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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe Magic

Indulge in Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, a cheesy treat packed with gooey mozzarella and aromatic rosemary.
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Prep Time 20 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 pretzels
Course: Appetizers
Cuisine: American
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 4 cups All-Purpose Flour Use a gluten-free flour blend with xanthan gum for gluten-free pretzels.
  • 1.5 cups Warm Water Aim for a temperature of around 110°F (43°C).
  • 2.25 teaspoons Instant Yeast Can substitute with active dry yeast, adjusting the proofing time.
  • 1 tablespoon Sugar Reduce quantity for a less sweet result.
  • 1 tablespoon Salt Essential for flavor.
For Boiling & Baking
  • 0.5 cups Baking Soda Used in the boiling process for chewy crust.
  • 4 tablespoons Unsalted Butter Substitute olive oil for dairy-free option.
  • to taste Coarse Sea Salt For sprinkling on top.
For Flavor
  • 2 tablespoons Fresh Rosemary If fresh isn’t available, use 1 teaspoon dried rosemary.
  • 0.5 cups Grated Parmesan Cheese Alternatives include Pecorino Romano or nutritional yeast for vegan option.
  • 1 cup Mozzarella Cheese Feel free to experiment with other cheeses.

Equipment

  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • Slotted Spatula
  • Pot for boiling
  • Floured surface

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine warm water, instant yeast, and sugar. Allow it to sit for about 5 minutes until foamy.
  2. In a large bowl, whisk together all-purpose flour and salt. Gradually pour in the yeast mixture while stirring to form a shaggy dough.
  3. Knead the shaggy dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise for about 1 hour.
  4. After rising, punch down the dough, sprinkle with rosemary and grated Parmesan, knead until evenly distributed.
  5. Preheat oven to 425°F and line a baking sheet with parchment paper.
  6. Divide the dough into 12 pieces, shape each into a rope, and twist into a pretzel shape.
  7. Boil each pretzel in the baking soda solution for about 30 seconds on each side.
  8. Brush boiled pretzels with melted butter and sprinkle with sea salt. Bake for 12-15 minutes until golden brown.
  9. Let pretzels cool for a few minutes before serving with your favorite dipping sauce.

Nutrition

Serving: 1pretzelCalories: 240kcalCarbohydrates: 38gProtein: 8gFat: 8gSaturated Fat: 4gCholesterol: 15mgSodium: 480mgPotassium: 160mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 10mgIron: 8mg

Notes

These pretzels can be frozen for up to 3 months. Reheat at 350°F for 5-10 minutes until heated through.

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