Introduction
Soft pretzels stuffed with mozzarella, rosemary, and parmesan are an irresistible twist on the classic pretzel. With a gooey cheese center and the fragrant aroma of rosemary, these pretzels are the perfect addition to a brunch, appetizer spread, or casual gathering. Made from soft, pillowy dough that is boiled before baking for that signature texture, they’re golden brown and topped with a sprinkle of parmesan for extra indulgence.
Origins and History
The pretzel, a staple of European baking, is thought to have originated in German-speaking regions over a millennium ago. Traditionally made with a simple dough, twisted into its signature shape, and boiled before baking, pretzels were a symbol of good luck and prosperity. This modern variation combines the traditional technique with Mediterranean-inspired flavors, creating a fusion of textures and tastes that elevate the classic pretzel to a gourmet snack.
Why This Recipe Stands Out
This recipe stands out due to its simplicity and versatility. The soft, chewy pretzel dough perfectly complements the rich, melty mozzarella center, while rosemary and parmesan add layers of flavor that feel both rustic and refined. Ideal for entertaining or for satisfying cravings, these pretzels are an approachable project even for beginner bakers.
Ingredients
Complete 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, cubed
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: Swap for cheddar, gouda, or brie for a different cheesy profile.
Parmesan: Use pecorino or nutritional yeast for a dairy-free option.
Rosemary: Replace with thyme or Italian seasoning for a different herbal flavor.
Flour: A mix of whole wheat and all-purpose flour can be used for a nuttier, more rustic texture.
Olive oil: Butter or coconut oil works as a suitable alternative.
Instructions for Preparation
Step 1: Prepare the Pretzel Dough
Mix dry ingredients: In a large bowl, combine the flour, sugar, and salt.
Activate the yeast: In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
Knead the dough: Add the yeast mixture and olive oil to the dry ingredients. Mix to form a dough, then knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
First rise: Place the dough in a lightly oiled bowl, cover with a 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 to release air and divide it into 8 equal portions.
Roll out the portions: Roll each portion into a 30 cm (12-inch) rope and flatten it slightly.
Add the filling: Place a few cubes of mozzarella in the center of the rope, sprinkle with parmesan and rosemary, then fold and pinch the edges to seal the filling.
Shape the pretzels: Twist the filled ropes into classic pretzel shapes by forming a loop, crossing the ends, and folding them down to the base.
Step 3: Boil the Pretzels
Prepare the boiling solution: In a large pot, bring 1 liter of water to a boil and add baking soda.
Boil the pretzels: Gently lower the pretzels one at a time into the boiling water. Boil for 30 seconds, then 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).
Brush and garnish: Brush each pretzel with beaten egg, sprinkle with parmesan, and garnish with sprigs of fresh rosemary. Optionally, add a pinch of coarse salt for extra flavor.
Bake: Bake for 15–20 minutes, or until golden brown and fragrant.
Step 5: Serve and Enjoy
Cool slightly: Let the pretzels rest for 5 minutes after baking.
Serve with dips: Pair with marinara sauce, pesto, or garlic butter for a complete snack experience.
Frequently Asked Questions
1. Can I make the dough in advance?
Yes! After the first rise, store the dough in the refrigerator for up to 24 hours. Bring it back to room temperature before shaping.
2. Can these pretzels be frozen?
Absolutely. Once baked, allow the pretzels to cool completely, then freeze them in an airtight container. Reheat in a 180°C (350°F) oven for 10 minutes before serving.
3. How do I keep the pretzels from losing their shape during boiling?
Ensure the edges of the dough are tightly sealed. Handle them gently while transferring to the boiling water to preserve their shape.
4. What other fillings can I try?
Feel free to experiment with fillings like sun-dried tomatoes, sautéed mushrooms, diced ham, or roasted vegetables.
5. Are these pretzels suitable for children?
Yes! Kids will love the cheesy, soft texture. You can adjust the herbs or fillings to cater to their tastes.
Conclusion
Soft pretzels stuffed with mozzarella, rosemary, and parmesan are the perfect combination of crispy, chewy, and gooey. The rich, melty cheese inside and the golden crust with hints of rosemary and parmesan make these pretzels a standout treat. Whether served at a party or as a comforting snack, they’re sure to impress with both flavor and presentation.
This recipe is a great way to bring gourmet flair to a classic favorite. Enjoy them fresh from the oven and let the aroma of rosemary and baked cheese fill your home. Try them today, and you’ll find yourself making them for every occasion.