Description
Delicious soft pretzels stuffed with gooey mozzarella, infused with fragrant rosemary, and topped with Parmesan.
Ingredients
Scale
- 4 cups bread flour
- 2 teaspoons active dry yeast
- 1 ½ cups warm water (about 110°F)
- 1 tablespoon honey
- 1 tablespoon kosher salt
- 2 tablespoons melted butter
- 2 tablespoons fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 8 oz fresh mozzarella cheese, cubed
- ¼ cup baking soda (for boiling)
Instructions
- Activate the yeast: In a small bowl, combine warm water and honey. Sprinkle the yeast on top and let it sit for about 5-10 minutes until foamy.
- Prepare the dough: In a large mixing bowl, combine bread flour and kosher salt. Once the yeast is activated, add it to the flour mixture along with melted butter. Mix until a soft dough forms.
- Knead the dough: Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. If sticky, add more flour as needed.
- First rise: Place the kneaded dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the filling: Mix the chopped rosemary and grated Parmesan in a bowl. Cut the mozzarella into small cubes.
- Shape the pretzels: Once risen, punch down the dough and divide it into 8 pieces. Roll each into a rope, place a cube of mozzarella at the end, wrap the dough around it, and shape into a pretzel.
- Boil the pretzels: In a large pot, bring water to boil, add baking soda. Boil each pretzel for about 30 seconds on each side, then drain on paper towels.
- Bake: Preheat your oven to 425°F (220°C) and bake the pretzels for 12-15 minutes or until golden brown.
- Serve and enjoy: Allow to cool briefly, then enjoy warm with your favorite dipping sauce.
Notes
For a shiny finish, brush the pretzels with an egg wash before baking. They store well in an airtight container for up to 2 days, or can be frozen for longer preservation.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 pretzel
- Calories: 250
- Sugar: 2g
- Sodium: 450mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 20mg
Keywords: soft pretzels, mozzarella, rosemary, Parmesan, snack, appetizer