Rosemary Parmesan Pretzels: Gooey Mozzarella-Stuffed Recipe

Soft, warm pretzels with mozzarella stuffed rosemary parmesan create an irresistible snack that melts hearts.

Golden-brown twists emerge from the oven, promising pure comfort and flavor.

The aroma of herbs and cheese fills the kitchen with warmth.

These pretzels offer a delightful twist on a classic favorite, blending Italian and Bavarian influences.

Each bite delivers a crispy exterior with a gooey, cheese-filled center that surprises and delights.

Perfectly seasoned and beautifully crafted, these pretzels elevate casual munching to a gourmet experience.

Dive into this simple yet extraordinary recipe that will surely become a new household favorite.

Quick Recipe Overview

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Calories: 300 kcal

Servings: 7

Essentials For Homemade Pollo Loco

• Active Dry Yeast: Magical rising agent that gives pretzels their fluffy texture, choose fresh and within expiration date.
• All-Purpose Flour: Provides structure and soft foundation for pretzel dough, select unbleached for better flavor.
• Sugar: Feeds yeast and helps with browning, helps activate fermentation process.
• Salt: Enhances overall flavor and controls yeast development, use fine-grain for even distribution.
• Butter: Adds richness and tender crumb, use unsalted for precise flavor control.

• Mozzarella Stick: Creamy cheese core that creates delightful melty center, select low-moisture variety for best melting.
• Rosemary: Aromatic herb adding earthy Mediterranean essence, use fresh for most vibrant flavor.
• Parmesan Cheese: Sharp, nutty topping that provides crispy texture, choose freshly grated for maximum taste.
• Coarse Salt: Provides crunchy exterior and flavor enhancement, select kosher or sea salt for ideal texture.

• Egg: Creates golden, glossy pretzel surface, use whole egg for richest sheen.
• Baking Soda: Crucial for authentic pretzel color and classic chewy exterior, ensures proper browning during boiling.

What Tools Help With Homemade Pollo Loco

• Large mixing bowl: Essential for combining and mixing dough ingredients.
• Measuring cups and spoons: Precise measurements for ingredients.
• Baking sheets: Lined with parchment paper for even baking and easy cleanup.
• Slotted spoon: Perfect for removing pretzels from boiling water bath.
• Pastry brush: Helps evenly coat pretzels with egg wash.
• Large pot: Used for creating the water bath for boiling pretzels.
• Kneading surface: Lightly floured area for working with dough.
• Oven: Necessary for baking pretzels to golden perfection.

Homemade Pollo Loco Cooking The Easy Way

• Yeast Awakening

Warm water and sugar dance together in a cozy bowl, inviting the yeast to come alive. Watch as tiny bubbles start to form, signaling the magic about to begin.

• Dough Creation

Flour, salt, and melted butter join the yeast party. Knead the mixture until it transforms into a smooth, silky dough. Let it rest and grow, doubling in size and developing rich flavors.

• Pretzel Shaping

Divide the puffy dough into playful portions. Stretch each piece into a long rope, then nestle a secret mozzarella treasure inside. Wrap the dough lovingly around the cheese, creating a perfect seal.

• Water Bath Adventure

Bring a pot of water to a rolling boil. Gently lower each pretzel into the bubbling liquid for a quick 30-second spa treatment. This magical bath gives the pretzels their signature glossy exterior.

• Final Transformation

Brush the pretzels with a golden egg wash. Sprinkle a snowfall of rosemary, Parmesan, and salt. Slide into a hot oven where they’ll turn into crispy, golden masterpieces with melty cheese hiding inside.

• Delicious Moment

Pull out the pretzels when they’re perfectly bronzed. Let them cool just enough to handle. Serve with a side of marinara or ranch for dipping, and watch everyone’s eyes light up with the first bite.

Quick Tips For Homemade Pollo Loco

• Pretzel Perfection Pro Tips: Soft, Cheesy, and Foolproof
• Yeast Activation Trick: Use water between 105-110°F to ensure perfect yeast activation without killing the live cultures. Warm water helps the yeast bloom beautifully and creates a fluffy pretzel texture.
• Cheese Containment Strategy: Pinch pretzel edges tightly and create a complete seal to prevent mozzarella from leaking during boiling and baking. Slightly chilled cheese sticks work best for preventing unexpected melting.
• Gluten-Free Modification: Replace wheat flour with a 1:1 gluten-free flour blend to make these pretzels celiac-friendly. Add xanthan gum for better dough elasticity and structure.
• Low-Carb Alternative: Substitute traditional flour with almond flour or cauliflower-based flour for a keto-friendly version. Reduce rising time and expect a slightly denser texture.
• Make-Ahead Magic: Prepare pretzel dough a day in advance and refrigerate overnight. Cold fermentation enhances flavor complexity and develops deeper, more nuanced taste profiles.

Serve Homemade Pollo Loco Like A Star

• Cheesy Dipping Delights: Marinara magic creates the perfect tangy partner for these warm, gooey pretzels, adding a zesty Italian-inspired touch.
• Herbal Ranch Twist: Creamy ranch dressing blended with fresh chopped herbs complements the rosemary and Parmesan flavors, offering a cool and creamy contrast.
• Game Day Platter Power: Arrange pretzels on a wooden board with multiple dipping sauces like spicy mustard, garlic aioli, and classic marinara for a crowd-pleasing appetizer spread.
• Picnic Perfect Snack: Pack these pretzels in a cooler for outdoor adventures, pairing beautifully with cold beverages and providing a satisfying handheld treat that travels well.

Keep Homemade Pollo Loco Warm Or Cold

• Quick Cooling Strategy: Allow pretzels to rest on wire rack for 10-15 minutes after baking, ensuring crispy exterior while maintaining soft interior texture.
• Refrigeration Technique: Store cooled pretzels in airtight container lined with paper towel to absorb moisture, keeping them fresh for 3-4 days in refrigerator.
• Freezing Method: Wrap individual pretzels tightly in plastic wrap, then place in freezer-safe bag. Freeze up to 2 months. Reheat directly from frozen state in oven at 350F for 8-10 minutes until warmed through.
• Reheating Hack: Revive day-old pretzels by spritzing lightly with water and warming in oven at 350F for 5-7 minutes, restoring original texture and fresh-baked taste.

Gourmet Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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4.8 from 18 reviews

• Total Time: 1 hour 45 minutes
• Yield: 7 1x

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Description

Rosemary parmesan soft pretzels embrace mozzarella’s creamy essence in this irresistible European-inspired snack. Herb-infused dough and melted cheese create a comforting blend you cannot resist.

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Ingredients

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• 8 sticks mozzarella cheese (about 4 inches each, or cut from a block)
• 1 large egg, beaten (for egg wash)
• ½ cup (120 g) baking soda
• ¼ cup (25 g) grated Parmesan cheese
• 2 tbsps unsalted butter, melted
• 2 tbsps chopped fresh rosemary
• 1 ½ cups (360 ml) warm water (110°F/45°C)
• 4 cups (500 g) all-purpose flour
• 2 ¼ tsps (1 packet) active dry yeast
• 1 tbsp granulated sugar
• 1 tsp salt
• 10 cups water
• Coarse salt

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Instructions

1. Yeast Activation: Whisk sugar into tepid water until dissolved, sprinkle yeast across the surface, and let bloom for 5 minutes until frothy.
2. Dough Preparation: Blend flour, salt, and melted butter into the yeast mixture. Knead on a floured surface for 5 minutes until smooth and elastic. Transfer to a greased bowl, cover, and allow to rise in a warm spot for 60 minutes or until doubled in volume.
3. Pretzel Shaping: Divide risen dough into 8 equal portions. Roll each into a 12-inch strand, flatten, and carefully wrap a mozzarella stick in the center, sealing edges completely. Form into classic pretzel shapes or simple loops.
4. Poaching Process: Bring water and baking soda to a rolling boil in a large pot. Gently lower pretzels into the bubbling liquid, poaching each for 30 seconds. Remove with a slotted spoon and place on parchment-lined baking sheets.
5. Final Preparation: Preheat oven to 425F (220C). Brush pretzels with beaten egg, then lavishly garnish with rosemary, Parmesan, and coarse salt. Bake until achieving a deep golden-brown color, roughly 12-15 minutes.
6. Serving Suggestion: Rest pretzels briefly after baking. Plate with marinara sauce, ranch, or your preferred dipping sauce for an indulgent treat.

Notes

• Bloom Yeast Perfectly: Use warm water between 100-110°F to activate yeast without killing it; water too hot will destroy yeast’s living organisms.
• Knead Dough Strategically: Work the dough until smooth and elastic, avoiding over-kneading which can make pretzels tough and dense.
• Seal Cheese Carefully: Ensure pretzel edges are completely sealed to prevent cheese from leaking during poaching and baking, creating a messy result.
• Poach with Precision: Brief 30-second water bath gives pretzels signature chewy exterior and helps develop golden-brown color during baking.

• Prep Time: 30 minutes
• Cook Time: 1 hour
• Category: Appetizer, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 7
• Calories: 300
• Sugar: 1 g
• Sodium: 800 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 10 g
• Cholesterol: 50 mg