Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels blend aromatic herbs and rich cheese inside a tender, golden crust. Perfect as a savory snack or appetizer, they bring the comforting warmth of homemade pretzels with a cheesy surprise. Make them for your next gathering or cozy night in.

The image shows three rolls placed side by side on a long white rectangular plate, set on a white marbled surface. Each roll has a golden-brown outer crust with a shiny, slightly crispy texture, topped with finely chopped green herbs and specks of melted white cheese. The rolls are sliced into even thick pieces, revealing a soft, light yellow filling inside that appears creamy and smooth. The layers include the crust, the herb and cheese topping, and the soft inner filling, with the filling peeking out from the ends of the rolls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
¼ cup baking soda
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

Step 1: In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy.
Step 2: In a separate bowl, whisk together the flour and salt. Gradually add the flour mixture to the yeast mixture, stirring until combined.
Step 3: Knead the dough with a dough hook on a stand mixer for about 5 minutes until smooth and elastic, or knead by hand on a floured surface for about 8 minutes.
Step 4: Mix in the chopped rosemary and grated Parmesan cheese. Shape the dough into a ball and place it in a greased bowl. Cover with a towel and let it rise for about 1 hour, until doubled in size.
Step 5: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 6: Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal, forming a ball.
Step 7: Roll each ball into a rope about 24 inches long. Twist the rope into a pretzel shape and place it on the prepared baking sheet.
Step 8: Bring 4 cups of water to a boil in a saucepan. Carefully add the baking soda. Using a slotted spoon, boil each pretzel for about 30 seconds. Remove and drain on paper towels.
Step 9: Brush each pretzel with melted butter and sprinkle with coarse sea salt.
Step 10: Bake in the preheated oven for 12-15 minutes or until the pretzels are golden brown.

Tips & Variations

To ensure the mozzarella stays inside, pinch and seal the dough tightly around the cheese before rolling.
For extra flavor, add garlic powder or smoked paprika to the melted butter before brushing on the pretzels.
Substitute fresh rosemary with dried rosemary if fresh is unavailable, but use slightly less to avoid overpowering the dough.
Serve warm with mustard or a marinara dipping sauce for a tasty accompaniment.

Storage

Store leftover pretzels in an airtight container at room temperature for up to 2 days. To reheat, warm them in a 350°F (175°C) oven for about 5-7 minutes to regain softness and crispness. Avoid microwaving, as it can make the pretzels chewy.

How to Serve

Two golden-brown bread rolls with melted cheese and green herbs on top are placed on a white rectangular plate. The bread looks crispy with some browned spots, and the cheese is bubbly and slightly browned, covering parts of the top layer. Fresh green parsley or cilantro leaves are scattered over the cheese in irregular patterns, adding a fresh touch. The plate sits on a white marbled surface with a wooden wall background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yeast instead of instant yeast?

Yes, but you’ll need to activate regular yeast in warm water with a little sugar first and allow it to proof for about 5-10 minutes before mixing with flour.

What if I don’t have baking soda for the boiling step?

Boiling the pretzels in baking soda water gives them their classic chewy crust and color. Without baking soda, the texture and crust won’t be the same, so it’s best to use it if possible.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Print Recipe

★★★★★

4.9 from 53 reviews

Delight in these homemade Mozzarella Stuffed Rosemary Parmesan Soft Pretzels, offering a perfect balance of savory herbs, melted cheese, and a golden, soft crust. This recipe combines fresh rosemary and Parmesan in a tender yeast dough, stuffed with gooey mozzarella, boiled in a baking soda bath, and baked to perfection for a deliciously cheesy snack or appetizer.

Author: Kai
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 8 pretzels 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

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)

Filling and Toppings

1 tablespoon fresh rosemary, chopped
½ cup grated Parmesan cheese
8 ounces mozzarella cheese, cut into 1-inch cubes
coarse sea salt, for sprinkling

For Boiling and Finishing

¼ cup baking soda
¼ cup unsalted butter, melted

Instructions

Activate Yeast: In a mixing bowl, combine the warm water, yeast, and sugar. Let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
Mix Dry Ingredients: In a separate bowl, whisk together the flour and salt thoroughly to ensure even distribution.
Combine and Knead Dough: Gradually add the flour mixture to the yeast mixture, stirring until just combined. Knead the dough using a stand mixer with a dough hook for about 5 minutes until smooth and elastic, or knead by hand on a floured surface for about 8 minutes.
Add Flavorings and Proof: Incorporate the chopped rosemary and grated Parmesan cheese into the dough. Shape the dough into a ball, place it in a greased bowl, cover with a towel, and let it rise 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.
Form Pretzels: Once the dough has risen, punch it down and divide it into 8 equal pieces. Flatten each piece and place a cube of mozzarella in the center. Fold the dough around the cheese to seal completely, then roll each ball into a rope about 24 inches long. Twist the rope into the shape of a pretzel and place on the prepared baking sheet.
Boil Pretzels: In a saucepan, bring 4 cups of water to a boil and carefully add the baking soda. Using a slotted spoon, submerge each pretzel in the boiling water for about 30 seconds, then remove and let them drain on paper towels. This step gives the pretzels their characteristic chewy crust.
Butter and Salt: Brush each pretzel generously with melted butter, then sprinkle with coarse sea salt to taste.
Bake: Bake the pretzels in the preheated oven for 12-15 minutes or until golden brown and cooked through. Allow to cool slightly before serving to enjoy the melted mozzarella gooeyness inside.

Notes

Ensure the water temperature is around 110°F to properly activate the yeast without killing it.
Sealing the mozzarella tightly inside the dough prevents cheese leakage during boiling and baking.
The baking soda bath is essential for the pretzel’s chewy crust and unique flavor.
Use coarse sea salt as a topping for authentic pretzel texture and taste.
For a glossy finish, brush pretzels with additional melted butter right after baking if desired.

Keywords: soft pretzels, mozzarella stuffed pretzels, rosemary Parmesan pretzels, homemade pretzels, savory snack