Description

Rosemary Parmesan Pretzels with Mozzarella Filling are an irresistible combination of warm, soft pretzels with a cheesy mozzarella center and a delicious hint of rosemary and Parmesan. These savory pretzels are perfect for a snack, appetizer, or side dish, offering a unique twist on traditional pretzels. The combination of rosemary, Parmesan, and gooey mozzarella creates a flavor profile that’s both aromatic and cheesy, making these pretzels perfect for dipping into marinara sauce or enjoying on their own.

Ingredients

For the dough:

2 ¼ teaspoons active dry yeast (1 packet)

1 ½ cups warm water (110°F/43°C)

1 tablespoon sugar

4 cups all-purpose flour

1 teaspoon salt

2 tablespoons olive oil

1 tablespoon fresh rosemary, finely chopped (or 1 teaspoon dried rosemary)

¼ cup grated Parmesan cheese

2 cups shredded mozzarella cheese (for filling)

1 tablespoon olive oil (for brushing)

For the pretzel bath:

10 cups water

2/3 cup baking soda

For garnish:

Coarse sea salt

Extra Parmesan for sprinkling (optional)

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Instructions

In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for about 5 minutes until frothy.
In a large mixing bowl, combine the flour, salt, rosemary, and Parmesan cheese. Add the activated yeast mixture and olive oil. Stir until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. If the dough is sticky, add a bit more flour, one tablespoon at a time.
Lightly oil the bowl, place the dough back in, and cover with a kitchen towel. Let it rise for about 1 hour, or until it has doubled in size.
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a 12-inch rope, flatten it slightly, and place 2 tablespoons of mozzarella cheese in the center. Fold the dough over the cheese and pinch the edges to seal it.
Shape the dough into pretzels by forming a U-shape, crossing the ends over the top, twisting them, and bringing them down to form a pretzel.
In a large pot, bring 10 cups of water to a boil. Add the baking soda carefully, then lower the heat to simmer. Dip each pretzel into the simmering water for 30 seconds before removing with a slotted spoon and placing them on the baking sheets.
Brush each pretzel with olive oil and sprinkle with coarse sea salt. Bake for 12-15 minutes, or until golden brown and the cheese is melted.
Remove from the oven and let cool slightly before serving. Optionally, sprinkle with extra Parmesan cheese for added flavor.

Notes

You can substitute the mozzarella with other cheeses like cheddar, provolone, or gouda for a different flavor.

Try adding other herbs like thyme, oregano, or basil for a unique flavor twist.

If you’re making these for a vegan option, swap the cheese with plant-based cheese alternatives.

For a fun dipping experience, pair these pretzels with marinara sauce, garlic butter, or mustard.

Prep Time: 20 minutes
Cook Time: undefined
Category: Appetizer, Snack
Method: Baking
Cuisine: American, Italian

Nutrition

Serving Size: 1 pretzel
Calories: 250
Sugar: 1g
Sodium: 500mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 8g
Cholesterol: 35mg