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Stuffed Pretzels

Golden on the outside, soft and chewy inside, these mozzarella-stuffed soft pretzels are packed with melted cheese, rosemary, and Parmesan—perfect for snacking, sharing, or serving as a savory side.
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Ingredients
  

For the Dough:

  • 1½ cups warm water
  • 1 packet 2¼ tsp active dry yeast
  • 1 tablespoon sugar
  • 4 cups all-purpose flour
  • 1 teaspoon salt
  • 2 tablespoons butter melted

For the Filling:

  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 2 tablespoons fresh rosemary finely chopped

For Boiling:

  • 10 cups water
  • ⅔ cup baking soda

For Topping:

  • 1 egg beaten
  • Coarse sea salt
  • Extra rosemary optional

Instructions
 

  • In a large bowl, mix warm water, sugar, and yeast. Let sit for 5 minutes until foamy. If not, start over with fresh yeast.
  • Add flour, salt, and melted butter. Stir to combine, then knead by hand or with a mixer for 5 minutes until smooth. Add flour 1 tablespoon at a time if sticky.
  • Place dough in a greased bowl, cover, and let rise in a warm spot for 1 hour, or until doubled in size.
  • Mix mozzarella, Parmesan, and chopped rosemary in a bowl.
  • Punch down dough and divide into 12 pieces. Flatten into 4-inch circles. Add 2 tablespoons of filling to 6 circles, top with remaining dough, and seal edges well.
  • Preheat oven to 450°F. Boil 10 cups of water, remove from heat, and slowly stir in baking soda. Dip each pretzel for 30 seconds, then place on a parchment-lined sheet.
  • Brush with egg, sprinkle with sea salt and rosemary. Bake for 12–15 minutes, until golden and cheese is bubbling.