These homemade soft pretzels are a total game-changer!
Soft and chewy on the outside, with gooey mozzarella and parmesan cheese tucked inside, each bite is packed with savory flavor and the fresh aroma of rosemary.
Whether you’re serving them as a snack or a delicious side, these pretzels are easy to make and will have everyone asking for more.
Plus, they’re perfect for sharing (or keeping all to yourself)! Get ready for your new favorite pretzel recipe!
For the Dough:
- Warm Water – This activates the yeast and helps form a smooth dough.
- Rapid Rise Yeast – This helps the dough rise quickly, giving the pretzels their fluffy texture.
- Sugar – Provides food for the yeast to help it grow.
- Salt – Enhances the flavor and balances the dough.
- Fresh Rosemary – Adds aromatic, earthy flavor to the pretzels.
- All-Purpose Flour – The main structure of the dough.
- Unsalted Butter – Makes the dough tender and adds richness.
For the Boiling Liquid:
- Water – Used to boil the pretzels and help achieve that iconic chewy texture.
- Baking Soda – Creates the crisp, golden-brown crust on the pretzels.
For the Filling:
- Mozzarella Cheese – Adds a gooey, cheesy center.
- Parmesan Cheese – Gives the filling a salty, nutty flavor.
For the Egg Wash:
- Egg – Provides a golden finish and helps the pretzels brown.
- Water – Thins out the egg for an even wash.
For the Topping (optional):
- Melted Butter – Adds flavor and helps the toppings stick.
- Parmesan Cheese – For an extra cheesy finish.
- Fresh Rosemary – To boost the herb flavor on top.
- Garlic Powder – Adds savory depth to the topping.
- Black Pepper – A little kick to balance the richness.
Mozzarella Stuffed Rosemary & Parmesan Soft Pretzels
Notes
Ingredients
For the Dough:- 1 and 1/2 cups warm water (110-115°F)
- 1 packet rapid-rise yeast
- 1 and 1/2 tablespoons sugar
- 1 and 3/4 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 4 and 1/4 cups all-purpose flour
- 6 tablespoons unsalted butter, softened
- 10 cups water
- 3/4 cup baking soda
- 1 cup shredded mozzarella cheese
- 1/4 cup grated parmesan cheese
- 1 egg, beaten
- 1 tablespoon water
- 2 tablespoons melted butter
- 1/4 cup grated parmesan cheese
- 1/2 tablespoon fresh rosemary
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- Pinch of salt
Instructions
Make the Dough:
- In the bowl of a stand mixer, combine warm water, yeast, sugar, and salt. Let the mixture sit for about 10 minutes, until it becomes foamy.
- Add the chopped rosemary, flour, and softened butter to the bowl. Use the dough hook attachment and knead the mixture on medium speed for about 12 minutes, until the dough is smooth and elastic.
- Cover the dough with a damp cloth and let it rise in a warm place for about 1 hour, or until doubled in size.
Prepare the Filling:
- In a small bowl, mix together the shredded mozzarella and grated parmesan cheeses. Place the bowl in the freezer while you work on the dough.
Shape and Boil the Pretzels:
- Preheat your oven to 425°F (220°C) and line two large baking sheets with parchment paper.
- In a large pot or Dutch oven, bring 10 cups of water and baking soda to a boil.
- Divide the dough into 8 equal portions. Roll each piece into a 16-inch long rope, then flatten it to about 4 inches in width.
- Remove the cheese mixture from the freezer. Place about 2 tablespoons of the cheese filling along the center of each dough rope.
- Roll the dough tightly back into a rope, sealing the edges as you go. Form each rope into a U-shape, then twist the ends over each other and pinch them onto the bottom of the pretzel to secure.
- One at a time, place the pretzels into the boiling water for about 30 seconds each. Use a slotted spoon to transfer them to the prepared baking sheets, allowing excess water to drip off.
Bake the Pretzels:
- Brush the tops of each pretzel with the egg wash.
- Bake in the preheated oven for 16-18 minutes, or until golden brown.
- Let the pretzels cool for about 5 minutes on the baking sheets.
Add the Optional Topping:
- If desired, mix together the grated parmesan, rosemary, garlic powder, pepper, and salt in a small bowl.
- Brush the warm pretzels with melted butter, then sprinkle the topping on top.
Nutrition
Calories: 56 kcal | Carbohydrates: 6.5 g | Protein: 1.375 g | Fat: 4.25 g | Saturated Fat: 1.5 g | Cholesterol: 9.75 mg | Sodium: 81.625 mg | Potassium: 71 mg | Fiber: 0.625 g | Sugar: 1 g |Vitamin A: 173 IU | Vitamin C: 1.25 mg | Calcium: 7.5 mg | Iron: 0.25 mg
- Can I make the dough ahead of time?
Absolutely! You can prepare the dough a day in advance. Just cover it tightly and refrigerate. When you’re ready to use it, let it come to room temperature before shaping the pretzels.
- How can I keep the cheese from leaking out?
The key is to seal the dough tightly around the cheese. Pinch the edges securely, and avoid overfilling the pretzel, so there’s less chance of leakage.
- Can I use a different type of cheese for the filling?
Of course! While mozzarella gives that perfect gooey texture, you can swap in other cheeses like cheddar or gouda to change up the flavor.
- What kind of flour works best for this recipe?
All-purpose flour is perfect for this recipe. If you prefer a denser texture, you could use a mix of whole wheat and all-purpose flour.
- How should I store and reheat leftover pretzels?
Leftover pretzels can be stored at room temperature for a day or two in an airtight container. To reheat, pop them in the oven at 350°F (175°C) for about 5-8 minutes, and they’ll be fresh and warm again.
