Introduction
Soft pretzels stuffed with mozzarella, rosemary, and parmesan offer a gourmet and irresistible take on the classic pretzel. With their gooey cheese filling and aromatic rosemary notes, these pretzels are perfect for appetizers, brunches, or cozy snacks. Made from a soft, pillowy dough and boiled for their signature chewy texture, they’re baked to golden perfection with a sprinkle of parmesan.
Origins and History
The traditional pretzel is a hallmark of European baking, particularly in Germany and Alsace. Known for its characteristic twisted shape and glossy exterior, it has been enjoyed for centuries. This recipe elevates the classic by incorporating Mediterranean-inspired flavors such as rosemary, mozzarella, and parmesan. The result is a fusion of tradition and innovation, combining the best of both culinary worlds.
Why This Recipe Is Special
These stuffed pretzels are not just visually appealing—they’re a perfect balance of flavors and textures. The golden, slightly crisp crust gives way to a soft, cheesy interior, enriched by the savory aroma of rosemary and the nutty tang of parmesan. Easy to make and customizable, they’re a hit at any gathering or even as a satisfying treat for yourself.
Ingredients
Full Ingredient List
For the Pretzel Dough:
- 500 g (4 cups) all-purpose flour
- 1 packet (7 g) instant dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 300 ml (1 ¼ cups) warm water
- 2 tablespoons olive oil
For the Filling:
- 200 g (7 oz) mozzarella, cut into cubes
- 50 g (⅓ cup) parmesan, grated
- 1 tablespoon fresh rosemary, finely chopped
For Boiling:
- 1 liter (4 cups) water
- 50 g (⅓ cup) baking soda
For the Topping:
- 1 egg, beaten
- 2 tablespoons parmesan, grated
- Fresh rosemary sprigs, for garnish
- Coarse salt or fleur de sel (optional)
Substitution Suggestions
Mozzarella: Substitute with cheddar, gouda, or brie for a flavor variation.
Parmesan: Use pecorino or nutritional yeast for a dairy-free alternative.
Rosemary: Swap for thyme or a blend of Italian herbs.
Flour: Whole wheat flour can replace half of the all-purpose flour for a heartier texture.
Olive oil: Butter or avocado oil can be used instead.
Instructions for Preparation
Step 1: Prepare the Pretzel Dough
Combine dry ingredients: In a large bowl, mix the flour, sugar, and salt.
Activate the yeast: Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
Mix and knead: Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.
First proofing: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm spot for 1 hour, or until doubled in size.
Step 2: Shape and Stuff the Pretzels
Divide the dough: Punch down the dough and divide it into 8 equal portions.
Roll and flatten: Roll each portion into a 30 cm (12-inch) rope and flatten it into a strip.
Add the filling: Place a few cubes of mozzarella along the center of the strip, sprinkle with parmesan and rosemary, then fold the dough over the filling and seal tightly.
Shape the pretzels: Twist the filled ropes into pretzel shapes by forming a loop, crossing the ends, and folding them over the bottom.
Step 3: Boil the Pretzels
Prepare the boiling solution: Bring 1 liter of water to a boil and dissolve the baking soda.
Boil the pretzels: Carefully drop the pretzels, one at a time, into the boiling solution for 30 seconds. Remove with a slotted spoon and place on a parchment-lined baking sheet.
Step 4: Bake the Pretzels
Preheat the oven: Set the oven to 200°C (400°F).
Top the pretzels: Brush each pretzel with the beaten egg, sprinkle with parmesan, and garnish with fresh rosemary. Optionally, add a pinch of coarse salt.
Bake: Place the pretzels in the oven and bake for 15–20 minutes, or until golden brown.
Step 5: Serve
Cool slightly: Allow the pretzels to cool for 5 minutes before serving.
Pair with dips: Enjoy with marinara sauce, pesto, or garlic butter for an extra layer of flavor.
Frequently Asked Questions
1. Can I make the dough ahead of time?
Yes, the dough can be made up to 24 hours in advance. After the first rise, store it in the refrigerator, covered, and bring it to room temperature before shaping.
2. How do I ensure the pretzels keep their shape while boiling?
Make sure the edges of the dough are tightly sealed to prevent the filling from leaking. Handle the pretzels gently when transferring them to the boiling water.
3. Can I freeze the pretzels?
Absolutely! After baking, let the pretzels cool completely, then freeze them in an airtight container. Reheat in a 180°C (350°F) oven for 10 minutes.
4. What other fillings can I try?
Experiment with fillings like sautéed mushrooms, sun-dried tomatoes, or diced ham for a savory twist.
5. Are these pretzels suitable for kids?
Yes, children love their cheesy, soft texture. You can adjust the herbs or fillings to suit their taste.
Conclusion
Soft pretzels stuffed with mozzarella, rosemary, and parmesan are a perfect fusion of textures and flavors. The crispy, golden crust contrasts beautifully with the gooey, cheesy center, while the aromatic rosemary and parmesan add a gourmet touch. These pretzels are ideal for impressing guests, sharing at gatherings, or treating yourself to a delicious homemade snack.
Try this recipe for an elevated take on the classic pretzel, and enjoy every bite of cheesy, herby goodness. Whether served warm or reheated later, these pretzels are guaranteed to delight.