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Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

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Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are chewy, bakery-style pretzels filled with gooey mozzarella cheese, topped with fragrant rosemary and savory Parmesan, then baked to golden perfection. These irresistible mozzarella stuffed pretzels make the perfect crowd-pleasing snack for game day, parties, or anytime you crave warm, cheesy comfort food.

Ingredients

  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 8 oz fresh mozzarella, cubed
  • 2 tablespoons fresh rosemary leaves, chopped
  • ¼ cup grated Parmesan cheese
  • 4 cups water (for boiling bath)
  • ¼ cup baking soda
  • Extra Parmesan, for topping
  • Fresh rosemary, for garnish

Instructions

  1. In a large bowl, mix warm water, sugar, and yeast; let stand 5–10 minutes until foamy.
  2. Stir in salt; add flour gradually to form a dough. Knead for 5 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
  3. Punch down dough and divide into 8 equal pieces.
  4. Flatten each piece into a small rectangle. Add a few mozzarella cubes, fold over, and pinch all seams closed firmly.
  5. Roll each filled piece into a rope and twist into a pretzel shape, sealing ends well.
  6. Bring 4 cups water to a boil; carefully add baking soda. Boil each pretzel for 30 seconds per side. Transfer to a parchment-lined baking sheet.
  7. Sprinkle with Parmesan and chopped rosemary. Bake at 425°F (220°C) for 12–15 minutes until deep golden brown.
  8. Cool for 5 minutes so the cheese settles. Garnish with extra rosemary and serve warm.

Notes

  • Seal seams tightly and don’t overfill to prevent cheese leakage.
  • Fresh mozzarella is extra creamy; low-moisture mozzarella leaks less.
  • For a classic look, add a light egg wash before baking and/or a pinch of pretzel salt.
  • Mini bites: cut ropes into 1–2 inch nuggets; boil and bake 8–10 minutes.
  • Flavor swaps: cheddar, pepper jack, or gouda; add red pepper flakes to the topping; sweet version with cinnamon sugar (skip rosemary/Parmesan).
  • Make-ahead: refrigerate dough after first rise overnight; shape, boil, and bake the next day.
  • Freezer: bake, cool, then freeze up to 2 months; reheat at 350°F (175°C) for 8–10 minutes.

Nutrition

Find it online: https://cookedbymaya.com/soft-mozzarella-stuffed-pretzels-with-fresh-rosemary/