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These soft pretzels stuffed with mozzarella, rosemary, and Parmesan mix a cozy twist into a classic snack. Warm, cheesy, and fragrant with herbs, they’re perfect for making any get-together feel special.
I tried these on a cold night and was blown away by how mozzarella and rosemary totally changed the pretzel game. They quickly became a family favorite snack around here.
What You Need
- Shredded mozzarella cheese: makes the melty, gooey star filling
- Active dry yeast: creates that soft, fluffy dough; always check it’s fresh
- Warm water at 110 degrees Fahrenheit: wakes up the yeast just right to help the dough rise
- All-purpose flour: gives the dough structure; sift it for a smooth, light mix
- Unsalted butter: adds richness and softness to the dough
- Salt: balances taste and keeps the yeast in check
- Beaten egg brush: helps the pretzels get a shiny, golden top
- Fresh rosemary: brings a bright, piney flavor; use young leaves for best taste
- Grated Parmesan cheese: adds sharp, nutty notes to the cheese blend
- Water and baking soda bath: creates the chewy crust pretzels are known for
- Coarse sea salt: sprinkles on top for a tasty salty crunch
- Sugar: feeds the yeast and gives a gentle sweetness
Step-By-Step Directions
- Start The Yeast Mix
- Put warm water, yeast, and sugar in a big bowl. Stir gently and wait 5 to 10 minutes for it to get foamy so you know the yeast is working.
- Mix The Dough
- Add flour, salt, and melted butter to the yeast mix. Stir and knead for 5 to 7 minutes until the dough feels smooth and stretchy. Cover it and let it rest for 15 minutes to relax.
- Make The Cheese Blend
- In another bowl, mix shredded mozzarella, grated Parmesan, and finely chopped rosemary.
- Shape The Pretzels
- Cut the dough into 8 parts. Roll each into a long rope and flatten a bit. Put spoons of the cheese mixture down the middle. Fold the dough over the filling, pinch the edges tight, and twist into classic pretzel shapes.
- Get The Baking Soda Bath Ready
- Boil 10 cups of water and slowly stir in 2/3 cup baking soda to make the special bath that gives the pretzels their crust.
- Dip The Pretzels
- Put each pretzel into the hot bath for about 30 seconds, then lift it out with a slotted spoon and place on a parchment-lined tray.
- Finish And Bake
- Brush the pretzels with beaten egg and sprinkle with coarse sea salt. Bake at 425 degrees Fahrenheit for 12 to 15 minutes until deeply golden.
- Cool And Serve
- Let them cool a bit so the cheese inside sets but stays melty and delicious.
These pretzels take me back to family game nights, filling the house with fresh baking smells. Kids love tearing apart the oozy centers while grown-ups pair them with cold drinks. Making the dough together became a fun way to share time and enjoy something homemade.
How To Store Them
Keep leftover pretzels in a sealed container at room temp for up to two days without getting tough. Freeze extras individually wrapped to keep them fresh longer. Warm them in a 350-degree Fahrenheit oven for about 10 minutes before eating. Don’t refrigerate or the dough will dry out.
Switch It Up
Try swapping mozzarella for sharp cheddar or gouda to mix up the flavor and meltiness. Add chopped sun-dried tomatoes or caramelized onions for a savory kick. Or switch rosemary for thyme or oregano for different herbal notes that go well with cheese.
What Goes Great With Them
These soft pretzels go awesome with craft beers like pilsners or IPAs that cut through the richness. Dips like honey mustard or garlic aioli add a bright, creamy touch. Serve with a fresh green salad or roasted veggies for a light but tasty meal.
After baking, give the pretzels a little rest so the cheesy filling can set nicely. That makes every bite satisfyingly gooey and delicious.
Frequently Asked Cooking Questions
- → Which cheese is best to stuff inside?
Using mozzarella makes it creamy and melty, while Parmesan gives a sharp kick. Both together make a great combo.
- → Why dip the dough in baking soda water before baking?
The baking soda bath helps give the pretzels their chewy crust by kickstarting the browning process when they bake.
- → Can dried rosemary replace fresh rosemary?
You can swap dried for fresh but use less since dried rosemary isn’t as strong or fragrant.
- → How do I keep the cheese safely inside the pretzel?
Make sure to pinch the edges tight and press gently around the cheese so it doesn’t ooze out while baking.
- → What’s a good way to serve these pretzels?
They’re tasty by themselves or warmed up with mustard or a savory dip to bring out the cheesy, herby flavors.
- → Can I make the dough ahead of time?
Absolutely, you can chill the dough after it rises the first time and shape the pretzels later when you’re ready.