Description
Soft, chewy pretzels stuffed with gooey mozzarella, flavored with fresh rosemary and Parmesan, perfect for a savory snack or appetizer.
Ingredients
Units
Scale
- 1 1/2 cups warm water (110°F)
- 1 packet active dry yeast (2 1/4 teaspoons)
- 2 tablespoons granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- 1/2 cup baking soda
- 6 cups water
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 1 egg, beaten (for egg wash)
- Coarse sea salt (optional)
Instructions
- In a bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine flour and salt. Add melted butter and yeast mixture. Knead until a smooth, elastic dough forms, about 5–7 minutes.
- Cover dough and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Divide dough into equal pieces and roll each into a rope. Place a cube of mozzarella in the center and fold dough over to encase it, shaping into a pretzel.
- Bring 6 cups water and 1/2 cup baking soda to a boil. Briefly dip each pretzel in the boiling baking soda bath, about 30 seconds, then remove with a slotted spoon.
- Place pretzels on prepared baking sheet, brush with beaten egg, and sprinkle with Parmesan, rosemary, and coarse sea salt if desired.
- Bake for 12–15 minutes, until golden brown.
- Allow to cool slightly before serving to enjoy the melted mozzarella center.
Notes
- Ensure mozzarella cubes are not too large to prevent tearing the dough.
- Boiling the pretzels in baking soda gives the classic pretzel flavor and chewy texture.
- Serve warm for the best gooey cheese experience.
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 3g
- Sodium: 650mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 35mg