Rosemary Parmesan Pretzels with Mozzarella Filling

Irresistible Rosemary Parmesan Pretzels with a gooey mozzarella filling, perfect for game day or movie nights.

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Gather all ingredients and equipment.
Dissolve the yeast and sugar in warm water and let sit for 5 minutes until foamy.
Add flour, salt, rosemary, and parmesan cheese to the yeast mixture; mix until a dough forms.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
Place dough in a lightly oiled bowl, cover, and let rise for 1 hour until doubled in size.
Preheat oven to 450°F and line a baking sheet with parchment paper.
Bring 10 cups of water and baking soda to a boil in a large pot.
Divide the dough into 12 pieces and wrap each around a mozzarella stick, sealing ends tightly.
Boil each pretzel for 30 seconds, then remove with a slotted spoon and place on a baking sheet.
Brush with beaten egg and sprinkle with coarse sea salt.
Bake for 12-15 minutes until golden brown.
Remove from oven and brush with melted butter before serving.

Use an airtight container for storing leftovers to keep them soft. Makes great family fun – kids can help shape the pretzels!