Save this
I always look forward to making these Rosemary Pretzels stuffed with gooey cheese. They're soft, chewy, and filled with mozzarella. Fresh rosemary and salty Parmesan on top just take things up a notch. When I bring these to a get-together, people can't stop eating them. They vanish before you know it.
Irresistible Easy-to-Make Crowd-Pleaser
When they come hot out of the oven, these pretzels look so impressive but really, putting them together isn't hard at all. It's pure joy watching someone pull apart a pretzel and seeing all the melty cheese. There are tons of fun ways to change them up, but rosemary with Parmesan will always be my pick.
All the Stuff You’ll Want
- Egg Wash: Gives those awesome shiny golden tops.
- Baking Soda: That’s how you get the classic pretzel taste.
- Parmesan Cheese: Brings a savory, salty punch right at the end.
- Rosemary: Fresh leaves give each bite a pop of flavor.
- Mozzarella Cheese: Melts inside and stretches with every pull.
- Yeast: This is what helps the dough rise and get fluffy.
- Brown Sugar: Yeast just loves a little sweetness to get things going.
- Flour: Makes the dough nice and soft when baked.
Here’s How To Do It
- Bake To Finish:
- Spread an egg coating on top, add your cheese and herbs, then bake till they’re golden and smell amazing.
- Quick Soak:
- Give each pretzel a dip in that baking soda mix. It's key for the chewy texture.
- Shape Them Up:
- After dividing, roll out each bit, load up with cheese, and twist them into pretzels.
- Let It Rise:
- Leave that dough chilling in a warm spot till it's nice and puffy, about an hour.
- Work The Dough:
- Start by mixing water, sugar, and yeast. Then add butter, flour, and salt. Knead it for 5-7 minutes until smooth.
Top Tips From My Kitchen
- Experiment With Cheeses: Swap out or mix different cheeses for fun surprises.
- Go Fresh With Herbs: Fresh rosemary just can’t be beat for flavor.
- Baking Soda Soak Matters: Don’t forget this bath—it's what makes pretzels, well, pretzels.
- Seal The Cheese Well: Pinch those seams closed so gooey cheese doesn't leak out.
Save this
Stay Fresh Longer
- Snack With Dips: Pair with garlic aioli, honey mustard, or some marinara for dipping.
- Freeze For Later: Pop extras in the freezer for up to two months and just warm them up when you want.
- Store Like A Pro: Keep them airtight on the counter and heat them up to enjoy that out-of-the-oven flavor again.
Common Questions
- → Why's my dough not puffing up?
Double check that your yeast is still good. Your water should be warm, not super hot. If it's foamy after several minutes, you're good to go.
- → Can these be prepped in advance?
You can shape and boil them before, stash them in the fridge, and then egg wash and bake them whenever you want them fresh.
- → My pretzels turned out pale—what gives?
You really need that baking soda bath first. That's what gives these their chewy bite and golden color.
- → Can you freeze the finished pretzels?
Totally. Let 'em cool, toss them in the freezer, and later pop them in the oven to warm up and get melty inside again.
- → How do I keep the cheese from oozing out?
Seal up that dough tight around the cheese and use just enough filling so nothing bursts out.