Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

If you’re craving a savory, cheesy, bakery-style treat you can actually pull off at home, these Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels absolutely deliver. Each bite is a dreamy combination of gooey mozzarella, sharp parmesan, aromatic rosemary, and pillow-soft, golden dough—the kind of homemade snack that brings friends and family running to the kitchen.

this Recipe

Ingredients You’ll Need

This recipe uses simple pantry staples and a few fresh additions, but each one plays a starring role in building the flavor, texture, and gooey goodness of Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels. Don’t skip a thing—each ingredient brings something special to the party!

• Warm water: The perfect foundation for activating yeast and building a supple, soft dough.
• Rapid Rise yeast: Helps your pretzels puff up beautifully, ensuring tender bakery results at home.
• Sugar: Feeds the yeast and adds just a touch of sweetness to balance the salty cheese.
• Salt: Essential for enhancing all the savory notes and flavor complexity.
• Fresh rosemary: Aromatic and piney, rosemary makes these pretzels pop with fresh, herby flavor.
• All-purpose flour: The key to a chewy but tender crumb.
• Unsalted butter (very soft): Adds richness, softness, and that classic pretzel flavor.
• Shredded mozzarella: The star filling—stretchy, creamy, and perfectly melty.
• Grated parmesan cheese: Brings assertive, salty, nutty flavor to both the filling and the topping.
• Egg, beaten with a splash of water: For that irresistible, golden-brown, glossy finish.
• Baking soda: Used in the boiling step to give pretzels their classic chewy exterior and deep brown color.
• Optional toppings (melted butter, grated parmesan, rosemary, garlic powder, black pepper, salt): Layer on extra savory flavor and a bakery-quality finish.

Variations

This recipe is practically begging for your personal touch! Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are easy to adapt for any occasion or preference—just a couple of ingredient swaps or creative add-ins go a long way.

• Make Them Spicy: Add a sprinkle of crushed red pepper flakes, diced jalapeños, or a pinch of cayenne to the cheese mix for a fiery twist.
• Try Different Cheeses: Swap the mozzarella for gouda, fontina, or provolone for different levels of meltiness and boldness.
• Go Gluten-Free: Use your favorite gluten-free flour blend in place of all-purpose flour (plus a binder like psyllium husk or xanthan gum for best results).
• Vegan Version: Try plant-based butter and vegan cheeses, and skip the egg wash—brush with olive oil instead for beautiful browning.

How to Make Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Step 1: Make the Pretzel Dough

Start by mixing warm water, yeast, sugar, and salt in the bowl of your stand mixer. Let this sit for about 10 minutes until the mixture is foamy—this means your yeast is happily activated and ready to go. Add the chopped rosemary, flour, and softened butter, then knead with the dough hook attachment for a solid 12 minutes until the dough is silky and elastic. Cover the dough with a warm, damp cloth, and let it rise in a cozy spot for an hour, or until it doubles in size.

Step 2: Prepare Your Cheese Filling and Boiling Liquid

While the dough is resting, combine your mozzarella and parmesan in a small bowl, then pop it in the freezer—this helps the cheese hold its shape while stuffing and baking. Get your boiling liquid ready by bringing 10 cups of water and baking soda to a vigorous boil in a large pot or Dutch oven. Lining up your baking sheets with parchment now will make things seamless later.

Step 3: Shape and Stuff the Pretzels

Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a long rope—aim for about 16 inches—then use a rolling pin or your hands to flatten each rope into a strip roughly 4 inches wide. Sprinkle about 2 tablespoons of your chilled cheese mixture evenly along the center of each strip. Carefully roll up each strip into a rope again, tightly encasing the cheese, and pinch the seam shut. Shape each rope into the classic pretzel twist, pressing the ends down so they don’t unravel.

Step 4: Boil and Bake the Pretzels

Gently lower each shaped pretzel, one at a time, into the boiling baking soda bath for 30 seconds. This step gives them their signature chewy crust and gorgeous color. Use a slotted spoon to transfer the pretzels to your prepared baking sheets, letting any extra water drip off first. Brush each one generously with the egg wash for that beautiful sheen. Bake in the preheated oven at 425°F for 16–18 minutes, or until golden and puffed, with hints of melty cheese peeking through.

Step 5: Garnish and Enjoy!

After baking, let the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels cool for a few minutes—you’re so close! If you want that ultimate punch of flavor, brush each pretzel with a bit of melted butter and sprinkle with extra parmesan, rosemary, garlic powder, black pepper, and a pinch of salt. Serve warm for the best cheese pull and maximum oohs and ahhs!

How to Serve Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Garnishes

For extra flavor and visual flair, brush your freshly baked pretzels with melted butter and sprinkle with a final dusting of parmesan, extra chopped rosemary, and a pinch more garlic powder. These finishing touches don’t just taste amazing—they make every pretzel look bakery-perfect, too!

Side Dishes

These soft pretzels are hearty enough to stand alone, but they also pair deliciously with a creamy tomato soup, a crisp Italian salad, or a cozy platter of charcuterie. For a real treat, serve with a side of warm marinara or roasted garlic aioli for dipping—the ultimate comfort food duo.

Creative Ways to Present

For gatherings, lay the pretzels in a rustic basket lined with a linen tea towel, or pile them high on a wooden board surrounded by little dipping bowls. At parties, slice them into sticks for easy grabbing, or serve with festive rosemary sprigs for a dressed-up look. Either way, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels steal the show!

Make Ahead and Storage

Storing Leftovers

If you actually have leftovers (which is rare!), store cooled pretzels in an airtight container at room temperature for up to 2 days. They’ll stay soft, cheesy, and totally snackable for any late-night cravings or next-day lunches.

Freezing

Freeze baked and cooled pretzels individually in plastic wrap, then pop them in a freezer bag. When you’re craving them (and you will!), just thaw at room temperature and reheat to bring back that fresh-from-the-oven magic.

Reheating

To restore their soft, warm, gooey perfection, place pretzels in a 325°F oven for 7–10 minutes, or microwave individually for 20–30 seconds. A quick brush of melted butter never hurts before serving!

FAQs

Final Thoughts

If you’re ready to bring a little bakery magic into your kitchen, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are the answer. This recipe is pure happiness warm from the oven, with layers of flavor and that cozy, nostalgic feeling only homemade pretzels deliver. Invite friends, family, or just treat yourself—these pretzels will make any day a whole lot brighter!

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