Rosemary Parmesan Pretzels with Mozzarella Filling
Delicious warm pretzels combined with rosemary and parmesan, wrapped around gooey mozzarella cheese.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Total Time: 75 minutes
- Yield: 12 servings
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2¼ teaspoons active dry yeast
- 1½ tablespoons sugar
- 1 cup warm water (about 110°F)
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- ½ cup grated parmesan cheese
- 2 tablespoons unsalted butter, melted
- 12 sticks mozzarella string cheese
- 10 cups water (for boiling)
- ⅔ cup baking soda
- 1 large egg, beaten
- Coarse sea salt (for sprinkling)
Instructions
- Dissolve yeast and sugar in warm water and let sit for 5 minutes until frothy.
- Add flour, salt, chopped rosemary, and parmesan cheese to the yeast mixture; mix until dough forms.
- Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover, and let it rise for 1 hour until doubled in size.
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Boil 10 cups of water with baking soda in a large pot.
- Divide dough into 12 pieces and wrap each around a mozzarella stick, sealing the ends.
- Boil each pretzel for 30 seconds, then place on the baking sheet.
- Brush pretzels with beaten egg and sprinkle with sea salt.
- Bake for 12-15 minutes until golden brown.
- Brush with melted butter before serving.
Notes
These pretzels can be served with marinara sauce for dipping. Store in an airtight container for up to 2 days.