Mozzarella Stuffed Rosemary Parmesan Soft Pretzels: Cheesy, Herby, and Irresistibly Golden 🥨🧀🌿✨
1. Introduction
There’s nothing quite like the experience of biting into a warm, freshly baked soft pretzel – especially when it’s stuffed with gooey mozzarella and infused with the aromatic flavors of rosemary and parmesan. These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the ultimate comfort food that combines the classic pretzel texture with an irresistible cheesy center. Perfect for game day gatherings, holiday parties, or just a cozy night in, this recipe will quickly become your new favorite snack. The combination of crispy golden exterior, fluffy interior, and that magical cheese pull makes these pretzels absolutely unforgettable.
If you’re looking for more delicious snack ideas, check out our collection of easy party appetizers that are sure to impress your guests.
2. Ingredients
To make these mouthwatering pretzels, you’ll need the following ingredients. For best results, use high-quality cheeses and fresh rosemary:
1 ½ cups warm water (110°F) – The perfect temperature to activate yeast without killing it
1 tbsp granulated sugar – Feeds the yeast and helps with browning
2 ¼ tsp active dry yeast (1 packet) – The leavening agent that makes the dough rise
4 cups all-purpose flour – The base of our pretzel dough
1 tsp salt – Enhances all the flavors
2 tbsp grated parmesan cheese – Adds a wonderful umami depth to the dough
2 tbsp unsalted butter, melted – For richness and tenderness
8 oz mozzarella cheese, cut into small cubes – The star of our cheesy center
6 cups water (for boiling) – For the pretzel bath
½ cup baking soda – Creates the signature pretzel crust
1 egg (for egg wash) – Gives that beautiful golden sheen
Coarse sea salt (for topping) – The perfect finishing touch
3. Step-by-Step Instructions
Step 1: Activate the Yeast
In a small bowl, combine the warm water (about 110°F – think warm bath water) and sugar. Sprinkle the yeast evenly over the surface of the water and let it sit undisturbed for 5-10 minutes. You’ll know it’s ready when the mixture becomes frothy and develops a yeasty aroma. This step is crucial as it proves your yeast is alive and active. If your mixture doesn’t bubble, your yeast may be expired and you’ll need to start over with fresh yeast.
In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, grated parmesan, and finely chopped fresh rosemary. The rosemary should be very finely minced to distribute evenly throughout the dough. Pour in the activated yeast mixture and melted butter. Mix on low speed initially until the ingredients come together, then increase to medium speed and knead for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky. If it’s too sticky, add a tablespoon of flour at a time until it reaches the right consistency.
Once kneaded, transfer the dough to a lightly greased bowl, cover with a damp kitchen towel or plastic wrap, and let it rise in a warm, draft-free place for about 1 hour or until doubled in size. This slow rise develops flavor and creates the perfect texture.
Step 3: Shape and Stuff the Pretzels
After the dough has risen, punch it down to release the air bubbles. Turn it out onto a lightly floured surface and divide into 8 equal portions (about 4 oz each). Working with one piece at a time, flatten the dough into a disc about 4 inches in diameter. Place a cube of mozzarella (about 1 oz) in the center, then gather the edges and pinch tightly to seal completely. Roll the stuffed dough into a rope about 18 inches long, applying even pressure to distribute the cheese evenly.
To form the classic pretzel shape: create a U-shape with the rope, cross the ends over each other twice about 3 inches from the tips, then fold the twisted section down to meet the bottom of the U. Press gently to adhere. Make sure all seams are sealed well to prevent cheese leakage during baking.
Step 4: Boil and Bake
Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper. In a large pot (not aluminum as it reacts with baking soda), bring 6 cups of water to a rolling boil. Carefully add the baking soda – it will bubble vigorously at first. Reduce heat to maintain a gentle boil.
Using a slotted spoon or spider strainer, lower each pretzel into the boiling water for 30 seconds, flipping halfway through. This boiling step is what gives pretzels their distinctive chewy texture and shiny crust. Remove carefully, allowing excess water to drip off, then place on the prepared baking sheets.
Beat the egg with 1 tablespoon of water to make an egg wash. Brush each pretzel generously with the egg wash, which will give them that beautiful golden brown color. Sprinkle immediately with coarse sea salt. Bake for 12-15 minutes until deeply golden brown. The cheese inside should be completely melted – you might see some bubbling at the seams!
4. Tips for Perfect Pretzels
Use fresh yeast – Check the expiration date on your yeast packet. Old yeast won’t give you the proper rise.
Seal the cheese tightly – Take extra care when pinching the dough closed around the cheese to prevent leaks.
Don’t skip the boiling step – This is what gives pretzels their signature chewy texture and shiny crust.
Work quickly when shaping – The dough becomes harder to work with as it dries out.
Serve warm – These are best enjoyed fresh from the oven when the cheese is perfectly melted.
Use fresh rosemary – Dried rosemary can be too woody and overpowering in this recipe.
5. Variations
While these mozzarella stuffed rosemary parmesan pretzels are delicious as written, here are some fun variations to try:
Spicy twist: Add 1/2 teaspoon red pepper flakes to the dough or use pepper jack cheese for the stuffing.
Garlic lovers: Mix 2 cloves of minced garlic into the melted butter before brushing on the pretzels.
Different cheeses: Try sharp cheddar, smoked gouda, or even brie for variety.
Everything bagel seasoning: Sprinkle with everything bagel mix instead of just salt.
Sweet version: Omit the cheese and herbs, stuff with Nutella or cinnamon sugar, and dip in melted butter after baking.
6. Storage & Reheating
While these pretzels are best enjoyed fresh, you can store leftovers in an airtight container at room temperature for up to 2 days. To reheat, place in a 350°F oven for 5-7 minutes until warmed through and crispy again. Avoid microwaving as it will make the pretzels soggy.
For longer storage, you can freeze the baked pretzels for up to 1 month. Wrap individually in plastic wrap then place in a freezer bag. Reheat straight from frozen in a 375°F oven for 10-12 minutes.
7. Nutritional Information (per pretzel)
Calories: 280
Carbs: 42g
Protein: 10g
Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 35mg
Sodium: 890mg
Fiber: 2g
Sugar: 2g
8. FAQs
Can I make these pretzels ahead of time? Yes! You can prepare the dough and shape the pretzels, then refrigerate overnight (covered tightly). The next day, let them sit at room temperature for 30 minutes before boiling and baking as directed.
Can I freeze the unbaked pretzels? Absolutely. After shaping, place them on a baking sheet and freeze until solid, then transfer to a freezer bag. When ready to bake, boil from frozen (add 15 seconds to boiling time) and bake as directed, adding a few extra minutes if needed.
What if I don’t have a stand mixer? You can absolutely knead by hand – just be prepared to knead for about 10 minutes until the dough becomes smooth and elastic. It’s a great workout!
Why do we use baking soda in the water? The alkaline solution created by baking soda helps develop the pretzel’s signature chewy texture and deep brown color through the Maillard reaction.
Can I make these gluten-free? You can try using a gluten-free all-purpose flour blend, but results may vary as gluten is important for the structure of pretzels.
9. Conclusion
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are truly a game-changer in the world of homemade snacks. The combination of fluffy pretzel dough, aromatic rosemary, savory parmesan, and that irresistible molten mozzarella center creates a snack that’s impossible to resist. While they require a bit more effort than opening a bag of chips, the results are absolutely worth it – these pretzels rival anything you’d get at a gourmet bakery or ballpark.
Whether you’re hosting a party, looking for a special weekend baking project, or just want to treat yourself to something extraordinary, this recipe delivers restaurant-quality results right in your own kitchen. The smell alone as they bake is enough to make your mouth water! Don’t be surprised if these become your new signature dish – they’re that good. So roll up your sleeves, gather your ingredients, and get ready to experience the magic of homemade stuffed pretzels. That first cheesy, herby, golden-brown bite will make all the effort completely worthwhile. Happy baking! 🥨🧀🔥
Delight in these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, featuring a chewy, golden-brown crust infused with aromatic rosemary and Parmesan, and a gooey mozzarella center. Perfect as an appetizer or snack for any occasion.
Ingredients
Scale
1 ½ cups warm water (110°F)
2 ¼ teaspoons active dry yeast
1 teaspoon salt
1 tablespoon granulated sugar
4 cups all-purpose flour
2 tablespoons fresh rosemary, finely chopped
1 cup shredded Parmesan cheese
8 ounces mozzarella cheese, cut into 16 equal pieces
10 cups water
⅔ cup baking soda
1 large egg, beaten
Coarse sea salt, for sprinkling
Instructions
In a large mixing bowl, combine warm water and yeast. Let sit for 5 minutes until frothy.
Stir in salt and sugar until dissolved.
Gradually add flour, chopped rosemary, and shredded Parmesan cheese, mixing until a dough forms.
Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 450°F (232°C) and line two baking sheets with parchment paper.
In a large pot, bring 10 cups of water and baking soda to a boil.
Punch down the risen dough and divide it into 16 equal pieces.
Flatten each piece into a rectangle, place a piece of mozzarella in the center, and fold the dough over the cheese, sealing the edges to form a ball.
Carefully drop each dough ball into the boiling water for 30 seconds, then remove with a slotted spoon and place on the prepared baking sheets.
Brush each pretzel with beaten egg and sprinkle with coarse sea salt.
Bake for 12-15 minutes, or until golden brown.
Allow to cool slightly before serving.
Notes
Ensure the mozzarella pieces are fully enclosed to prevent cheese leakage during baking.
For added flavor, brush the baked pretzels with melted butter and sprinkle with additional Parmesan cheese.
These pretzels are best enjoyed warm but can be stored in an airtight container for up to 2 days.
