Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
Hey there! So, let me tell you about this pretzel recipe that has become an absolute hit in my house. Picture this: a gloomy Saturday afternoon, the kind where you just wanna stay in your jammies. I decided to make something comforting and stumbled upon this idea—mozzarella stuffed rosemary parmesan soft pretzels. Yes, they taste as amazing as they sound! I remember the first time I made them, the kitchen smelled like a little slice of heaven. I even caught my dog staring at the oven, hoping some cheesy goodness might magically fall his way (spoiler: it didn’t, but he tried!).
Why You’ll Love This
I make these when I want to impress without actually slaving away in the kitchen. My family goes absolutely bonkers for these pretzels because, let’s face it, who doesn’t love melty cheese oozing form their snack? Plus, any excuse to use rosemary from my herb garden is a win (although, I once forgot to water it for a week—rookie mistake!). And if you’re worried about the dough, don’t be. It’s pretty forgiving, actually. Just don’t rush the rising process unless you want slightly pancake-shaped pretzels.
What You’ll Need
- 2 1/4 teaspoons active dry yeast
- 1 1/2 cups warm water (not hot, just like baby bath water)
- 1 tablespoon sugar
- 4 cups all-purpose flour (sometimes I use whole wheat, but it’s a bit denser)
- 1 teaspoon salt
- 3 tablespoons unsalted butter, softened
- 1 cup shredded mozzarella cheese
- 2 tablespoons finely chopped fresh rosemary (dried works in a pinch)
- 1/2 cup grated parmesan cheese
- Baking soda bath: 1/3 cup baking soda in 3 cups hot water
- Coarse salt for sprinkling
Directions (A Bit of a Ramble!)
- First off, dissolve the yeast and sugar in the warm water. Let it sit for about 5 minutes—until it’s nice and frothy. This is when I usually take a quick coffee break.
- Mix in the flour, salt, and butter. Knead until the dough is smooth, about 5-7 minutes. Don’t be afraid to get your hands messy here!
- Let it rise in a warm spot until doubled, about an hour. (A sunny window is perfect unless you have curious cats.)
- Preheat your oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Once risen, punch down the dough (so satisfying!) and divide it into 12 pieces.
- Take each piece, roll it into a rope, then flatten slightly. Place mozzarella in the center and fold the dough around it, pinching to seal. Form into a pretzel shape – or whatever resembles a pretzel in your world.
- Dip each pretzel in the baking soda bath, then place on the baking sheet.
- Sprinkle with rosemary, parmesan, and coarse salt. This is where I usually sneak a little taste of parmesan—it’s irresistible!
- Bake for 10-12 minutes until golden brown. Try not to eat them all at once!
Notes from My Kitchen
One thing I’ve learned is that using parchment paper makes a huge difference. I once forgot and had pretzels stuck to everything. Also, don’t be shy with the rosemary. If you love it, go wild!
Variations I’ve Tried
I once tried stuffing with cheddar instead of mozzarella—tasty, but it didn’t melt as nicely. Oh, and adding a sprinkle of garlic powder into the dough is a game changer if you’re a garlic fan like me!
Equipment and Workarounds
Don’t have a stand mixer? No problem! I often knead by hand, actually enjoy the workout. It’s like a mini yoga session without the calm music.
Storage Secrets
These keep well in an airtight container for about 2 days, but honestly, in my house, they never last more than a day! (Leftovers also freeze surprisingly well.)
Serving Suggestions
We love these with a side of spicy mustard or homemade marinara sauce—perfect for dipping. And on movie nights, they pair beautifully with a cold beer.
Lessons Learned: Pro Tips
Let the dough rise patiently. I once tried rushing this step and ended up with very dense pretzels. Also, if you’re like me and sometimes forget to preheat the oven until last minute, you’ll be waiting forever—do it early!
FAQs (Curious Minds Want to Know)
Can I use instant yeast? Sure thing! Just reduce the rising time a bit, though you might need to watch that first proofing closely.
What if I don’t have rosemary? You could try thyme or even oregano. But really, any herbs you fancy would add a nice twist.
Can I make the dough ahead of time? Absolutely, just refrigerate the dough after the first rise and use within 24 hours.
