Rosemary Parmesan Mozzarella Pretzels Recipe

Introduction

Rosemary Parmesan Mozzarella Pretzels combine the classic chewiness of soft pretzels with the savory flavors of fresh rosemary, grated parmesan, and gooey mozzarella cheese. These delightful snacks are perfect for sharing or enjoying as a tasty treat any time of day.

Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted
• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, dissolve the yeast and sugar in warm water and let sit for 5 minutes until frothy.
2. Step 2: Add flour, salt, rosemary, and parmesan cheese to the yeast mixture. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Step 6: Bring 10 cups of water to a boil and add the baking soda.
7. Step 7: Divide the dough into 12 equal pieces. Wrap each piece around a mozzarella stick and seal the ends.
8. Step 8: Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the baking sheet.
9. Step 9: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
10. Step 10: Bake in the preheated oven for 12-15 minutes, or until golden brown.
11. Step 11: Remove from the oven and brush with melted butter before serving.

Tips & Variations

• For a more intense rosemary flavor, lightly toast the rosemary before mixing it into the dough.
• Try swapping parmesan with asiago or pecorino for a different cheesy twist.
• If you prefer a softer pretzel, brush with extra melted butter immediately after baking.
• For a gluten-free option, experiment with a gluten-free flour blend, though texture may vary.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for 5-7 minutes to restore their soft, chewy texture. They are best enjoyed fresh but also freeze well for up to 1 month; thaw before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-shredded mozzarella instead of string cheese?

Using string cheese is ideal because it maintains its shape and creates a fun, gooey center. Pre-shredded mozzarella may melt too quickly and make wrapping the pretzel dough difficult.

Why is baking soda water used before baking?

Boiling pretzels briefly in baking soda water creates the characteristic chewy crust and glossy finish by altering the dough’s surface before baking.

Rosemary Parmesan Mozzarella Pretzels Recipe

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4.6 from 140 reviews

Delicious homemade Rosemary Parmesan Mozzarella Pretzels feature soft pretzel dough infused with fresh rosemary and parmesan cheese, wrapped around gooey mozzarella string cheese sticks, boiled briefly in baking soda water, and baked to golden perfection. These savory, cheesy pretzels make a perfect snack or appetizer with a crispy crust and melty cheesy center.

• Author: Mia
• Prep Time: 1 hour 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Yeast Mixture

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)

Dough

• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted

Filling and Topping

• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Activate Yeast: In a large bowl, dissolve the yeast and sugar in warm water (110°F) and let it sit for about 5 minutes until the mixture becomes frothy, indicating the yeast is active.
2. Make Dough: Add the all-purpose flour, salt, finely chopped fresh rosemary, and grated parmesan cheese to the yeast mixture. Stir and mix until a rough dough forms.
3. Knead Dough: Transfer the dough to a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic, which helps develop gluten for a good pretzel texture.
4. First Rise: Place the kneaded dough into a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size, ensuring a light and airy dough.
5. Preheat Oven: Once risen, preheat your oven to 450°F (230°C) and prepare a baking sheet by lining it with parchment paper for non-stick baking.
6. Prepare Baking Soda Bath: In a large pot, bring 10 cups of water to a rolling boil and carefully add the ⅔ cup of baking soda, which will help give the pretzels their characteristic chewy crust and color.
7. Shape Pretzels: Divide the risen dough into 12 equal pieces. Take each piece and wrap it around a mozzarella string cheese stick, sealing the ends well to encase the cheese completely.
8. Boil Pretzels: Carefully drop each pretzel into the boiling baking soda water for 30 seconds. Remove them using a slotted spatula and place them onto the prepared baking sheet. This step sets the crust and enhances browning.
9. Egg Wash and Salt: Brush each pretzel with the beaten egg to give them a shiny, golden finish once baked, then sprinkle generously with coarse sea salt for flavor and texture.
10. Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until they turn golden brown and the cheese inside is melted and gooey.
11. Finish and Serve: Remove the pretzels from the oven and immediately brush with the melted butter for extra richness and a beautiful glossy finish. Serve warm for the best experience.

Notes

• Ensure the water for activating yeast is warm but not hot to avoid killing the yeast.
• Wrapping the dough tightly around the mozzarella prevents cheese leakage during boiling and baking.
• Use fresh rosemary for the best flavor; dried rosemary can be substituted but use less as it is more potent.
• Boiling in baking soda water is essential for the classic pretzel crust and flavor.
• Brush with melted butter immediately after baking to keep pretzels soft and add flavor.
• Store leftover pretzels wrapped in foil and reheat in an oven to maintain texture.

Keywords: pretzels, rosemary pretzels, parmesan cheese, mozzarella, homemade pretzels, soft pretzels, snack, appetizer, baking soda bath