If you have ever dreamed of biting into a soft, warm pretzel filled with gooey, melty cheese and infused with the fragrant touch of fresh herbs, then this Mozzarella-Stuffed Rosemary Pretzels Recipe is about to become your new obsession. Each bite delivers a satisfying combination of chewy dough, aromatic rosemary, and a luscious mozzarella center that stretches with every pull. This recipe transforms a classic snack into an irresistible treat perfect for cozy evenings, gatherings, or just because you deserve a comforting homemade delight.
Ingredients You’ll Need
Gathering simple yet essential ingredients is what makes this Mozzarella-Stuffed Rosemary Pretzels Recipe truly shine. Every element is thoughtfully selected to balance flavor, texture, and visual appeal, making your baking experience smooth and enjoyable.
- 1 1/2 cups warm water (110°F): Activates the yeast and helps create the perfect dough texture.
- 1 packet (2 1/4 teaspoons) active dry yeast: The magical ingredient that causes the dough to rise and become airy.
- 1 tablespoon granulated sugar: Feeds the yeast and adds a touch of sweetness to balance the savory flavors.
- 4 cups all-purpose flour: The dough’s main structure, providing chewiness and strength.
- 1 teaspoon salt: Enhances the overall flavor without overpowering the bread.
- 1 tablespoon chopped fresh rosemary: Brings a woodsy, aromatic note that elevates the pretzel’s taste beautifully.
- 2/3 cup baking soda: Essential for the water bath that gives the pretzels their signature chewy crust and deep golden color.
- 1 large egg, beaten: Adds a shiny, golden finish when brushed on before baking.
- 8 ounces mozzarella cheese, cut into 1-inch cubes: The creamy, melty surprise inside every pretzel bite.
- Coarse sea salt, for sprinkling: Gives a crunchy burst of saltiness on top.
- 2 tablespoons olive oil: Prevents sticking and keeps the dough soft during rising.
How to Make Mozzarella-Stuffed Rosemary Pretzels Recipe
Step 1: Activate the Yeast
Start by mixing the warm water, yeast, and sugar in a large bowl. Stir gently and wait about 5 minutes until the surface bubbles with a frothy layer. This signals that your yeast is alive and ready to work its magic on the dough.
Step 2: Combine Dry Ingredients
Add the flour, salt, and fresh rosemary to the yeast mixture. Stir until the dough just begins to come together, setting the groundwork for a soft and aromatic pretzel base.
Step 3: Knead the Dough
Turn your dough onto a lightly floured surface and knead for 5-7 minutes. This helps develop gluten, giving the pretzels their characteristic chewy texture and elasticity.
Step 4: First Rise
Lightly oil a bowl, place the dough inside, and cover it with a damp towel. Let it rest in a warm spot for about 1 hour, or until it doubles in size, becoming puffy and airy.
Step 5: Prepare for Baking
Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper, so your pretzels don’t stick and bake evenly.
Step 6: Make the Baking Soda Bath
Bring 10 cups of water and the baking soda to a boil in a large pot. This alkaline bath will create the classic pretzel crust and flavor.
Step 7: Divide and Shape the Dough
Punch down the risen dough and cut it into 12 equal portions. Roll each piece into a long rope about 12 inches before flattening it slightly to prepare for the cheesy surprise inside.
Step 8: Stuff with Mozzarella
Place a 1-inch cube of mozzarella on each flattened rope. Wrap the dough carefully around the cheese and pinch the edges tightly to seal in all that melty goodness.
Step 9: Twist into Pretzel Shapes
Form each stuffed piece into a pretzel by shaping a U, crossing the ends, and pressing them down into the base of the U to lock the shape.
Step 10: Boil Pretzels
One at a time, lower each pretzel into the boiling baking soda water for 30 seconds per side. This crucial step creates their familiar chewy crust and deep golden color.
Step 11: Add Finishing Touches
Remove pretzels with a slotted spatula, place on your lined sheets, brush generously with beaten egg, and sprinkle coarse sea salt on top for that iconic salty crunch.
Step 12: Bake Until Golden
Bake the pretzels for 12-15 minutes until they turn a beautiful deep golden brown. The aroma filling your kitchen at this stage is simply irresistible.
Step 13: Cool Slightly and Serve Warm
Let the pretzels cool just enough to handle, then dive in while the mozzarella is still wonderfully melty inside.
How to Serve Mozzarella-Stuffed Rosemary Pretzels Recipe
Garnishes
Sprinkle a little extra chopped rosemary or drizzle a touch of garlic butter over your warm pretzels for an added burst of flavor that complements the cheesy heart perfectly.
Side Dishes
These pretzels pair beautifully with tangy mustard, a rich marinara sauce, or even a spicy cheese dip. A fresh salad or crisp pickles can also balance the richness outstandingly.
Creative Ways to Present
Serve on a wooden board with small ramekins of dipping sauces, or string smaller pretzel bites on skewers for a fun appetizer platter. Wrapping them in parchment paper tied with twine adds a cozy, rustic charm for guests.
Make Ahead and Storage
Storing Leftovers
Keep any leftover pretzels in an airtight container at room temperature for up to two days. To retain some freshness, reheat slightly before serving.
Freezing
For longer storage, freeze the baked pretzels in a sealed bag or container. They can last up to one month, so you’ll always have a delicious snack ready whenever the craving hits.
Reheating
Reheat frozen or refrigerated pretzels in a 350°F oven for about 10 minutes to restore that fresh-baked texture and warm the gooey mozzarella inside.
FAQs
Can I use shredded mozzarella instead of cubes in this recipe?
Shredded mozzarella tends to melt out during cooking, so cubes work best to keep the cheesy center intact and deliciously gooey.
Is fresh rosemary necessary, or can I use dried?
Fresh rosemary provides the best aroma and flavor, but if you only have dried, use about half the amount, as dried herbs are more concentrated.
What’s the purpose of the baking soda bath?
Boiling the pretzels in baking soda water creates their chewy crust and gives them that classic deep brown color and subtle flavor unique to pretzels.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough, let it rise, then refrigerate it overnight. Just bring it back to room temperature before shaping and baking.
Are these pretzels spicy or mild?
This Mozzarella-Stuffed Rosemary Pretzels Recipe is mild and savory, perfect for those who love fresh herbs and cheesy goodness without heat. You can easily add crushed red pepper flakes to the dough if you want a kick.
Final Thoughts
I can’t recommend this Mozzarella-Stuffed Rosemary Pretzels Recipe enough for anyone looking to impress with a snack that feels both comforting and special. Whether you’re enjoying them fresh out of the oven or sharing them with friends, these pretzels are a perfect marriage of flavor, texture, and heartwarming nostalgia. Give them a try—you might just find your new favorite homemade indulgence!
Print
Mozzarella-Stuffed Rosemary Pretzels Recipe
- Prep Time: 0h 30m
- Cook Time: 0h 15m
- Total Time: 0h 45m
- Yield: 12 pretzels
- Category: Snack
- Method: Baking
- Cuisine: American
Description
These mozzarella-stuffed rosemary pretzels combine the classic soft pretzel texture with a deliciously gooey mozzarella center and fragrant fresh rosemary for a savory snack or appetizer. Boiled briefly in baking soda water and baked until golden brown, these pretzels are crispy on the outside and wonderfully soft inside with melty cheese surprises.
Ingredients
Dough
- 1 1/2 cups warm water (110°F)
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 tablespoon granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon chopped fresh rosemary
- 2 tablespoons olive oil (for greasing)
Baking Soda Bath
- 2/3 cup baking soda
- 10 cups water (for boiling)
Filling and Topping
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- 1 large egg, beaten (for egg wash)
- Coarse sea salt, for sprinkling
Instructions
- Activate the yeast: In a large mixing bowl, combine the warm water, active dry yeast, and granulated sugar. Stir gently and let the mixture sit for about 5 minutes until it becomes frothy, indicating that the yeast is active.
- Make the dough: Add the all-purpose flour, salt, and chopped fresh rosemary to the yeast mixture. Mix until a rough dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead it for 5-7 minutes until it becomes smooth, elastic, and no longer sticky.
- First rise: Lightly oil a large bowl with olive oil, place the dough inside, and cover it with a damp towel. Let it rise in a warm area for about 1 hour, or until doubled in size.
- Prepare for baking and boiling: Preheat your oven to 450°F (230°C) and line two baking sheets with parchment paper. In a large pot, bring 10 cups of water and 2/3 cup baking soda to a rolling boil.
- Shape the pretzels: Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-inch-long rope, then flatten the rope slightly. Place a 1-inch cube of mozzarella cheese on each rope, fold the dough around the cheese, and carefully seal the edges to enclose the cheese completely.
- Form the pretzel shape: Shape each piece into a traditional pretzel by making a U-shape with the dough, holding the ends, crossing them over each other, and pressing them into the bottom curve of the U.
- Boil the pretzels: Carefully drop each pretzel one at a time into the boiling baking soda water. Boil for 30 seconds on each side to develop the characteristic pretzel crust. Use a slotted spatula to remove them and place them on the prepared baking sheets.
- Apply egg wash and top: Brush each pretzel with the beaten egg wash and sprinkle generously with coarse sea salt.
- Bake the pretzels: Bake in the preheated oven for 12-15 minutes, or until the pretzels are deep golden brown and fully cooked.
- Cool and serve: Remove the pretzels from the oven and let them cool slightly before serving warm, allowing the mozzarella inside to be wonderfully gooey.
Notes
- Be sure to seal the mozzarella cheese completely within the dough to prevent leakage during boiling and baking.
- Use fresh rosemary for the best flavor; dried rosemary can be used but the taste will be less vibrant.
- Boiling in baking soda water is crucial for that signature pretzel crust and chewiness.
- For extra flavor, you can brush the pretzels with melted butter after baking.
- Store leftovers in an airtight container at room temperature and reheat in the oven for best texture.
