Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
If you have a craving for something warm, gooey, and irresistibly savory, then you are going to fall head over heels for these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. This recipe takes the humble soft pretzel and elevates it by stuffing it with melted mozzarella, while the fragrant rosemary and sharp Parmesan create a perfect harmony of herbaceous and cheesy notes. Whether you’re serving them as a snack, appetizer, or party treat, these pretzels deliver that delightful combination of chewy dough, gooey cheese, and a crisp golden crust every time.
Ingredients You’ll Need
Getting the ingredients right is key to making these pretzels come out perfectly soft, flavorful, and cheesy. Each ingredient plays an essential role, from the flours that create the chewy base to the fresh herbs and cheeses that bring the flavor to life.
- 4 cups all-purpose flour: The foundation of your dough, providing structure and chewiness.
- 1 packet (2 ¼ teaspoons) instant yeast: Helps the dough rise and develop a light texture.
- 1 ½ teaspoons salt: Balances the flavor of the dough and enhances the cheese and herbs.
- 1 tablespoon sugar: Feeds the yeast for a nice rise and subtle sweetness.
- 1 ½ cups warm water (about 110°F): Activates the yeast and hydrates the flour.
- ¼ cup baking soda: Creates the iconic pretzel crust by reacting with the baking soda bath.
- ¼ cup unsalted butter, melted: Brushed on pretzels for richness and to help the salt stick.
- 1 tablespoon fresh rosemary, chopped: Infuses the dough with an aromatic, piney flavor.
- ½ cup grated Parmesan cheese: Adds sharp, savory depth throughout the dough.
- 8 ounces mozzarella cheese, cut into 1-inch cubes: The melty stuffed center that makes each bite amazing.
- Coarse sea salt for sprinkling: Gives that signature pretzel crunch and burst of saltiness on top.
How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Step 1: Activating the Yeast
Start by combining warm water, yeast, and sugar in a mixing bowl. Let this sit for around 5 minutes until it becomes foamy—this gentle bubbling signals that your yeast is alive and ready to bring softness and rise to the dough.
Step 2: Combining Dry Ingredients and Mixing Dough
Whisk together the flour and salt in another bowl, then gradually add it to your yeast mixture. Stir until it starts to come together into a rough dough. This mix sets the stage for that perfect pretzel texture you’re after.
Step 3: Kneading and Infusing the Dough
Whether using a stand mixer or your hands, knead the dough until smooth and elastic—this usually takes about 5 minutes with a dough hook or 8 minutes by hand. As the dough comes together, fold in the chopped rosemary and grated Parmesan. These ingredients do more than flavor—they add texture and those little flavor bursts that make each bite so memorable.
Step 4: Letting the Dough Rise
Form the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise in a warm spot until doubled in size—about an hour. This slow rise builds flavor and makes sure your pretzels will have a soft, pillowy crumb on the inside.
Step 5: Shaping and Stuffing the Pretzels
Preheat the oven to 425°F and line a baking sheet with parchment paper. Once risen, punch the dough down and divide it into 8 equal portions. Flatten each piece and nestle a cube of mozzarella in the center. Seal the dough around the cheese to enclose it completely, then roll each ball out into a long rope, roughly 24 inches. Twist the rope into a pretzel shape and arrange them gently on your baking sheet.
Step 6: The Baking Soda Bath
This step is key to that crave-worthy pretzel crust. Bring four cups of water to boil and carefully add your baking soda. Using a slotted spoon, dunk each pretzel into the bubbling bath for about 30 seconds, then remove and let drain briefly on paper towels. This bath alters the surface starches, giving each pretzel its distinct chewy, browned exterior.
Step 7: Butter, Salt, and Baking
Brush each pretzel generously with melted butter, then sprinkle with coarse sea salt. Pop them in the oven for 12 to 15 minutes, or until they turn a beautiful golden brown. The butter keeps the crust tender while the salt provides that irresistible savory crunch on top.
How to Serve Mozzarella Stuffed Rosemary Parmesan Soft Pretzels
Garnishes
Serving your pretzels with a sprinkle of extra Parmesan or a drizzle of herby olive oil can take them to the next level. Fresh rosemary sprigs add a festive, fragrant garnish and a hint of color that looks as lovely as it tastes.
Side Dishes
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels pair beautifully with classic mustard dips, creamy spinach artichoke dip, or even a tangy marinara sauce for dipping. For a heartier option, serve them alongside a crisp green salad or roasted vegetable medley to balance the richness.
Creative Ways to Present
For parties, try serving these pretzels on a wooden board with small bowls of assorted dips. You might even slice them into smaller bite-sized pieces for easy sharing. Another fun idea is to skewer bite-sized stuffed pretzel pieces with cherry tomatoes and olives for a savory appetizer kabob.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, store them in an airtight container at room temperature for up to two days. This helps preserve that soft pretzel texture while keeping the cheese melted and inviting.
Freezing
You can freeze the pretzels before or after baking. Wrap them tightly in plastic wrap and place in a freezer-safe bag. Frozen pretzels last up to one month and thaw beautifully when left at room temperature.
Reheating
Reheat pretzels in a preheated oven at 350°F for about 10 minutes to bring back their fresh-baked warmth and crisp exterior. Avoid microwaving if you want to retain that perfect chewy crust and prevent the cheese from becoming rubbery.
FAQs
Can I use shredded mozzarella instead of cubes?
Chunky mozzarella cubes work best for stuffing as they melt inside without leaking out too much during baking. Shredded mozzarella may ooze out, so if using shreds, try chilling the dough well and sealing it tightly.
Is fresh rosemary necessary or can I use dried?
Fresh rosemary imparts a vibrant and aromatic flavor that dried rosemary can’t quite match. However, if dried is all you have, use about one-third the amount and crush it to release more oils.
Why do we use a baking soda bath?
The baking soda bath chemically reacts with the dough’s surface to create that signature pretzel crust—dark, shiny, and slightly chewy. Skipping this step results in more bread-like buns rather than traditional pretzels.
Can I make these pretzels vegan?
Absolutely! Substitute the mozzarella with a plant-based cheese and swap butter for olive oil or vegan margarine. Make sure the Parmesan is also replaced with a vegan alternative or omit it.
How do I know when the dough has risen enough?
The dough should roughly double in size—about an hour in a warm spot. You can also gently poke it with a finger; if the indentation stays and doesn’t spring back quickly, it’s ready.
Final Thoughts
I genuinely believe these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a game changer for any pretzel lover. The way the rosemary and Parmesan infuse the dough combined with gooey mozzarella inside just feels downright comforting and special. So go ahead, give this recipe a try—your kitchen will smell amazing, and the smiles at your table will be well worth it.
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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 pretzels 1x
- Diet: Vegetarian
Description
These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delightful twist on the classic pretzel, filled with gooey mozzarella cheese and infused with fragrant fresh rosemary and savory Parmesan cheese. Perfectly soft on the inside with a golden crust, these pretzels are ideal as a snack or appetizer.
Ingredients
Dough
- 4 cups all-purpose flour
- 1 packet (2 ¼ teaspoons) instant yeast
- 1 ½ teaspoons salt
- 1 tablespoon sugar
- 1 ½ cups warm water (about 110°F)
Boiling Solution
- 4 cups water
- ¼ cup baking soda
Toppings and Filling
- ¼ cup unsalted butter, melted
- 1 tablespoon fresh rosemary, chopped
- ½ cup grated Parmesan cheese
- 8 ounces mozzarella cheese, cut into 1-inch cubes
- Coarse sea salt for sprinkling
Instructions
- Activate Yeast: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy, indicating that the yeast is active.
- Prepare Flour Mixture: In a separate large bowl, whisk together the all-purpose flour and salt to ensure even distribution.
- Make Dough: Gradually add the flour and salt mixture to the yeast mixture, stirring until combined into a sticky dough. If using a stand mixer, knead with the dough hook for about 5 minutes until smooth and elastic. For hand kneading, turn dough out onto a floured surface and knead for about 8 minutes until smooth and elastic.
- Add Flavorings and First Rise: Incorporate the chopped fresh rosemary and grated Parmesan cheese into the dough evenly. Shape the dough into a ball and place it in a greased bowl. Cover with a clean towel and let it rise in a warm place for about 1 hour, or until doubled in size.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Pretzels: Once risen, punch down the dough and divide it into 8 equal portions. Flatten each piece and place one cube of mozzarella cheese in the center. Carefully fold the dough around the cheese cube, sealing it completely to prevent leaks, and form a smooth ball.
- Form Pretzel Shape: Roll each ball into a rope about 24 inches long. Twist the rope into a traditional pretzel shape and place each pretzel on the prepared baking sheet.
- Boil Pretzels: In a saucepan, bring 4 cups of water to a boil. Carefully add the baking soda (expect some bubbling). Using a slotted spoon, submerge each pretzel in the boiling water for about 30 seconds each. Remove and let them drain briefly on paper towels.
- Add Final Touches: Brush each boiled pretzel generously with melted butter, then sprinkle coarse sea salt evenly on top.
- Bake: Place the baking sheet in the preheated oven. Bake the pretzels for 12-15 minutes or until they are golden brown and cooked through.
Notes
- Ensure the mozzarella is fully enclosed in the dough to prevent the cheese from leaking out during baking.
- Boiling pretzels in baking soda water gives them their signature chewy crust and helps develop flavor.
- Use warm water around 110°F to properly activate the yeast without killing it.
- Fresh rosemary can be substituted with dried rosemary if needed, but reduce quantity slightly due to stronger flavor.
- Serve pretzels warm for the best melty cheese experience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking, Boiling
- Cuisine: American, German-inspired
Nutrition
- Serving Size: 1 pretzel
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: soft pretzels, stuffed pretzels, mozzarella pretzels, rosemary, Parmesan, homemade pretzels, cheese pretzels, snack recipe
