Description
Rosemary and parmesan pretzels cradle molten mozzarella in their golden, twisty embrace. Warm, herbal notes and salty cheese create an irresistible snack that will transport guests straight to comfort’s delicious heart.
Ingredients
Scale
Dough Ingredients:
- 4 ¼ cups all-purpose flour
- 1 ½ cups warm water (between 110-115°F / 43-46°C)
- 1 package Rapid Rise yeast
- 6 tablespoons unsalted butter, very soft
- 2 tablespoons fresh rosemary, chopped
- 1 ½ tablespoons sugar
- 1 ¾ teaspoons salt
Filling Ingredients:
- 1 cup mozzarella cheese, shredded
- ¼ cup parmesan cheese, grated
Cooking Liquid:
- 10 cups water
- ¾ cup baking soda
Egg Wash:
- 1 egg, beaten
- 1 tablespoon water
Toppings:
- ¼ cup parmesan cheese, grated
- 2 tablespoons melted butter (optional)
- ½ tablespoon fresh rosemary, chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch of salt
Instructions
- Activate the yeast by mixing warm water, yeast, sugar, and salt in a stand mixer bowl. Wait until the mixture becomes frothy and bubbling.
- Incorporate chopped rosemary, flour, and softened butter into the yeast mixture. Knead the dough thoroughly until it develops a smooth, elastic consistency.
- Cover the dough with a damp cloth and allow it to rise in a warm environment until its volume doubles, approximately one hour.
- Prepare the cheese filling by combining mozzarella and parmesan. Chill the mixture in the freezer to maintain its structure.
- Heat the oven to 425°F and prepare parchment-lined baking sheets.
- Create a boiling solution of water and baking soda in a large pot.
- Divide the risen dough into eight equal portions and stretch each into a 16-inch rope.
- Flatten each rope to approximately 4 inches wide.
- Distribute the frozen cheese mixture evenly along each dough rope.
- Carefully roll the dough back into a rope, ensuring the cheese remains enclosed by pinching the edges tightly.
- Form each rope into a classic pretzel shape by creating a U-shape, crossing the ends, and securing them to the base.
- Carefully lower each pretzel into the boiling liquid, cooking for 30 seconds to develop a distinctive exterior.
- Transfer the boiled pretzels to the prepared baking sheets, brushing their surfaces with egg wash.
- Bake for 16-18 minutes until achieving a rich, golden-brown color.
- Allow the pretzels to rest on the baking sheet for five minutes to set their structure.
- Create an optional topping by mixing parmesan, rosemary, garlic powder, black pepper, and salt.
- Brush the warm pretzels with melted butter and generously sprinkle with the seasoning mixture before serving immediately.
Notes
- Chilling the cheese mixture helps prevent leakage during the baking process, ensuring a clean and intact pretzel.
- Boiling pretzels in baking soda water creates a distinctive brown crust and enhances the classic pretzel flavor and texture.
- Kneading the dough for a full 12 minutes develops gluten, resulting in a smooth, elastic texture that’s crucial for soft pretzels.
- Rolling the dough into thin ropes and sealing the cheese carefully prevents cheese from oozing out during baking.
- Allow pretzels to rest for 5 minutes after baking to help them set and become easier to handle without falling apart.
- Brushing with melted butter and sprinkling with parmesan-rosemary topping adds an extra layer of savory flavor and creates a delicious crispy exterior.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Snacks, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 320
- Sugar: 2 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 40 mg