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.
Ingredients
Scale
- 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
Instructions
- Yeast Activation: Whisk sugar into tepid water until dissolved, sprinkle yeast across the surface, and let bloom for 5 minutes until frothy.
- 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.
- 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.
- 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.
- 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.
- 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