Name: Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 and 1/2 cups warm water (between 110-115°F); 1 package Rapid Rise yeast; 1 and 1/2 tablespoons sugar; 1 and 3/4 teaspoons salt; 2 tablespoons fresh rosemary, chopped; 4 and 1/4 cups all-purpose flour; 6 tablespoons unsalted butter, very soft; 10 cups water; 3/4 cup baking soda; 1 cup mozzarella cheese, shredded; 1/4 cup parmesan cheese, grated; 1 egg, beaten; 1 tablespoon water; 2 tablespoons melted butter; 1/4 cup parmesan cheese, grated; 1/2 tablespoon fresh rosemary; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; Pinch of salt

Jump to Recipe· 4.3 from 1 review

The Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe is a fantastic crowd-pleaser that blends soft, warm pretzel dough with the irresistible ooze of melted mozzarella and the aromatic hint of fresh rosemary. Each bite offers a perfect harmony of savory parmesan, fragrant herbs, and comforting cheese that will have you reaching for more. Whether you’re serving them for a cozy night in or impressing friends at a gathering, these soft pretzels are a delightful twist on a classic favorite that simply melts in your mouth.

Ingredients You’ll Need

A soft ball of light beige dough is placed in the center of a white marbled surface with some scattered white flour around it. The dough has a smooth texture with slight folds and small areas dusted lightly with flour. In the top right corner, a white bowl with ridged edges holds extra flour. The scene shows no utensils or other objects nearby, focusing on the simple dough on the surface. photo taken with an iphone --ar 4:5 --v 7

Gathering the ingredients for this Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe is a breeze since the list is straightforward but carefully chosen to build amazing flavor, texture, and that soft pretzel charm. Each component, from the fresh rosemary to the blend of cheeses, contributes something unique to the final recipe.

Warm water (1 and 1/2 cups): The perfect temperature helps activate the yeast for a fluffy dough rise.
Rapid rise yeast (1 package): Ensures a quick and reliable fermentation for your pretzel dough.
Sugar (1 and 1/2 tablespoons): Feeds the yeast and adds just a hint of sweetness to balance flavors.
Salt (1 and 3/4 teaspoons): Enhances the overall taste and is crucial for depth of flavor.
Fresh rosemary (2 tablespoons, chopped): Brings an earthy, piney aroma that pairs beautifully with cheese.
All-purpose flour (4 and 1/4 cups): The main structure ingredient for soft, chewy pretzels.
Unsalted butter (6 tablespoons, very soft): Adds richness and helps tenderize the dough.
Water for boiling (10 cups): Combined with baking soda to give pretzels their traditional chewy crust.
Baking soda (3/4 cup): Used in the boiling water, it creates that signature pretzel browning.
Mozzarella cheese (1 cup, shredded): The star gooey filling that stretches with every bite.
Parmesan cheese (1/4 cup, grated): Adds sharp, nutty depth both inside and on top of the pretzels.
Egg (1, beaten): Creates a golden sheen when brushed on the pretzels before baking.
Water for egg wash (1 tablespoon): Lightens the beaten egg for an even application.
Melted butter (2 tablespoons, optional): Infuses an extra buttery finish and helps toppings stick.
Additional parmesan (1/4 cup), fresh rosemary (1/2 tablespoon), garlic powder (1/2 teaspoon), black pepper (1/2 teaspoon), and salt (a pinch): Combined to sprinkle on top for an extra flavor punch.

How to Make Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

Step 1: Prepare the Dough

Start by mixing the warm water, rapid rise yeast, sugar, and salt in the bowl of your stand mixer. Let it sit for 10 minutes until it foams, signaling the yeast is alive and ready to work. Then add in the fresh rosemary, all-purpose flour, and softened butter. Knead this on medium speed for about 12 minutes. This careful kneading develops the gluten, creating the ideal chewy texture unique to soft pretzels. Cover the dough with a damp cloth and set it in a warm spot so it rises and doubles in size, about one hour. Watching it puff up is like the promise of the delight coming soon.

Step 2: Make the Cheese Filling

While the dough rises, combine the shredded mozzarella and grated parmesan in a small bowl, then place it in the freezer. Chilling the cheese prevents it from melting too quickly when forming the pretzels, making stuffing easier and less messy.

Step 3: Shape the Pretzels

Preheat your oven to 425 degrees Fahrenheit and line baking sheets with parchment paper. Bring a large pot of water with baking soda to a rolling boil—it’s this alkaline bath that develops the pretzel’s crispy, flavor-packed crust. Divide your dough into eight equal pieces and roll each piece into a 16-inch rope, then flatten each rope out to about 4 inches wide. Remove your chilled cheese filling and spoon 2 tablespoons along each rope, then carefully roll the dough back into a rope shape, pinching edges tightly so cheese stays inside as it bakes.

Step 4: Form Pretzel Shapes and Boil

Shape your rolled ropes into the classic pretzel U shape. Cross the ends over and pinch them firmly at the base. Then, one by one, boil the pretzels in the baking soda water for 30 seconds. This step is crucial to creating the distinctive chewy and golden crust. Remove each pretzel with a slotted spoon, draining excess water before transferring them to your lined baking sheets.

Step 5: Bake and Finish

Brush the tops of the pretzels with egg wash for that beautiful, glossy finish and bake in the oven for 16 to 18 minutes until golden brown. After baking, if you’re using the optional topping, combine parmesan, rosemary, garlic powder, black pepper, and salt in a bowl, brush melted butter over the pretzels, then sprinkle generously with your flavorful mix. Eat these warm for the very best experience.

How to Serve Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

The image shows a stack of three soft pretzels with melted cheese oozing from inside the top pretzel, which is split open. The pretzels have a shiny, golden-brown crust with a dusting of coarse salt on top. Surrounding the stack are several small round pretzel bites, also golden brown with some salt on them. A small sprig of fresh green rosemary is placed on top of the pretzel stack. The pretzels and bites rest on crinkled white parchment paper with a white marbled surface behind it. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

Lightly brushing these pretzels with melted butter right after baking and topping with a sprinkle of fresh rosemary and grated parmesan adds a gourmet touch and enhances aroma. This final flourish makes the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe look as delightful as they taste.

Side Dishes

Pair these savory pretzels with a tangy marinara sauce or a garlic-infused butter dip for dipping. A fresh green salad or some lightly dressed arugula provides a crisp contrast that balances the richness perfectly.

Creative Ways to Present

Serve the pretzels on a wooden board lined with parchment paper, surrounded by small bowls of dipping sauces like spicy mustard or roasted red pepper hummus. For a party, display with a cheese platter alongside olives and cured meats for an inviting Italian-inspired spread that impresses every guest.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover pretzels should be stored in an airtight container at room temperature for up to two days. For best results, place a paper towel inside the container to absorb moisture and keep their crust crisp.

Freezing

You can freeze the baked pretzels by wrapping them tightly in plastic wrap and then foil. Place in a freezer-safe bag and freeze for up to one month. When you’re ready for a snack, thaw at room temperature before reheating.

Reheating

Reheat your soft pretzels in a preheated 350-degree Fahrenheit oven for about 10 minutes, or until warmed through. This revives their freshly baked texture and melts the cheese again, making them taste like they just came out of the oven.

FAQs

Can I use dried rosemary instead of fresh in this Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe?

Yes, you can substitute dried rosemary if fresh isn’t available, but use about one-third of the amount because dried herbs are more concentrated—and crush them a bit before adding to release their flavor.

Is it possible to make these pretzels vegan?

While the recipe centers on mozzarella and parmesan cheese, you can use vegan cheese substitutes and a plant-based butter to make a vegan version. Just be mindful that the textures and flavors will differ slightly.

Why do we boil pretzels in baking soda water?

Boiling pretzels in baking soda water creates an alkaline environment that promotes the Maillard reaction during baking, giving pretzels their signature deep brown color and chewy crust that’s hard to achieve otherwise.

Can I prepare the dough ahead of time?

Absolutely! You can prepare the dough the day before and refrigerate it overnight. Just take it out an hour before shaping, allowing it to come to room temperature to make rolling and shaping easier.

How do I prevent the cheese from leaking out while baking?

Rolling the dough tightly with cheese inside and pinching the edges well is key. Also, chilling the cheese filling before assembly helps it hold together better and reduces leakage during baking.

Final Thoughts

If you’re looking to wow friends or simply treat yourself to a cozy yet elevated snack, the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe is a must-try. It marries simple ingredients and classic techniques to create something truly special. Once you make your own batch, I promise this will become a comfort food favorite you turn to again and again. So grab your ingredients, roll up your sleeves, and enjoy every chewy, cheesy bite!