🥨🧀 Soft Mozzarella-Stuffed Pretzels with Fresh Rosemary
🕒 Prep Time: 25 min
⏱️ Rise Time: 60–90 min
🔥 Bake Time: 12–15 min
🍽️ Yields: 8 large stuffed pretzels
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📝 Ingredients:
For the Dough:
3 cups (375g) all-purpose flour
2 1/4 tsp (1 packet) instant or active dry yeast
1 tbsp brown sugar or honey
1 tsp salt
1 tbsp fresh rosemary, finely chopped (or 1 tsp dried)
1 tbsp olive oil
1 cup (240ml) warm water (100–110°F / 38–43°C)
For Stuffing:
8 mozzarella sticks or ~1 ½ cups shredded mozzarella (low-moisture preferred)
Optional: Extra chopped rosemary or black pepper for added flavor
Baking Soda Water Bath:
1/4 cup baking soda
6 cups water
Topping:
1 egg (beaten, for egg wash)
Coarse salt or pretzel salt
Extra fresh rosemary for garnish (optional)
Melted butter (for brushing after baking)
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🍳 Instructions:
1. Make the Dough:
In a large mixing bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy (if using active dry yeast).
Add flour, salt, chopped rosemary, and olive oil. Mix and knead for 7–10 minutes until smooth and elastic.
Cover the bowl with a damp towel or plastic wrap and let rise for 1 hour, or until doubled in size.
2. Preheat & Prep:
Preheat oven to 425°F (220°C).
Line 2 baking sheets with parchment paper.
Prepare the baking soda bath: In a saucepan, bring 6 cups water to a simmer. Add baking soda slowly (it will bubble). Keep warm.
3. Shape and Stuff the Pretzels:
Punch down the dough and divide into 8 equal pieces.
Roll each piece into a rope (~18 inches long), flatten slightly into a wide strip.
Place a mozzarella stick in the center of the strip and pinch the dough around it to fully seal the cheese inside.
Twist into a pretzel shape:
1. Form a U-shape.
2. Cross the ends over each other twice.
3. Fold the twist down and press ends onto the base to seal.
4. Boil the Pretzels (Baking Soda Bath):
Gently place each pretzel in the simmering soda bath for 30 seconds per side.
Remove with a slotted spatula and place on the prepared baking sheet.
5. Egg Wash & Topping:
Brush pretzels with the beaten egg.
Sprinkle with coarse salt and a bit of extra rosemary (if desired).
6. Bake:
Bake for 12–15 minutes, or until deep golden brown.
Remove and brush with melted butter for soft, rich flavor.
7. Cool Slightly & Serve:
Let cool for 5 minutes to avoid molten cheese burns.
Serve warm!
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🧄 Optional Flavor Enhancers:
Add a pinch of garlic powder or black pepper to the dough for extra flavor.
Sprinkle grated Parmesan on top before baking.
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❓ FAQ – Stuffed Pretzels with Mozzarella & Rosemary
🧀 Can I use shredded mozzarella instead of sticks?
Yes. Spoon about 2 tbsp into the flattened dough rope and carefully pinch shut. Just be sure it’s fully sealed to prevent leaks.
🧂 Why use a baking soda bath?
This is key for a classic pretzel crust — chewy, golden, and with that signature flavor. Baking soda creates an alkaline bath that changes the surface pH of the dough.
🌿 Can I use dried rosemary?
Yes. Use 1 tsp dried rosemary in place of 1 tbsp fresh. Crush it between your fingers to release more flavor.
🥶 Can I freeze them?
Yes!
Before baking: Freeze shaped pretzels after the soda bath. Bake from frozen at 425°F for 15–18 minutes.
After baking: Freeze cooled pretzels. Reheat in oven or air fryer at 350°F for 5–7 minutes.
🧈 Can I skip the egg wash?
Yes. Brush with milk or just melted butter before and/or after baking, though egg wash gives a glossier finish.
🥚 Can I make this without egg (eggless)?
Yes. Use:
Milk or cream as a substitute for the egg wash.
For a vegan version, also replace butter with vegan butter and use plant-based mozzarella.
🌾 Can I make it whole wheat or gluten-free?
Whole Wheat: Replace up to 50% of the flour with whole wheat. Add a bit more water.
Gluten-Free: Use a 1:1 GF flour blend and expect a slightly denser texture. Use xanthan gum if your blend doesn’t include it.
🧄 Why is the cheese leaking out?
Dough wasn’t sealed properly.
Dough too thin in some spots.
Let the pretzels cool slightly before moving to avoid breaking the crust.
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🧡 Serving Suggestions:
Dip in marinara, garlic butter, or honey mustard.
Serve as a snack, appetizer, or with a bowl of soup.
Try them with a side of spicy ranch or herbed cream cheese dip.