Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Ingredients:
For the Pretzel Dough:
1½ cups warm water (110-115°F)
2¼ teaspoons active dry yeast (1 packet)
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 tablespoons melted butter
1 tablespoon fresh rosemary, finely chopped
12-16 mozzarella cheese sticks (cut in half if needed)
For the Water Bath:
10 cups water
⅔ cup baking soda
For Topping:
1 large egg, beaten (for egg wash)
1 tablespoon fresh rosemary, finely chopped
¼ cup grated Parmesan cheese
Coarse sea salt, for sprinkling
Instructions:
Step 1: Activate the Yeast
In a large mixing bowl, combine the warm water, yeast, and sugar. Stir and let it sit for 5 minutes until the yeast becomes frothy and activated.
Step 2: Make the Dough
Add the flour, salt, melted butter, and chopped rosemary to the yeast mixture. Stir to combine until a dough forms.
Turn the dough onto a floured surface and knead for about 5 minutes, until smooth and elastic. If the dough is sticky, add a little more flour as needed.
Step 3: Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a towel, and let it rise in a warm spot for about 1 hour, or until doubled in size.
Step 4: Prepare the Water Bath
Preheat the oven to 450°F (230°C). Line two baking sheets with parchment paper.
In a large pot, bring the 10 cups of water and baking soda to a boil.
Step 5: Shape and Stuff the Pretzels
Once the dough has risen, punch it down and divide it into 12-16 equal pieces (depending on the size you want).
Roll each piece into a 10-12 inch rope.
Place a mozzarella stick in the center of each rope and carefully pinch the dough around it, sealing the edges tightly to enclose the cheese.
Shape the stuffed dough into a pretzel by forming a “U” shape, twisting the ends, and pressing them down onto the loop.
Step 6: Boil the Pretzels
Carefully drop each pretzel into the boiling water, one at a time, for 30 seconds. Remove with a slotted spoon and place on the prepared baking sheets.
Step 7: Add the Toppings
Brush each pretzel with the beaten egg. Sprinkle with the extra chopped rosemary, Parmesan cheese, and coarse sea salt.
Step 8: Bake
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and the cheese begins to bubble out slightly.
Step 9: Serve
Remove from the oven and let cool for a few minutes. Serve warm with marinara sauce, mustard, or a dipping sauce of your choice.