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Rosemary Mozzarella Pretzels

Course Snack
Prep Time 30 minutes
Cook Time 30 minutes
Rising Time 1 hour
Total Time 1 hour
Servings 8 pretzels

Ingredients

For the dough

  • 1 1/2 tablespoons sugar
  • 1 1/2 cups warm water
  • 1 1/2 tablespoons Rapid Rise yeast
  • 2 teaspoons kosher salt
  • 4 1/4 cups AP flour
  • 1-3 tablespoons minced fresh rosemary use less if you prefer a more basic buttery pretzel
  • 6 tablespoons salted butter, softened

For the cooking liquid

  • 10 cups water
  • 3/4 cup baking soda

For the filling

  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded parmesan cheese
  • 1/2 teaspoon pepper
  • 1/2 teaspoon kosher salt
  • 1 egg for egg wash

For the topping

  • 4 tablespoons salted butter, melted
  • 1/2 cup grated parmesan cheese
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper

Instructions

Make the dough

  1. Proof the yeast. Preheat the oven to 200F. After if preheats, turn it off.

  2. Mix the sugar and water in a small, oven safe bowl. Add in the yeast, stirring thoroughly.

  3. Place the bowl in the oven and let sit for 10 minutes with the door open.

  4. While the yeast is proofing, mix the flour and salt in a large bowl. 

  5. Add in the softened butter until it is completely mixed with no large chunks.

  6. Stir in the proofed yeast and rosemary with a wooden spoon.

  7. Scrape down the bowl and continue to work all ingredients until they come together in a ball.

  8. Cover the bow with a damp cloth or paper town and let rise for 1 hour.

Prepare the filling

  1. Mix the mozzarella cheese with the parmesan, salt, and pepper.

Form pretzels

  1. Prepare a work space with clean countertop, flour, and rolling pin. Prepare 2 baking sheets by covering them in parchment paper. Set ten cups of water to boil on the stove along with 3/4 cup baking soda.

  2. Using a sharp, underrated knife cut the dough into four equal pieces.

  3. Cut each of those into two, totaling 8 pieces.

  4. For each pretzel: roll the dough into a long snake (roughly 1 1/2 feet) and flatten it out with a rolling pin.

  5. Add 2 tablespoons of filling to the center and close the dough around it. Turn it over and press to create a seal. 

  6. Shape the dough into the letter 'U'.

  7. Cross the tops of the 'U'.

  8. Bring the tops down over the loop to create your traditional pretzel shape.

Boil

  1. Drop each pretzel CAREFULLY into the boiling water with a slotted spoon. Let each pretzel float for about 30 seconds before removing it carefully and returning it to the baking sheet.

Bake

  1. Preheat the oven to 425F. Whisk together 1 egg and 1 tablespoon of water.

  2. Brush each pretzel with egg wash and bake for 15 minutes.

Topping

  1. While the pretzels are baking, create the topping by mixing the melted butter with rosemary, parmesan, garlic salt, and pepper.

  2. When the pretzels are done baking, drizzle with the topping and serve immediately.