Rosemary Parmesan Mozzarella Pretzels Recipe
The Rosemary Parmesan Mozzarella Pretzels Recipe combines traditional German baking with Italian flavors.
Equipment
- Large mixing bowl
- Kitchen scale
- Stand mixer with dough hook
- Clean kitchen towels
- Large pot for boiling
- Slotted spoon
- Baking sheets
- Parchment paper
- Pastry brush
Ingredients
- 3 cups all-purpose flour
- 1 packet active dry yeast
- 1 tablespoon sugar
- 1 teaspoon salt
- 1 cup warm water
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tablespoons fresh rosemary chopped
- ¼ cup baking soda
- 1 egg for egg wash
- Coarse sea salt for topping
Instructions
- Mix warm water, yeast, and sugar together.
- Let mixture sit for 5 minutes until foamy.
- Add flour, salt, and olive oil gradually.
- Knead dough for 8 minutes until smooth.
- Place dough in oiled bowl for rising.
- Cover and let rise for 1 hour.
- Punch down dough and divide into 8 pieces.
- Roll each piece into 18-inch rope.
- Flatten rope and add mozzarella and rosemary.
- Seal edges and twist into pretzel shape.
- Boil water with baking soda in large pot.
- Boil each pretzel for 30 seconds each side.
- Place on parchment-lined baking sheets immediately.
- Brush with beaten egg and sprinkle Parmesan.
- Bake at 425°F for 12-15 minutes until golden.
Notes
- Use room temperature ingredients This helps yeast activate properly and creates better dough texture.
- Don't skip the boiling step This creates the authentic chewy pretzel crust.
- Seal cheese filling completely Prevents cheese from leaking during baking process.
- Work quickly after boiling Shape pretzels immediately while dough is still pliable.
- Fresh rosemary works best Dried herbs can be substituted but use half the amount.