Mozzarella Stuffed Rosemary Pretzels
Who said you can only eat pretzels at sporting events and theme parks? If you've never had a home made pretzels, I demand that you make these right now. Nothing beats the flavor of a homemade pretzel fresh out of the oven.
I've always loved pretzels, but I became even more obsessed after visiting Germany with my fiance about a year ago. We also got engaged there, so even more of an excuse to make them and reminisce on my time there. The dough is simple, but the trick to a great pretzel is dipping it in the boiling water/baking soda mixture. This is what gives the pretzel its texture, flavor, and delicious brown crust.
The ones I am making today are stuffed with cheese and topped with rosemary and more cheese, but think of these as a blank canvas. You can put anything on these or nothing at all and I promise it will still be delicious!
Not going to lie, my fiance and I devoured these right out of the oven, but in the very rare case you have leftovers, they freeze very well. I usually individually wrap them with plastic wrap and stick them in the freezer.
- 1 1/2 cups warm water (115 Degrees F)
- 1 tablespoon sugar
- 2 teaspoon salt
- 1 package active dry yeast (2 1/4 teaspoons)
- 4 1/2 cups all purpose flour
- 2 tablespoons unsalted butter
- 10 cups water
- 2/3 cup baking soda
- 1 egg yolk
- 4 mozzarella sticks (string cheese)
- Pretzel Salt
- Parmesan Cheese
- Combine water, sugar, salt, and yeast in your stand mixer or bowl. Let it sit for 5 minutes until it begins to foam
- Add the flour and butter. Use the hook attachment on your mixer and mix on low speed until combined. Then put on medium speed and mix until dough pulls away from sides.
- Oil another bowl well with vegetable oil and place your dough in the center of the owl. Cover with plastic wrap and keep in a warm place until it doubles in size. This usually takes 50-60 minutes.
- Preheat your oven to 450 degrees F and line your cookie sheet with parchment paper. Lightly brush the parchment paper with vegetable oil.
- While you bring the 10 cups of water to a boil, remove the dough from your bowl and cut it into 8 equal parts. Roll out each section into a 20-24 inch rope. Flatten the rope with the palm of your hands and put the string cheese in the center. Fold the dough over the cheese and pinch the ends tight so that the cheese is in the center of the dough. Roll the dough once all sides are pinched to ensure it's sealed.
- Make a U shape with the rope then cross them over each other and press into the bottom of the U to create the shape of a pretzel. Place on the parchment paper.
- Add the baking soda into the boiling water and one by one, put a pretzel in the boiling water for 30 seconds using a spatula. Return back to the baking sheet and brush each one with the egg yolk.
- Top the pretzel with rosemary, pretzel salt, or parmesan cheese. Get creative! Bake for 10-12 minutes or until golden brown.