Rosemary Parmesan Mozzarella Pretzels Recipe
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.
- 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
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
- 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.
- 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.
- Knead Dough: Transfer the dough onto a floured surface and knead for about 5 to 7 minutes until the dough becomes smooth and elastic.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake: Bake the pretzels in the preheated oven for 12 to 15 minutes or until they are beautifully golden brown and cooked through.
- 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
