Description
Rosemary parmesan pretzels loaded with gooey mozzarella create an irresistible snack that blends Italian and German culinary traditions. Warm, golden twists with fragrant herbs and melted cheese beckon hungry friends to gather and savor each delicious bite.
Ingredients
Scale
Cheese and Filling:
- 8 sticks mozzarella cheese (about 4 inches each, or cut from a block)
Dry Ingredients:
- 4 cups (500 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 2 tablespoons chopped fresh rosemary
- ¼ cup (25 g) grated Parmesan cheese
Liquid and Wet Ingredients:
- 1 ½ cups (360 ml) warm water (110°F/45°C)
- 2 ¼ teaspoons (1 packet) active dry yeast
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten (for egg wash)
- Coarse salt
- 10 cups water
- ½ cup (120 g) baking soda
Instructions
- Awaken the yeast by whisking sugar into tepid water until dissolved. Gently scatter yeast across the liquid surface and allow to bloom for 5 minutes until frothy and activated.
- Create the dough by incorporating flour, salt, and melted butter into the yeast mixture. Knead the mixture on a flour-dusted surface for approximately 5 minutes until achieving a silky, elastic consistency. Transfer the dough to a greased vessel, drape with a clean towel, and permit rising in a warm environment for 60 minutes or until volume doubles.
- Prepare the poaching liquid by bringing water and baking soda to a rolling boil in a spacious pot.
- Preheat the oven to 425F (220C) and arrange parchment-lined baking sheets. Deflate the risen dough and segment into 8 uniform portions. Transform each segment into a 12-inch elongated strand. Gently flatten each strand, nestle a mozzarella stick in the center, and carefully encase the cheese, meticulously sealing the edges. Mold into classic pretzel shapes or simple loops.
- Submerge pretzels into the bubbling water bath, processing in small batches. Immerse each for 30 seconds, then extract with a perforated utensil and position onto prepared baking sheets.
- Embellish pretzels by generously brushing with beaten egg. Sprinkle abundantly with fragrant rosemary, nutty Parmesan, and crunchy coarse salt. Bake until achieving a rich golden-brown complexion, approximately 12-15 minutes.
- Allow pretzels to cool momentarily before serving. Present alongside marinara sauce, tangy ranch, or preferred complementary dipping sauce for a delectable experience.
Notes
- Activate yeast carefully with lukewarm water between 100-110°F to ensure proper fermentation without killing the active cultures.
- Knead dough thoroughly to develop gluten, creating a stretchy and smooth texture that helps pretzels maintain their shape during baking.
- Seal cheese tightly inside the dough to prevent leakage during boiling and baking, ensuring a gooey mozzarella center in every bite.
- Experiment with alternative cheese options like cheddar or pepper jack for different flavor profiles, making the pretzels versatile and exciting.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Appetizer, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 2 g
- Sodium: 570 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 40 mg