In a large bowl, combine the flour, sugar, salt, and instant yeast. Stir the dry ingredients together until well combined.
Add the warm water and melted butter to the dry ingredients, and mix until a dough begins to form. You can use a stand mixer with a dough hook or knead by hand. If using a stand mixer, knead the dough on medium speed for about 5-6 minutes until it’s smooth and elastic. If kneading by hand, work the dough for about 8-10 minutes.
Once the dough is smooth, mix in the chopped rosemary for extra flavor.
Step 2: Let the Dough Rise
Coat a large bowl with olive oil and place the dough in the bowl. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Step 3: Prepare the Cheese Filling
While the dough is rising, prepare the cheese filling by cutting the mozzarella cheese into small cubes or strips. Set aside.
Step 4: Shape the Pretzels
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion of dough into a long rope, about 12 inches in length.
Place a small amount of mozzarella cheese in the center of each dough rope. Pinch the ends together to seal the cheese inside. Then, twist the dough into a traditional pretzel shape, bringing the ends around and folding them over the center.
Make sure the dough is sealed well around the cheese to prevent it from leaking out during baking.
Step 5: Prepare the Pretzel Bath
In a large pot, bring 10 cups of water to a boil. Add the baking soda to the boiling water. This creates an alkaline bath that will give the pretzels their signature golden, crispy crust.
Carefully drop the prepared pretzels, one or two at a time, into the boiling water. Boil the pretzels for 30 seconds on each side, then use a slotted spoon to remove them and place them on a parchment-lined baking sheet.
Step 6: Bake the Pretzels
Preheat your oven to 400°F (200°C). Once all the pretzels are boiled and placed on the baking sheet, brush them with the melted butter. Sprinkle Parmesan cheese generously over the tops of the pretzels.
Bake the pretzels in the preheated oven for 12-15 minutes, or until they are golden brown and crispy on the outside.
Step 7: Serve and Enjoy
Once baked, remove the pretzels from the oven and brush them with any remaining melted butter. Optionally, sprinkle fresh rosemary on top for an added burst of flavor and aroma.
Serve these mozzarella stuffed rosemary Parmesan soft pretzels warm, with a side of marinara sauce or your favorite dipping sauce.
Tips for Perfect Mozzarella Stuffed Rosemary Parmesan Soft Pretzels:
- Seal the Dough Well: Make sure to properly seal the dough around the cheese filling to avoid any leakage during baking.
- Fresh Mozzarella: Fresh mozzarella works best for these pretzels, as it melts beautifully and creates a gooey, stretchy filling.
- Twist Variation: If you prefer, you can make pretzel knots or shapes other than the traditional twist for a fun variation.
- Flavor Add-ins: If you want to get creative, you can also add a pinch of garlic powder or onion powder to the dough for more flavor.
Why You’ll Love Mozzarella Stuffed Rosemary Parmesan Soft Pretzels:
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the perfect combination of cheesy, savory, and aromatic flavors. The soft and chewy dough, with the creamy mozzarella center and the fragrant rosemary, is elevated by the crispy, cheesy topping. Whether you’re serving them as a snack, appetizer, or part of a meal, these pretzels will quickly become a crowd favorite. Enjoy the gooey cheese and the crispy, salty crust with every bite—these pretzels are a delightful treat!