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.
Ingredients
Scale
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
Instructions
- Activate the yeast by combining warm water, sugar, and salt in a stand mixer, allowing it to foam for 5 minutes.
- Incorporate flour and melted butter using the dough hook, mixing on low speed until thoroughly combined.
- Knead the dough on medium speed for 4-5 minutes until smooth and pulling away from the bowl’s sides.
- 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.
- Prepare the boiling solution by bringing water and baking soda to a rolling boil in a large pot.
- Preheat the oven to 450F (230C) and lightly oil a work surface.
- Divide the risen dough into 8 equal portions and roll each into a 24-inch rope.
- Carefully wrap each rope around a mozzarella cube, ensuring the ends are completely sealed to prevent cheese leakage.
- 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.
- Remove pretzels with a slotted spoon and place on a baking sheet.
- Brush each pretzel with an egg wash, then generously sprinkle with chopped rosemary and grated Parmesan cheese.
- 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