Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
User Reviews
5
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Description
The Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels start with a yeast dough containing fresh chopped rosemary and softened butter to impart aromatic and rich notes. Once the dough has doubled in size, it is divided and rolled into ropes, which are then flattened and layered with a blend of shredded mozzarella and grated Parmesan.
The dough is rolled back into ropes enclosing the cheese mixture. The pretzels are then boiled briefly in a hot water and baking soda bath, which develops their chewy crust characteristic of soft pretzels. After boiling, they are topped with an egg wash followed by a mixture of Parmesan, rosemary, garlic powder, black pepper, and a pinch of salt, then baked at 425°F for a golden finish.
The result is a soft pretzel with a tender crumb and a crisp exterior in parts, filled with melted mozzarella and sharp Parmesan that adds a creamy, slightly tangy center. The fresh rosemary and garlic powder on the surface contribute herbal and savory layers that set these pretzels apart. They can be served warm as a snack or appetizer and complement dips or mustards well.
Ingredients
For the Dough:
- 1 water warm, 1/2 cup, between 110-115 degrees F
- 1 Rapid Rise Yeast package
- 1 sugar 1/2 tablespoon
- 1 salt 3/4 teaspoon
- 2 tablespoons rosemary fresh, chopped
- 4 all-purpose flour
- 6 tablespoons butter unsalted, very soft
Cooking Liquid:
- 10 cups water
- 3/4 cup baking soda
Fillings:
- 1 cup mozzarella cheese shredded
- 1/4 cup Parmesan Cheese grated
Egg wash:
- 1 egg beaten
- 1 tablespoon water
Toppings:
- 2 tablespoons butter melted, optional
- 1/4 cup Parmesan Cheese grated
- 1/2 tablespoon rosemary fresh
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch salt
Instructions
For the Dough:
- Combine water, yeast, sugar, and salt in the bowl of a stand mixer fitted with the dough hook attachment. Let stand for 10 minutes, or until mixture begins to foam.
- Add the rosemary, flour and butter and knead on medium-speed for 12 minutes.
- Cover dough with a warm damp cloth and place in a warm area of your house to rise for an hour, or until dough has doubled in size.
Assembly and Cooking:
- Combine the shredded mozzarella cheese and parmesan in a small bowl. Place the bowl in the freezer until needed.
- Preheat oven to 425 degrees (F). Line two large baking sheets with parchment paper; set aside.
- Add water and baking soda to a large pot or dutch oven; bring to a boil.
In the meantime...
- Divide dough into 8 equal rounds.
- Roll each round out into a 16" rope.
- Roll each rope out so it's 4 inches wide.
- Remove cheese from freezer. Add 2 tablespoons of cheese filling evenly along the rope.
- Tightly roll the dough back into rope, jelly roll style, pinching the edges together.
- Make a U shape with each rope of dough, holding the ends.
- Cross the ends over each other, pinching ends onto the bottom of the dough.
- Place pretzels - one at a time - into the boiling cooking liquid. Cook for 30 seconds each. Remove pretzels with a slotted spoon, allowing any excess water to drip back into the pot before transferring to prepared baking sheet.
- Once all pretzels have been boiled, brush the tops of each with egg wash.
- Place pan in the oven and bake for 16-18 minutes.
- Allow pretzels to cool on the baking sheet for 5 minutes before touching.
If using the extra topping:
- In a small bowl combine the cheese, rosemary, garlic powder, pepper, and salt. Brush the top of each pretzel with melted butter, then sprinkle on topping. Eat at once!
User Reviews
Overall Rating
5
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