Description

Soft, chewy homemade pretzels filled with gooey mozzarella and flavored with fresh rosemary and Parmesan. These golden baked pretzels have a classic crust and a rich, savory cheese center.

Ingredients

4 cups all-purpose flour

1 packet (2 1/4 teaspoons) instant yeast

1 1/2 teaspoons salt

1 tablespoon sugar

1 1/2 cups warm water (about 110°F)

4 cups water (for baking soda bath)

1/4 cup baking soda

1/4 cup unsalted butter, melted

1 tablespoon fresh rosemary, chopped

1/2 cup grated Parmesan cheese

8 ounces mozzarella cheese, cut into 1-inch cubes

Coarse sea salt, for sprinkling

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Instructions

In a mixing bowl combine warm water, yeast, and sugar. Let sit for about 5 minutes until foamy.
In another bowl whisk together flour and salt. Gradually add the flour mixture to the yeast mixture and mix until a dough forms.
Knead the dough using a stand mixer with a dough hook for about 5 minutes, or knead by hand on a floured surface for about 8 minutes until smooth and elastic.
Mix in the chopped rosemary and grated Parmesan until evenly distributed.
Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Punch down the dough and divide it into 8 equal pieces. Flatten each piece slightly and place a cube of mozzarella in the center. Seal the dough around the cheese and shape into a ball.
Roll each ball into a rope about 24 inches long and twist into a classic pretzel shape. Place on the prepared baking sheet.
Bring 4 cups of water to a boil in a saucepan and carefully add the baking soda.
Using a slotted spoon, lower each pretzel into the boiling baking soda bath for about 30 seconds, then remove and drain briefly on paper towels.
Brush each pretzel with melted butter and sprinkle with coarse sea salt.
Bake for 12 to 15 minutes until golden brown. Serve warm.

Notes

Cheddar or provolone can be used instead of mozzarella for a sharper flavor.

Dried rosemary may be used in place of fresh; use about 1 teaspoon.

Add garlic powder or minced garlic to the dough for extra flavor.

Store leftovers in an airtight container at room temperature for up to 1 day or refrigerate up to 3 days.

Reheat in a 350°F (175°C) oven for 5–7 minutes for best texture.

Baked pretzels can be frozen for up to 2 months and reheated in the oven after thawing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Snack
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 250 kcal
Sugar: 2 g
Sodium: 520 mg
Fat: 8 g
Saturated Fat: 4 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 20 mg