Description

These homemade soft pretzels are stuffed with gooey mozzarella, sprinkled with rosemary, and baked to golden perfection—perfect for snacking or entertaining.

Ingredients

Dough:

1 packet (2¼ tsp) instant or active-dry yeast

1 cup warm water (≈110 °F)

¾ Tbsp honey or 1½ Tbsp sugar

3¼ cups bread or all-purpose flour

2 Tbsp unsalted butter, softened

1 tsp salt

Cheese Filling:

8 mozzarella cheese sticks (or ≈2 cups shredded mozzarella)

¼ cup grated Parmesan

1–2 Tbsp chopped fresh rosemary

Boiling Bath:

10 cups water

½ cup baking soda

Topping:

1 egg, beaten (for egg wash)

Coarse salt

Fresh rosemary (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make Dough: Mix yeast, water, honey/sugar, flour, salt, and butter. Knead for ~4 minutes in a stand mixer (or ~8 by hand) until smooth.

First Rise: Place dough in a greased bowl, cover, and let rise for 25–60 minutes until doubled.

Prepare Filling: Combine mozzarella, Parmesan, and rosemary. Freeze for 10 minutes to slow melting.

Shape Pretzels: Divide dough into 8 pieces. Roll each into an 18-inch rope, flatten, place cheese filling in the center, and seal edges. Twist into pretzel shape.

Boil: Boil each pretzel in baking soda water for 20–30 seconds. Place on a parchment-lined baking sheet.

Bake: Brush with egg wash, sprinkle with salt and rosemary. Bake at 400–425 °F for 12–18 minutes until golden brown.

Notes

Freeze cheese filling briefly to prevent leaks.

Use other cheeses like cheddar or Gouda for different flavors.

Try oregano or thyme instead of rosemary.

Serve with marinara, honey mustard, or garlic butter for dipping.

Freeze after baking for up to 3 months; reheat at 350 °F for 5–7 minutes.

Prep Time: 45 minutes
Cook Time: 15–20 minutes
Category: Appetizer, Snack
Method: Baking, Boiling
Cuisine: American