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Rosemary Parmesan Pretzels

Rosemary Parmesan Pretzels with Mozzarella Filling

Aromatic rosemary and rich parmesan cheese flavors combine in these elevated pretzels with a gooey mozzarella center that delivers both protein and incredible taste.
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Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 portions
Course: Appetizer, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

  • 2¼ teaspoons active dry yeast
  • 1½ tablespoons sugar
  • 1 cup warm water 110°F
  • 2¾ cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon fresh rosemary finely chopped
  • ½ cup parmesan cheese grated
  • 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

Equipment

  • Large mixing bowl
  • Large pot
  • Baking sheet
  • Parchment paper
  • Slotted spatula

Method
 

  1. In a large bowl, dissolve yeast and sugar in warm water and let sit for about 5 minutes until frothy.
  2. Add flour, salt, chopped rosemary, and parmesan cheese to yeast mixture. Mix until dough forms.
  3. On floured surface, knead dough for 5-7 minutes until smooth and elastic.
  4. Place dough in lightly oiled bowl, cover with cloth, and let rise in warm place for about 1 hour or until doubled in size.
  5. Preheat oven to 450°F and line baking sheet with parchment paper.
  6. Bring 10 cups water and baking soda to boil in large pot.
  7. Divide dough into 12 equal pieces. Wrap each piece around a mozzarella stick, sealing the ends.
  8. Carefully drop each pretzel into boiling water for 30 seconds, then remove with slotted spatula and place on prepared baking sheet.
  9. Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
  10. Bake in preheated oven for 12-15 minutes, or until golden brown.
  11. Remove from oven and brush with melted butter before serving.

Notes

Ensure water is at correct temperature (110°F) for yeast activation. Seal dough ends well around mozzarella to prevent leaking. Can prepare dough up to 24 hours in advance and refrigerate. Serve warm for best results.