Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Ingredients:
1 1/2 cups warm water (110°F)
1 packet (2 1/4 tsp) active dry yeast
1 tbsp sugar
4 cups all-purpose flour
1 tsp salt
2 tbsp fresh rosemary, finely chopped
1/4 cup grated Parmesan cheese
1 tbsp olive oil
12 oz mozzarella cheese, cut into small cubes
For the Boiling Solution:
10 cups water
2/3 cup baking soda
For Topping:
2 tbsp melted butter
1/4 cup grated Parmesan cheese
1 tbsp fresh rosemary, finely chopped
Coarse salt (optional)
Directions:
Prepare the Dough:
In a small bowl, mix warm water, yeast, and sugar. Let it sit for 5-10 minutes until frothy.
In a large mixing bowl, combine flour, salt, rosemary, and Parmesan cheese. Add the yeast mixture and olive oil, stirring until a dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place in a greased bowl, cover with a damp towel, and let it rise for about 1 hour or until doubled in size.
Prepare the Mozzarella:
While the dough is rising, cut mozzarella cheese into small cubes (about 1-inch pieces).
Shape the Pretzels:
Once the dough has risen, punch it down and divide it into 12 equal pieces.
Roll each piece of dough into a rope about 12 inches long. Flatten the rope slightly, place a piece of mozzarella in the center, and fold the dough around the cheese, sealing it tightly.
Shape the stuffed dough into a traditional pretzel shape or twist into any desired form. Make sure to pinch the seams to prevent cheese from leaking.
Boil the Pretzels:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large pot, bring water and baking soda to a boil. Gently lower each pretzel into the boiling water for about 30 seconds. Remove with a slotted spoon and place on the prepared baking sheet.
Bake the Pretzels:
Brush each boiled pretzel with melted butter. Sprinkle with Parmesan cheese, rosemary, and coarse salt (if using).
Bake in the preheated oven for 12-15 minutes or until golden brown and puffed.
Serve:
Let the pretzels cool slightly before serving. These are best enjoyed warm to fully experience the melted mozzarella inside.
Prep Time: 20 minutes | Rise Time: 1 hour | Bake Time: 15 minutes | Total Time: 1 hour 35 minutes
Kcal: Approx. 280 per pretzel | Servings: 12 stuffed pretzels