Name: Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 and 1/2 cups warm water (110-115°F); 1 package Rapid Rise yeast; 1 and 1/2 tablespoons sugar; 1 and 3/4 teaspoons salt; 2 tablespoons fresh rosemary, chopped; 4 and 1/4 cups all-purpose flour; 6 tablespoons unsalted butter, very soft; 10 cups water; 3/4 cup baking soda; 1 cup mozzarella cheese, shredded; 1/4 cup parmesan cheese, grated; 1 egg, beaten; 1 tablespoon water; 2 tablespoons melted butter; 1/4 cup parmesan cheese, grated; 1/2 tablespoon fresh rosemary; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; Pinch of salt

Jump to Recipe· 4.2 from 85 reviews

If you’ve ever craved that perfect combination of warm, cheesy, and aromatic comfort food, then this Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe is going to be your new obsession. Imagine biting into a soft, golden-brown pretzel packed with gooey mozzarella cheese and infused with fresh rosemary and sharp parmesan—each bite delivers a harmonious blend of flavors that is both rustic and indulgent. Whether you’re sharing these soft pretzels at a cozy dinner or serving them as a standout appetizer, they promise to bring a little slice of Italian-inspired delight straight to your table.

Ingredients You’ll Need

The image shows a long, thin, white dough strip spread out on a white marbled surface, sprinkled with shredded white cheese and topped with a small green rosemary sprig in the center. Around the strip are several round dough balls with visible herbs inside, scattered cheese bits, and a bright orange bowl filled with more shredded white cheese and a rosemary sprig inside. A wooden rolling pin with a red ring near the handle lies partially in the corner of the frame. The colors are soft and natural with a clean, light setting photo taken with an iphone --ar 4:5 --v 7

These ingredients are wonderfully straightforward yet absolutely essential to capturing the authentic taste and texture of these soft pretzels. Each one plays a role in creating dough that is tender yet chewy, bursting with cheesy goodness, and touched with fragrant herbal notes.

Warm water: Between 110-115°F, this activates the yeast for the perfect dough rise.
Rapid Rise yeast: Ensures the dough doubles beautifully without a long wait.
Sugar: Adds a subtle sweetness to balance the savory flavors and fuels the yeast.
Salt: Enhances every flavor and strengthens the dough’s gluten structure.
Fresh rosemary: Chopped finely to infuse the dough with a fragrant, earthy aroma.
All-purpose flour: The heart of the dough, offering structure and that classic soft pretzel texture.
Unsalted butter: Softened to enrich the dough with tenderness and flavor.
Cooking liquid (water and baking soda): Creates the pretzel’s iconic chewy crust when boiled before baking.
Mozzarella cheese: Shredded for a creamy, melty filling inside each pretzel.
Parmesan cheese: Grated to amplify the cheesy punch and add a nutty note.
Egg wash: Beaten egg mixed with water to give pretzels their shiny, golden finish.
Toppings: Melted butter, extra parmesan, rosemary, garlic powder, black pepper, and salt to elevate flavor and presentation.

How to Make Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

Step 1: Prepare the Dough

Start by mixing warm water with yeast, sugar, and salt in your stand mixer bowl. Let this sit for about 10 minutes until it gets foamy—this signals that the yeast is alive and ready to work magic. Then add the chopped rosemary, flour, and softened butter, kneading on medium speed for a rich, elastic dough. Cover the dough with a warm, damp cloth and let it rise in a cozy spot until it doubles in size, about an hour. This step is crucial because it develops the dough’s airy texture that makes your pretzels so soft and pillowy.

Step 2: Prepare the Cheese Filling

While the dough is rising, combine shredded mozzarella and grated parmesan in a bowl. Pop this in the freezer to keep the cheese firm and easier to work with when you fill the pretzels later. Chilling the cheese ensures it won’t melt too quickly during assembly, making the stuffing process neat and satisfying.

Step 3: Shape and Fill the Pretzels

Preheat your oven to 425°F and line two baking sheets with parchment paper to prevent sticking. Boil water with baking soda in a large pot—this special bath helps create that iconic pretzel crust. Then divide the dough into eight even balls and roll each one into a 16-inch rope, flattened to about 4 inches wide. Keep your chilled cheese handy because you’ll spoon 2 tablespoons of filling along the center of each dough rope. Roll the dough tightly like a jelly roll to encase the cheese securely, pinching the edges to seal. Form each rope into a pretzel shape by making a U, crossing the ends, and pinching them onto the bottom. This shaping is both fun and a key part of the pretzel’s charm.

Step 4: Boil and Bake

One by one, lower the pretzels into the boiling baking soda bath for 30 seconds—this process gives them their signature chewy crust. Use a slotted spoon to remove each pretzel, allowing any drips back into the pot, then transfer it to the baking sheet. Brush the tops with egg wash for that perfect golden sheen, then bake the pretzels for 16 to 18 minutes until puffed and beautifully browned. Let them cool slightly before adding any final touches.

Step 5: Add Toppings and Enjoy

For those extra special flavor notes, mix parmesan, rosemary, garlic powder, black pepper, and salt in a small bowl. Brush melted butter generously on each warm pretzel, then sprinkle the topping mix on top. The result is pretzels that are aromatic, cheesy, and utterly irresistible—ready to devour right away!

How to Serve Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe

This image shows a stack of soft pretzel bread pieces with melted creamy cheese inside. The top piece is cut in half, showing the melted cheese oozing out, with a shiny and dark brown crust and a light, fluffy inside. The pretzels have some salt sprinkled on them and are placed on white parchment paper with small pretzel bites scattered around. There is a green herb sprig on top of the stack. The background is a white marbled surface, highlighting the warm, golden-brown color and texture of the pretzels and cheese. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Simple garnishes like a light sprinkle of fresh rosemary or extra parmesan add a burst of freshness and texture to these cheesy soft pretzels. A drizzle of melted butter right out of the oven can also elevate the taste while keeping them irresistibly shiny and soft.

Side Dishes

These pretzels pair beautifully with creamy mustard dips, marinara sauce for a tangy kick, or even a smooth garlic aioli. You can also serve them alongside a fresh green salad or hearty soup to create a balanced and satisfying meal.

Creative Ways to Present

Get creative by serving these pretzels on rustic wooden boards with small bowls of dipping sauces, or stack them in a basket lined with parchment for a cozy, inviting display. They also make excellent handheld snacks for parties, perfectly combining grab-and-go convenience with gourmet flavor.

Make Ahead and Storage

Storing Leftovers

Leftover Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels keep well stored in an airtight container at room temperature for up to two days. To keep the crust tender and the cheese melty, reheat gently before serving.

Freezing

If you want to batch-make these pretzels, they freeze beautifully after baking. Wrap each pretzel individually in plastic wrap, then place them in a freezer bag to enjoy fresh-tasting snacks any time. Frozen pretzels are best consumed within two months.

Reheating

To bring back that fresh-baked warmth, reheat your pretzels in a 350°F oven for about 10 minutes. Avoid microwaving if possible, as the crust loses its chewy texture and gets soggy quickly.

FAQs

Can I use a different cheese instead of mozzarella and parmesan?

Absolutely! While mozzarella and parmesan create the ideal creamy and sharp combo, you can experiment with cheddar, fontina, or even gouda for different flavor twists tailored to your taste.

Is it necessary to boil the pretzels in baking soda water?

Yes, this step is what gives pretzels their signature crust and that unique chewy bite. The alkaline baking soda bath changes the pH on the dough’s surface, creating that classic pretzel texture and golden color.

Can I prepare the dough ahead of time?

Definitely. You can make the dough the day before, cover it tightly, and refrigerate overnight. Just bring it back to room temperature and let it rise a bit before shaping your pretzels.

How do I prevent the cheese from leaking out during baking?

Rolling the dough tightly around the cheese and pinching all edges firmly will help keep the cheese inside. Using cold cheese also slows melting during preparation, reducing leakage.

Are these pretzels suitable for freezing before baking?

You can freeze shaped pretzels before boiling and baking. Simply flash freeze on a tray until firm, then transfer to freezer bags. When ready, boil and bake from frozen, adding a couple of extra minutes to the baking time.

Final Thoughts

I can’t wait for you to try this Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe because it truly is a game-changer—combining comfort, flavor, and a touch of culinary magic. Perfect for any occasion, these pretzels are sure to become a favorite that everyone asks for again and again. Happy baking, and enjoy every cheesy, rosemary-scented bite!