Description
These mozzarella-stuffed rosemary pretzels combine the classic soft pretzel texture with a deliciously gooey mozzarella center and fragrant fresh rosemary for a savory snack or appetizer. Boiled briefly in baking soda water and baked until golden brown, these pretzels are crispy on the outside and wonderfully soft inside with melty cheese surprises.
Ingredients
Scale
Dough
- 1 1/2 cups warm water (110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil (for greasing)
Baking Soda Bath
- 2/3 cup baking soda
- 10 cups water (for boiling)
Filling and Topping
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Make the dough: Add the all-purpose flour, salt, and chopped fresh rosemary to the yeast mixture. Mix until a rough dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth, elastic, and no longer sticky.
- First rise: Lightly oil a large bowl with olive oil, place the dough inside, and cover it with a damp towel. Let it rise in a warm area for about 1 hour, or until doubled in size.
- Prepare for baking and boiling: Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.
- Shape the pretzels: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-inch-long rope, then flatten the rope slightly. Place a 1-inch cube of mozzarella cheese on each rope, fold the dough around the cheese, and carefully seal the edges to enclose the cheese completely.
- Form the pretzel shape: Shape each piece into a traditional pretzel by making a U-shape with the dough, holding the ends, crossing them over each other, and pressing them into the bottom curve of the U.
- Boil the pretzels: Carefully drop each pretzel one at a time into the boiling baking soda water. Boil for 30 seconds on each side to develop the characteristic pretzel crust. Use a slotted spatula to remove them and place them on the prepared baking sheets.
- Apply egg wash and top: Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt.
- Bake the pretzels: Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown and fully cooked.
- Cool and serve: Remove the pretzels from the oven and let them cool slightly before serving warm, allowing the mozzarella inside to be wonderfully gooey.
Notes
- Be sure to seal the mozzarella cheese completely within the dough to prevent leakage during boiling and baking.
- Use fresh rosemary for the best flavor; dried rosemary can be used but the taste will be less vibrant.
- Boiling in baking soda water is crucial for that signature pretzel crust and chewiness.
- For extra flavor, you can brush the pretzels with melted butter after baking.
- Store leftovers in an airtight container at room temperature and reheat in the oven for best texture.
