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Rosemary Parmesan Mozzarella Pretzels

Soft, chewy homemade pretzels shaped into rings, topped with fresh mozzarella, rosemary, and parmesan cheese.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 40 minutes
Servings: 8 pretzels
Course: Appetizer, Snack
Cuisine: American, Italian-inspired
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1.5 cups warm water 110°F/45°C
  • 1 tbsp sugar
  • 2.25 tsp active dry yeast 1 packet
  • 4.5 cups all-purpose flour
  • 2 tsp kosher salt
  • 4 tbsp unsalted butter melted
Water Bath
  • 10 cups water
  • 0.66 cup baking soda
Toppings
  • 1 large egg beaten with 1 tbsp water
  • 0.5 cup mozzarella cheese pearls or small cubes
  • 2 tbsp fresh rosemary chopped
  • 2 tbsp parmesan cheese grated
  • 1 tbsp coarse sea salt

Equipment

  • Stand Mixer
  • Large pot
  • Baking sheets
  • Slotted spoon

Method
 

  1. Combine warm water, sugar, and yeast in a mixer bowl. Let stand 5-10 minutes until foamy.
  2. Add melted butter and salt. Gradually add flour while mixing on low. Knead for 4-5 minutes until smooth.
  3. Place dough in an oiled bowl, cover, and let rise in a warm place for 1 hour (until doubled).
  4. Preheat oven to 450°F (230°C). Prepare boiling water bath with baking soda.
  5. Divide dough into 8 pieces. Roll into 22-inch ropes and shape into circles or pretzel twists.
  6. Boil each pretzel for 30 seconds. Remove with slotted spoon and place on greased baking sheet.
  7. Brush with egg wash. Press mozzarella into the tops, then sprinkle with rosemary, parmesan, and coarse salt.
  8. Bake for 12-15 minutes until deep golden brown. Cool on rack for 5 minutes.

Notes

Ensure the water bath is at a rolling boil. This is crucial for the chewy pretzel texture and dark color.