Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

If you’re a fan of soft pretzels and gooey cheese, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are about to become your new obsession. These pretzels take a beloved snack and elevate it with melty mozzarella cheese, aromatic rosemary, and nutty Parmesan. The result is a warm, cheesy bite with a perfect balance of soft dough and savory toppings—ideal for family dinners, game nights, or special gatherings.

Whether you’re making them for snacking, lunchboxes, or holiday parties, these homemade pretzels are surprisingly simple to prepare yet deliver that restaurant-quality flavor everyone loves.

Why You’ll Love This Recipe

• Cheesy Surprise: Each pretzel is filled with gooey mozzarella that melts perfectly inside the soft, fluffy dough.
• Aromatic Toppings: Fresh rosemary and Parmesan add savory depth and elegance.
• Hands-On Fun: Rolling and shaping pretzels is a fun activity for kids or family cooking nights.
• Quick Yet Impressive: Ready in just 35 minutes, including prep and baking.
• Customizable: Add different herbs, spices, or dipping sauces to suit your taste.
• Perfect Texture: Soft, chewy dough with a golden, slightly crisp exterior.

Ingredients Breakdown

This recipe yields 12 pretzels, each loaded with melty cheese and topped with savory seasonings.

Pretzel Dough:

• 1 1/2 cups warm water (110°F)
• 1 packet active dry yeast (2 1/4 teaspoons)
• 2 tablespoons granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 1/4 cup unsalted butter, melted

Filling:

• 8 ounces mozzarella cheese, cut into 1-inch cubes

Baking Soda Bath:

• 1/2 cup baking soda
• 6 cups water

Topping:

• 1/4 cup grated Parmesan cheese
• 1 tablespoon chopped fresh rosemary
• 1 egg, beaten (for egg wash)
• Coarse sea salt (optional)

Serving Size: 1 pretzel

Tools & Equipment Needed

• Large mixing bowl
• Measuring cups and spoons
• Whisk and wooden spoon
• Rolling surface (floured)
• Large pot for baking soda bath
• Slotted spoon
• Baking sheet lined with parchment paper
• Pastry brush for egg wash
• Oven

Step-by-Step Instructions

Step 1: Prepare the Dough

Combine warm water, yeast, and sugar in a large bowl. Let it sit for 5 minutes until the mixture is foamy, signaling active yeast.

Add flour, salt, and melted butter to the yeast mixture. Mix until a dough forms, then knead on a floured surface for about 5 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour, or until it doubles in size.

Step 2: Preheat Oven and Prepare Baking Soda Bath

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large pot, bring 6 cups of water to a boil. Stir in 1/2 cup baking soda until fully dissolved, then reduce heat to a simmer.

Step 3: Shape the Pretzels

Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a 12-inch rope. Place a mozzarella cube in the center of each rope, fold the dough over to seal the cheese, and shape into a pretzel. Pinch the ends to secure.

Carefully drop each pretzel into the simmering baking soda water for 30 seconds. Remove with a slotted spoon and place them on the prepared baking sheet.

Step 4: Add Toppings and Bake

Brush each pretzel with beaten egg for a shiny finish. Sprinkle with Parmesan cheese, rosemary, and coarse sea salt if desired.

Bake for 12-15 minutes, or until golden brown. Let cool slightly before serving to ensure the cheese stays molten but not overly runny.

Pro Tip: Serve with marinara or cheese dipping sauce for an extra indulgent touch.

Tips & Variations

• Cheese Variations: Try provolone, fontina, or a blend of cheeses for a different flavor.
• Herb Options: Swap rosemary for thyme, oregano, or basil.
• Spicy Kick: Add a pinch of crushed red pepper flakes to the egg wash or sprinkle on top.
• Sweet & Savory Twist: Drizzle lightly with honey after baking for a sweet contrast to the salty cheese.
• Mini Pretzels: Make smaller, bite-sized versions for parties or snacks.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend suitable for yeast dough.

Flavor Profile & Pairings

Taste: Rich and cheesy from mozzarella, savory from Parmesan, and fragrant from fresh rosemary.

Texture: Soft and fluffy inside, slightly crisp on the outside, with a chewy bite that’s perfect for dipping.

Serving Occasions:

• Family dinners
• Game day snacks
• Holiday appetizer tables
• Fun kids’ cooking activity

Nutritional Overview (Per Pretzel)

Nutrient	Amount
Calories	~250 kcal
Fat	9g
Saturated Fat	5g
Carbohydrates	33g
Fiber	1g
Protein	9g
Sodium	210mg
Sugar	2g
Cholesterol	25mg

Dietary Notes: Vegetarian-friendly, can be made dairy-free with vegan cheese substitutes.

Make-Ahead & Meal Prep Tips

• Prepare Dough in Advance: Dough can be made the night before and refrigerated overnight. Allow it to come to room temperature before shaping.
• Freeze Pretzels: Shape pretzels and freeze raw; bake directly from frozen, adding a few extra minutes to baking time.
• Batch Cooking: Double the recipe for parties or to freeze for later snacking.

FAQs

1. Can I use pre-shredded mozzarella instead of cubes?
Cubed mozzarella works best to keep the cheese inside the pretzel, but shredded mozzarella can be used if rolled tightly.

2. Why do we use a baking soda bath?
The baking soda bath gives pretzels their signature chewy texture and golden brown color.

3. Can I make these ahead of time?
Yes, shape and refrigerate for up to 24 hours before baking, or freeze for up to 3 months.

4. How do I prevent cheese from oozing out?
Seal the dough edges tightly around the cheese and ensure pretzels are fully dipped in the baking soda bath before baking.

5. Can I use other cheeses?
Yes! Cheeses that melt well, like provolone, fontina, or even a smoked gouda, work beautifully.

Cooking Timeline (At a Glance)

Step	Time	Notes
Prepare dough	5 min	Mix yeast, water, sugar
Knead dough	5 min	Until smooth and elastic
First rise	1 hr	Doubles in size
Prep toppings & bath	5 min	Preheat oven & simmer baking soda water
Shape pretzels	10 min	Insert mozzarella cubes
Baking	12-15 min	Until golden brown
Total	~35 min	From start to ready-to-serve

Serving Suggestions

• Serve warm with dipping sauces such as marinara, garlic butter, or cheese sauce.
• Pair with soups or stews for a hearty meal.
• Serve on a charcuterie board with sliced meats, olives, and fresh fruit.
• Garnish with extra rosemary or coarse salt for presentation.

Recipe Variations

1. Cheese & Herb Combo: Mix mozzarella with provolone and sprinkle with thyme instead of rosemary.
2. Spicy Pretzels: Add red pepper flakes to dough or on top for a subtle heat.
3. Mini Pretzel Bites: Perfect for snacking or kid-friendly finger foods.
4. Sweet Savory: Drizzle lightly with honey or a touch of balsamic glaze for a gourmet twist.

Ingredient Spotlight

Mozzarella: Use fresh, high-quality mozzarella for gooey, melty cheese. Cut into cubes to keep it neatly inside each pretzel.

Rosemary: Fresh rosemary adds a fragrant, piney note that pairs beautifully with cheese and savory dough. Chop finely to release oils.

Parmesan Cheese: Nutty and sharp, Parmesan enhances flavor and adds a golden, crispy crust when baked.

Pro Cooking Tips

• Kneading: Proper kneading ensures a chewy, elastic dough that’s easy to shape.
• Baking Soda Bath: Don’t skip—it’s key for pretzel texture and color.
• Sealing Cheese: Pinch edges well to prevent cheese leaks.
• Egg Wash: Brush generously for a shiny, golden crust.

Storage & Freezing Guide

• Room Temperature: Keep in an airtight container for up to 1 day; best served fresh.
• Refrigeration: Store for up to 3 days, then reheat in the oven to restore softness.
• Freezing: Freeze raw pretzels for up to 3 months; bake directly from frozen, adding 2-3 minutes.
• Do Not Microwave Raw: Microwave can make dough rubbery; oven or toaster oven is preferred.

Nutrition Estimate Table (Per Pretzel)

Nutrient	Amount
Calories	250 kcal
Fat	9g
Saturated Fat	5g
Carbohydrates	33g
Fiber	1g
Protein	9g
Sodium	210mg
Sugar	2g
Cholesterol	25mg

Expanded Conclusion

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are the ultimate blend of comfort and flavor. Soft, golden dough wrapped around gooey mozzarella, topped with fresh rosemary and Parmesan, makes for a treat that’s both fun to make and irresistible to eat.

Perfect for weeknight dinners, gatherings, or holiday spreads, these pretzels are approachable enough for beginners yet impressive enough for seasoned bakers. Serve them warm, dip them in your favorite sauce, or enjoy them straight out of the oven—they’re a snack you’ll want to make again and again.

These homemade soft pretzels prove that cheesy, aromatic, and golden-brown perfection is easier than you think. Gather your ingredients, roll up your sleeves, and experience the magic of freshly baked, stuffed pretzels in your own kitchen today.

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