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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
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Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are irresistibly soft and chewy with a golden crust, filled with gooey melted mozzarella and infused with fragrant fresh rosemary. Topped with a generous sprinkle of grated parmesan, these savory pretzels deliver the perfect combination of cheesy, herbal, and salty flavors, making them ideal as a snack or shareable appetizer.

Ingredients

Scale

Dough Ingredients

  • 3 ½ cups all-purpose flour
  • 1 ¼ cups warm water (about 110°F/43°C)
  • 2 ¼ teaspoons active dry yeast (1 packet)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon fresh rosemary, chopped

Filling and Topping

  • 8 ounces mozzarella cheese, cut into cubes or strips
  • ½ cup grated parmesan cheese, for sprinkling

Baking Soda Bath

  • 10 cups water
  • 2/3 cup baking soda

Instructions

  1. Prepare the Dough: Dissolve the active dry yeast and a pinch of sugar in warm water. Let it sit until foamy, about 5-10 minutes. In a large bowl, combine flour, salt, melted butter, chopped fresh rosemary, and the active yeast mixture. Mix and knead until you achieve a smooth, elastic dough, approximately 8-10 minutes by hand or 5 minutes using a stand mixer.
  2. Let the Dough Rise: Cover the dough with a clean towel or plastic wrap and place it in a warm, draft-free location. Allow it to rise for about 1 hour or until doubled in size, ensuring a light and airy texture.
  3. Shape the Pretzels with Mozzarella Filling: Punch down the risen dough and divide it into equal portions (about 8-10 pieces). Flatten each piece slightly, place a cube or strip of mozzarella cheese in the center, then fold and seal the dough completely around the cheese to prevent leakage. Shape each stuffed piece into the classic pretzel form.
  4. Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water to a boil and carefully add 2/3 cup baking soda to create the bath. Reduce to a simmer and gently dip each pretzel for approximately 30 seconds. Remove them with a slotted spoon and place on a parchment-lined baking tray.
  5. Add Parmesan and Bake: Generously sprinkle grated parmesan cheese over each pretzel. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes or until the pretzels turn golden brown and fragrant.

Notes

  • Use room temperature ingredients for better dough consistency and yeast activation.
  • Seal the dough completely around the mozzarella to prevent cheese leakage during baking.
  • Do not skip the baking soda bath, as it’s essential for the chewy crust and authentic pretzel color.
  • Fresh rosemary provides brighter flavor compared to dried herbs; if using dried, reduce the amount by half.
  • Keep a close eye on baking time to avoid drying out your pretzels; aim for a perfect golden brown color.

Nutrition

Keywords: Mozzarella Stuffed Pretzels, Rosemary Pretzels, Parmesan Pretzels, Soft Pretzels, Cheesy Pretzels, Herb-Infused Pretzels, Appetizer, Snack

Find it online: https://withnora.com/mozzarella-stuffed-rosemary-and-parmesan-soft-pretzels/