Easy Rosemary Cheese Stuffed Pretzels

Fresh homemade pretzels stuffed with melted mozzarella and topped with fragrant rosemary and Parmesan are the ultimate comfort food. The combination of a chewy golden crust, gooey cheese center, and aromatic herbs creates an irresistible treat that surpasses any store-bought version. Years of testing have revealed the essential techniques for achieving bakery-quality results at home.

These pretzels consistently earn rave reviews, with many saying they rival professional bakeries. The key is patience - allowing proper time for dough development and rising creates the best texture and flavor.

Essential Ingredients

• Active dry yeast: Must be fresh and active for proper dough rise
• All-purpose flour: Unbleached provides ideal texture and flavor
• Fresh rosemary: Delivers aromatic flavor during baking
• Whole milk mozzarella: Freshly grated for optimal melting
• Parmesan cheese: Freshly grated for best flavor and texture

Step-by-Step Method

Mix the Dough:

Combine 105-115°F water with sugar and yeast until foamy. Add flour, salt and melted butter. Knead to smooth elasticity. Rise until doubled, approximately 1 hour.

Form and Fill:

Split dough into 8 portions. Roll each into 12-inch ropes. Add mozzarella strip down center. Seal edges completely. Shape into pretzels.

Baking Soda Bath:

Boil water and baking soda solution. Cook pretzels 30 seconds per side. Transfer to baking sheet.

Topping and Rest:

Brush with egg wash. Top with rosemary, Parmesan and coarse salt. Rest briefly.

Bake:

Bake at 425°F until golden, 12-15 minutes, rotating halfway. Cool slightly before serving.

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Perfecting Pretzel Texture

The signature pretzel crust develops during the baking soda bath. This critical step creates the distinctive chewiness and deep golden color. Testing confirms that exactly 30 seconds per side produces optimal results.

Crucial Temperature Control

For proper yeast activation, water temperature must be precisely 105-115°F - warm but not hot to the wrist. Using a thermometer ensures accuracy, as temperature extremes will compromise the dough.

Choosing the Right Cheese

Whole milk mozzarella provides the ideal combination of flavor and melting properties. While other cheeses work, mozzarella delivers the perfect mild taste and signature stretchy texture.

Advance Preparation

The dough can proof overnight in the refrigerator for enhanced flavor development. Just return to room temperature before shaping the pretzels.

Storage Guidelines

Store cooled pretzels in an airtight container for up to 2 days. Reheat in a 350°F oven for 5 minutes to restore the crisp crust and melted cheese.

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This pretzel recipe consistently delivers impressive results whether for casual snacking or special occasions. The combination of a properly proofed dough, quality cheese filling, and aromatic toppings creates an exceptionally satisfying treat that showcases the best of homemade baking.

Frequently Asked Questions

→ Why's the boiling thing happening?

That chewy pretzel vibe? Browning? It's all thanks to the baking soda bath!

→ Can I prepare these in advance?

Honestly? They're best fresh. But a quick oven reheat – like, 5 mins – will revive 'em.

→ How do I lock the cheese inside?

Pinch those edges good! Dough must completely seal.

→ Freeze these?

Yep! After baking, freeze away. Reheat at 350°F 'til warm.

→ Can I swap out the herbs?

Definitely! Thyme, oregano, or sage would be awesome in place of the rosemary.