Activate the Yeast

In a stand mixer bowl fitted with a dough hook, combine warm water, yeast, sugar, and salt. Let sit for 10 minutes until foamy.

Make the Dough

Add chopped rosemary, flour, and softened butter. Knead on medium speed for 12 minutes until smooth and elastic.

Let It Rise

Cover with a warm damp cloth and let rise in a warm spot for 1 hour, or until doubled in size.

Prepare the Filling

Mix mozzarella and parmesan in a small bowl. Freeze until ready to use.

Preheat & Boil

Preheat oven to 425°F. Line baking sheets with parchment paper.

Bring 10 cups water and baking soda to a boil.

Shape the Pretzels

Divide dough into 8 equal pieces. Roll each into a 16-inch rope, then flatten to 4 inches wide.

Add 2 tablespoons cheese filling along the center.

Roll tightly jelly-roll style and pinch seams closed.

Shape into classic pretzel form.

Boil

Carefully boil each pretzel for 30 seconds. Remove with a slotted spoon and place on prepared baking sheets.

Egg Wash & Bake

Brush with egg wash. Bake 16–18 minutes until deep golden brown.

Finish

Cool 5 minutes. Brush with melted butter and sprinkle topping mixture if desired.

Serve Mozzarella Stuffed Rosemary Parmesan Soft Pretzels warm for the best melty center.