Description
Rosemary Parmesan Pretzels with Mozzarella Filling combine savory rosemary and parmesan dough with a gooey mozzarella center. These soft, golden pretzels are perfect for a snack or appetizer, and their rich, cheesy flavor makes them a crowd favorite.
Ingredients
2 1/4 teaspoons active dry yeast
1 1/2 tablespoons sugar
1 cup warm water (110°F)
2 3/4 cups all-purpose flour
1 teaspoon salt
1 tablespoon finely chopped fresh rosemary
1/2 cup grated parmesan cheese
2 tablespoons unsalted butter, melted
12 sticks of mozzarella string cheese
10 cups water
2/3 cup baking soda
1 large egg, beaten
Coarse sea salt, for sprinkling
Instructions
- Dissolve yeast and sugar in warm water and let it sit for 5 minutes until frothy.
- Add flour, salt, chopped rosemary, and parmesan to the yeast mixture. Stir until dough forms.
- Transfer dough to a floured surface, knead for 5-7 minutes until smooth.
- Place dough in a lightly oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- Bring 10 cups water and baking soda to a boil in a large pot.
- Divide dough into 12 pieces, wrapping each piece around a mozzarella stick and sealing the ends.
- Drop pretzels into boiling water for 30 seconds, then remove and place on the baking sheet.
- Brush pretzels with beaten egg and sprinkle with sea salt.
- Bake for 12-15 minutes, until golden brown. Brush with melted butter before serving.
Notes
- Cheese Substitutes: Try cheddar, gouda, or pepper jack for different flavors.
- Herb Variations: Add thyme or oregano to the dough for a twist.
- Gluten-Free: Use a gluten-free flour blend to make these pretzels gluten-free.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 2g
- Sodium: 350mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 20mg
