Golden Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Some nights, a warm mozzarella stuffed rosemary parmesan soft pretzels recipe emerges as pure comfort magic.

Twisting dough becomes an art form that connects kitchen creativity with nostalgic flavors.

Salt crystals glisten against golden-brown surfaces, promising delectable moments of pure indulgence.

Soft, pillowy interiors hide melted cheese waiting to surprise you with each luxurious bite.

Herbs dance through tender dough, creating complex layers of aromatic delight.

Homemade pretzels invite playful exploration and sensory celebration.

These crowd-pleasing treats will spark delicious conversations around your table.

Storing Mozzarella Pretzels Without Losing That Stretch

• Store leftover pretzels in an airtight container for up to 3 days, placing parchment paper between layers to prevent sticking.
• Wrap individual pretzels tightly in plastic wrap, then place in a freezer bag. Freeze for up to 1 month to maintain best quality and texture.
• Preheat oven to 350F, place pretzels on a baking sheet, and warm for 5-7 minutes until cheese melts and pretzels regain crispness.
• Reheat briefly for 15-20 seconds to prevent toughening, checking carefully to avoid overheating the mozzarella center.

Dips and Drinks That Fit Mozzarella Pretzels

• A robust Chianti or Cabernet Sauvignon complements the rich, cheesy pretzels with its bold flavor profile and tannic structure.
• Whip up a zesty marinara or garlic aioli to enhance the mozzarella's creamy texture and add an extra layer of deliciousness.
• Select a hoppy IPA or amber ale that cuts through the pretzel's richness and provides a crisp, refreshing contrast to the cheesy, herbal notes.
• Add a light arugula salad with lemon vinaigrette to balance the pretzels' heaviness and provide a bright, clean palate cleanser.

Twists to Add to Your Pretzel Game

• Gluten-Free Herb Pretzels: Swap wheat flour with a gluten-free blend made from rice, almond, or cassava flour. Use xanthan gum to help bind the dough and maintain a chewy texture.
• Vegan Cheese Stuffed Pretzels: Replace mozzarella with dairy-free cashew cheese or almond-based mozzarella. Use nutritional yeast and plant-based butter for a similar flavor profile.
• Low-Carb Cauliflower Pretzels: Create a cauliflower-based dough using riced cauliflower, almond flour, eggs, and cheese. Shape into pretzel-like forms and stuff with low-moisture mozzarella.
• Whole Wheat Rosemary Option: Use whole wheat flour instead of all-purpose flour for added fiber and nuttier taste. Add extra herbs like thyme or oregano to complement the rosemary.

Mozzarella Stuffed Pretzels with a Parmesan Twist

• Elevate your baking skills with these gourmet pretzels that transform a classic snack into a restaurant-worthy treat.
• Create impressive stuffed pretzels with basic ingredients and simple techniques that require just over an hour from start to finish.
• Perfect for game days, movie nights, family gatherings, or as a delightful appetizer that satisfies both kids and adults with its cheesy, herbal goodness.
• Swap cheeses, experiment with different herbs, or adjust seasonings to match your taste preferences and make this recipe truly your own signature dish.

Shopping List for Soft Stuffed Pretzels

• Warm Water, Sugar, Active Dry Yeast: A key trio for activating yeast and creating soft, fluffy pretzel texture; fresh yeast is crucial for good rise.
• All-Purpose Flour, Salt, Olive Oil: Foundation for pretzel dough with added flavor from olive oil; use unbleached flour for best results.

• Shredded Mozzarella Cheese: Provides a creamy, gooey center; whole milk mozzarella offers richer flavor.

• Butter, Parmesan Cheese, Rosemary, Coarse Sea Salt: Creates a savory, aromatic exterior with a delightful crispy crust; fresh rosemary enhances overall flavor profile.
• Baking Soda: Helps create traditional pretzel shine and golden-brown exterior through alkaline boiling process.

Step-by-Step Guide to Mozzarella Pretzel Baking

Step 1: Activate the Yeast

• All-purpose flour
• Salt
• Olive oil

Stir until a soft dough forms. Knead the dough on a lightly floured surface for 5-7 minutes until smooth and stretchy. Transfer to a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour until the dough doubles in size.

Step 2: Prepare Pretzel Filling

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Punch down the risen dough and divide into 8 equal portions. Roll each piece into an 18-inch long rope. Place a small mound of shredded mozzarella in the center of each rope. Fold the dough over the cheese, pinching edges to seal the filling completely.

Step 3: Shape Pretzel Twists

Transform each stuffed dough rope into a classic pretzel shape. Cross the ends over each other and twist into a knot. Firmly pinch the ends to ensure they stay sealed during baking.

Step 4: Boil Pretzel Bases

Bring a large pot of water to a rolling boil. Add baking soda to the water. Carefully lower each pretzel into the boiling water. Boil for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.

Step 5: Add Finishing Touches

• Grated Parmesan cheese
• Chopped fresh rosemary
• Coarse sea salt

Step 6: Bake to Golden Perfection

Slide the baking sheet into the preheated oven. Bake for 12-15 minutes until the pretzels turn a beautiful golden brown color. Remove from the oven and let cool slightly before serving.

Step 7: Serve and Savor

Enjoy the pretzels while still warm, revealing the gooey mozzarella center and fragrant rosemary Parmesan topping. Perfect for sharing or indulging solo!

Tips for Golden, Cheesy Soft Pretzels

• Seal Cheese Expertly: Pinch the edges of the dough tightly to prevent mozzarella from leaking during boiling and baking, ensuring a perfect cheesy center.
• Activate Yeast Carefully: Use warm water (around 110°F) to help yeast bloom properly without killing the active cultures, creating a soft and fluffy pretzel texture.
• Choose Fresh Ingredients: Select high-quality, fresh mozzarella and freshly grated Parmesan for maximum flavor and optimal melting performance in the pretzels.
• Boost Flavor Intensity: Crush dried rosemary between your fingers before sprinkling to release essential oils and enhance the herb's aromatic qualities throughout the pretzel.
• Control Moisture Levels: Pat mozzarella dry before stuffing to reduce excess moisture, preventing soggy pretzels and ensuring a crisp, golden-brown exterior.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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4.9 from 36 reviews

• Total Time: 1 hour 30 minutes
• Yield: 8 1x

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Description

Rosemary parmesan soft pretzels filled with gooey mozzarella create a mouthwatering twist on classic comfort food. Savory herbs and melted cheese combine in these irresistible pretzels, promising a delightful snack you’ll crave again and again.

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Ingredients

Scale 1x2x3x

Primary Ingredients (Flour and Cheese):

• 4 cups (500 g) all-purpose flour
• 8 sticks mozzarella cheese (about 4 inches each)
• ¼ cup (25 g) grated Parmesan cheese

Liquid and Leavening Ingredients:

• 1 ½ cups (360 ml) warm water
• 2 ¼ teaspoons (1 packet) active dry yeast
• 1 large egg
• 2 tablespoons unsalted butter, melted

Seasoning and Finishing Ingredients:

• 1 tablespoon granulated sugar
• 1 teaspoon salt
• 2 tablespoons chopped fresh rosemary
• Coarse salt
• ½ cup (120 g) baking soda
• 10 cups water

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Instructions

1. Activate the yeast by mixing warm water, sugar, and active dry yeast in a spacious mixing vessel. Allow the mixture to rest and become foamy, indicating the yeast is alive and ready.
2. Incorporate flour, salt, and olive oil into the yeast mixture. Gently combine the ingredients until a cohesive dough forms. Transfer the dough to a lightly dusted surface and knead vigorously for 5-7 minutes, developing its elasticity and smoothness.
3. Place the kneaded dough in a greased container, covering it with a damp cloth. Allow the dough to proof in a warm environment for approximately one hour, or until it doubles in volume.
4. Preheat the oven to 425F (220C) and prepare a baking sheet with parchment paper. Deflate the risen dough and portion it into eight uniform segments.
5. Roll each dough segment into an elongated rope measuring about 18 inches. Strategically position a modest mound of mozzarella cheese in the center of each rope.
6. Carefully fold the dough over the cheese, meticulously sealing the edges to encase the filling completely and prevent leakage during baking.
7. Transform each stuffed rope into a classic pretzel shape by crossing the ends and creating an elegant twist. Firmly pinch the ends to ensure a secure seal.
8. Bring a large pot of water to a rolling boil and add baking soda. Gently immerse each pretzel in the water for 30 seconds, using a slotted spoon to remove and transfer to the prepared baking sheet.
9. Generously brush the pretzel surfaces with melted butter. Sprinkle liberally with Parmesan cheese, fragrant rosemary, and a delicate garnish of coarse sea salt.
10. Bake the pretzels for 12-15 minutes, monitoring until they achieve a rich golden-brown color. Remove from the oven and allow a brief cooling period.
11. Serve the pretzels while still warm, revealing the molten mozzarella center and savoring the aromatic rosemary Parmesan exterior.

Notes

• Boost the yeast’s activation by ensuring water temperature is precisely between 100-110°F, promoting perfect dough rise and preventing yeast death.
• Create a seamless cheese seal by pinching pretzel edges firmly, preventing cheese leakage during boiling and baking processes.
• Gluten-free adaptation works best by substituting all-purpose flour with a high-quality 1:1 gluten-free blend and adding xanthan gum for structure.
• Enhance moisture retention by covering pretzels with a damp towel during the rising stage, preventing dough surface from drying out and ensuring soft texture.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 280
• Sugar: 2 g
• Sodium: 300 mg
• Fat: 8 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 42 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 40 mg