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Mozzarella & Rosemary Stuffed Pretzels

Mozzarella & Rosemary Stuffed Pretzels




12 Pretzels


3 Hours 5 Minutes


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  • 1 1/2 cups water, warm to touch
  • 2 ¼ teaspoons Fleischmann's® Quick Rise Yeast
  • 3 tablespoons honey
  • 1 1/2 teaspoons fine salt
  • 2 cloves of garlic, grated
  • 2 tablespoons fresh rosemary, finely chopped
  • 1/2 cup unsalted butter, melted & cooled
  • 4 cups all-purpose flour
  • 1/2 cup baking soda
  • 1 cup mozzarella cheese, grated
  • 1 egg, whisked for egg wash
  • Coarse salt, to finish
  • Grated parmesan cheese, to finish



  1. In the bowl of a stand mixer fitted with the dough hook attachment add the water. Sprinkle in the yeast & let stand for 5 minutes.
  2. Whisk in the honey, salt, garlic, rosemary & butter. Turn the mixer on low speed & gradually add the flour one cup at a time until the dough comes together.
  3. Turn the mixer to medium speed & knead until dough is smooth, about 5 minutes. Cover & let rise until the dough has doubled in size, about 2 hours.
  4. Divide the dough into 12 evenly sized pieces. Roll each piece into a thin rectangle & fill with a heaping tablespoon of grated mozzarella. Fold & pinch the ends together to seal.
  5. Roll dough into a 12-inch rope & shape into a pretzel.
  6. Line two baking sheets with parchment paper. Fill a large pot with water & bring to a boil over high heat. Add the baking soda. Boil each pretzel for 30 seconds (one at a time) & transfer to the prepared baking sheet.
  7. Brush the pretzel tops generously with egg wash. Sprinkle with coarse salt & grated parmesan. Bake at 425(f) degrees until golden & cooked throughout, about 20 minutes. Serve warm or cold!


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