Mozzarella Stuffed Soft Pretzels Golden, pillowy pretzels stuffed with gooey mozzarella, fresh rosemary, and savory Parmesan crust.

Step 3: Shape the Pretzels

1. Punch down the dough to release air.
2. Divide it into 8–10 equal portions.
3. Roll each portion into a rope about 12 inches long.
4. Flatten the rope slightly and place a stick or cubes of mozzarella in the center.
5. Sprinkle some rosemary over the cheese.
6. Fold the dough over the cheese and pinch the edges securely to seal, then shape into a traditional pretzel twist. Be careful to seal completely so the cheese doesn’t leak during baking.

Step 4: Boil the Pretzels

1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large pot, bring 10 cups of water and baking soda to a rolling boil.
3. Gently drop each pretzel into the boiling water for 20–30 seconds, then remove with a slotted spoon and place on the prepared baking sheet. Boiling creates the pretzel’s signature chewy crust.

Step 5: Add the Toppings

1. Brush each pretzel with beaten egg for a shiny, golden finish.
2. Sprinkle grated Parmesan cheese and a pinch of sea salt on top.

Step 6: Bake to Golden Perfection

1. Bake in the preheated oven for 12–15 minutes, or until the pretzels are deep golden brown and the cheese inside is melted and gooey.
2. Remove from the oven and let cool for 5 minutes before serving.

Tips for Success

• Cheese leak prevention: Make sure the dough is tightly sealed around the mozzarella. You can also chill the stuffed pretzels for 10 minutes before boiling.
• Flavor boost: Add garlic powder to the Parmesan topping for an extra punch.
• Soft crust: Brush with melted butter immediately after baking for a soft, buttery finish.

Serving Suggestions

Serve these mozzarella-stuffed soft pretzels warm with a side of marinara sauce, garlic aioli, or honey mustard. They are perfect as a snack, appetizer, or even a party centerpiece. The combination of pillowy dough, gooey mozzarella, and a crispy Parmesan-rosemary crust will make them disappear in minutes.

If you want, I can also make a step-by-step visual guide with pictures for each stage—it would look almost like a mini cooking book.

Do you want me to do that?