Recipe for Mozarella and Rosemary Stuffed Pretzels from BakeGood

Looking for a delicious snack that combines the comforting flavour of warm, soft pretzels with the tangy taste of melted mozzarella cheese? Look no further than this mouth-watering recipe for Mozzarella and Rosemary Stuffed Pretzels, courtesy of BakeGood. Packed with savoury herbs and cheese, these pretzels will surely be a hit with your friends and family. Whether you’re looking for a fun snack to enjoy during a game night or a tasty treat to share with coworkers, this recipe is sure to satisfy.

In this article, we’ll be walking you through the steps to make this delicious and indulgent recipe from start to finish. We’ll be covering everything you need to know, from the ingredients and equipment you’ll need to the tips and tricks to ensure that your stuffed pretzels turn out perfectly every time. So preheat your oven, gather your ingredients, and get ready to whip up a batch of these delectable mozzarella and rosemary stuffed pretzels.

Stuffed Pretzels

Mozzarella and Rosemary Stuffed Pretzels


● 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!



About Sofia Touboul 4 Articles
Multicultural artist and videographer. Her French and Colombian parents and her childhood in Israel led to a severe coffee, croissant, and shakshuka addiction. Obsessed with Instagram, she loves to share her life experiences. Follow Sofía on Instagram.