Buttery Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Soft, pillowy pretzels take a delicious twist with these mozzarella stuffed rosemary and parmesan pretzels that promise pure comfort in every bite.

Golden-brown edges emerge from the oven, revealing pockets of melted cheese nestled within herbal, salt-sprinkled dough.

Each pretzel delivers a crisp exterior giving way to a tender, cheesy center bursting with aromatic rosemary.

Parmesan adds a nutty depth that complements the stretchy mozzarella perfectly.

Herbs and cheese weave together in a dance of savory flavors that elevate this classic snack.

Weekend baking reaches new heights with this crowd-pleasing recipe that transforms simple ingredients into something extraordinary.

Why You’ll Love Mozzarella Rosemary Pretzels

• Burst with Flavor: Rosemary and parmesan blend perfectly with gooey mozzarella, creating an irresistible taste explosion that elevates traditional pretzel recipes.
• Wow Your Crowd: Impressive homemade pretzels that look professionally crafted, making you feel like a total kitchen superstar without requiring advanced baking skills.
• Master Bakery-Style Technique: Learn professional pretzel-making methods like boiling dough and creating beautiful twisted shapes, expanding your culinary repertoire with each batch.
• Customize Your Comfort: Versatile recipe allows easy modifications with different cheese types or herb combinations, making it perfect for personal taste preferences and kitchen experiments.

Ingredients For Mozzarella Rosemary Pretzel Recipe

• All-Purpose Flour: The primary structure and foundation for the soft pretzel dough.
• Water: Essential liquid that helps activate yeast and develop gluten in the dough.
• Active Dry Yeast: Provides rising power and creates a light, airy texture for the pretzels.
• Sugar: Feeds the yeast and helps with browning and flavor development.
• Salt: Enhances overall flavor and controls yeast fermentation.

• Fresh Rosemary: Adds a fragrant, earthy herb flavor to the pretzel dough.

• Mozzarella Cheese: Creates a gooey, melty filling inside the pretzels.
• Parmesan Cheese: Provides a sharp, salty complement to the mozzarella.
• Butter: Adds richness and helps create a tender dough texture.

• Egg: Creates a golden, shiny exterior when used as a wash.

• Baking Soda: Helps create the classic pretzel exterior and deep brown color when boiling.

Steps For Mozzarella Rosemary Pretzel Success

Step 1: Activate Yeast Mixture

Combine water, yeast, sugar, and salt in a stand mixer bowl with dough hook.

Let the mixture sit and become foamy, which takes about 10 minutes.

Step 2: Create Pretzel Dough

Add rosemary, flour, and butter to the yeast mixture.

Knead the dough on medium speed for 12 minutes until smooth and elastic.

Step 3: Let Dough Rise

Cover the dough with a warm damp cloth and place in a warm spot.

Allow the dough to rise for one hour or until it doubles in size.

Step 4: Prepare Cheese Filling

• Shredded mozzarella cheese
• Grated parmesan cheese

Mix cheeses together and place the bowl in the freezer until needed.

Step 5: Prepare Baking Equipment

Preheat oven to 425 degrees Fahrenheit.

Line two large baking sheets with parchment paper.

Step 6: Create Boiling Liquid

Combine water and baking soda in a large pot.

Bring the mixture to a boil.

Step 7: Shape Pretzel Dough

Divide the dough into 8 equal rounds.

Roll each round into a 16-inch rope, then flatten to 4 inches wide.

Step 8: Fill Pretzels

Remove cheese from freezer.

Spread 2 tablespoons of cheese filling along each dough rope.

Step 9: Roll and Shape Pretzels

Tightly roll the dough back into a rope, pinching edges to seal.

Form each rope into a U-shape, cross ends, and pinch onto the bottom of the dough.

Step 10: Boil Pretzels

Carefully place pretzels into boiling liquid one at a time.

Cook for 30 seconds each, removing with a slotted spoon and placing on prepared baking sheets.

Step 11: Add Egg Wash

Brush the top of each pretzel with egg wash.

Step 12: Bake Pretzels

Bake in the preheated oven for 16-18 minutes until golden brown.

Step 13: Cool and Serve

Let pretzels cool on the baking sheet for 5 minutes before handling or serving.

Pro Tips For Mozzarella Rosemary Pretzels

• Chilling the mozzarella and parmesan mixture helps prevent cheese from melting too quickly during preparation, ensuring a perfect stuffed pretzel.
• Roll the dough ropes consistently to 16 inches long and 4 inches wide for uniform pretzels that bake evenly and look professional.
• Pinch the dough edges tightly when rolling and shaping to prevent cheese from leaking during boiling and baking.
• Briefly boil pretzels in baking soda water for exactly 30 seconds to create that classic pretzel shine and chewy exterior.
• Let pretzels cool on the baking sheet for 5 minutes after baking to allow proper setting and prevent burning your fingers.

Flavorful Variations Of Rosemary Pretzel Recipe

• Gluten-Free Herbal Pretzel Variation: Replace wheat flour with gluten-free blend and add thyme alongside rosemary for enhanced herbal flavor.
• Vegan Cheese Stuffed Option: Substitute mozzarella with plant-based cheese alternative and use almond milk instead of egg wash for brushing.
• Low-Carb Cauliflower Pretzel Adaptation: Create pretzel dough using riced cauliflower, almond flour, and reduce overall carbohydrate content while maintaining similar texture and cheesy filling.
• Whole Wheat Wellness Version: Swap half of white flour with whole wheat flour, adding extra nutritional value and nutty undertone to the classic pretzel recipe.

Serving Mozzarella Rosemary Pretzels Creatively

• Party Platter Paradise: Arrange these cheesy pretzels on a rustic wooden board with small bowls of marinara sauce, garlic aioli, and honey mustard for dipping.
• Brunch Bliss: Serve alongside scrambled eggs, crispy bacon, and fresh fruit for a decadent weekend morning meal that will wow your guests.
• Picnic Perfect: Pack these pretzels in a cooler for outdoor adventures, pairing them with cold cuts, cheese slices, and a refreshing sparkling beverage.
• Game Day Champion: Split pretzels in half and use as mini sandwich bases, topping with sliced turkey, melted provolone, and a sprinkle of fresh herbs.

Storage Advice For Mozzarella Rosemary Pretzels

• Wrap cooled pretzels individually in plastic wrap or aluminum foil, then place in an airtight container. Store in the refrigerator for up to 3-4 days to maintain freshness and prevent drying out.
• Place completely cooled pretzels in a freezer-safe bag or container. Remove excess air to prevent freezer burn. Freeze for up to 2 months for maximum flavor and texture preservation.
• Preheat oven to 350°F. Unwrap frozen or refrigerated pretzels and place on a baking sheet. Warm for 8-10 minutes until heated through and crispy exterior returns. Brush with melted butter for extra moisture.

FAQs

• Why do I need to freeze the cheese before using?

Freezing the cheese helps prevent it from melting too quickly during the rolling and shaping process, keeping the filling intact and preventing it from oozing out.

• What is the purpose of boiling the pretzels before baking?

Boiling the pretzels in baking soda water creates a chewy, golden-brown exterior and gives them that classic pretzel texture and deep brown color.

• Can I knead the dough by hand instead of using a stand mixer?

Yes, you can knead the dough by hand, but it will take longer and require more physical effort. Knead for about 15-20 minutes until the dough is smooth and elastic.

Warm Mozzarella Stuffed Rosemary and Parmesan Pretzels Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

• Total Time: 1 hour 40 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Rosemary and parmesan pretzels showcase molten mozzarella tucked inside golden, herb-infused dough. Crisp exterior and cheesy center make these homemade pretzels an irresistible snack that delivers comfort and flavor in each delightful bite.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 4.25 cups all-purpose flour
• 1.5 cups warm water
• 1 cup mozzarella cheese (shredded)
• 1 package rapid rise yeast

Dough Enhancers and Seasonings:

• 1.5 tablespoons sugar
• 1.75 teaspoons salt
• 6 tablespoons unsalted butter (very soft)
• 2 tablespoons fresh rosemary (chopped)

Topping and Finishing Ingredients:

• 0.5 cup parmesan cheese (grated)
• 1 egg (beaten)
• 1 tablespoon water
• 2 tablespoons melted butter (optional)
• 0.5 tablespoon fresh rosemary
• 0.5 teaspoon garlic powder
• 0.5 teaspoon black pepper
• 1 pinch of salt

Boiling Solution:

• 10 cups water
• 0.75 cup baking soda

Cook Mode Prevent your screen from going dark

---

Instructions

1. Activate yeast mixture by combining water, yeast, sugar, and salt in a stand mixer bowl. Wait until foam develops, approximately 10 minutes.
2. Incorporate rosemary, flour, and butter into the yeast mixture. Knead thoroughly on medium speed for 12 minutes until smooth and elastic.
3. Transfer dough to a warm location, covering with a damp cloth. Allow to rise for one hour or until volume doubles.
4. Prepare cheese filling by mixing mozzarella and parmesan. Freeze mixture to maintain firm consistency.
5. Heat oven to 425°F. Line two baking sheets with parchment paper.
6. Create boiling solution by combining water and baking soda in a large pot. Bring to a rolling boil.
7. Divide dough into 8 equal portions, rolling each into 16-inch ropes.
8. Flatten each rope to approximately 4 inches wide.
9. Sprinkle frozen cheese mixture evenly along the length of each dough rope.
10. Roll dough tightly, encasing cheese completely. Seal edges to prevent leaking.
11. Shape each rope into a classic pretzel form by creating a U-shape and crossing ends.
12. Gently lower pretzels into boiling solution, cooking 30 seconds per pretzel. Remove with slotted spoon, allowing excess liquid to drain.
13. Arrange boiled pretzels on prepared baking sheets. Brush surfaces with egg wash.
14. Bake for 16-18 minutes until golden brown and crispy.
15. Let pretzels rest on baking sheet for 5 minutes before handling to preserve structural integrity.

Notes

• Freeze the cheese mixture beforehand to prevent melting during pretzel shaping, ensuring a clean and neat filling process.
• Use room temperature ingredients to help yeast activate properly and create a consistent, smooth dough texture.
• Pinch pretzel seams tightly to prevent cheese from leaking during boiling and baking, maintaining a beautiful presentation.
• For gluten-free adaptation, substitute all-purpose flour with a high-quality gluten-free flour blend and add xanthan gum for better dough elasticity.

• Prep Time: 1 hour 22 minutes
• Cook Time: 18 minutes
• Category: Snacks, Appetizer
• Method: Boiling
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 270 kcal
• Sugar: 3 g
• Sodium: 600 mg
• Fat: 8 g
• Saturated Fat: 4.5 g
• Unsaturated Fat: 2.5 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1.5 g
• Protein: 11 g
• Cholesterol: 40 mg