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Soft Mozzarella Stuffed Pretzels with Fresh Rosemary

These mouthwatering Soft Mozzarella Stuffed Pretzels with Fresh Rosemary are perfect for any gathering, offering gooey mozzarella and delightful fresh herb flavors.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 10 pretzels
Course: Appetizer, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

For the Pretzel Dough
  • 1.5 cups warm water about 110°F
  • 1 packet active dry yeast (2 ¼ tsp)
  • 2 tbsp granulated sugar
  • 4 cups all-purpose flour
  • 1 tsp kosher salt
  • ⅓ cup baking soda (for the water bath)
  • as needed coarse sea salt for sprinkling
For the Fillings
  • 8 oz fresh mozzarella cheese cut into small cubes
  • 2 tbsp fresh rosemary finely chopped
  • 1 egg (for egg wash)
  • 1 tbsp olive oil (to brush on the pretzels)

Method
 

Preparation
  1. In a large bowl, combine the warm water, yeast, and sugar. Wait for about 5 minutes until it's foamy and bubbly.
  2. Mix in the flour and kosher salt, then knead until the dough is smooth (about 5-7 minutes).
Rise the Dough
  1. Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
Shape the Pretzels
  1. Punch the risen dough down and divide it into 10 equal pieces.
  2. Roll each piece into a long rope (about 18 inches), then form a 'U' shape, twist the ends, and push them down to form a pretzel shape.
Fill the Pretzels
  1. Place the mozzarella cubes and rosemary in the center of each pretzel, fold the dough over the filling, and pinch it tightly to seal.
Boil and Bake
  1. Preheat your oven to 425°F (220°C). Bring 8 cups of water to a boil and add the baking soda.
  2. Drop each pretzel into the boiling water for about 30 seconds, turning once, then place them on a parchment-lined baking sheet.
  3. Brush the pretzels with egg wash and sprinkle with coarse sea salt. Bake for 12-15 minutes or until golden brown.

Notes

Don’t Have Fresh Rosemary? Dried rosemary works too—just use a bit less. Need a Dipping Sauce? Honey mustard or marinara are great pairings!