Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Introduction

Mozzarella stuffed rosemary and Bretzels sweet parmesan are an irresistible turn on classic sweet Bretzel, combining the flavors of salty rosemary, creamy mozzarella and hazelnut parmesan with each bite. These soft homemade Bretzels are soft and soft with a perfectly golden exterior, thanks to the baking soda bath. Stuffed with sticky mozzarella and garnished with a delicious mixture of parmesan, rosemary and garlic, they offer an explosion of flavor that is both comforting and indulgent.

Perfect for snacks, play days or even as a fun cooking project, these stuffed Bretzels certainly impress family and friends. The addition of rosemary gives the Bretzels an aroma of subtle grass, while the cheese filling makes them very satisfactory. They can be appreciated freshly out of the oven with your favorite or alone dip sauce, because they are full of flavors.

Ingredients:

For the dough:

• 1 and 1/2 cup of lukewarm water (between 110 and 115 ° F)
• 1 quick climb yeast package (approximately 2 1/4 teaspoons)
• 1 and 1/2 tablespoon of sugar
• 1 and 3/4 teaspoon of salt
• 2 tablespoons of fresh, chopped rosemary
• 4 and 1/4 Multipurize flour cup
• 6 tablespoons of unical, very soft butter

Cooking liquid:

• 10 cups of water
• 3/4 cup of baking soda

Furniture:

• 1 cup of mozzarella cheese, shredded
• 1/4 parmesan cup, grated

Washing eggs:

• 1 egg, beaten
• 1 tablespoon

Furniture:

• 2 tablespoons of melted butter (optional)
• 1/4 parmesan cup, grated
• 1/2 tablespoon of fresh, chopped rosemary
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of black pepper
• Pinched salt

Preparation:

Step 1: Prepare the dough

1. In the bowl of a drummer on a base equipped with an accessory with dough hook, combine 1 and 1/2 cup of lukewarm water,, 1 quick climb yeast package,, 1 and 1/2 tablespoon of sugarAnd 1 and 3/4 teaspoon of salt. Let the mixture sit for 10 minutesOr until it starts to foam, indicating that the yeast is active.
2. Add the 2 tablespoons of chopped rosemary,, 4 and 1/4 Multipurize flour cupAnd 6 tablespoons of very soft butter. Knead the dough at an average speed for about 12 minutesuntil it is smooth and elastic. If the dough is too sticky, add a little more flour (1 tablespoon at a time) until it becomes smooth.
3. Cover the dough with a hot and humid cloth and place it in a hot area of ​​your kitchen. Let the dough get up to 1 hourOr until it has doubled.

Step 2: Prepare the cheese filling

1. In a small bowl, mix 1 cup of grated mozzarella cheese And 1/4 cup of grated parmesan with cheese.
2. Place the cheese mixture in the freezer while the dough rises. This helps keep the cheese firm, which facilitates the filling of the Bretzels later.

Step 3: Prepare the cooking liquid

1. Preheat your oven to 425 ° F (220 ° C) And line two large pastry plates with parchment paper.
2. In a large Dutch pot or oven, bring 10 cups of water to a boil. Once boiling, stir carefully 3/4 cup of baking soda. The baking soda bath will help Bretzels reach their signature golden brown crust.

Step 4: Form the Bretzels

1. Once the dough has increased, hit it and divide it into 8 equal portions.
2. Work with one part at a time, roll the dough in a rope 16 inches long. Then roll each rope to do 4 inches wideCreating space to add the cheese.
3. Remove the cheese mixture from the freezer. Spread 2 tablespoons of cheese garnish Uniformly on the length of the dough rope, leaving a little space on each edge.
4. Closely roll the dough in a rope, style roller of jelly, pinch the edges and seams to seal the cheese.

Step 5: Form the Bretzels

1. Take each cord with filled dough and form it in one U Form. Cross the ends on top of each other and press them downwards to the bottom of the U to form a traditional Bretzel shape.
2. Repeat this process with the remaining portions of dough and the cheese garnish.

Step 6: Boil the Bretzels

1. By working one at a time, place each Bretzel in the Boiling water and soda bicarbonate mixture For 30 seconds. Use a slot spoon to remove the Bretzel from the water, allowing all water to flow in the pot.
2. Transfer the Bretzels boiled to the prepared pastry plates.

Step 7: Cook the Bretzels

1. Once all the Bretzels have been boiled, brush the top of each Bretzel with the egg washing (Made by beating 1 egg with 1 tablespoon).
2. Cook the Bretzels in the preheated oven for 16-18 minutesOr until they are golden brown and fully cooked.

Step 8: Add garnishes

1. As soon as the Bretzels come out of the oven, you can possibly brush them with melted butter For more wealth.
2. In a small bowl, mix 1/4 cup of grated parmesan with cheese,, 1/2 tablespoon of chopped fresh rosemary,, 1/2 teaspoon of garlic powder,, 1/2 teaspoon of black pepperand a pinch of salt.
3. Sprinkle uniformly this mixture of garnish on the hot Bretzels.

Step 9: Serve and enjoy

1. Let the Bretzels cool on the baking sheet for about 5 minutes Before serving.
2. Serve these gentle warm, cheesy and infused Rosemary Bretzels as aperitif, snack or party dish. They combine beautifully with marinara sauce, mustard or your favorite dipped sauce.

Kitchen note:

• Coherence of the dough: The dough should be soft but not sticky. If it seems too sticky during kneading, add a little additional flour, 1 tablespoon at a time, until it becomes smooth.
• BAK SODA bath: The soda bicarbonate bath is crucial to reach this fluffy and dark brown crust characteristic of soft Bretzels. Make sure you don’t ignore this step.

Suggestion services:

• Soaking sauces: Serve these Bretzels with soaked sauces such as hot marinara, cheese sauce or mustard.
• Aperitif: These stuffed Bretzels make an excellent aperitif for the holidays, the play days or the cinema evenings.
• Snack: Take advantage of it as a comforting snack with a cold drink or alongside a fresh salad for a full meal.

Advice:

• Make-ahead: You can prepare the dough in advance and let it go up overnight in the refrigerator. When you are ready to cook, leave the dough at room temperature before shaping and filling the Bretzels.
• Farce variations: Do not hesitate to experiment with different cheese fillings such as cheddar, gouda or even cream cheese for a fun touch on the classic.
• Freeze: These Bretzels freeze well. After cooking, allow them to cool completely, then store in an airtight container in the freezer. Keep them in the oven before serving.

Preparation time:

• 20 minutes (plus 1 hour for the increase in the dough)

Cooking time:

Total time:

Nutritional information (by portion):

• Calories: 380 kcal
• Protein: 12g
• Sodium: 780 mg

Conclusion

Mozzarella stuffed rosemary and Bretzels sweet parmesan are a perfect mixture of classic soft Bretzels flavors with a touch with cheese. The sticky mozzarella garnish, combined with salt parmesan and aromatic rosemary, makes each bite incredibly tasty and satisfactory. Whether you serve these Bretzels as an aperitif, a snack or alongside a meal, they will be sure they are a success with family and friends.

The soft Bretzels manufacturing process from zero is enriching and fun, especially when you see them swelling and becoming golden in the oven. The additional tightening of the Parmesan and the slight chewing of the dough make it an irresistible treat which will quickly disappear from any table. Take advantage of these hot and fresh soft Bretzels of the oven for the best flavor and the best texture!