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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Carefully fold the dough over the cheese, meticulously sealing the edges to encase the filling completely and prevent leakage during baking.
- 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.
- 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.
- Generously brush the pretzel surfaces with melted butter. Sprinkle liberally with Parmesan cheese, fragrant rosemary, and a delicate garnish of coarse sea salt.
- 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.
- 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