Description
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are warm, golden, and irresistibly soft, with a gooey cheese center and a savory herb-crusted exterior. Brushed with butter and finished with rosemary, Parmesan, and flaky salt, these pretzels are perfect as an appetizer, snack, or party treat.
Introduction
Soft pretzels are comforting on their own, but stuffing them with melty mozzarella takes them to another level. These pretzels combine bakery-style softness with bold savory flavors, making them ideal for sharing or enjoying fresh from the oven while the cheese is perfectly melted.
Why You’ll Love This Recipe
Soft and fluffy texture with a cheesy surprise inside
Rich savory flavor from rosemary and Parmesan
Perfect for parties, game days, or snacking
Can be served with or without dipping sauces
Better than store-bought pretzels
Ingredients
For the Pretzel Dough
2½ cups all-purpose flour
1 teaspoon salt
1 tablespoon sugar
1 packet active dry yeast
1 cup warm water
2 tablespoons unsalted butter, melted
For the Filling
8 oz mozzarella cheese, cut into cubes or thick sticks
For the Baking Bath
8 cups water
½ cup baking soda
For Topping
2 tablespoons melted butter
½ cup grated Parmesan cheese
1 tablespoon fresh rosemary, finely chopped
Coarse salt, to taste
Cracked black pepper, optional
Instructions
Prepare the Dough
In a bowl, combine warm water, sugar, and yeast. Let sit for 5 minutes until foamy.
Add melted butter, salt, and flour. Mix until a soft dough forms. Knead for 5–7 minutes until smooth and elastic.
Cover the dough and let it rest for 30 minutes in a warm place.
Shape and Fill
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Divide dough into equal portions. Roll each piece into a rope, flatten slightly, and place mozzarella in the center. Seal the dough tightly around the cheese.
Shape into pretzel rings or knots, ensuring seams are well sealed to prevent leaks.
Baking Soda Bath
Bring water to a boil and carefully add baking soda.
Boil each pretzel for 20–30 seconds, then remove with a slotted spoon and place on the baking sheet.
Bake
Bake for 12–15 minutes until deep golden brown.
Remove from oven and immediately brush with melted butter.
Sprinkle with Parmesan cheese, rosemary, coarse salt, and black pepper if desired.
Variations
Use cheddar or provolone instead of mozzarella
Add garlic powder to the topping for extra flavor
Stuff with jalapeños for a spicy version
Serve with marinara or cheese sauce
Tips for Best Results
Seal the dough tightly to keep cheese from leaking
Do not skip the baking soda bath for classic pretzel flavor
Use low-moisture mozzarella for best melting
Serve warm for maximum cheesiness
Storage Tips
Best enjoyed fresh
Store leftovers in the refrigerator for up to 2 days
Reheat in the oven at 350°F to restore softness
Serving Suggestions
Serve with marinara sauce or mustard
Pair with soup or salad
Perfect alongside dips for parties
FAQs
Can I make these ahead of time?
Yes, shape and refrigerate unbaked pretzels for up to 12 hours.
Can I freeze them?
Yes, freeze after baking and reheat in the oven.
Why did my cheese leak out?
The dough may not have been sealed tightly or the cheese pieces were too close to the surface.
Conclusion
Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are the ultimate comfort snack, combining soft, buttery dough with savory herbs and melty cheese. Easy to make and impossible to resist, they’re guaranteed to disappear fast whenever you serve them.