There’s something magical about warm, homemade soft pretzels straight out of the oven. Now imagine biting into one and discovering a melty mozzarella center—pure bliss! These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a perfect combination of savory flavors, with the earthy aroma of rosemary, the nuttiness of Parmesan, and the comforting stretch of mozzarella. Whether you’re hosting a party, enjoying a cozy evening in, or just craving a baking adventure, this recipe will make you a kitchen hero.
Why You Will Love Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are more than just pretzels—they’re an experience. Here’s why:
- A Cheesy Surprise: Melted mozzarella hidden inside every bite.
- Flavors That Pop: Rosemary and Parmesan add a gourmet twist to classic pretzels.
- Perfect for Sharing: Ideal as appetizers, snacks, or a treat for guests.
Ingredient Notes: Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Each ingredient in this recipe plays a key role in delivering its unique taste and texture:
- All-purpose flour: The foundation of our soft pretzels, giving them a perfect chewy texture.
- Salt & sugar: The balance of these two enhances the flavor and helps activate the yeast.
- Active dry yeast: Makes the dough rise, creating that classic soft pretzel fluffiness.
- Butter: Adds richness and softness to the dough.
- Fresh rosemary: Gives a herbaceous and fragrant touch to the pretzels.
- Parmesan cheese: A salty, nutty layer of flavor on top.
- Mozzarella cheese: The gooey surprise hidden inside.
- Egg wash: Helps the toppings stick and gives the pretzels a golden finish.
- Coarse salt: Classic pretzel topping with a satisfying crunch.
- Baking soda bath: Essential for that signature pretzel texture and deep brown color.
Ingredients List:
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tbsp sugar
- 1 packet active dry yeast
- 1 cup warm water
- 2 tbsp unsalted butter, melted
- 1 tbsp fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 egg (for egg wash)
- Coarse salt (for topping)
- 10 cups water (for boiling)
- ¼ cup baking soda
Kitchen Equipment Needed
- Large mixing bowl
- Measuring cups and spoons
- Damp kitchen towel
- Large pot
- Slotted spoon
- Baking sheet
- Parchment paper
- Pastry brush
How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
To create these irresistible pretzels, follow these simple steps:
- Prepare the Dough:
In a large bowl, combine warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. Add the flour, salt, and melted butter. Mix until the dough forms, then knead for 5-7 minutes until smooth and elastic. - Let Dough Rise:
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size. - Shape the Pretzels:
Preheat your oven to 425°F (220°C). Punch down the dough and divide it into 8 equal portions. Roll each into a 12-inch rope. Place a small amount of shredded mozzarella cheese in the center of each rope, fold the dough over the cheese, and shape into a pretzel. - Boil the Pretzels:
Bring 10 cups of water to a boil and stir in the baking soda. Carefully boil the pretzels for 1-2 minutes per side. Remove with a slotted spoon and place on a parchment-lined baking sheet. - Add Toppings:
Brush each pretzel with an egg wash, then sprinkle with chopped rosemary, Parmesan cheese, and coarse salt. - Bake:
Bake for 12-15 minutes or until golden brown. - Serve:
Allow the pretzels to cool slightly before serving. Enjoy the cheesy, herbaceous goodness!
Serving and Storage Tips
- Serve Warm: These pretzels are best enjoyed warm to savor the gooey mozzarella center. Pair with marinara sauce or a cheesy dip for extra indulgence.
- Storage: Store leftovers in an airtight container at room temperature for up to 2 days. To reheat, warm them in the oven at 350°F for 5-7 minutes.
- Freezing: Freeze unbaked, shaped pretzels. When ready to bake, boil them straight from the freezer, add toppings, and bake as instructed.
Variations and Substitutions
- Cheese Variations: Swap mozzarella with cheddar, gouda, or pepper jack for a unique flavor.
- Herb Additions: Add thyme or oregano alongside rosemary for an herb blend.
- Vegan Adaptation: Use plant-based butter, non-dairy cheese, and a plant milk wash instead of the egg.
Helpful Notes
- Ensure the water for the yeast is warm, not hot, to avoid killing the yeast.
- Knead the dough until smooth to achieve the perfect texture.
- When boiling pretzels, don’t overcrowd the pot; boil in batches if needed.
Tips from Well-Known Chefs
- Ina Garten: “Always use freshly grated Parmesan for the best flavor—it’s worth the extra effort.”
- Paul Hollywood: “Knead your dough until it’s completely elastic—this is key to a soft pretzel.”
- Samin Nosrat: “Don’t skimp on the egg wash; it’s what gives the pretzels their beautiful sheen.”
Frequently Asked Questions (FAQ)
1. Can I use instant yeast instead of active dry yeast?
Yes! Skip the proofing step and mix it directly with the dry ingredients.
2. Can I make these pretzels gluten-free?
Use a 1:1 gluten-free flour substitute. The texture might vary slightly, but they’ll still be delicious.
3. Why do I need to boil the pretzels?
Boiling in a baking soda solution gives pretzels their unique chewy texture and deep brown crust.
4. Can I freeze these pretzels after baking?
Yes, freeze them once baked and cooled. Reheat in the oven before serving.
5. How can I ensure the mozzarella doesn’t leak out?
Seal the dough tightly around the cheese and ensure there are no gaps.
Conclusion
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels bring together everything you love about pretzels and cheese in one irresistible bite. With their soft, chewy texture and savory flavor, they’re bound to become a favorite in your recipe repertoire. Whether you’re hosting or just indulging, these pretzels are a winner! Let the baking begin!
