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Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

Soft Mozzarella Stuffed Pretzels with Fresh Rosemary


  • Author: Emily
  • Total Time: 2 hours
  • Yield: 8 large pretzels 1x
  • Diet: Vegetarian

Description

These homemade pretzels are soft, golden, and packed with gooey mozzarella cheese. Infused with fresh rosemary, brushed with buttery garlic seasoning, and baked to perfection, they’re the ultimate savory snack or appetizer. Perfect for parties, cozy evenings, or anytime you’re craving cheesy, herby comfort food.


Ingredients

Scale

Dough:

  • 1 ½ cups warm water (110–115°F)
  • 1 packet Rapid Rise yeast (2 ¼ tsp)
  • 1 ½ tbsp sugar
  • 1 ¾ tsp salt
  • 2 tbsp fresh rosemary, chopped
  • 4 ¼ cups all-purpose flour
  • 6 tbsp unsalted butter, softened

Filling:

  • 1 cup mozzarella cheese, shredded
  • ¼ cup Parmesan cheese, grated

Baking Soda Bath:

  • 10 cups water
  • ¾ cup baking soda

Toppings:

  • 1 egg, beaten with 1 tbsp water (egg wash)
  • 2 tbsp melted butter
  • ½ tbsp fresh rosemary
  • ½ tsp garlic powder
  • ½ tsp black pepper
  • Additional grated Parmesan (optional)

Instructions

  • Activate Yeast
    In a stand mixer bowl, combine warm water, yeast, sugar, and salt. Let sit 10 minutes until foamy.

  • Make Dough
    Add rosemary, flour, and softened butter. Knead for 10–12 minutes until smooth and elastic. Transfer to a greased bowl, cover, and let rise for 1 hour until doubled.

  • Prepare Cheese Filling
    Mix mozzarella and Parmesan. Shape into 8 small portions and freeze for 15–20 minutes.

  • Boil Water & Preheat Oven
    In a large pot, bring 10 cups of water to a boil. Slowly add baking soda. Preheat oven to 425°F (220°C). Line baking sheets with parchment.

  • Shape Pretzels
    Punch down dough and divide into 8 equal pieces. Roll each into a 20-inch rope. Flatten, add frozen cheese, pinch closed, and form into pretzel shapes.

  • Boil Pretzels
    Boil each pretzel in baking soda water for 30 seconds. Remove with a slotted spoon and place on baking sheets.

  • Bake
    Brush with egg wash. Bake 16–18 minutes until golden brown.

 

  • Finish
    Brush hot pretzels with melted butter and sprinkle with rosemary, garlic powder, black pepper, and Parmesan.

Notes

  • Freeze cheese to prevent it from melting too quickly.
  • For even baking, rotate trays halfway through.
  • Best served warm for maximum cheese stretch.
  • Add cayenne for spice or substitute cheese varieties like cheddar or Gruyère.
  • Prep Time: 30 minutes
  • Cook Time: 18 minutes+ 1 hour
  • Category: Appetizer, Snack
  • Method: Baked
  • Cuisine: American-Inspired

Nutrition

  • Serving Size: 1 pretzel
  • Calories: 345
  • Sugar: 2g
  • Sodium: 760mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 41g
  • Fiber: 2g
  • Protein: 10g
  • Cholesterol: 40mg