Brie-Stuffed Soft Pretzel Bites with Rosemary Butter and Fig Mustard are the perfect weekend baking project. Fluffy, cheesy, salty, and a hint of sweet from the fig mustard, these soft pretzels are easier to make than you probably imagine. With a little time and some good pretzel-twisting skills, you’ll have amazing homemade soft pretzels in no time.
Ingredients needed to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard
To make these delicious soft pretzels, you’ll need a few basic baking ingredients like flour, instant yeast, salt, etc.. You’ll also need a good quality fig jam and dijon mustard, to make the sweet and tangy dipping sauce for these pretzels. Here’s the full list:
- instant yeast
- brown sugar
- kosher salt
- warm water
- all-purpose flour
- butter
- fresh rosemary
- brie cheese
- baking soda
- flaky sea salt or pretzel salt
- mayonnaise
- fig jam
- dijon mustard
- salt and black pepper
Tools used to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard
The biggest piece of equipment required to make these soft-pretzels is a stand mixer. It is very difficult to knead the dense pretzel dough by hand, however if you choose that route be aware that you’ll need to knead for at least 10 minutes. The kneading happens much more quickly in the stand mixer, taking only about 5 minutes using the dough hook. Other than that, you’ll need a cutting board, a sharp knife, a small saucepan, two rimmed baking sheets, a pastry brush (optional), a small mixing bowl, and measuring cups and spoons.
How to make Brie-Stuffed Soft Pretzels with Rosemary Butter and Fig Mustard
These pretzels start with a fairly basic bread dough. You’ll combine yeast with the wet ingredients, then add in the dry ingredients to a stand mixer. Let the stand mixer do the kneading, then let the dough rise until doubled in size, about an hour.
Once the dough has risen, you’ll divide the pretzel dough into 8 pieces and roll each piece out into a long snake. Flatten the snake, stuff with a piece of brie, form the dough around the brie, then twist into a pretzel. Pretty simple! You’ll repeat this process for all 8 pieces of dough, then boil them in a pot of baking soda and water for 45 seconds each. Boiling in baking soda is what creates that classic pretzel flavor in the final product, so don’t skip that step.
Just before baking, you’ll brush each pretzel with a fragrant rosemary butter, which is made simply by melting butter and simmering it with fresh rosemary sprigs for 2 minutes. Bake the pretzels until golden brown, and that’s it! Serve with the fig mustard, which can be made in 3 minutes while the pretzels cool.
Looking for other weekend baking projects?
Try these recipes from The Ardent Cook!
Classic Spice Cookies with Vanilla-Whiskey Frosting
Gluten-Free Olive Oil Zucchini Bread
Recipe Ingredients
2 ¼ tsp instant yeast (one packet)
1 tbsp brown sugar
1 ½ tsp kosher salt
1 ½ cups warm water, heated to 105-110 degrees Fahrenheit
4 ¼ -½ cups flour, may use closer to 4 ½ if needed
4 tbsp butter
3 sprigs fresh rosemary
1 wheel brie, rind removed and cut into 8 equal pieces
8 cups water
½ cup baking soda
Flaky salt or pretzel salt, to taste
¼ cup mayonnaise
2 tbsp dijon mustard
2 tbsp fig jam
Salt and pepper, to taste
Recipe Instructions
- Combine yeast, brown sugar, salt, and warm water in the bowl of a stand mixer. Let sit for 3-5 minutes, or until bubbly.
- Add the flour and mix on low with a dough hook until a dough forms, about 5 minutes. Shape dough into a ball and coat in olive oil, then cover and let rise in a warm area for 1 hour, or until dough doubles in size.
- Turn dough out onto a lightly floured surface and divide into 8 equal parts. Roll each piece into a 12-16 inch worm. Flatten the worm with a rolling pin or your hands, then stuff with a piece of brie and wrap the dough around the cheese. Make sure the brie is completely encased in the dough, then twist into a pretzel. Repeat for the remaining pieces of dough until you have 8 pretzels.
- In a small saucepan, melt the butter and rosemary sprigs. Cook for 1-2 minutes until the rosemary smells fragrant. Set aside.
- Preheat the oven to 425 degrees Fahrenheit and line two sheet trays with parchment paper. Boil the water and, once bubbling, add the baking soda.
- Working in batches, boil the pretzels for 45 seconds, then place on the sheet trays. Brush with the rosemary butter and sprinkle with salt. Bake for 15-20 minutes, or until the pretzels are golden brown. Remove from the oven and let cool for 5-10 minutes so the brie can set up slightly.
- While the pretzels cool, make the fig mustard. Combine the mayo, dijon, fig jam, and salt and pepper to taste. Whisk until thoroughly combined.
- Serve pretzels while still warm alongside the fig mustard. Leftovers keep for 1-2 days covered in the fridge. To reheat, simply place on a piece of foil directly on the oven rack and warm at 350 degrees for 5-7 minutes. Enjoy!
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I love and use myself. Thank you for your continued support of The Ardent Cook, it does not go unnoticed.
The Ardent Cook 
You must be logged in to post a comment.