Mozzarella Stuffed Rosemary And Parmesan Soft Pretzels

These mozzarella-stuffed rosemary and parmesan soft pretzels are the perfect combination of savory flavors and a satisfying, chewy texture. The dough, flavored with fresh rosemary, is wrapped around a cheese filling made with mozzarella and parmesan, creating a gooey, flavorful center. After boiling the pretzels in a baking soda solution, they are baked to a golden brown and brushed with a mix of melted butter, parmesan, and spices for an irresistible snack. Ideal for parties, game days, or as a unique appetizer, these pretzels offer a burst of flavor in every bite. Freezing the cheese filling beforehand ensures the filling stays intact during baking, and the boiling step adds the perfect texture to the outer crust.

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a creative twist on the traditional pretzel. These pretzels are packed with flavor and make for a unique snack or appetizer. The dough, infused with fresh rosemary, is soft and chewy, and the mozzarella and parmesan filling adds a gooey, savory surprise in each bite. Boiling the pretzels in a baking soda bath gives them that signature pretzel texture, while brushing them with butter and topping with parmesan, rosemary, garlic, and black pepper ensures they are full of flavor. Whether for game day, a party, or an indulgent snack, these stuffed pretzels are sure to be a hit.

INGREDIENTS

• Warm water: 1 and 1/2 cups (between 110-115°F)
• Rapid Rise yeast: 1 package
• Sugar: 1 and 1/2 tablespoons
• Salt: 1 and 3/4 teaspoons
• Fresh rosemary: 2 tablespoons, chopped
• All-purpose flour: 4 and 1/4 cups
• Unsalted butter: 6 tablespoons, very soft
• Water (for boiling): 10 cups
• Baking soda: 3/4 cup
• Mozzarella cheese: 1 cup, shredded
• Parmesan cheese: 1/4 cup, grated
• Egg: 1, beaten
• Butter (optional): 2 tablespoons, melted
• Parmesan (for topping): 1/4 cup, grated
• Rosemary: 1/2 tablespoon, chopped
• Garlic powder: 1/2 teaspoon
• Black pepper: 1/2 teaspoon
• Salt: Pinch

INSTRUCTIONS

Step 1:

Combine warm water, yeast, sugar, and salt in a stand mixer. Let it sit for 10 minutes until foamy.

Step 2:

Add the rosemary, flour, and softened butter to the bowl. Knead the dough on medium speed for 12 minutes.

Step 3:

Cover the dough with a damp cloth and place in a warm area to rise for 1 hour, or until doubled in size.

Step 4:

Combine the shredded mozzarella and parmesan cheese. Place the mixture in the freezer to chill while the dough rises.

Step 5:

Preheat your oven to 425°F. Line two large baking sheets with parchment paper.

Step 6:

In a large pot, bring 10 cups of water and the baking soda to a boil.

Step 7:

Divide the dough into 8 equal rounds. Roll each into a 16-inch rope, then flatten the rope into a 4-inch wide strip.

Step 8:

Remove the cheese from the freezer and place 2 tablespoons of the cheese mixture along each dough strip. Roll each strip tightly, jelly roll style, pinching the edges to seal the cheese inside.

Step 9:

Shape each filled dough rope into a pretzel shape by forming a U, crossing the ends over, and pinching them at the base of the U.

Step 10:

Boil each pretzel in the baking soda solution for 30 seconds, using a slotted spoon to remove each pretzel from the water. Let the excess water drip off and transfer them to the prepared baking sheets.

Step 11:

Brush the tops of the pretzels with egg wash and bake for 16-18 minutes, or until golden brown.

Step 12:

Optional: After baking, brush each pretzel with melted butter and sprinkle with a mixture of parmesan, rosemary, garlic powder, black pepper, and a pinch of salt.

Serving and Storage Tips

• Best served warm, fresh from the oven. The gooey cheese filling will be at its most melty and delicious.
• To store leftovers, wrap pretzels individually in plastic wrap or foil and refrigerate for up to 3 days. Reheat in the oven to restore crispness before serving.
• These pretzels can also be frozen after baking. To reheat, place them in a 350°F oven for 10 minutes until heated through.

Helpful Notes

• For a stronger flavor, you can experiment with different types of cheese fillings like cheddar or gouda.
• If you want a crispier texture, bake the pretzels for an additional 2-3 minutes after brushing with butter.
• Freezing the cheese filling for at least 30 minutes helps prevent it from leaking out during baking.

Tips from Well-Known Chefs

• Chef Marie: For a more luxurious finish, sprinkle coarse sea salt on the pretzels right before baking to enhance the crunch and flavor.
• Chef David: Adding a little beer to the boiling liquid gives the pretzels a unique, malty flavor that pairs well with the cheesy filling.

How to Customize These Pretzels

If you want to make these pretzels your own, there are several ways to get creative with the fillings and toppings. You can substitute the mozzarella and parmesan filling with a sharper cheese like cheddar or gouda for a more pronounced flavor. You can also add spices like smoked paprika or chili flakes to the dough or filling for a spicy kick. Another great option is to use herb-infused butter for brushing after baking to layer even more flavor onto the finished pretzels. The dough can also be used for smaller, bite-sized pretzel snacks that are perfect for serving at a party.

Why Baking Soda is Essential

Baking soda is what gives pretzels their characteristic chew and golden brown color. When the pretzels are boiled in the baking soda solution, a chemical reaction occurs that enhances the Maillard reaction during baking. This creates the deep brown crust that makes pretzels stand out from regular bread. Skipping this step would result in soft, pale pretzels without the traditional chewy texture. You can’t substitute baking powder for this step, as baking soda is essential to the pretzel-making process.

FAQs

Can I make these pretzels ahead of time?

Yes, you can make the pretzels ahead of time and either refrigerate or freeze them. If refrigerating, make sure to wrap them tightly to prevent them from drying out. Reheat them in the oven before serving for the best results.

Can I use pre-made pizza dough instead of homemade pretzel dough?

You can use pre-made pizza dough, but the texture will be different. Pizza dough lacks the signature chewiness and flavor that comes from boiling in the baking soda solution. For authentic pretzels, it’s best to make the dough from scratch.

Can I add other fillings to these pretzels?

Absolutely! You can customize the pretzels by adding other fillings like pepperoni, spinach, or sun-dried tomatoes. Just make sure to seal the dough well around the filling to prevent any leaks during baking.

Summary

Mozzarella-stuffed rosemary and parmesan soft pretzels are a savory snack that combines the soft, chewy texture of freshly baked pretzels with a gooey cheese filling. The dough is flavored with chopped rosemary and filled with a mixture of mozzarella and parmesan, then boiled in baking soda water before baking to achieve that classic pretzel texture and flavor. After baking, the pretzels are optionally brushed with melted butter and sprinkled with a mix of grated parmesan, garlic powder, rosemary, black pepper, and salt for an extra layer of flavor. This recipe is perfect for snack lovers or anyone looking for a unique, homemade treat.