Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels

Warm, Chewy, Soft Jumbo Pretzels, stuffed with Parmesan, Cheddar, Roasted Garlic, and Fresh Rosemary…these Stuffed Pretzels will make your taste buds explode!

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

Happy St. Patrick’s Day! This is the first year that my husband and I don’t have the chance to do a pub crawl. While it’s a little bit of a bummer, we’re actually happy to stay home with our kids, drink some Guinness and slow cook some corned beef. My, my how times have changed. For the better, I think! How did you celebrate?

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

So I made these stuffed pretzels recently, and I’m pretty obsessed with them. The flavor explosion is mouthwatering. Between the buttery, soft roasted garlic and the melty Parmesan and cheddar cheese, these pretzels are absolute savory perfection.

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

I would be lying if I said we didn’t just sit there and demolish these for dinner one night. We dipped a few pieces in a honey mustard sauce, but mostly we just inhaled the steaming hot, gooey, soft pretzels. My kids couldn’t stop shoving it in their faces either. We keep it classy over here.

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

Roasted Garlic is on of my most favorite aromas and flavors. It adds so much depth. Toss in some fresh rosemary and freshly grated cheese and shove it all inside a jumbo, soft pretzel…you’ve got yourself one heck of a snack. Or dinner. 😉

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

These will not disappoint. I promise. Shove those babies full!

And don’t forget to head over and enter for your chance to win a Microplane Grater, a Wusthof Cooks Knife, and 3 pieces of Anolon Cookware!!

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels

Prep Time: 2 hours

Cook Time: 20 minutes

Total Time: 2 hours, 30 minutes

Yield: 8 Large Soft Pretzels

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels

Warm, Chewy, Soft Jumbo Pretzels, stuffed with Parmesan, Cheddar, Roasted Garlic, and Fresh Rosemary...these Stuffed Pretzels will make your taste buds explode!

Ingredients

    For the Dough
  • 1 1/2 Cups warm water
  • 2 1/2 teaspoons active dry yeast
  • 2 Tablespoons honey
  • 3 cups all purpose flour
  • 1 cup bread flour
  • 2 teaspoons salt
  • 2-3 Tablespoons minced fresh rosemary
  • 4 Tablespoons butter, melted
  • 1 Tablespoon olive oil
  • The Pretzels
  • 1 head Garlic
  • 1 Tablespoon olive oil
  • 2 cups freshy grated Parmesan cheese
  • 3 cups freshly grated cheddar cheese
  • 2 Tablespoons fresh rosemary
  • 1/2 teaspoon black pepper
  • 10 cups water
  • 2/3 cup baking soda
  • 1 egg

Directions

  1. In a liquid measuring cup, combine the water, yeast, and honey. Mix together and set aside for 5-10 minutes to foams up.
  2. In a large bowl, whisk together the flours, salt, and fresh rosemary. When the yeast mixture is foamy, add it to the flour mix.
  3. Pour in the melted butter, and using a wooden spoon, mix to combine. The mixture will probably come together and be shaggy.
  4. Pour it out onto a lightly floured surface, and knead for 3-5 minutes until soft and elastic. (You could also do the above steps in a stand mixer, fitted with a dough hook, but I just prefer to do it by hand.)
  5. Grease a large bowl with the olive oil all the way around. Add the dough, cover with a damp towel, and allow it to rise for 1-2 hours in a draft free place, until it doubles in size.
  6. In the last 45 minutes or so of the dough rising, preheat your oven to 400°.
  7. Peel off the outer layers of the garlic head, and slice off about 1/4" of the top of the cloves, exposing the individual cloves.
  8. Place the head in the center of a piece of aluminum foil, and drizzle with olive oil. Wrap well with the foil and pop in the oven for 30-35 minutes, until it feels soft when pressed.
  9. Remove from the oven and allow to cool to the touch, before squeezing it in a a medium sized bowl.
  10. Add to the roasted garlic, the Parmesan and Cheddar cheese, the rosemary, and black pepper. Using a fork, mix well.
  11. In a large pot, begin boiling the water and baking soda. Whisk the egg in a small bowl of its own and set aside.
  12. Grab your risen dough and punch it down. Knead a few times into a ball and divide it into eight equal pieces.
  13. Roll each piece into approximately a 12"x3" rectangle.
  14. Line each rectangle across the bottom with the garlic-cheese mixture
  15. Grab the side furthest away from you, fold over the stuffing, overlap the dough, and pinch to seal the sides as well as the ends.
  16. Roll gently into an even cylinder, form into a circle, grab both ends, twist them, and lay them over the opposite side to form a pretzel. (There is a small photo sequence HERE showing you how.)
  17. Preheat oven to 400 degrees and ling a baking sheet with parchment paper.
  18. Using a slotted spoon, dip pretzels, one at a time into the boiling baking soda-water for about one minute. Remove from the water and transfer to the baking sheet, brush with the egg wash. (Sprinkle with pretzel salt if you wish, I left it off, and these really didn't need it!)
  19. Repeat with remaining pretzels.
  20. Bake in the oven for 15-20 minutes until pretzels are golden brown.
  21. Remove and cool for a few minutes before tearing into the warm, gooey, melty, cheesy, Pretzel! (Dip into honey mustard if you wish.)

Notes

I know the Instructions seem long, but I promise it's incredibly easy! I just broke down the steps one by one!

Pretzel Base adapted from my Pretzel Bites

Roasted Garlic, Rosemary, and Cheddar Stuffed Pretzels | Fabtastic Eats

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