Mozzarella Filled Parmesan Pretzels

This homemade Mozzarella Stuffed Rosemary Parmesan Soft Pretzels recipe transforms a classic bakery favorite into an irresistible gourmet treat perfect for any occasion. The combination of melty mozzarella hidden inside a soft, chewy pretzel with fragrant rosemary and savory Parmesan creates an elevated snack that will impress family and friends alike.

I first made these pretzels for a game night with friends, and they disappeared within minutes. Now they've become my signature contribution to potlucks and family gatherings, always resulting in requests for the recipe.

Ingredients

• Active dry yeast: Provides the necessary rise for fluffy pretzels
• All purpose flour: Creates the perfect chewy texture
• Mozzarella cheese: The star filling that creates that irresistible cheese pull
• Fresh rosemary: Adds an aromatic herb flavor that elevates the pretzels
• Parmesan cheese: Provides a nutty depth of flavor to complement the mozzarella
• Baking soda: Essential for creating that distinctive pretzel crust and color
• Coarse sea salt: Adds the perfect finishing touch of pretzel authenticity

Step-by-Step Instructions

Activate the Yeast:

Combine warm water at exactly 110°F with sugar and yeast in a large bowl. Allow it to rest for a full 5 minutes until foamy and fragrant. This step ensures proper dough rise and texture.

Create the Dough Base:

Add flour, salt and melted butter to the activated yeast mixture, stirring until a shaggy dough forms. The melted butter adds richness and helps create a tender interior.

Develop the Gluten:

Transfer dough to a lightly floured surface and knead for 5 full minutes until smooth and elastic. The dough should spring back when poked and feel slightly tacky but not sticky.

First Rise:

Place dough in a greased bowl, cover with a damp cloth and let it rise in a warm spot for a full hour. Look for the dough to double in size which develops flavor and creates the proper texture.

Prepare for Baking:

Heat your oven to 450°F and prepare two baking sheets with parchment paper. This high temperature is crucial for proper pretzel browning.

Shape and Fill:

Divide the dough into 12 equal portions and flatten each to a 4inch circle. Place mozzarella and Parmesan cheese in the center of half the circles, leaving a half inch border around the edges.

Create Sealed Pockets:

Place the remaining dough circles over the cheese topped ones and pinch edges firmly to create a complete seal. Press down gently to release any air pockets that might cause leaking.

Alkaline Bath:

Boil water with baking soda and carefully lower each filled pretzel into the solution for exactly 30 seconds. This creates the characteristic pretzel flavor and glossy brown exterior.

Finishing Touches:

Brush pretzels with beaten egg and sprinkle generously with sea salt and additional chopped rosemary. This creates a beautiful golden crust and enhances flavor.

Bake to Perfection:

Bake for 12 to 15 minutes, rotating pans halfway through if needed. Look for a deep golden brown color and listen for a hollow sound when tapped.

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The combination of fresh rosemary with Parmesan creates an aroma that fills the entire house while baking. My family now associates this wonderful smell with special weekend afternoons, and the kids always come running to the kitchen when they catch the first hint of these pretzels in the oven.

Storage Tips

These pretzels stay fresh at room temperature for up to 2 days when stored in an airtight container. For longer storage, freeze the baked pretzels for up to 3 months. To reheat, place frozen pretzels in a 350°F oven for about 10 minutes until warmed through and the cheese has melted again. Avoid microwaving as it makes the pretzels tough and rubbery.

Cheese Variations

While mozzarella creates that classic cheese pull, these pretzels work beautifully with numerous cheese combinations. Try cheddar for a sharper flavor, fontina for a buttery richness, or pepper jack for a spicy kick. You can even mix different cheese varieties within the same batch. Just ensure all cheese is firmly packed in the center and completely sealed to prevent leaking during the baking process.

Serving Ideas

These stuffed pretzels make a fantastic centerpiece for casual entertaining. Create a dipping station with marinara sauce, honey mustard, and beer cheese for a crowd pleasing appetizer. They pair beautifully with craft beer or a crisp white wine. For a complete meal, serve alongside a simple green salad dressed with light vinaigrette to balance the richness of the pretzels.

Frequently Asked Questions

→ How do I ensure the mozzarella stays inside the pretzels?

Seal the edges of the dough tightly around the cheese to prevent leakage during baking. Pinching firmly and double-checking the seals will help.

→ Can I substitute different cheeses for the filling?

Yes, you can use cheeses like cheddar, gouda, or even a mix of your favorites to customize the flavor.

→ Why is baking soda added to the boiling water?

The baking soda creates an alkaline environment, giving the pretzel its distinctive texture and golden brown crust.

→ How do I store leftover pretzels?

Allow the pretzels to cool completely, then store in an airtight container at room temperature for up to 2 days or freeze for longer storage.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough, let it rise, and then refrigerate it overnight to save time. Allow it to come to room temperature before shaping.