These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the ultimate savory snack. They combine the chewy texture of a classic pretzel with a melty, herbaceous center.
Ingredients
For the Dough:
* 2 1/2 cups all-purpose flour
* 1 tsp salt
* 1 tbsp sugar
* 1 packet (2 1/4 tsp) active dry yeast
* 1 cup warm water (about 110°F)
* 2 tbsp melted butter
For the Filling & Topping:
* Mozzarella cheese (cubed or small pearls)
* 1/2 cup grated Parmesan cheese
* 2 tbsp fresh rosemary, finely chopped
* Coarse sea salt
* 1 egg (beaten, for egg wash)
Preparation
1. Make the Dough
In a large bowl, combine the warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Stir in the melted butter, salt, and flour. Knead the dough on a floured surface for 5–7 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm spot for 1 hour (or until doubled in size).
2. Stuff and Shape
Preheat your oven to 400°F (200°C). Punch down the risen dough and divide it into 8 equal pieces. Flatten each piece into a small circle, place a chunk of mozzarella in the center, and wrap the dough around it, pinching tightly to seal. Roll it into a smooth ball, then gently poke a hole in the center with your finger to create the “donut” or bagel shape shown in the photo.
3. The Pretzel Bath (Optional but Recommended)
For that authentic pretzel crust, briefly dip each shaped ring into a boiling water bath (4 cups water + 1/4 cup baking soda) for 30 seconds. This creates the golden-brown, chewy exterior.
4. Season and Bake
Place the pretzels on a parchment-lined baking sheet. Brush them generously with the egg wash. Sprinkle with fresh rosemary, Parmesan cheese, and a pinch of coarse salt.
5. Bake
Bake for 12–15 minutes or until the pretzels are deep golden brown and the cheese inside is molten. Serve warm so the mozzarella stays stretchy!
