Cheesy Soft Pretzels (Printable Version)
# What You’ll Need:
→ Dough Base
01 -
1 teaspoon salt
02 -
1 tablespoon sugar
03 -
1 cup warm water
04 -
3 1/2 cups all-purpose flour
05 -
2 1/4 teaspoons active dry yeast
→ Cheese Filling
06 -
1/4 cup grated Parmesan cheese
07 -
8 ounces fresh mozzarella, diced into small chunks
08 -
2 tablespoons fresh rosemary leaves, chopped finely
→ Baking Solution
09 -
1/4 cup baking soda
10 -
4 cups water
→ Topping Choices
11 -
Fresh rosemary, sprinkled on top
12 -
Grated Parmesan cheese for garnish
# Steps to Follow:
01 -
Stir warm water, sugar, and yeast in a big bowl. Let it sit about 5 minutes till it foams up.
02 -
Add salt and flour to the yeast mix. Knead the mixture until it’s stretchy and smooth.
03 -
Cover the bowl with a cloth and let the dough sit for 30-45 minutes so it doubles in size.
04 -
Heat your oven to 220°C (425°F) and line a baking tray with parchment paper. Mix the mozzarella chunks, grated Parmesan, and chopped rosemary in a smaller bowl for the filling.
05 -
Cut the dough into 8 equal parts. Roll out each piece into a rope, flatten it a bit, add the filling in the middle, and pinch everything together into a pretzel shape.
06 -
Heat 4 cups of water until hot but not boiling. Stir in the baking soda until it’s dissolved, then take the pan off the stove.
07 -
Place each pretzel in the soda bath for 30 seconds. Move them to the baking tray, sprinkle Parmesan on top, and add some rosemary.
08 -
Bake for around 15-20 minutes, checking they’re golden brown with crispy edges.
09 -
Let them cool briefly, then enjoy while they’re still warm and gooey.
# Additional Notes:
01 -
These soft, cheesy pretzels are loaded with gooey mozzarella, perfect for cheese lovers.
02 -
Brush on some melted butter at the end for extra flavor before serving.
03 -
Want some spice? Toss in crushed red chili flakes to the cheese mix.
04 -
Make a lighter version by using low-fat mozzarella or blending it with cream cheese.
05 -
Warm pretzels taste the best, so dive in as soon as you can!