Description
Golden brown, soft, and chewy with gooey mozzarella centers, these rosemary Parmesan pretzels are a showstopping snack or appetizer. They’re easy to make at home and perfect for sharing with friends and family.
Ingredients
For the Dough:
- 3 ¾ cups (470g) bread flour (or all-purpose flour)
- 1 packet (2 ¼ tsp) active dry yeast
- 1 ¼ cups warm water (about 110°F / 45°C)
- 2 tbsp granulated sugar
- 1 tsp fine sea salt
- 2 tbsp unsalted butter, melted
For the Filling:
- 8 oz fresh mozzarella, cut into small cubes or slices
For the Baking Soda Bath:
- 8 cups water
- ⅓ cup baking soda
For the Topping:
- 1 egg yolk beaten with 1 tbsp water
- ¼ cup freshly grated Parmesan cheese
- 1–2 tbsp fresh rosemary leaves, chopped
- Coarse sea salt, for sprinkling
- 2 tbsp melted butter (for brushing after baking)
Instructions
-
Prepare the Dough
In a stand mixer, combine warm water, sugar, and yeast. Let sit until foamy. Add butter, salt, and flour. Knead 6–7 minutes until smooth. Let rise in a greased bowl for 1 hour or until doubled in size. -
Prepare the Baking Soda Bath
Boil 8 cups of water. Slowly add baking soda. Reduce to a simmer and keep warm. -
Shape and Fill the Pretzels
Divide dough into 8 pieces. Roll into ropes, flatten, add mozzarella, and seal well. Shape into pretzels or rings. -
Dip in Baking Soda Bath
Using a slotted spoon, dip each pretzel into the bath for 20–30 seconds. Place on a parchment-lined baking sheet. -
Top and Bake
Brush with egg wash. Sprinkle with Parmesan, rosemary, and sea salt. Bake at 400°F (200°C) for 12–15 minutes until golden. -
Finish
Brush with melted butter. Serve warm and enjoy!