Description
Deliciously soft pretzels stuffed with gooey mozzarella, fresh rosemary, and nutty Parmesan, perfect for gatherings or a cozy night in.
Ingredients
Scale
- 2 cups warm water
- 1 packet (2 1/4 tsp) active dry yeast
- 1 tablespoon sugar
- 5 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup baking soda
- 1 large egg, beaten
- 1 cup mozzarella cheese, cubed
- 2 tablespoons fresh rosemary, chopped
- 1/4 cup grated Parmesan cheese
- Coarse sea salt, for topping
Instructions
- In a large bowl, combine the warm water, yeast, and sugar. Let sit for about 5 minutes until frothy.
- Add the flour and salt into the yeast mixture, mixing until a soft dough forms. Knead on a floured surface for about 5 minutes.
- Transfer to a greased bowl, cover, and let rise in a warm place for about 1 hour until doubled in size.
- Preheat your oven to 450°F (230°C).
- In a large pot, bring 10 cups of water to a boil and stir in the baking soda.
- Divide the dough into about 12 pieces. Flatten each piece, add the mozzarella, rosemary, and Parmesan, then fold and pinch to seal.
- Roll each piece into a rope and twist into a pretzel shape.
- Boil each pretzel in baking soda water for about 30 seconds, then place on a parchment-lined baking sheet.
- Brush with beaten egg and sprinkle with sea salt.
- Bake for 12 to 15 minutes or until golden brown.
- Serve warm and enjoy!
Notes
Feel free to customize with different cheeses or spices. Store in an airtight container for up to 2 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 180
- Sugar: 1g
- Sodium: 500mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: soft pretzels, mozzarella stuffed, vegetarian snack, game day food, party food