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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Incredible homemade soft pretzels with a chewy, golden-brown crust, stuffed with gooey mozzarella cheese and topped with coarse salt, fresh rosemary, and grated parmesan.
Print Recipe
Prep Time 1 hour 30 minutes
Cook Time 15 minutes
Total Time 1 hour 45 minutes
Servings: 10 pretzels
Course: Appetizer, Snack
Cuisine: American, German
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Pretzel Dough
  • 1 1/2 cups Warm Water 105°F to 115°F
  • 1 packet Active Dry Yeast or 2 1/4 teaspoons
  • 1 tablespoon Brown Sugar
  • 3 3/4 cups All-Purpose Flour Plus more for dusting
  • 2 tablespoons Unsalted Butter Melted (or vegan butter)
  • 1 1/2 teaspoons Kosher Salt
Filling & Boiling Bath
  • 10 pieces Mozzarella String Cheese Cut in half, or use block low-moisture mozzarella cut into sticks. Use vegan cheese if preferred.
  • 10 cups Water For boiling
  • 2/3 cup Baking Soda
Toppings
  • 1 large Egg Beaten with 1 tbsp water (or use melted vegan butter/soy milk for a vegan wash)
  • 2 tablespoons Fresh Rosemary Finely chopped
  • 1/4 cup Parmesan Cheese Grated (or vegan alternative)
  • 2 tablespoons Coarse Pretzel Salt Or coarse sea salt

Equipment

  • Stand Mixer (optional)
  • Large Baking Sheets
  • Large pot
  • Slotted spoon or spider

Method
 

  1. In a large bowl or stand mixer, combine warm water, yeast, and brown sugar. Let sit for 5-10 minutes until frothy.
  2. Add melted butter, kosher salt, and 3 cups of flour. Mix on low, gradually adding remaining flour until dough pulls away from the sides.
  3. Knead for 5 minutes in mixer (or 8-10 mins by hand) until smooth and elastic. Place in an oiled bowl, cover, and let rise for 1 hour until doubled.
  4. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and lightly grease them.
  5. Punch down dough and divide into 10 equal pieces. Roll each into a 4x7 inch rectangle. Place a piece of mozzarella in the center of each.
  6. Fold dough over the cheese, pinching seams incredibly tight to seal. Roll gently to smooth. Form into knots or leave as sticks.
  7. Bring 10 cups of water to a rolling boil. Carefully add baking soda (it will bubble up). Drop pretzels in 1-2 at a time for 30 seconds. Remove with a slotted spoon and place on baking sheets.
  8. Brush pretzels with egg wash. Sprinkle generously with coarse salt, chopped rosemary, and parmesan cheese.
  9. Bake for 12-15 minutes until dark golden brown. Let cool for 5 minutes before serving warm.

Notes

Ensure your mozzarella is completely enclosed by the dough and pinched tightly to prevent cheese from leaking in the oven. For a vegan version, use vegan cheese sticks, substitute butter with coconut oil, and use soy milk instead of an egg wash.