Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Ashley Manila
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels! Made with a simple soft pretzel dough and loaded with fresh herbs and Italian cheese. You're going to love these soft pretzels with cheese inside!
1and 1/2 cups warm water (between 110-115 degrees F)
1package Rapid Rise yeast
1and 1/2 tablespoons sugar
1and 3/4 teaspoons salt
2tablespoonsfresh rosemary, chopped
4and 1/4 cups all-purpose flour
6tablespoonsunsalted butter, very soft
Cooking Liquid:
10cupswater
3/4cupbaking soda
Fillings:
1cupmozzarella cheese, shredded
1/4cupparmesan cheese, grated
Egg wash:
1egg, beaten
1tablespoonwater
Toppings:
2tablespoonsmelted butter (optional)
1/4cupparmesan cheese, grated
1/2tablespoonfresh rosemary
1/2teaspoongarlic powder
1/2teaspoonblack pepper
Pinchof 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!
Video
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