Rosemary Parmesan Mozzarella Pretzels Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
