Cheesy Rosemary Parmesan Soft Pretzels Recipe With A Twist

Crispy, golden mozzarella stuffed rosemary parmesan soft pretzels dance between comfort and gourmet in every delectable bite.

Savory herbs and melted cheese create an irresistible combination that beckons you closer.

Warm, pillowy dough wrapped around molten mozzarella promises pure culinary bliss.

Salt crystals glisten across the pretzel’s twisted surface, hinting at incredible flavor depths.

Fragrant rosemary weaves through each layer, adding sophisticated complexity to this classic snack.

Mediterranean-inspired ingredients elevate a traditional favorite into something truly memorable.

You won’t be able to resist pulling these apart and savoring every cheesy, herbaceous moment.

Why Mozzarella Stuffed Rosemary Parmesan Pretzels Are Pure Comfort

• Craft Gourmet Delights: Transform ordinary pretzels into a restaurant-quality appetizer with professional-level stuffed mozzarella and herb-infused flavors.
• Master Culinary Skills: Learn advanced baking techniques like dough stretching, cheese stuffing, and precise boiling that elevate your cooking confidence.
• Crowd-Pleasing Comfort Food: Combine cheesy mozzarella centers with aromatic rosemary and Parmesan for a universally loved snack that satisfies all ages and tastes.
• Versatile Party Showstopper: Perfect for game days, potlucks, and family gatherings, these pretzels guarantee impressed guests and empty serving plates.

What You’ll Need For Stuffed Parmesan Pretzels

• Water: Essential liquid for activating yeast and creating dough structure.
• Sugar: Helps activate yeast and provides subtle sweetness.
• Kosher Salt: Enhances overall flavor of the pretzel dough.
• Active Dry Yeast: Crucial for making the dough rise and develop texture.

• All-Purpose Flour: Primary dry ingredient that forms the base of the pretzel dough.
• Melted Butter: Adds rich flavor and helps create soft, tender texture.
• Vegetable Oil: Used for greasing the bowl and preventing dough from sticking.

• Mozzarella Cheese: Provides a creamy, melty center inside the pretzel.
• Egg Yolk, Water: Creates a golden brown, shiny exterior when brushed on pretzels.
• Rosemary, Parmesan Cheese: Adds aromatic herb flavor and savory cheese notes to the pretzels.

• Water, Baking Soda: Creates a traditional pretzel texture by giving the exterior a signature chewy and glossy finish.

How To Make Mozzarella Stuffed Pretzels

Step 1: Activate the Yeast

In a stand mixer bowl, combine warm water, sugar, and kosher salt. Sprinkle yeast on top and let it sit until it becomes foamy and bubbly, signaling the yeast is ready to work its magic.

Step 2: Create the Dough

Add flour and melted butter to the yeast mixture. Using the dough hook, mix on low speed until ingredients are fully incorporated. Gradually increase speed to medium and knead until the dough becomes smooth and pulls away from the bowl’s sides.

Step 3: Let the Dough Rise

Clean the mixer bowl and coat it with vegetable oil. Return the dough to the bowl, cover with plastic wrap, and place in a warm spot. Allow the dough to rise and double in size, which takes about 50-55 minutes.

Step 4: Prepare for Pretzel Making

Preheat the oven to 450F (230C). In a large pot, bring water and baking soda to a rolling boil.

Step 5: Shape the Pretzels

On a lightly oiled surface, divide the dough into 8 equal pieces. Roll each piece into a 24-inch rope.

Step 6: Stuff with Mozzarella

For each rope, carefully wrap it around a mozzarella cube. Pinch and seal the ends tightly to prevent cheese from leaking during cooking.

Step 7: Boil the Pretzels

Gently lower pretzels into the boiling water solution, cooking 2 at a time. Boil for 30 seconds, splashing warm water over the tops using a spoon.

Step 8: Finish and Bake

• Beaten egg yolk
• Water

• Chopped rosemary
• Grated Parmesan

Bake for 12-14 minutes until pretzels turn a rich, dark golden brown.

Tips For Soft And Cheesy Homemade Pretzels

• Seal mozzarella cubes tightly within pretzel dough to prevent cheese leakage during baking.
• Keep water and baking soda mixture at a rolling boil for consistent pretzel texture and authentic flavor.
• Ensure warm area is draft-free when letting dough rise to promote proper expansion and soft texture.
• Brush egg wash generously for achieving golden-brown, glossy pretzel exterior that looks professionally baked.
• Sprinkle Parmesan and rosemary immediately after egg wash to help herbs and cheese adhere perfectly to the surface.

Tasty Variations On Stuffed Soft Pretzels

• Garlic Herb Mozzarella Pretzels: Replace rosemary with a blend of minced garlic, thyme, and oregano for an aromatic Italian-style pretzel that bursts with savory herb flavors.
• Jalapeño Cheddar Stuffed Pretzels: Swap mozzarella for sharp cheddar and add diced jalapeños inside the dough for a spicy kick that brings heat and excitement to the classic pretzel.
• Mediterranean Olive Pretzels: Incorporate chopped kalamata olives and feta cheese into the dough, then stuff with mozzarella for a tangy Mediterranean-inspired version that offers complex flavor profiles.

Pairing Ideas For Savory Parmesan Pretzels

• Pair with Robust Red Wine: Choose a medium-bodied Italian red like Chianti or Sangiovese that complements the savory cheese and herb notes.
• Serve with Zesty Marinara Dip: Prepare a homemade marinara sauce with fresh basil and garlic to enhance the mozzarella's richness and pretzel's flavor profile.
• Match with Crisp Green Salad: Create a light arugula salad with lemon vinaigrette to balance the pretzel's richness and provide a fresh, tangy contrast.
• Complement with Craft Beer: Select a hoppy IPA or amber ale that cuts through the cheese's creaminess and matches the rosemary's herbal intensity.

How To Store Stuffed Pretzels With Cheese

• Store cooled pretzels in an airtight container for up to 3 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Wrap individual pretzels tightly in plastic wrap, then place in freezer bag. Freeze for up to 2 months. Label with date for easy tracking.
• Preheat oven to 350F. Unwrap frozen or refrigerated pretzels, place on baking sheet. Warm for 5-7 minutes until heated through and crisp exterior returns.
• Heat refrigerated pretzels for 20-30 seconds. Check temperature and add 5-10 seconds if needed. Best used when time is limited but sacrifices some crispness.

FAQs About Rosemary Parmesan Pretzels

• What makes the dough rise properly?

Activate the yeast by mixing it with warm water, sugar, and salt. Let it sit for 5 minutes until it becomes foamy, which indicates the yeast is alive and ready to help the dough rise.

• How do I know the dough is kneaded enough?

The dough is properly kneaded when it becomes smooth and pulls away from the sides of the bowl, which typically takes 4 to 5 minutes using a stand mixer with a dough hook attachment.

• Why do I need to boil the pretzels before baking?

Boiling the pretzels in a water and baking soda solution for 30 seconds helps create the signature pretzel crust – giving them a deep brown color and chewy exterior with a soft inside.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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4.7 from 37 reviews

• Total Time: 77-84 minutes
• Yield: 8 1x

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Description

Rosemary parmesan soft pretzels cradle melted mozzarella in a golden, herb-infused embrace that whispers comfort. Warm, crusty edges give way to stretchy cheese, inviting you to savor each irresistible bite of this Italian-inspired bakery dream.

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Ingredients

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Main Ingredients:

• 4 1/2 cups all-purpose flour
• 8 oz fresh mozzarella, cut into 1/2-inch cubes
• 1 1/2 cups warm water

Binding and Leavening Ingredients:

• 1 package active dry yeast
• 1 tablespoon sugar
• 2 teaspoons kosher salt
• 1 egg yolk, beaten with 1 tablespoon water

Finishing and Flavor Ingredients:

• 2 oz unsalted butter, melted
• 10 cups water
• 2/3 cup baking soda
• Fresh rosemary, chopped
• Grated Parmesan

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Instructions

1. Activate the yeast by combining warm water, sugar, and salt in a stand mixer, allowing it to foam for 5 minutes.
2. Incorporate flour and melted butter using the dough hook, mixing on low speed until thoroughly combined.
3. Knead the dough on medium speed for 4-5 minutes until smooth and pulling away from the bowl’s sides.
4. Transfer dough to a clean, well-oiled bowl, cover with plastic wrap, and let rise in a warm spot for 50-55 minutes until doubled in size.
5. Prepare the boiling solution by bringing water and baking soda to a rolling boil in a large pot.
6. Preheat the oven to 450F (230C) and lightly oil a work surface.
7. Divide the risen dough into 8 equal portions and roll each into a 24-inch rope.
8. Carefully wrap each rope around a mozzarella cube, ensuring the ends are completely sealed to prevent cheese leakage.
9. Carefully boil the pretzels in the baking soda solution, working two at a time for 30 seconds, using a spoon to splash warm water over the tops.
10. Remove pretzels with a slotted spoon and place on a baking sheet.
11. Brush each pretzel with an egg wash, then generously sprinkle with chopped rosemary and grated Parmesan cheese.
12. Bake for 12-14 minutes until the pretzels achieve a rich, dark golden brown color.

Notes

• Always use warm water when activating yeast to ensure proper rising and prevent killing the yeast with hot temperatures.
• Seal mozzarella tightly inside the dough to prevent cheese leakage during boiling and baking.
• Brush pretzels generously with egg wash for a gorgeous golden-brown exterior that looks professionally made.
• For gluten-free option, substitute all-purpose flour with a high-quality gluten-free blend containing xanthan gum to maintain pretzel structure.

• Prep Time: 65-70 minutes
• Cook Time: 12-14 minutes
• Category: Snacks, Appetizer
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 290 kcal
• Sugar: 2 g
• Sodium: 560 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.1 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 12 g
• Cholesterol: 45 mg