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Mozzarella-Stuffed Pretzels with Parmesan & Rosemary

These Mozzarella-Stuffed Pretzels with Parmesan & Rosemary are soft, chewy, and loaded with gooey mozzarella cheese. Topped with fragrant rosemary, Parmesan, and coarse sea salt, they’re perfect for snacking, entertaining, or pairing with your favorite dipping sauces.
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Prep Time 30 minutes
Cook Time 15 minutes
Rise Time 1 hour
Servings: 8 Pretzels
Course: Appetizer, Snack
Ingredients Equipment Method

Ingredients
  

For the Dough
  • 1½ cups Warm water 110℉
  • 2¼ tsp (1 packet) Active dry yeast
  • 2 tbsp Granulated sugar
  • 4 cups All-purpose flour
  • 1 tsp Salt
  • 2 tbsp Unsalted butter
For Boiling
  • 10 cups Water
  • ⅔ cup Baking soda
For the Filling
  • 8 oz Mozzarella cheese
  • ½ tsp Fresh cracked black pepper optional
For Topping
  • 1 egg beaten, for egg wash
  • 2 tbsp Grated parmesan cheese
  • 1 tbsp Fresh rosemary finely chopped
  • Coarse sea salt

Equipment

  • Large mixing bowl
  • Small bowl
  • Hand mixer or stand mixer
  • Large pot
  • Slotted spoon or spatula
  • Baking Sheet
  • Pastry brush

Method
 

  1. Make the Dough
    In a small bowl, combine warm water, yeast, and sugar. Let sit for 5–10 minutes until foamy.
    In a large bowl, combine flour and salt. Add the yeast mixture and melted butter. Mix until a rough dough forms.
    Knead for 8–10 minutes by hand or 6–8 minutes with a stand mixer until smooth and elastic.
    Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.
  2. Shape the Pretzels
    Preheat oven to 425°F (220°C).
    Punch down the dough and divide it into 8 equal pieces.
    Roll each piece into a long rope, about 14–16 inches long.
    Place a stick or small cubes of mozzarella in the center of the rope, then carefully fold the dough over the cheese and pinch the edges to seal.
    Shape the stuffed ropes into classic pretzel shapes or simple knots, making sure the cheese is fully enclosed.
  3. Boil the Pretzels
    In a large pot, bring 10 cups water and baking soda to a boil.
    Gently drop each pretzel into the boiling water, 1–2 at a time, for about 30 seconds per side. Use a slotted spoon to remove and place on a lined baking sheet.
  4. Add Toppings
    Brush each boiled pretzel with beaten egg.
    Sprinkle generously with Parmesan cheese, chopped rosemary, and coarse sea salt.
  5. Bake
    Bake pretzels in the preheated oven for 15–18 minutes, until golden brown and cooked through.
  6. Serve
    Serve warm for maximum gooeyness, and watch the mozzarella pull with each bite! These pretzels pair perfectly with marinara sauce, garlic butter, or even a mustard dip.