Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water
- 1 tablespoon sugar
- 1 teaspoon salt
- Mozzarella Filling: 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese
- Baking Soda Bath: 4 cups water, 1/4 cup baking soda
- Topping: Grated Parmesan cheese, fresh rosemary leaves for garnish
Instructions
- Combine warm water, sugar, and yeast in a large bowl; let sit 5 minutes until frothy.
- Add flour and salt, knead until smooth and elastic.
- Cover and let dough rest 30–45 minutes until doubled in size.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix mozzarella, rosemary, and Parmesan for filling.
- Divide dough into 8 portions, roll each into a rope, flatten, and place filling inside; seal and shape into pretzels.
- Boil 4 cups water, add baking soda, dip each pretzel 30 seconds, transfer to baking sheet.
- Sprinkle Parmesan and rosemary on top.
- Bake 15–20 minutes until golden brown and cheese crusts.
- Allow to cool slightly before serving.
Notes
- Brush melted butter over warm pretzels for extra flavor.
- Add crushed red pepper flakes to the filling for spiciness.
- Use part-skim mozzarella or mix with cream cheese for a lighter version.
- Serve warm for best taste and texture.
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 pretzel
- Calories: 292
- Sugar: 2 g
- Sodium: 2372 mg
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 12
- Cholesterol: 21