Rosemary Parmesan Mozzarella Pretzels Recipe

Introduction

These Rosemary Parmesan Mozzarella Pretzels combine the classic soft pretzel texture with savory herbs and cheesy goodness. Wrapped around string cheese, they’re perfect as a gooey, flavorful snack or appetizer. Baking them at home is simple and rewarding.

Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted
• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda
• 1 large egg, beaten
• Coarse sea salt, for sprinkling

Instructions

1. Step 1: In a large bowl, dissolve the yeast and sugar in warm water and let sit for 5 minutes until frothy.
2. Step 2: Add flour, salt, rosemary, and parmesan cheese to the yeast mixture. Mix until a dough forms.
3. Step 3: Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a cloth, and let rise in a warm place for 1 hour, or until doubled in size.
5. Step 5: Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
6. Step 6: Bring 10 cups of water to a boil and add the baking soda.
7. Step 7: Divide the dough into 12 equal pieces. Wrap each piece around a mozzarella stick and seal the ends.
8. Step 8: Drop each pretzel into the boiling water for 30 seconds, then remove with a slotted spatula and place on the baking sheet.
9. Step 9: Brush each pretzel with the beaten egg and sprinkle with coarse sea salt.
10. Step 10: Bake in the preheated oven for 12-15 minutes, or until golden brown.
11. Step 11: Remove from the oven and brush with melted butter before serving.

Tips & Variations

• For extra herb flavor, add a pinch of dried rosemary to the boiling water before dipping the pretzels.
• Substitute mozzarella sticks with your favorite string cheese or pepper jack for a spicy twist.
• If you prefer softer pretzels, brush with butter immediately after baking and cover loosely with foil to retain moisture.
• Use coarse sea salt sparingly if you want a milder salty flavor.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F oven for 5-7 minutes until soft and the cheese is melty. Avoid microwaving as the dough may become tough.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it overnight. Let it come to room temperature and slightly rise before shaping and baking.

What if I don’t have fresh rosemary?

Dried rosemary works as well; use about 1 teaspoon crushed dried rosemary instead of fresh for similar flavor.

Rosemary Parmesan Mozzarella Pretzels Recipe

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4.6 from 81 reviews

These Rosemary Parmesan Mozzarella Pretzels combine soft, chewy pretzel dough infused with fresh rosemary and parmesan cheese, wrapped around gooey mozzarella string cheese sticks. Boiled briefly in a baking soda bath for that signature pretzel texture, then baked till golden brown and brushed with melted butter for an irresistible savory snack.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 12 pretzel sticks 1x
• Category: Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 2 ¼ teaspoons active dry yeast
• 1 ½ tablespoons sugar
• 1 cup warm water (110°F)
• 2 ¾ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon finely chopped fresh rosemary
• ½ cup grated parmesan cheese
• 2 tablespoons unsalted butter, melted
• 1 large egg, beaten

For Pretzel Assembly

• 12 sticks of mozzarella string cheese
• 10 cups water
• ⅔ cup baking soda
• Coarse sea salt, for sprinkling

Instructions

1. Activate Yeast: In a large bowl, dissolve the active dry yeast and sugar in 1 cup of warm water at about 110°F. Let it sit for 5 minutes until the mixture is frothy, indicating the yeast is active.
2. Make Dough: Add the all-purpose flour, salt, finely chopped fresh rosemary, and grated parmesan cheese into the yeast mixture. Mix the ingredients until a rough dough forms.
3. Knead Dough: Transfer the dough onto a floured surface and knead for about 5 to 7 minutes until the dough becomes smooth and elastic.
4. Let Dough Rise: Place the kneaded dough in a lightly oiled bowl and cover it with a clean cloth. Allow it to rise in a warm place for about 1 hour, or until the dough doubles in size.
5. Preheat Oven and Prepare Pan: Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper to prepare for baking the pretzels.
6. Boil Baking Soda Bath: Bring 10 cups of water to a boil in a large pot. Carefully add ⅔ cup of baking soda to create the characteristic alkaline bath for pretzels.
7. Shape Pretzels: Divide the risen dough into 12 equal pieces. Take each piece and wrap it around a mozzarella string cheese stick, sealing the ends well to prevent cheese from oozing out during cooking.
8. Boil Pretzels: Using a slotted spatula, gently drop each pretzel into the boiling baking soda water for 30 seconds. Remove them carefully and place on the prepared baking sheet.
9. Brush and Season: Brush each pretzel with the beaten egg to give a golden finish when baked, then sprinkle coarse sea salt over them for that classic pretzel flavor.
10. Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes or until they are beautifully golden brown and cooked through.
11. Finish with Butter: Once baked, remove the pretzels from the oven and immediately brush them with the melted unsalted butter to add extra richness and shine before serving.

Notes

• You can substitute mozzarella string cheese with any firm string cheese if preferred.
• Make sure the water for yeast activation is warm but not hot to avoid killing the yeast.
• Wrap the dough tightly around the cheese sticks to prevent leaking during boiling and baking.
• The baking soda bath is essential for achieving the pretzel’s characteristic chewy crust and flavor.
• For extra flavor, add a sprinkle of garlic powder or additional fresh herbs before baking.

Keywords: Rosemary Parmesan Pretzels, Mozzarella Pretzels, Soft Pretzels, Savory Snack, Homemade Pretzels