Mozzarella stuffed rosemary parmesan soft pretzels

Here’s a Mozzarella-Stuffed Rosemary Parmesan Soft Pretzel recipe 🥨🧀
Soft inside, chewy outside, and super flavorful.

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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Ingredients

Dough

• 1½ cups warm water
• 1 packet (2¼ tsp) active dry yeast
• 1 tablespoon sugar
• 4 cups all-purpose flour
• 1½ teaspoons salt
• 2 tablespoons melted butter

Filling

• 8 oz mozzarella cheese, cut into sticks

Boiling bath

• ⅓ cup baking soda
• 10 cups water

Topping

• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped
• Coarse salt (optional)

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Instructions

1. Make the dough
   • Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
   • Stir in flour, salt, and melted butter.
   • Knead until smooth (5–7 minutes).
   • Cover and let rise 1 hour, until doubled.
2. Shape & stuff
   • Preheat oven to 425°F (220°C).
   • Divide dough into 8 pieces.
   • Roll each into a long rope.
   • Flatten slightly, place mozzarella in center, pinch closed.
   • Shape into pretzels or twists, sealing well.
3. Boil
   • Bring water and baking soda to a boil.
   • Boil pretzels 30 seconds each, then remove and drain.
4. Bake
   • Place on parchment-lined baking sheet.
   • Bake 12–15 minutes, until deep golden brown.
5. Finish
   • Brush with melted butter.
   • Sprinkle Parmesan, rosemary, and salt.

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Tips

• Seal the dough completely to prevent cheese leaks.
• Chill cheese sticks before stuffing for less melting.
• Serve warm with marinara or garlic butter.

If you want an air fryer version, no-yeast shortcut, or different cheese filling, just tell me 😊

Here’s a Mozzarella-Stuffed Rosemary Parmesan Soft Pretzel recipe 🥨🧀
Soft inside, chewy outside, and super flavorful.

---

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Ingredients

Dough

• 1½ cups warm water
• 1 packet (2¼ tsp) active dry yeast
• 1 tablespoon sugar
• 4 cups all-purpose flour
• 1½ teaspoons salt
• 2 tablespoons melted butter

Filling

• 8 oz mozzarella cheese, cut into sticks

Boiling bath

• ⅓ cup baking soda
• 10 cups water

Topping

• 2 tablespoons melted butter
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon fresh rosemary, finely chopped
• Coarse salt (optional)

---

Instructions

1. Make the dough
   • Mix warm water, yeast, and sugar. Let sit 5 minutes until foamy.
   • Stir in flour, salt, and melted butter.
   • Knead until smooth (5–7 minutes).
   • Cover and let rise 1 hour, until doubled.
2. Shape & stuff
   • Preheat oven to 425°F (220°C).
   • Divide dough into 8 pieces.
   • Roll each into a long rope.
   • Flatten slightly, place mozzarella in center, pinch closed.
   • Shape into pretzels or twists, sealing well.
3. Boil
   • Bring water and baking soda to a boil.
   • Boil pretzels 30 seconds each, then remove and drain.
4. Bake
   • Place on parchment-lined baking sheet.
   • Bake 12–15 minutes, until deep golden brown.
5. Finish
   • Brush with melted butter.
   • Sprinkle Parmesan, rosemary, and salt.

---

Tips

• Seal the dough completely to prevent cheese leaks.
• Chill cheese sticks before stuffing for less melting.
• Serve warm with marinara or garlic butter.

If you want an air fryer version, no-yeast shortcut, or different cheese filling, just tell me 😊