Mozzarella Stuffed Rosemary Parmesan Soft Pretzels (Page 2 ) | February 23, 2025
Annonce:
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- In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy.
- In a large mixing bowl, combine the flour, salt, and rosemary. Add the yeast mixture and olive oil, and stir until a dough forms.
- Knead the dough on a floured surface for 5–7 minutes until smooth and elastic.
- Place the dough in a lightly greased 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 the Pretzels
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Divide the dough into 8 equal pieces.
- Flatten each piece into a disc, place a cube of mozzarella in the center, and wrap the dough around it, pinching the edges to seal. Roll each piece into a log about 12 inches long and twist into a pretzel shape.
Step 3: Baking Soda Bath
- In a large pot, bring the water and baking soda to a boil.
- Gently lower each pretzel into the boiling water for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet.
Step 4: Bake the Pretzels
- Brush each pretzel with melted butter and sprinkle with Parmesan cheese, coarse salt, and extra rosemary.
- Bake in the preheated oven for 12–15 minutes, or until golden brown and puffed.
Step 5: Serve
- Allow the pretzels to cool slightly before serving to avoid hot cheese burns.
- Serve warm with marinara sauce, ranch, or your favorite dipping sauce.
Why You’ll Love This Recipe
- Gooey Cheese: Mozzarella melts beautifully inside the soft pretzels.
- Herbaceous Flavor: Rosemary and Parmesan add depth and aroma.
- Crowd-Pleaser: Perfect for game nights, parties, or as a fun family snack.
Pro Tips
- Stuff with Variety: Try other cheeses like cheddar, Gruyère, or pepper jack for different flavor profiles.
- Make Ahead: Shape and boil the pretzels, then refrigerate or freeze before baking. Bake fresh when needed.
- Crispier Top: Broil the pretzels for an additional 1–2 minutes after baking for extra golden goodness.
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