Italian Prosciutto and Salami Sushi Recipe
These Rosemary Parmesan Pretzels with Mozzarella Filling are a delightful twist on traditional pretzels. Soft pretzel dough infused with rosemary and parmesan cheese encases gooey mozzarella for a savory treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours
- Yield: 12 pretzels 1x
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Dough:
- 2 1/4 teaspoons active dry yeast
- 1 1/2 tablespoons sugar
- 1 cup warm water (110°F)
- 2 3/4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh rosemary
- 1/2 cup grated parmesan cheese
- 2 tablespoons unsalted butter, melted
Additional Ingredients:
- 12 sticks of mozzarella string cheese
- 10 cups water
- 2/3 cup baking soda
- 1 large egg, beaten
- Coarse sea salt, for sprinkling
Instructions
- Prepare Dough: Dissolve yeast and sugar in warm water. Add flour, salt, rosemary, and parmesan. Mix until dough forms.
- Knead Dough: Knead dough on floured surface until smooth.
- Rise Dough: Let dough rise in oiled bowl until doubled in size.
- Preheat Oven: Preheat oven to 450°F and line baking sheet.
- Boil Water: Boil water and baking soda in a pot.
- Form Pretzels: Divide dough, wrap each piece around mozzarella, and boil briefly.
- Bake: Brush pretzels with egg, sprinkle with salt, and bake until golden brown.
- Finish: Brush with melted butter before serving.
Notes
- You can customize these pretzels by adding other herbs or spices to the dough.
- Ensure the pretzels are sealed well to prevent the cheese from leaking out during baking.
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 1g
- Sodium: 920mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 30mg
