#Time
– Servings: 8 pretzels
– Prep Time: 20 minutes (plus 1 hour for dough rising)
– Bake Time: 15 minutes
– Total Time: 1 hour 35 minutes
#Introduction
Meet the game-changing snack you didn’t know you needed – Mozzarella Stuffed Rosemary Parmesan Soft Pretzels! These homemade treasures bring together chewy soft pretzels, mouthwatering mozzarella, aromatic rosemary, and flavorful parmesan. They’re absolutely perfect for sharing…or not!
#Why make this recipe
This recipe upgrades the traditional soft pretzel experience to a whole new level. Inside each fluffy pretzel, you’ll find melted mozzarella, making each bite unbelievably cheesy. This snack is not only filling and flavorful but also can be made in advance, and it’s a definite crowd-pleaser at get-togethers.
#How to make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
#Ingredients:
– 1 ½ cups warm water (110°F/45°C)
– 1 packet (2 ¼ tsp) active dry yeast
– 1 tbsp sugar
– 4 cups all-purpose flour
– 1 ½ tsp salt
– 1 tbsp chopped fresh rosemary
– 8 mozzarella cheese sticks (or cut block into sticks)
– ⅓ cup baking soda
– 1 large egg, beaten
– ½ cup grated parmesan cheese
#Directions:
1. Start by activating the yeast: Mix yeast and sugar into warm water and leave it for 5 minutes until it turns frothy.
2. Next, create the dough: Combine flour, salt, and rosemary with the yeast mixture. Knead on a floured surface for about 5 minutes until you have a smooth dough.
3. Let it rise: Place the dough in a greased bowl and let it rest for 1 hour, or until it doubles in size.
4. Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
5. Shape your pretzels: Divide the dough into eight pieces. Roll each piece out and wrap it tightly around a mozzarella stick, forming it into a pretzel shape.
6. Create a baking soda bath by boiling 10 cups of water and adding the baking soda. Boil each pretzel for 30 seconds and then place it on the baking sheet.
7. Brush each pretzel with the beaten egg and sprinkle parmesan cheese over the top.
8. Bake for 12-15 minutes or until golden brown.
9. Let them cool slightly before serving.
#How to serve Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These mozzarella-stuffed pretzels are perfect when served warm. They make a toasty and satisfying snack throughout the day. Feel free to serve them alongside warm marinara sauce for dipping, or serve them as an appetizer at parties for a guaranteed hit.
#How to store Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
After cooling completely, store these pretzels in an airtight container. They can stay at room temperature for two days or in a refrigerator for up to five days. To reheat, pop them in a preheated oven at 200°F for 10-15 minutes until they are warmed through.
#Tips to make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
– Make sure the water used for activating yeast is warm and not hot; too much heat can kill the yeast.
– After mixing the dough, knead until it is smooth. If it is too sticky, add in a bit more flour.
– When shaping the pretzels, ensure the dough is wrapped tightly around the cheese to avoid leakage during baking.
#Variation (if any)
For a twist, try substituting traditional mozzarella with smoked mozzarella. The smoky flavor pairs wonderfully with the rosemary and provides a unique flavor profile.
#FAQs
**1. Can I use dried rosemary instead of fresh?**
Fresh rosemary is ideal as it has a more potent flavor compared to dried. However, if it’s not available, dried can be used. The general ratio is one teaspoon of dried for one tablespoon of fresh.
**2. What if my dough isn’t rising?**
The dough might not rise for a few reasons; the yeast could be old or the water used could have been too hot, which kills the yeast. Always proof yeast to ensure it’s active and use warm water, not hot.
**3. Can I freeze these pretzels?**
Yes, you can! After shaping, directly freeze the pretzels on a baking sheet. Once frozen, pack them into zip-top bags and store in the freezer. Before baking, let them thaw at room temperature and follow the regular instructions.