Description
These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are a delightful twist on the classic soft pretzel, filled with gooey cheese and aromatic herbs. A perfect snack or appetizer for any occasion!
Ingredients
For the Dough:
- 1 and 1/2 cups warm water (between 110–115 degrees F)
- 1 package Rapid Rise yeast
- 1 and 1/2 tablespoons sugar
- 1 and 3/4 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 4 and 1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, very soft
Cooking Liquid:
- 10 cups water
- 3/4 cup baking soda
Fillings:
- 1 cup mozzarella cheese, shredded
- 1/4 cup parmesan cheese, grated
Egg wash:
- 1 egg, beaten
- 1 tablespoon water
Toppings:
- 2 tablespoons melted butter (optional)
- 1/4 cup parmesan cheese, grated
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
- For the Dough: Combine water, yeast, sugar, and salt in the bowl of a stand mixer. Add rosemary, flour, and butter. Knead for 12 minutes. Let rise for an hour.
- Assembly and Cooking: Combine cheeses. Roll out dough, add cheese filling, and shape pretzels. Boil in water and baking soda. Bake in the oven. Add optional toppings before serving.
Notes
- For extra flavor, you can sprinkle some additional herbs or spices on top before baking.
- These pretzels are best enjoyed fresh but can be stored in an airtight container for a day or two.
- Prep Time: 45 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking, Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 pretzel
- Calories: 320
- Sugar: 2g
- Sodium: 1200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
