Description
Soft and chewy pretzels stuffed with gooey mozzarella, topped with fragrant rosemary and Parmesan cheese. Perfect as a snack or appetizer!
Ingredients
Units
Scale
- 2 1/2 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
- 1/2 cup grated Parmesan cheese
- 1 cup mozzarella cheese (shredded)
- 1 egg (for egg wash)
- Coarse salt (for topping)
- 10 cups water (for boiling)
- 1/4 cup baking soda
Instructions
- Prepare the Dough:
In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until frothy. Add flour, salt, and melted butter. Mix until a dough forms. Knead for 5–7 minutes until smooth and elastic. - Let Dough Rise:
Cover the dough with a damp cloth and let rise in a warm place for 1 hour or until doubled in size. - Shape the Pretzels:
Preheat oven to 425°F (220°C). Punch down the dough and divide into 8 portions. Roll each portion into a 12-inch rope. Place shredded mozzarella cheese along the center of each rope, fold the dough over the cheese, and shape into pretzels. - Boil the Pretzels:
In a large pot, bring 10 cups of water to a boil. Add baking soda. Carefully boil pretzels for 1–2 minutes per side. Remove and place on a parchment-lined baking sheet. - Add Toppings:
Brush pretzels with egg wash and sprinkle with rosemary, Parmesan cheese, and coarse salt. - Bake:
Bake for 12–15 minutes, or until golden brown. - Serve:
Allow to cool slightly and enjoy the melty mozzarella center!
Notes
- For extra flavor, serve with marinara or mustard for dipping.
- Store leftovers in an airtight container and reheat before serving.
Nutrition
- Serving Size: 1 pretzel
- Calories: 220 kcal
- Sugar: 2g
- Sodium: 340mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 25mg