Rosemary Parmesan Mozzarella Pretzels
Delicious homemade pretzels filled with gooey mozzarella cheese, infused with rosemary and topped with Parmesan for a delightful snack.
Ingredients
Dough Ingredients
- 2 cups warm water Make sure water is warm but not too hot; temperatures above 120°F can kill the yeast.
- 1 packet active dry yeast Can substitute with instant yeast by mixing it with dry ingredients.
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 2 tablespoons olive oil Consider infusing with herbs for extra flavor.
Boiling & Topping Ingredients
- 1/2 cup baking soda Used in boiling water for pretzel texture.
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh rosemary
- 8 ounces mozzarella cheese, cut into cubes Can replace with other cheeses like cheddar or pepper jack.
- 1 egg beaten (for egg wash)
- Coarse salt for topping Adjust quantity to preference.
Instructions
Preparation
- In a large bowl, combine the warm water and yeast. Let it sit for 5 minutes until frothy.
- Add in the flour, sugar, salt, and olive oil. Mix until a dough forms.
- Knead the dough for 5-7 minutes until smooth.
- Place the dough in a greased bowl and cover it for 1 hour, allowing it to double in size.
Boiling & Baking
- Preheat the oven to 450°F (230°C).
- In a pot, bring 10 cups of water and baking soda to a boil.
- Divide the dough into 12 pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough over to encase the cheese and roll into a pretzel shape.
- Boil each pretzel for 30 seconds in the baking soda water, then remove and place on a baking sheet.
- Brush with the beaten egg and sprinkle with Parmesan cheese, rosemary, and coarse salt.
- Bake for 12-14 minutes until golden brown.
- Let cool slightly before serving.
Notes
These pretzels are best served warm with dipping sauces like marinara or honey mustard. To store, let cool completely and keep in an airtight container for up to 2 days or freeze for up to 3 months.