Description
Warm, chewy soft pretzels stuffed with melted mozzarella, flavored with rosemary, and topped with parmesan and coarse salt for a savory bakery-style treat.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 packet active dry yeast
- 1 cup warm water
- 2 tablespoons unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- 1/2 cup grated parmesan cheese
- 1 cup mozzarella cheese, shredded
- 1 egg
- Coarse salt for topping
- 10 cups water
- 1/4 cup baking soda
Instructions
- In a bowl, mix flour, salt, and sugar.
- Dissolve yeast in warm water and let sit 5 minutes until foamy.
- Add yeast mixture and melted butter to dry ingredients and mix into a dough.
- Knead dough for 5–7 minutes until smooth and elastic.
- Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
- Mix mozzarella and rosemary for filling.
- Preheat oven to 425°F (220°C) and line a baking sheet.
- Divide dough into 8 pieces, roll into ropes, flatten, add filling, seal, and shape into pretzels.
- Boil water with baking soda, then boil each pretzel for 30 seconds per side.
- Place on baking sheet, brush with beaten egg, and sprinkle with salt and parmesan.
- Bake for 12–15 minutes until golden brown.
- Cool slightly and serve warm.
Notes
- Seal edges well to prevent cheese from leaking.
- Boiling step is essential for classic pretzel texture.
- Try cheddar or mixed cheeses for variation.
- Add garlic powder or chili flakes for extra flavor.
- Avoid microwaving when reheating to keep texture intact.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 2g
- Sodium: 420mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
