Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Ingredients:
2 ½ cups all-purpose flour
1 tsp salt
1 tbsp sugar
1 packet active dry yeast
1 cup warm water
2 tbsp unsalted butter, melted
1 tbsp fresh rosemary, chopped
½ cup grated Parmesan cheese
1 cup mozzarella cheese, shredded
1 egg (for egg wash)
Coarse salt (for topping)
10 cups water (for boiling)
¼ cup baking soda
Directions:
Prepare the Dough:
In a large bowl, mix the warm water, sugar, and yeast. Let sit for 5 minutes until frothy.
Add the flour, salt, and melted butter to the yeast mixture. Mix until a dough forms.
Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
Let the Dough Rise:
Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour or until it doubles in size.
Shape the Pretzels:
Preheat your oven to 425°F (220°C).
Punch down the risen dough and divide it into 8 equal portions.
Roll each portion into a 12-inch rope. Place a small amount of shredded mozzarella cheese along the center of each rope. Fold the dough over the cheese and pinch to seal.
Shape the dough into a pretzel shape.
Boil the Pretzels:
In a large pot, bring 10 cups of water to a boil. Add the baking soda.
Carefully lower the pretzels into the boiling water, cooking for 1–2 minutes per side.
Remove the pretzels with a slotted spoon and place them on a parchment-lined baking sheet.
Add Toppings:
Brush each pretzel with an egg wash made from 1 beaten egg.
Sprinkle with chopped rosemary, grated Parmesan cheese, and coarse 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 the melty mozzarella center and flavorful toppings!
Cooking Time: 1 hour 30 minutes
Servings: 8
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