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Turn basic dough into pillowy, cheese-filled soft pretzels loaded with gooey mozzarella, rosemary, and a dusting of Parmesan. These cheesy treats are so good, they'll be gone in moments after setting them out at your next hangout.
I whipped up my first batch for a winter game night, and now they're my go-to for every party. Watching friends tug one apart and discover that cheesy middle never gets old for me.
Important Ingredients
- Baking soda bath is how you get that signature golden and slightly tangy pretzel skin
- Parmesan cheese amps up the savory taste, sprinkled both inside and over the top
- Rosemary, fresh brings a cozy, woodsy flavor that fits perfectly with melty cheese
- Fresh mozzarella is responsible for that unforgettable cheesy stretch in the center
- Active dry yeast makes sure the dough rises just right for that soft, chewy bite
- All purpose flour is the main part of the dough, giving it that soft but sturdy feel
Easy How-To
- Wait to dig in
- Give your hot pretzels about 5 minutes to cool down. That short break keeps the cheese from running and the texture just right.
- Bake em off
- Top with extra Parmesan and rosemary. Bake on high heat (425°F) for about 15-20 minutes. You want a shiny deep brown outside but still soft and chewy on the inside.
- Soda soak time
- In nearly boiling water, stir in baking soda off the heat. Slide each pretzel in for half a minute, then place on a baking tray lined with parchment. This step gets you that classic flavor and crunch.
- Stuff and twist
- Cut the dough into 8 even lobs. Roll them into ropes, press flat, run some cheese and herb mixture down the middle, fold up, seal the edges tight, shape into a U, twist the ends, and stick 'em down to make that iconic pretzel look.
- Prep the filling
- While the dough rises, mix up chunked mozzarella, rosemary bits, and shredded Parmesan. This stuff will melt and make every bite a cheesy, herby win.
- Let it rise
- Cover up your dough and let it chill somewhere warm until it puffs up nicely—about half an hour or so. That's how you get the airy bite everyone loves.
- Get that dough ready
- Add your flour and salt to the foamy yeast mixture. Knead till it's soft and bouncy but not sticky, then smooth out the top.
- Kickstart the yeast
- Mix warm water with some sugar, toss in the yeast, and let it get bubbly and fragrant for 5 minutes. If it looks frothy, you're good to go, and so’s your dough.
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That rosemary is the real star here. I keep some growing in my kitchen year-round just for these. When I used fresh herbs from my own window for the first time, my kid—who's usually not into herbs—told me these were "actually awesome." That was for his birthday dinner!
Keep Them Fresh
Honestly, they taste best right out of the oven. But if you have extra, just pop them in an airtight container on the counter for a couple days. To bring them back, sprinkle on some water and heat in the oven for about five minutes at 350°F. The microwave works if you must, but it'll toughen them a bit.
Swap Stuff In and Out
Feeling creative? Try cheddar or pepper jack instead of mozzarella for a punchier taste. Don’t have rosemary? Go for oregano or thyme. Wanna go sweet? Fill them with cream cheese, cinnamon, and brown sugar, and top off with a sugary glaze after they bake.
Sauce Matches
They're awesome alone, but a side of dip never hurts. Mustard adds some zing, marinara makes the herby cheese flavors pop, and garlic butter or herby olive oil will get everyone happy.
What's With The Soda Bath
Baking soda in the water switches up the outside of your dough, helping it turn a shiny, deep brown as it bakes. That's what dialed up the chewiness and that classic taste you want in a real pretzel—not something you wanna skip.
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Common Queries
- → What’s the trick to getting smooth dough?
Spend around 8–10 minutes kneading until it becomes stretchy and not tacky. Letting it rest gives it the right rise.
- → Can I swap mozzarella for another cheese?
Certainly! Try cheddar, Gruyère, or even combine multiple cheeses to fit your mood.
- → Why do pretzels need the baking soda bath?
The soda dip helps give pretzels their signature crispiness and darker crust by kick-starting the browning while baking.
- → Is prepping the dough ahead of time possible?
Sure thing! You can let it chill in the fridge after the first rise for up to a day. Just let it warm up to room temperature before you fill and shape.
- → How can I make a lighter version?
Use part-skim mozzarella and go easy on the Parmesan topping. You could even try adding a touch of cream cheese to the filling to lighten things up.
- → What dipping sauces would work with these pretzels?
A warm cheese dip, marinara, honey mustard, or garlicky butter pairs fantastically with these cheesy pretzels.
- → Is there a way to make these gluten-free?
Absolutely! Replace the regular flour with a gluten-free blend that's made for yeasted doughs, and you're good to go.