Description
Savory mozzarella stuffed rosemary and parmesan soft pretzels offer a gourmet twist on classic street fare. Crisp exterior and melted cheese center make these pretzels an irresistible snack you’ll crave again and again.
Ingredients
Scale
- 4.25 cups all-purpose flour
- 1.5 cups warm water (110-115°F / 43-46°C)
- 1 package rapid rise yeast
- 6 tbsps unsalted butter (very soft)
- 1 cup mozzarella cheese (shredded)
- 0.5 cup parmesan cheese (grated)
- 2 tbsps fresh rosemary (chopped)
- 10 cups water
- 0.75 cup baking soda
- 1 egg (beaten)
- 1 tbsp water
- 1.5 tbsps sugar
- 1.75 tsps salt
- 0.5 tbsp fresh rosemary (chopped)
- 0.5 tsp garlic powder
- 0.5 tsp black pepper
- 2 tbsps melted butter (optional)
- Pinch of salt
Instructions
- Yeast Activation: Combine warm water, yeast, sugar, and salt in a stand mixer bowl, allowing the mixture to become frothy and bubbly.
- Dough Preparation: Integrate chopped rosemary, flour, and softened butter into the yeast mixture, kneading until the dough achieves a smooth, elastic texture.
- Proofing Stage: Let the dough rise in a warm location, covered with a damp cloth, until it doubles in volume, roughly one hour.
- Cheese Filling: Blend mozzarella and parmesan, then chill in the freezer to maintain structural integrity.
- Oven and Baking Preparation: Preheat the oven to 425°F and line baking sheets with parchment paper.
- Dough Shaping: Divide the risen dough into eight portions, stretching each into a 16-inch rope, then flattening to about 4 inches wide.
- Cheese Enclosure: Distribute frozen cheese mixture along each dough rope, carefully rolling back into a rope and pinching edges to seal the filling completely.
- Pretzel Formation: Shape each rope into a classic pretzel design by creating a U-shape, crossing the ends, and securing them to the base.
- Boiling Process: Prepare a boiling water and baking soda solution, briefly submerging each pretzel for 30 seconds to develop a distinctive exterior.
- Baking and Finishing: Transfer pretzels to prepared baking sheets, brush with egg wash, and bake for 16-18 minutes until golden brown.
- Seasoning and Serving: Combine parmesan, rosemary, garlic powder, black pepper, and salt. Once pretzels have rested for five minutes, brush with melted butter and sprinkle with the seasoning mixture before serving immediately.
Notes
- Activate Yeast Carefully: Use lukewarm water between 100-110°F to prevent killing the yeast, ensuring a perfect rise and soft pretzel texture.
- Prevent Cheese Leakage: Freeze cheese mixture beforehand and seal dough edges tightly to stop melting during boiling and baking process.
- Master Dough Elasticity: Knead dough until smooth and stretchy, which guarantees better pretzel shape and tender interior.
- Optimize Boiling Step: Ensure 30-second boiling time in baking soda solution to create that classic pretzel golden-brown exterior and chewy crust.
- Prep Time: 20 minutes
- Cook Time: 16-18 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 320
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 30 mg