Description

Mozzarella-Stuffed Rosemary Pretzels are soft, savory snacks combining chewy pretzel dough infused with fresh rosemary and a gooey mozzarella cheese center. Perfectly boiled in baking soda water and baked to a golden crust, these homemade pretzels offer a comforting and flavorful treat ideal for snacks, appetizers, or parties.

Ingredients

Scale

Dough Ingredients

4 cups all-purpose flour
1 packet (2 1/4 tsp) active dry yeast
1 1/2 cups warm water (about 110°F / 43°C)
1 tablespoon sugar
1 teaspoon salt
2 tablespoons fresh rosemary, finely chopped

Filling

8 ounces mozzarella cheese, shredded or cubed

Boiling Solution

8 cups water
1/4 cup baking soda

Finishing

4 tablespoons butter, melted
Coarse sea salt or flaky Maldon salt, for sprinkling

Instructions

Prepare the dough: In a mixing bowl, combine warm water, sugar, and active dry yeast. Let it activate until frothy, about 5-10 minutes. Add flour, chopped rosemary, and salt to the mixture. Knead the dough until smooth and elastic, about 8-10 minutes. Cover and let it rise until doubled in size, approximately 1 hour.
Shape and stuff the pretzels: Divide the risen dough into equal pieces. Roll each piece into a rope. Create a small pocket in each rope and stuff generously with mozzarella cheese. Seal the edges securely to prevent leakage during baking.
Boil the pretzels: Bring a large pot of water to a boil and add the baking soda. Briefly boil each pretzel for about 30 seconds. Remove carefully and place on a baking sheet lined with parchment paper.
Bake to perfection: Brush the boiled pretzels with melted butter. Bake in a preheated oven at 425°F (220°C) for 12-15 minutes, or until golden brown and crusty on the outside.
Finish and enjoy: Once baked, brush the pretzels again with melted butter and sprinkle with coarse sea salt. Allow to cool slightly before serving to enjoy the melty cheese center.

Notes

Use room temperature ingredients to ensure proper yeast activation and dough rise.
Seal the cheese well within the dough to avoid leakage during baking.
Do not skip boiling in baking soda water to achieve authentic pretzel texture and flavor.
Use fresh rosemary rather than dried for a more fragrant taste.
Let shaped pretzels rest a few minutes before boiling to relax the gluten for better texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 pretzel
Calories: 250
Sugar: 1.5g
Sodium: 450mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 1.5g
Protein: 10g
Cholesterol: 30mg

Keywords: mozzarella pretzels, rosemary pretzels, stuffed pretzels, cheesy pretzels, savory snack, homemade pretzels, soft pretzels