Cheese Rosemary Pretzels

The magic of homemade cheese-filled pretzels can't be beaten, especially when they're packed with gooey mozzarella and sprinkled with fresh rosemary and Parmesan. When your kitchen fills with that warm, yeasty smell and you bite through the chewy outside to find melted cheese waiting inside - that's real comfort food heaven. I've made tons of batches to get this just right, and now I can share all my tricks for pretzels that'll make you forget about store-bought forever.

I whipped these up last weekend when family came over, and my little nephew told me they were "way better than mall pretzels!" What makes them special? Taking your time and letting the dough rise properly.

Essential Ingredients

• Active dry yeast: Make sure it's fresh for good rising. Always check when it expires
• All-purpose flour: Gives you that perfect chew. I always grab unbleached for better taste
• Fresh rosemary: Releases amazing scents while baking that get into the pretzels
• Quality mozzarella: Grate it yourself instead of buying pre-shredded. Trust me, it's worth it
• Parmesan cheese: Always grate it fresh for the tastiest results and smoothest melt

Step-by-Step Cooking Guide

Prepare the Dough:

Mix warm water (105-115°F) with sugar and yeast. Wait until it gets foamy, around 5 minutes. Add in flour, salt, and melted butter. Knead everything until it feels smooth. Let it double in size, about an hour.

Shape and Fill:

Split the dough into 8 equal balls. Roll each one into a 12-inch rope. Put mozzarella down the middle. Pinch edges closed firmly. Twist into pretzel shapes.

Boiling Process:

Get water and baking soda boiling. Drop in pretzels one at a time. Cook each side for 30 seconds. Lift them out with a slotted spoon onto your baking sheet.

Final Preparation:

Brush with beaten egg. Add rosemary and Parmesan on top. Sprinkle with coarse salt. Let them sit for a moment.

Baking:

Bake in a 425°F preheated oven. Cook until golden brown, about 12-15 minutes. Turn the pan around halfway. Let cool slightly before you dig in.

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Mastering Pretzel Craft

That classic pretzel texture comes from the baking soda bath. It might seem like an extra hassle, but it's what gives your pretzels that amazing chewy outside and beautiful brown color. After lots of testing, I've found that dunking them for 30 seconds per side works perfectly.

Getting the Heat Right

Your yeast water should feel like nice bathwater on your wrist - warm but not hot. Too hot will kill your yeast, while too cold won't wake it up. I always use a kitchen thermometer to hit exactly 105-115°F.

Picking the Perfect Cheese

You can use any cheese that melts well, but whole-milk mozzarella gives you that Instagram-worthy cheese pull. I've tried everything from provolone to fontina in my tests, but mozzarella wins with its mild flavor and amazing melting.

Plan-Ahead Options

You can mix up your dough the evening before and let it rise slowly in the fridge. This slow rise actually makes the flavor even better. Just remember to bring it to room temp before you start shaping.

Keeping and Warming

These taste best right after baking, but you can keep them in an airtight container for a couple days. To warm them up, put them in a 350°F oven for 5 minutes - don't use the microwave or they'll get tough.

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These cheese-filled pretzels have become my favorite thing to make for everything from football Sundays to lazy weekend baking. There's something so rewarding about making such a tasty treat from scratch. Whether you're a baking pro or trying pretzels for the first time, this recipe will give you results you'll want to show off - if you don't eat them all yourself first!

Frequently Asked Questions

→ What does boiling do to the dough?

It gives pretzels their signature chewiness and shiny brown crust.

→ Can I prep these a day earlier?

They're best fresh but pop them in the oven for 5 minutes to warm them back up.

→ How do I keep cheese from oozing out?

Make sure the dough completely wraps the cheese and pinch the seams tightly.

→ Are they freezable?

Yes, bake them first, then freeze. Reheat at 350°F until thoroughly warmed.

→ Any other herbs that taste good?

Sage, oregano, or thyme are great swaps for rosemary.