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I used to love making pretzels growing up. There was just something about the fun of playing with the dough plus the science behind the color and texture that amazed me. But never did I imagine I could take such a classic recipe and elevate it even more. These cheese stuffed herb parmesan pretzels are next level! Bite into a delicious, warm, fresh-baked herb and parmesan coated pretzel to find a surprise of melty cheese inside. Who doesn’t love a good cheese pull?!?

Pretzel Dough

I know this recipe seems a little daunting if you are not a baker (trust me, I am not either). There is chemistry involved and lots of dough slinging, but I promise it is not as bas as it seems! Let’s start first with the simple dough. In a large stand mixer with a dough hook attachment, combine 1 1/2 warm water (about 110 degrees), 1 .25 oz packed of rapid rising yeast, 1 1/2 tbsp of granulates sugar and 2 tsp of salt. Let the mix stand for 10-15 minutes or until the yeast starts to foam. Make sure your yeast is not old or stale! If you don’t see it foaming (this is the yeast feeding off of the sugar), throw out the mix and start over with new yeast.

Once you see some foaming happening, add in about 4 cups of all purpose flour and 6 tbsp of unsalted softened butter. On a medium speed, knead for 10-12 minutes or until the dough is smooth and shiny. At this point you can cover the bowl with a damp towel and store in a warm place for one hour or until the dough has doubled in size.

Stuffed Pretzels

Once the dough has proofed, it is time to stuff and assemble. Preheat the oven to 425°, and also bring to a boil a large pot with 8-10 cups of water and 3/4 cup of baking soda baking soda. In a small bowl, combine 1 1/2 cups of shredded mozzarella and 1/3 cup of grated parmesan. Set this aside and begin shaping your dough.

While the water heats, assemble the pretzels: divide the dough into 8 equal parts. On a floured surface, roll each dough ball into a rope, about 1- 1⅓ feet long. Next, use a rolling pin to flatten the rope out into a long rectangle, about 3-4 inches high. Fill the center of each rectangle with 2 tbsp of the cheese mixture and tightly roll/pinch the dough back together around the cheese to reform a rope. Take both ends of the rope and make a U shape, then cross the ends down over each other and pinch onto the bottom of the “U” to form the classic pretzel shape.

Using a slotted spoon, carefully drop each pretzel into the boiling baking soda water for 30 seconds, immediately transferring to a baking sheet lined with parchment paper, careful to shake off excess water. Why do this? This is the key step that gives the pretzel its deep brown, shiny exterior. This is the chemistry I mentioned before. Dipping dough in any alkaline mixture, like lye or in this case baking soda water, gelatinizes the outside of the pretzel, giving pretzels their signature chewy crust.

After all pretzels have been dipped in the water, beat together one egg and 2 tbsp of water and brush the tops of each pretzel. This will help double down on getting that perfectly shiny golden brown exterior. Pop the pretzels in the oven for 15-17 minutes or until the pretzels are a deep brown color all over.

Herb Parmesan Topping

When the pretzels come out of the oven, brush them with 2-3 tbsp of melted butter. In a small bowl, combine:

⅓ cup grated parmesan
2 tsp fresh rosemary minced
1 tsp fresh thyme
½ tsp onion powder
½ tsp coarse salt

Sprinkle this mix over the top of the pretzels immediately to make sure they stick to the hot butter. Serve these cheese stuffed herb parmesan pretzels right away to make sure you get to experience that amazing warm-gooey cheese pull. Dip them in warm marinara, Alfredo sauce, or even the classic grainy mustard. No matter which route you choose, you’ve got a winner!

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