Description
Homemade soft pretzels stuffed with gooey mozzarella and aromatic rosemary, creating the perfect combination of chewy exterior and melty interior. These pretzels are finished with a crispy Parmesan crust for an irresistible snack or appetizer.
Ingredients
Scale
- Dough
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- Mozzarella Filling
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese
- Baking Soda Bath
- 4 cups water
- 1/4 cup baking soda
- Topping
- Grated Parmesan cheese
- Fresh rosemary leaves, for garnish
Instructions
- Prepare the Yeast Mixture: In a large mixing bowl, combine warm water, sugar, and yeast. Allow the mixture to sit for 5 minutes until it becomes frothy. This activation step ensures your yeast is alive and will help the dough rise properly.
- Make the Dough: Add flour and salt to the yeast mixture, kneading thoroughly until a smooth and elastic dough forms. The dough should be slightly tacky but not sticky, with a consistent texture throughout.
- Let the Dough Rise: Cover the bowl with a clean cloth and let the dough rest for 30-45 minutes in a warm spot. During this time, the dough should double in size as the yeast ferments, creating air pockets that will give your pretzels their characteristic soft texture.
- Preheat and Prepare: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Mix the Filling: In a small bowl, combine mozzarella cubes, chopped rosemary, and grated Parmesan cheese to create a flavorful filling. The combination of the two cheeses with fresh herbs will create pockets of savory goodness inside each pretzel.
- Portion the Dough: Divide the risen dough into 8 equal portions. Roll each portion into a long rope, approximately 12-14 inches in length, to give you enough dough to wrap around the filling.
- Add the Filling: Flatten each rope slightly and spoon the mozzarella and rosemary filling onto the center. Be careful not to overfill, as this could cause the filling to leak during baking.
- Form the Pretzels: Fold the dough over the filling and pinch the edges firmly to seal. Shape into a traditional pretzel form by creating a U-shape, then crossing the ends and pressing them onto the bottom of the U.
- Prepare the Baking Soda Bath: In a large saucepan or kettle, bring 4 cups of water to near boiling. Remove from heat and add baking soda, stirring until completely dissolved. This alkaline bath will give the pretzels their distinctive flavor and help achieve that beautiful brown exterior.
- Bathe the Pretzels: Carefully lower each pretzel into the baking soda solution for 30 seconds, then transfer to the lined baking sheet. This quick bath helps develop the characteristic pretzel crust during baking.
- Add Toppings: Sprinkle grated Parmesan cheese generously over each pretzel and garnish with a few fresh rosemary leaves. The cheese will create a savory crust while baking.
- Bake: Bake the pretzels in the preheated oven for 15-20 minutes, or until they turn golden brown and the cheese crust becomes crispy. You’ll know they’re done when the exterior is deeply browned and the dough is cooked through.
- Cool and Serve: Allow the pretzels to cool slightly before serving. This cooling period allows the cheese inside to set slightly so it doesn’t burn your mouth while still remaining wonderfully melty.
Notes
- For the best results, use fresh mozzarella rather than pre-shredded, as it melts better and provides a creamier texture.
- These pretzels are best enjoyed fresh from the oven while the cheese is still warm and gooey.
- If you don’t have fresh rosemary, you can substitute dried rosemary (use about 2 teaspoons) or try other herbs like thyme or basil.
- Leftover pretzels can be stored in an airtight container for up to 2 days and reheated in a 350°F oven for 5-10 minutes.
- For extra flavor, you can brush the pretzels with melted butter after baking.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Snacks
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 780mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 25mg