Description
Savory Mozzarella Stuffed Rosemary Parmesan Soft Pretzels blend Italian and German culinary traditions with irresistible cheesy goodness. Crisp exterior and melty interior make these pretzels a perfect snack for enjoying together.
Ingredients
Scale
- 8 sticks mozzarella cheese (about 4 inches each)
- 4 cups (500 g) all-purpose flour
- ¼ cup (25 g) grated Parmesan cheese
- 1 ½ cups (360 ml) warm water
- 2 ¼ tsps (1 packet) active dry yeast
- 1 large egg
- 2 tbsps unsalted butter, melted
- 1 tbsp granulated sugar
- 1 tsp salt
- 2 tbsps chopped fresh rosemary
- ½ cup (120 g) baking soda
- 10 cups water
- Coarse salt
Instructions
- Yeast Activation: Combine warm water, sugar, and active dry yeast in a spacious mixing vessel. Let the mixture rest until it becomes foamy, signaling the yeast’s vitality.
- Dough Preparation: Merge flour, salt, and olive oil into the yeast mixture. Knead the cohesive dough on a lightly dusted surface for 5-7 minutes, developing an elastic and smooth texture.
- Proofing Process: Transfer the kneaded dough to a greased container, covering it with a damp cloth. Allow the dough to rise in a warm environment for approximately one hour, or until it doubles in volume.
- Pretzel Shaping: Deflate the risen dough and divide it into eight uniform segments. Roll each segment into an elongated rope, positioning a modest mound of mozzarella cheese in the center.
- Cheese Encasement: Fold the dough over the cheese, meticulously sealing the edges to prevent leakage. Transform each stuffed rope into a classic pretzel shape by crossing the ends and creating an elegant twist.
- Boiling Technique: Bring a large pot of water to a rolling boil and add baking soda. Gently immerse each pretzel for 30 seconds, using a slotted spoon to remove and transfer to a parchment-lined baking sheet.
- Final Touches: Preheat the oven to 425F (220C). Brush pretzel surfaces with melted butter and generously sprinkle with Parmesan cheese, fragrant rosemary, and coarse sea salt.
- Baking and Serving: Bake the pretzels for 12-15 minutes until achieving a rich golden-brown color. Allow a brief cooling period, then serve warm to reveal the molten mozzarella center and aromatic exterior.
Notes
- Activate Yeast Carefully: Ensure water temperature is between 100-110°F to prevent killing the yeast, which can result in dense, flat pretzels.
- Knead Dough Thoroughly: Develop gluten by kneading for the full 5-7 minutes to achieve the perfect chewy pretzel texture and prevent tearing when shaping.
- Seal Cheese Completely: Press dough edges firmly when encasing mozzarella to prevent cheese leakage during boiling and baking, maintaining a clean, intact pretzel shape.
- Boil Briefly: Limit boiling time to exactly 30 seconds to create that classic pretzel crust without making the dough soggy or losing its structural integrity.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 9
- Calories: 250
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 30 mg