Name: Stuffed Rosemary Parmesan Soft Pretzels: The Ultimate Recipe
Prep time: 45 min
Cook time: 12 min
Total time: 155 min
Yield: 8 pretzels
Ingredients: 1 ½ cups warm water (105-115°F); 1 tablespoon granulated sugar; 2 ¼ teaspoons active dry yeast (1 packet); 4 ½ cups all-purpose flour, plus more for dusting; 2 tablespoons unsalted butter, melted; 1 ½ teaspoons salt; 2 tablespoons fresh rosemary, finely chopped; 8 ounces cream cheese, softened; 1 cup shredded Parmesan cheese; ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese, for topping; 2 tablespoons fresh rosemary, finely chopped, for topping; 1 teaspoon garlic powder; ½ teaspoon black pepper; 10 cups water; ⅔ cup baking soda; 1 large egg; 1 tablespoon water

Stuffed Rosemary Parmesan Soft Pretzels: Prepare to embark on a culinary adventure that will redefine your understanding of the humble pretzel! Imagine sinking your teeth into a warm, pillowy soft pretzel, its golden-brown exterior giving way to a burst of savory, cheesy goodness. These aren't your average mall pretzels; we're talking about a gourmet experience that's surprisingly easy to recreate in your own kitchen.

The pretzel, with its distinctive knotted shape, boasts a rich history dating back to medieval Europe. Legend has it that pretzels were originally created by monks as a reward for children who learned their prayers. Over time, they evolved from a simple bread to a versatile snack enjoyed worldwide. Our version elevates this classic treat with the aromatic addition of rosemary and the sharp, nutty flavor of Parmesan cheese, creating a symphony of tastes that will tantalize your taste buds.

What makes these Stuffed Rosemary Parmesan Soft Pretzels so irresistible? It's the perfect combination of textures – the soft, chewy pretzel dough, the crispy, golden crust, and the gooey, melted cheese filling. The rosemary adds a fragrant, earthy note that complements the Parmesan beautifully. Whether you're looking for a crowd-pleasing appetizer, a satisfying snack, or a unique addition to your next game day spread, these stuffed pretzels are guaranteed to be a hit. Get ready to impress your friends and family with this delightful twist on a beloved classic!

Ingredients:

For the Dough:

1 ½ cups warm water (105-115°F)
1 tablespoon granulated sugar
2 ¼ teaspoons active dry yeast (1 packet)
4 ½ cups all-purpose flour, plus more for dusting
2 tablespoons unsalted butter, melted
1 ½ teaspoons salt
2 tablespoons fresh rosemary, finely chopped

For the Filling:

8 ounces cream cheese, softened
1 cup shredded Parmesan cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese, for topping
2 tablespoons fresh rosemary, finely chopped, for topping
1 teaspoon garlic powder
½ teaspoon black pepper

For the Baking Soda Bath:

10 cups water
⅔ cup baking soda

For the Egg Wash:

1 large egg
1 tablespoon water

Preparing the Dough:

Activate the Yeast: In a large bowl, combine the warm water and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If the yeast doesn't foam, it's likely expired and you'll need to start with fresh yeast.
Combine Wet and Dry Ingredients: Add the melted butter, salt, and chopped rosemary to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing well after each addition.
Knead the Dough: Once the dough starts to come together, turn it out onto a lightly floured surface. Knead the dough for 6-8 minutes, or until it becomes smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. Be careful not to add too much flour, as this can make the pretzels tough.
First Rise: Place the kneaded dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This allows the gluten to relax and develop flavor.

Preparing the Filling:

Combine Filling Ingredients: While the dough is rising, prepare the filling. In a medium bowl, combine the softened cream cheese, shredded Parmesan cheese, shredded mozzarella cheese, garlic powder, and black pepper. Mix well until everything is evenly distributed. Make sure the cream cheese is properly softened, otherwise you will end up with lumps in your filling.
Taste and Adjust: Taste the filling and adjust the seasonings as needed. You might want to add a pinch of salt, more garlic powder, or a dash of red pepper flakes for a little heat.
Chill the Filling (Optional): If you have time, you can chill the filling in the refrigerator for 30 minutes. This will make it easier to work with when you're stuffing the pretzels.

Shaping and Stuffing the Pretzels:

Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface.
Divide the Dough: Divide the dough into 8 equal pieces.
Roll Out Each Piece: Roll each piece of dough into a long rope, about 18-20 inches long.
Flatten and Fill: Using a rolling pin, gently flatten each rope of dough to about 3 inches wide. Spread a generous amount of the cream cheese filling down the center of each flattened rope.
Seal the Pretzels: Carefully fold one side of the dough over the filling, then fold the other side over to completely enclose the filling. Pinch the edges together tightly to seal, making sure there are no gaps where the filling can escape.
Shape into Pretzels: Gently roll the filled dough rope to even it out. Form the rope into a pretzel shape by bringing the two ends together and twisting them once or twice. Then, fold the twisted ends back towards the bottom of the pretzel and press them down to secure.
Place on Baking Sheet: Place the shaped pretzels on a parchment-lined baking sheet.

The Baking Soda Bath:

Prepare the Baking Soda Bath: In a large pot, bring 10 cups of water to a boil. Carefully add the baking soda. Be careful, as the mixture will foam up when you add the baking soda.
Boil the Pretzels: Gently drop each pretzel into the boiling water, one or two at a time. Boil for 30-60 seconds per side. This step is crucial for achieving that characteristic pretzel texture and color.
Return to Baking Sheet: Remove the pretzels from the boiling water with a slotted spoon and place them back on the parchment-lined baking sheet.

Baking and Finishing:

Preheat Oven: Preheat your oven to 425°F (220°C).
Prepare Egg Wash: In a small bowl, whisk together the egg and water to create an egg wash.
Brush with Egg Wash: Brush each pretzel with the egg wash. This will give them a beautiful golden-brown color.
Sprinkle with Toppings: Sprinkle the pretzels with the grated Parmesan cheese and chopped rosemary.
Bake: Bake for 12-15 minutes, or until the pretzels are golden brown and the filling is bubbly.
Cool and Serve: Let the pretzels cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve warm and enjoy! These are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days. You can also reheat them in the oven or microwave.

Conclusion:

And there you have it! These Stuffed Rosemary Parmesan Soft Pretzels are more than just a snack; they're an experience. The aroma alone, a blend of warm dough, fragrant rosemary, and sharp parmesan, is enough to transport you to a cozy Italian bakery. But the real magic happens when you take that first bite. The soft, chewy pretzel gives way to a molten, cheesy center that's simply irresistible. I know what you're thinking: "This sounds complicated!" But trust me, it's not. While there are a few steps involved, each one is straightforward and well worth the effort. The satisfaction of pulling a perfectly golden-brown, cheese-stuffed pretzel from the oven is unparalleled. Plus, you get to brag to all your friends that you made homemade pretzels! Why is this recipe a must-try? Because it's a flavor explosion in every bite. It's the perfect combination of savory, salty, and cheesy, with a hint of herbaceousness from the rosemary. It's also incredibly versatile. Serve these pretzels as an appetizer at your next gathering, a satisfying snack on game day, or even as a fun and unique side dish with your favorite soup or salad.

Serving Suggestions and Variations

Don't be afraid to get creative with your fillings! While the rosemary parmesan combination is a classic, there are endless possibilities. * Spicy Jalapeño Cheddar: Add some diced jalapeños and cheddar cheese for a fiery kick. * Spinach Artichoke: Mix cooked spinach, artichoke hearts, and cream cheese for a creamy and flavorful filling. * Ham and Swiss: A simple yet satisfying combination that's perfect for a quick lunch. * Pizza Pretzels: Use mozzarella cheese, pepperoni, and a dollop of marinara sauce for a pizza-inspired treat. For serving, I love to pair these pretzels with a variety of dipping sauces. A simple marinara sauce is always a winner, but you could also try a creamy garlic aioli, a spicy mustard, or even a sweet honey mustard. And for an extra touch of elegance, sprinkle the finished pretzels with a bit more parmesan cheese and fresh rosemary. I truly believe that these Stuffed Rosemary Parmesan Soft Pretzels will become a new favorite in your household. They're perfect for any occasion, and they're guaranteed to impress your family and friends. The process of making them is also quite therapeutic, and the end result is something truly special. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a pretzel-making adventure! I'm confident that you'll love these as much as I do. And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What dipping sauces did you use? Share your photos and stories in the comments below. I can't wait to see what you create! Happy baking, and enjoy your delicious, homemade Stuffed Rosemary Parmesan Soft Pretzels! They are truly a delightful treat that you will want to make again and again.