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Mozzarella Stuffed Soft Pretzels

Plate of golden brown mozzarella stuffed soft pretzels sprinkled with salt, served on a linen napkin

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Golden, soft pretzels filled with melty mozzarella, rosemary, and Parmesan. A savory treat perfect for cheese lovers.

Ingredients

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  • 3 ½ cups all-purpose flour
  • 1 packet (2 ¼ tsp) active dry yeast
  • 1 cup warm water (110°F / 43°C)
  • 1 tbsp sugar
  • 1 tsp salt
  • 810 oz fresh mozzarella, cubed
  • 2 tbsp chopped fresh rosemary
  • ¼ cup grated Parmesan cheese
  • 4 cups water
  • ¼ cup baking soda
  • Grated Parmesan, for topping
  • Fresh rosemary leaves, for garnish
  • (Optional) 1 egg, beaten

Instructions

  1. In a large bowl, mix warm water and sugar. Sprinkle yeast and let sit 5–10 minutes until foamy.
  2. Add flour and salt. Stir to form dough. Knead 8–10 minutes by hand or 5–6 with stand mixer.
  3. Place in oiled bowl. Cover and let rise 30–45 minutes until doubled.
  4. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  5. Mix mozzarella, rosemary, and Parmesan in small bowl.
  6. Divide dough into 8 pieces. Roll, flatten, fill with cheese. Seal and shape pretzels.
  7. Simmer 4 cups water. Stir in baking soda. Boil each pretzel 30 seconds.
  8. Place on baking sheet. Optional: brush with egg wash. Top with Parmesan and rosemary.
  9. Bake 15–20 minutes until golden and bubbly. Cool slightly before serving.

Notes

  • For extra cheesy pretzels, use 12 oz mozzarella.
  • Serve with marinara, garlic butter, or mustard.
  • Store in airtight container. Reheat in oven.

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