Irresistible Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Soft pretzels are a beloved snack that seamlessly marries a chewy texture with a rich and satisfying flavor. Traditionally enjoyed at fairs, sporting events, and street corners, these delectable treats have a long-standing place in culinary culture. However, the recipe for Mozzarella Stuffed Rosemary Parmesan Soft Pretzels takes this classic snack to a new level by adding gooey mozzarella cheese and fragrant rosemary into the mix. The result is an irresistible twist on a timeless favorite, making these pretzels perfect for any occasion—be it a cozy gathering, game day, or simply an indulgent treat for yourself.

Irresistible Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Indulge in the ultimate snack with Mozzarella Stuffed Rosemary Parmesan Soft Pretzels! This delightful twist on a classic combines a chewy, golden crust with gooey mozzarella and fragrant rosemary, making them perfect for any gathering or a cozy night in. With easy step-by-step instructions, you can master the art of pretzel-making at home. Pair them with your favorite dips for an unforgettable treat! #SoftPretzels #HomemadeSnacks #BakingFun #MozzarellaPretzels #FoodieDelights #ComfortFood #CookingAtHome

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Ingredients

For the Dough:

4 cups all-purpose flour

1 packet (2 1/4 teaspoons) active dry yeast

1 ½ cups warm water (110°F)

1 tablespoon granulated sugar

2 teaspoons salt

2 tablespoons olive oil

1 teaspoon garlic powder

For the Filling:

8 ounces mozzarella cheese (cut into small sticks)

For the Topping:

1/4 cup grated Parmesan cheese

2 tablespoons fresh rosemary (finely chopped)

1 large egg (beaten, for egg wash)

Coarse sea salt (to taste)

1/4 cup baking soda (for the boiling water bath)

Instructions

Prepare the Dough:

- In a medium bowl, combine warm water, yeast, and sugar. Allow it to sit for about 5-10 minutes until frothy.

- In a large mixing bowl, combine flour, salt, and garlic powder. Make a well in the center and add the yeast mixture and olive oil.

- Mix until a dough forms, then knead on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic.

First Rise:

- Place the dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise in a warm place for about 1 hour or until doubled in size.

Prepare the Cheese Filling:

- While the dough is rising, cut the mozzarella into sticks. Set aside.

Shape the Pretzels:

- Once the dough has risen, preheat your oven to 425°F (220°C). Prepare a baking sheet lined with parchment paper.

- Divide the dough into 12 equal pieces. Roll each piece into a long rope (about 20 inches long).

- Flatten each rope slightly, place a cheese stick in the center, and fold the dough over it to seal. Shape into a pretzel by twisting the ends together and pressing the ends down to secure.

Boil the Pretzels:

- In a large pot, bring about 4 cups of water to a boil. Add the baking soda (careful, it will foam) and gently lower the pretzels into the water (2-3 at a time) for about 30 seconds.

- Using a slotted spoon, remove and place on the prepared baking sheet.

Add Toppings:

- Brush each pretzel with the beaten egg. Sprinkle grated Parmesan, chopped rosemary, and a pinch of coarse sea salt over the top.

Bake:

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

Serve:

- Allow to cool slightly before enjoying. Serve warm for the best cheesy experience!

Prep Time: 20 minutes | Total Time: 1 hour 30 minutes | Servings: 12 pretzels