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Soft pretzels have long held a special place in the hearts and stomachs of snack lovers around the world. Whether enjoyed at a bustling street fair, a local brewery, or even as a warm treat from the mall, these twisted delights resonate with feelings of nostalgia and comfort. Their soft, chewy texture and the delightful contrast of a golden-brown crust make them an irresistible choice for many. But what if you could elevate this classic snack to new heights? This is where our recipe for Mozzarella Stuffed Rosemary Parmesan Soft Pretzels comes into play.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Indulge in homemade comfort with these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels! Offering a delightful twist on the classic snack, these pretzels combine ooey-gooey mozzarella with the savory goodness of Parmesan and the aromatic touch of rosemary. Perfect for game nights or cozy weekends, they’re sure to impress. Follow this simple recipe to create a treat everyone will love! Try them with marinara or a creamy cheese dip! #SoftPretzels #CheesySnacks #HomemadeGoodness #BakingJoy
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Ingredients
  

1 ½ cups warm water (110°F)

2 tablespoons granulated sugar

2 ¼ teaspoons (1 packet) active dry yeast

4 cups all-purpose flour

2 teaspoons salt

4 tablespoons unsalted butter, melted

1 tablespoon fresh rosemary, chopped

1 cup shredded Parmesan cheese

8 ounces fresh mozzarella, cut into small cubes

⅓ cup baking soda

1 large egg, beaten (for egg wash)

Coarse sea salt (for sprinkling)

Instructions
 

Activate the Yeast: In a large bowl, combine warm water, granulated sugar, and active dry yeast. Stir gently and let it sit for about 5-10 minutes, until frothy.

    Make the Dough: In a separate bowl, mix together the flour, salt, and chopped rosemary. Once the yeast mixture is ready, pour it into the flour mixture along with the melted butter. Stir until a dough starts to form.

      Knead the Dough: Transfer the dough onto a floured surface and knead for about 5-7 minutes, until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.

        Prepare the Filling: While the dough rises, prepare the filling by combining the shredded Parmesan cheese and mozzarella cubes in a bowl. Set aside.

          Preheat and Prepare Baking Soda Bath: Preheat your oven to 425°F (220°C). In a large pot, bring about 10 cups of water to a boil and add the baking soda. This will be used to bath the pretzels.

            Shape the Pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope (about 20 inches long). Place about a tablespoon of the cheese filling in the center of each rope, fold the dough over, and twist it to seal.

              Form the Pretzel Shape: Create a pretzel shape by shaping the twisted dough into a loop and crossing the ends over each other. Press the ends firmly to seal.

                Boil the Pretzels: Carefully drop each pretzel into the boiling baking soda bath for about 30 seconds, using a slotted spoon to remove them. Transfer them to a parchment-lined baking sheet.

                  Egg Wash and Sprinkle: Brush the tops of the pretzels with the beaten egg and sprinkle generously with coarse sea salt.

                    Bake: Bake in the preheated oven for 12-15 minutes, or until golden brown.

                      Serve: Allow the pretzels to cool slightly before serving. Enjoy them warm with a side of marinara sauce or cheese dip!

                        Prep Time: 20 minutes | Total Time: 1 hour 45 minutes | Servings: 8 Pretzels