why make this recipe
Imagine the comforting warmth of freshly baked soft pretzels wafting through your kitchen. These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are not just snacks; they are little bundles of joy. The melted mozzarella surprises your taste buds, while the rosemary and parmesan create a flavorful twist that takes these pretzels to the next level. Whether for game day, family gatherings, or simply a cozy evening at home, these pretzels bring everyone together. They remind us of laughter, love, and those special moments shared over good food.
how to make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Ingredients:
- 4 cups All-Purpose Flour (Use a gluten-free flour blend with xanthan gum if needed.)
- 2 teaspoons Instant Yeast (Ensure your yeast is fresh for optimal rise.)
- 1 teaspoon Salt (Adjust according to the saltiness of the cheese.)
- 1 tablespoon Sugar (A touch of sweetness elevates the flavor.)
- 1.5 cups Warm Water (110°F) (Using a thermometer ensures accuracy for perfect dough.)
- 2 tablespoons Unsalted Butter (Olive oil can be used for a dairy-free option.)
- 2 tablespoons Fresh Rosemary (Dried rosemary can replace fresh, but reduce to 1 teaspoon.)
- 1 cup Grated Parmesan Cheese (Try cheddar or gouda for different flavor profiles.)
- 1 cup Mozzarella Cheese (cubed) (Feel free to experiment with other cheeses for varied flavors.)
- to taste Coarse Sea Salt (Use to your taste for that perfect salty crunch.)
Directions:
- Start by combining the flour, instant yeast, salt, and sugar in a large bowl. Mix well.
- Gradually add warm water to the dry ingredients, stirring until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes, until it’s smooth and elastic.
- After kneading, place the dough in a bowl greased with butter, cover with a cloth, and let it rise in a warm area for about an hour or until doubled in size.
- Once risen, knead in the fresh rosemary and grated parmesan cheese. Divide the dough into small balls.
- Flatten each ball and place a cube of mozzarella inside. Fold the dough over and shape it into a pretzel.
- To make the pretzel shape, twist the dough and press the ends to secure.
- Boil water in a large pot and add a little baking soda. Drop each pretzel into the water for about 30 seconds, then remove and place on a baking sheet.
- Sprinkle coarse sea salt on top and bake at 425°F for 15-20 minutes until golden brown.
how to serve Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
These pretzels are best enjoyed warm. Serve them with a side of marinara or mustard for dipping. They make an excellent appetizer at parties or a fun snack for movie nights. You can also pair them with a refreshing drink or a hearty soup for a complete meal. The flavors marry wonderfully, making each bite a treat to savor.
how to store Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
To keep your pretzels fresh, store them in an airtight container at room temperature for up to two days. If you want to make them ahead of time, consider freezing them. Freeze the uncooked pretzels after shaping but before boiling. When ready to bake, just thaw, boil, and bake as directed.
tips to make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
- Use fresh ingredients for the best taste. Fresh rosemary and quality cheeses will elevate your pretzels.
- Don’t rush the rising time; letting the dough rise properly ensures fluffy pretzels.
- Be gentle when shaping the pretzels. A light touch helps keep the airiness of the dough.
variation
Feel free to try different herbs! Oregano and thyme add their unique flavors. You can also mix in other cheeses, like cheddar or gouda, for various taste experiences.
FAQs
How long do Mozzarella Stuffed Rosemary Parmesan Soft Pretzels last?
These pretzels are best enjoyed fresh but can last for about 2 days at room temperature in an airtight container. For longer storage, freeze them, and they can last for up to 3 months.
Can I use different types of cheese in these pretzels?
Absolutely! While mozzarella and parmesan are a perfect match, you can experiment with your favorite cheeses. Cheddar, gouda, or even feta can add exciting flavors to your pretzels.
Can I make these pretzels dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just make sure to bring it back to room temperature before shaping if you refrigerate it.
Is there a gluten-free option for this pretzel recipe?
Certainly! You can use a gluten-free flour blend with xanthan gum as a substitute for all-purpose flour. Make sure your yeast is gluten-free as well to keep everything safe for those with gluten sensitivities.
conclusion
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful way to create special moments in your kitchen. Whether you’re enjoying them with family or sharing them with friends, their warmth and flavor are sure to bring smiles. I hope you try this recipe and fill your home with delicious smells and happy memories. Be sure to follow my journey on Pinterest and Medium for more heartwarming recipes and kitchen tales.
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Equipment
- Large Mixing Bowl
- Whisk or Wooden Spoon
- Pot (for boiling)
- Baking Sheet
- Parchment Paper
- Oven
Ingredients
Dough Ingredients
- 4 cups all-purpose flour use gluten-free blend with xanthan gum if needed
- 2 tsp instant yeast ensure yeast is fresh for best rise
- 1 tsp salt adjust to taste
- 1 tbsp sugar
- 1.5 cups warm water 110°F, for activating yeast
- 2 tbsp unsalted butter use olive oil for dairy-free option
- 2 tbsp fresh rosemary or 1 tsp dried rosemary
- 1 cup grated parmesan cheese or substitute cheddar or gouda
- 1 cup mozzarella cheese cubed, for stuffing
- coarse sea salt for topping, to taste
Instructions
- Combine flour, instant yeast, salt, and sugar in a large bowl. Mix until evenly combined.
- Gradually add warm water, stirring until a dough forms. Knead for 5–7 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Knead in rosemary and grated parmesan. Divide dough into small balls.
- Flatten each ball, place a cube of mozzarella inside, then fold and shape into pretzels. Press ends to seal.
- Boil water in a large pot and add a spoonful of baking soda. Drop pretzels in for 30 seconds, then transfer to a baking sheet lined with parchment paper.
- Sprinkle with coarse sea salt and bake at 425°F (220°C) for 15–20 minutes, until golden brown.
- Let cool slightly and enjoy warm with marinara or mustard dipping sauce.