Description
Delicious homemade soft pretzels stuffed with gooey mozzarella cheese and flavored with fresh rosemary. These crowd-pleasing treats feature a golden, chewy exterior from a traditional baking soda bath and creamy melted cheese in every bite.
Ingredients
Scale
- 3 1/2 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 cup warm water (about 110°F)
- 1 tablespoon sugar
- 1 teaspoon salt
- 8 ounces fresh mozzarella, cut into small cubes
- 2 tablespoons chopped fresh rosemary leaves
- 1/4 cup grated Parmesan cheese, plus more for topping
- 4 cups water for baking soda bath
- 1/4 cup baking soda
- Fresh rosemary leaves for garnish
Instructions
- In a large bowl, combine warm water with sugar, stirring to dissolve. Sprinkle yeast over top and let stand 5 minutes until foamy.
- Add flour and salt, mix until shaggy dough forms. Knead on floured surface for 6-8 minutes until smooth and elastic.
- Place dough in oiled bowl, cover, and let rise in warm place until doubled, about 1 hour.
- While dough rises, cut mozzarella into 1/2-inch cubes and toss with rosemary and Parmesan cheese.
- Punch down dough and divide into 8-10 equal portions. Roll each into 18-inch rope, then flatten into strip.
- Place cheese filling along center of each strip, fold dough over filling, and seal edges completely.
- Shape each filled rope into pretzel shape and place on parchment-lined baking sheet.
- Preheat oven to 450°F. Bring 4 cups water to boil, add baking soda carefully.
- Dip each pretzel in baking soda bath for 20-30 seconds per side using slotted spoon.
- Return to baking sheet, sprinkle with extra Parmesan and rosemary.
- Bake 12-15 minutes until deep golden brown and puffed.
- Transfer to wire rack and cool slightly before serving.
Notes
- Use fresh mozzarella rather than pre-shredded for best melting results
- Ensure dough is completely sealed around cheese to prevent leaks
- Don’t skip the baking soda bath – it creates the classic pretzel texture and flavor
- Store at room temperature in paper bag for up to 2 days to maintain crunch
- Can be frozen for up to 2 months when individually wrapped
- Reheat in 350°F oven for 5-7 minutes to restore fresh texture
- Can be made ahead and refrigerated up to 1 day before baking
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pretzel
- Calories: 280
- Sugar: 1g
- Sodium: 580mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 25mg
Keywords: mozzarella stuffed pretzels, soft pretzels, cheese filled pretzels, homemade pretzels, baking soda bath, rosemary cheese pretzels, comfort food, party snacks