Print

Mozzarella Stuffed Rosemary Parmesan: 4 Amazing Twists

Mozzarella Stuffed Rosemary Parmesan
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Enjoy warm, gooey, and savory Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. This recipe elevates classic soft pretzels with a filling of melted mozzarella, complemented by fragrant rosemary and sharp Parmesan for a perfect harmony of herbaceous and cheesy flavors. They are ideal as a snack, appetizer, or party treat, offering a delightful combination of chewy dough, gooey cheese, and a crisp golden crust.

Ingredients

Scale
  • 4 cups all-purpose flour
  • 1 packet (2 1/4 teaspoons) instant yeast
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
  • 1 1/2 cups warm water (about 110°F)
  • 4 cups water (for boiling solution)
  • 1/4 cup baking soda
  • 1/4 cup unsalted butter, melted
  • 1 tablespoon fresh rosemary, chopped
  • 1/2 cup grated Parmesan cheese
  • 8 ounces mozzarella cheese, cut into 1-inch cubes
  • Coarse sea salt for sprinkling

Instructions

  1. Activate Yeast: Combine warm water, instant yeast, and sugar in a mixing bowl. Let sit for 5 minutes until foamy.
  2. Prepare Flour Mixture: In a separate bowl, whisk together flour and salt.
  3. Make Dough: Gradually add flour mixture to yeast mixture, stirring until a sticky dough forms. Knead with a dough hook for 5 minutes or by hand for 8 minutes until smooth and elastic.
  4. Add Flavorings and First Rise: Mix in chopped rosemary and grated Parmesan. Place dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
  5. Preheat Oven and Prepare Baking Sheet: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
  6. Shape Pretzels: Punch down dough, divide into 8 portions. Flatten each, place a mozzarella cube in the center, and seal dough around it. Form into balls.
  7. Form Pretzel Shape: Roll each ball into a 24-inch rope. Twist into a pretzel shape and place on the baking sheet.
  8. Boil Pretzels: Bring 4 cups of water to a boil, add baking soda. Submerge each pretzel in boiling water for 30 seconds using a slotted spoon, then drain on paper towels.
  9. Add Final Touches: Brush each pretzel with melted butter and sprinkle with coarse sea salt.
  10. Bake: Bake for 12-15 minutes, or until golden brown and cooked through.

Notes

  • Ensure mozzarella is fully enclosed in dough to prevent leaks.
  • The baking soda bath creates the signature chewy crust.
  • Use warm water around 110°F for yeast activation.
  • Fresh rosemary can be substituted with dried, but use less.
  • Serve warm for the best melty cheese experience.

Nutrition

Find it online: https://keepityummy.com/mozzarella-stuffed-rosemary-parmesan/

×