll each portion into a long rope, about 18 inches long. Flatten each rope slightly, then place a mozzarella cube in the center of each rope and pinch the dough around the cheese to seal it.
Shape each stuffed dough into a pretzel knot, ensuring the mozzarella is completely sealed inside.
Boil the Pretzels:
Bring 10 cups of water and the baking soda to a boil in a large pot. Carefully drop the pretzels into the boiling water, one at a time, and let them cook for about 30 seconds.
Use a slotted spoon to remove the pretzels from the water and place them on the prepared baking sheet.
Bake the Pretzels:
Brush the pretzels with olive oil, sprinkle with Parmesan cheese, and coarse salt.
Bake the pretzels for 12-15 minutes or until golden brown.
Serve:
Let the pretzels cool for a few minutes before serving. Garnish with fresh rosemary if desired.
Description
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine the rich flavors of fresh rosemary and savory Parmesan cheese with the melt-in-your-mouth gooeyness of mozzarella. These pretzels are soft, yet slightly crispy on the outside, and each bite reveals the delicious, stretchy cheese filling. They’re perfect for dipping into marinara sauce, garlic butter, or enjoying as a standalone snack.
Tips
Ensure the mozzarella is well-sealed inside the dough to avoid leaks during baking.
Experiment with herbs: Add garlic powder or thyme to the dough for added flavor.
Serving Suggestions: These pretzels go wonderfully with marinara sauce or a garlic butter dipping sauce.
Dough Texture: If your dough feels too sticky, add a bit more flour, but be careful not to make it too dry.
Variations
Garlic Parmesan Pretzels: Add garlic powder and extra Parmesan to the dough for a stronger garlic flavor.
Herb and Cheddar: Swap the mozzarella for sharp cheddar cheese and add extra fresh herbs like thyme or oregano.
Sweet Pretzels: Omit the rosemary and Parmesan and fill the pretzels with a cinnamon-sugar mixture and cream cheese.
Correction
If you find the dough to be too sticky or difficult to handle, it may be due to the humidity or the flour used. Add small amounts of extra flour, one tablespoon at a time, until the dough reaches a smooth and workable consistency.
Enjoy
Enjoy your freshly baked Mozzarella Stuffed Rosemary Parmesan Soft Pretzels as a snack, appetizer, or party treat. The combination of warm, gooey cheese and savory dough is sure to delight everyone!