Cheesy Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are not just a snack; they are an experience. Picture this: a golden-brown exterior, slightly chewy, giving way to a warm, pillowy interior, and then—BAM!—a luscious burst of molten mozzarella, perfectly complemented by the aromatic rosemary and sharp, nutty parmesan. While the traditional pretzel holds roots deep in European monastic history, often shaped to represent arms crossed in prayer, our modern twist takes this beloved classic to an entirely new realm of gourmet delight. We’ve married the timeless comfort of a soft pretzel with the vibrant, sun-drenched flavors of Italian-inspired ingredients. The earthy notes of fresh rosemary and the irresistible piquancy of grated Parmesan cheese elevate the dough, while the generous core of stretchy mozzarella transforms it from a simple baked good into a truly decadent treat.

People adore this dish not only for its incredible taste—that perfect blend of savory, herbal, and cheesy goodness—but also for its captivating texture and the sheer joy of pulling apart a warm, freshly baked delight.

Whether you’re serving them as an impressive appetizer at a gathering, a unique lunch alternative, or simply as a comforting treat on a cozy evening, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are guaranteed to be a showstopper.

They offer a sophisticated twist on comfort food, making them an instant favorite for anyone who appreciates quality ingredients and delightful surprises in every bite.

Ingredients:

For the Dough:
- 1 ½ cups (360ml) warm water, between 105°F and 115°F (40°C-46°C) – the perfect temperature for activating yeast.
- 1 tablespoon (12g) granulated sugar – a little sweetness for the yeast to feast on.
- 2 teaspoons (7g) active dry yeast – the magic ingredient for that fluffy texture.
- 4 ½ cups (540g) all-purpose flour, plus more for dusting – I always keep a little extra on hand for kneading.
- 1 ½ teaspoons (9g) fine sea salt – don’t skimp on this, it brings out all the flavors.
- 2 tablespoons (28g) unsalted butter, melted and cooled slightly – for richness and a tender crumb.

For the Baking Soda Bath:
- 8 cups (1.9 liters) water
- ½ cup (120g) baking soda – this creates the beautiful pretzel crust and color.

For the Filling & Topping:
- 8 ounces (226g) fresh mozzarella, well-drained and cut into ½-inch cubes – the star of our stuffed pretzels! Make sure it’s firm.
- ½ cup (50g) finely grated Parmesan cheese – I prefer fresh Parmesan for the best flavor.
- 2 tablespoons fresh rosemary, finely chopped – the aromatic touch that makes these pretzels sing.
- 1 large egg, whisked with 1 tablespoon water (for egg wash) – for that gorgeous golden-brown shine.
- Coarse sea salt (optional, for sprinkling) – if you love that classic pretzel saltiness.

Preparing the Dough for Our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Activate the Yeast: In the bowl of your stand mixer (or a large mixing bowl if kneading by hand), combine the warm water and granulated sugar. Sprinkle the active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes. You’ll know your yeast is alive and well when it becomes foamy and bubbly on the surface. If it doesn’t foam, your water might have been too hot or too cold, or your yeast might be expired. I always recommend checking the expiration date!
Combine Dry Ingredients: While the yeast is activating, in a separate medium bowl, whisk together the all-purpose flour and fine sea salt. This ensures the salt is evenly distributed throughout the dough.
Mix the Dough: Once your yeast is active, add the melted and slightly cooled unsalted butter to the yeast mixture. Then, gradually add the flour mixture to the wet ingredients, mixing on low speed with the dough hook attachment (or with a sturdy spoon if mixing by hand) until a shaggy dough forms.

Knead the Dough: Increase the speed to medium-low and knead for 7-10 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 10-15 minutes. The dough should feel soft and slightly tacky, but not sticky. To test for proper kneading, perform the windowpane test: stretch a small piece of dough thinly; if you can see light through it without it tearing, it’s ready! This step is crucial for developing the gluten, which gives our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels their wonderful chewiness.
First Rise (Bulk Fermentation): Lightly grease a large bowl with a little olive oil or cooking spray. Place the dough in the bowl, turning it once to coat the entire surface. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm, draft-free place for 1 to 1 ½ hours, or until it has doubled in size. On a particularly chilly day, I sometimes warm my oven slightly (turn it on for a minute, then turn it off) and let the dough rise in there.
Prepare for Shaping: Once the dough has doubled, gently punch it down to release the air. Turn the dough out onto a lightly floured surface. At this point, I like to cover it with a towel and let it rest for about 10 minutes. This allows the gluten to relax, making the dough easier to work with when shaping our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.

Preparing the Filling & Topping

Drain the Mozzarella: It’s super important to make sure your fresh mozzarella is well-drained. I usually pat it dry with paper towels after cubing it. Excess moisture can make your pretzels soggy.
Combine Filling Ingredients: In a small bowl, combine the cubed fresh mozzarella, finely grated Parmesan cheese, and finely chopped fresh rosemary. Gently toss to combine. This mixture is going to be incredibly flavorful and aromatic inside our soft pretzels. I love the combination of sharp Parmesan with the earthy rosemary!
Prepare Egg Wash: In another small bowl, whisk together the large egg with 1 tablespoon of water. This egg wash will give our pretzels that beautiful, glossy, golden-brown finish and help the toppings adhere.

Shaping and Filling Your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Divide the Dough: Divide the dough into 12 equal pieces. For accuracy, I often use a kitchen scale to ensure each piece weighs approximately 80-85 grams. This helps ensure even baking and consistent pretzel sizes.
Roll and Flatten: Take one piece of dough and roll it into a rope about 12-14 inches long. Using a rolling pin or your fingers, gently flatten the rope into a wide strip, roughly 3 inches wide, along its entire length. You want to create a flat canvas for our delicious filling.
Add the Filling: Spoon about 1-2 tablespoons of the mozzarella, Parmesan, and rosemary mixture down the center of the flattened dough strip. Don’t overfill, or it will be hard to seal!

Seal the Dough: Carefully bring one long edge of the dough over the filling to meet the other long edge. Pinch the seam tightly to seal the filling inside, creating a log. Roll the log back and forth gently to ensure the seam is completely sealed and to even out the thickness. If any filling peeks through, just pinch the dough together to cover it. You want to make sure the mozzarella is completely enclosed so it doesn’t leak out during baking.
Shape the Pretzel: Once you have a sealed log, carefully shape it into a pretzel.
- First, form the log into a “U” shape.
- Then, cross the ends over each other, about two-thirds of the way down the “U”.
- Finally, fold the crossed ends back towards the bottom of the “U” and gently press them onto the dough to secure the classic pretzel shape.
You want to be firm but gentle here. If the dough resists, let it rest for a minute and try again. Don’t worry if your first few aren’t perfect; pretzel shaping takes a little practice!

Prepare Baking Sheets: Line two large baking sheets with parchment paper. Lightly spray the parchment paper with cooking spray. This will prevent any sticking after the baking soda bath. Place the shaped pretzels on the prepared baking sheets, leaving some space between each one.
Second Proof (Optional but Recommended): Cover the shaped pretzels loosely with plastic wrap or a clean kitchen towel and let them rest for about 20-30 minutes. This short proofing period allows the dough to relax and puff up just a little, contributing to the soft texture of our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.

The Baking Soda Bath – The Secret to Classic Pretzels!

Preheat Oven and Prepare Bath: While the pretzels are resting, preheat your oven to 450°F (230°C). Bring 8 cups of water to a rolling boil in a large, wide pot or Dutch oven. Carefully add the ½ cup of baking soda to the boiling water. Be careful, as it will foam up quite a bit! Reduce the heat to a simmer.

Bathe the Pretzels: Using a slotted spoon or spider, carefully transfer one or two pretzels at a time into the simmering baking soda bath. Let each pretzel simmer for 20-30 seconds per side. Don’t overcrowd the pot. I usually do 2-3 at a time, depending on the size of my pot. This alkaline bath is what gives the pretzels their signature deep brown color and chewy crust – it’s a vital step for any good pretzel!
Drain and Return to Baking Sheet: After simmering, carefully lift each pretzel out of the bath, allowing excess water to drip off. Return them to the prepared baking sheets, ensuring they are still spaced apart. The pretzels will look a little wrinkly after the bath, but don’t worry, they’ll plump up beautifully in the oven.

Baking and Finishing Your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Apply Egg Wash and Toppings: Brush the tops of the bathed pretzels generously with the egg wash. This is where we get that lovely sheen. Then, sprinkle a little more finely grated Parmesan cheese and finely chopped fresh rosemary over each pretzel. If you like, you can also add a pinch of coarse sea salt for that classic pretzel flavor contrast.

Bake to Perfection: Transfer the baking sheets to the preheated oven. Bake for 12-18 minutes, or until the pretzels are a deep golden brown. Baking times can vary depending on your oven, so keep an eye on them. You want them to be evenly colored and firm to the touch. The aroma filling your kitchen at this point will be absolutely incredible – that cheesy, herby, yeasty goodness is simply divine!
Cool and Serve: Once baked, remove the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels from the oven and transfer them to a wire rack to cool slightly. While they are amazing warm, allowing them to cool for a few minutes helps the cheese filling set just enough. They are truly best enjoyed fresh from the oven, with the mozzarella still gooey and melted inside.
Enjoy! Serve these warm and savor every bite. They are perfect on their own, or with your favorite dipping sauce. I find they don’t even need a dip with all that incredible flavor packed inside!

Cheesy Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Conclusion:

The moment you pull one of these golden beauties from the oven, the aroma alone will tell you you’ve created something truly special. Imagine the fragrant rosemary mingling with the sharp, nutty scent of Parmesan, all wrapped around that irresistible promise of gooey, melted mozzarella. That’s the magic of these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels – they’re not just a snack; they’re an experience, a delightful fusion of beloved flavors and textures that elevates the humble pretzel to an art form. I truly believe that once you try them, you’ll understand why I’m so passionate about this recipe.

What makes them truly irresistible is that perfect balance: the slightly crisp, golden-brown exterior giving way to an incredibly soft, chewy interior, all while cradling a generous pocket of warm, stretchable mozzarella. Every bite is a journey from savory rosemary and salty Parmesan to the creamy, comforting burst of cheese. This isn’t just a recipe; it’s an invitation to create a moment of pure culinary joy in your own kitchen. Forget about bland, store-bought versions; these homemade wonders boast a freshness and depth of flavor that simply cannot be replicated. The satisfaction of crafting something so utterly delicious from scratch is an unparalleled reward, and I promise you, these pretzels deliver on all fronts – aroma, texture, and an unforgettable taste.

Serving Suggestions to Elevate Your Experience:

Now that your kitchen smells heavenly and your taste buds are tingling, let’s talk about how to best enjoy these incredible creations. They are, of course, absolutely phenomenal straight out of the oven, perhaps with a simple swipe of melted butter or a sprinkle of flaky sea salt for an extra textural pop. But their versatility truly shines when you start pairing them with other delights. I love to serve them with a warm bowl of rich marinara sauce for dipping – it’s like a deconstructed pizza experience! Or, for something a little more elegant, a creamy roasted red pepper dip or a tangy honey mustard would be divine. Thinking beyond dips, imagine these pretzels alongside a hearty bowl of comforting tomato basil soup or a classic French onion soup; they make the perfect, savory accompaniment, soaking up every last drop of goodness. For a more sophisticated gathering, they would be an absolute showstopper on a charcuterie board, adding a unique, savory bread element that will undoubtedly impress your guests. Picture them next to some cured meats, artisanal cheeses, and olives – simply perfect for entertaining or a relaxed evening at home.

Unleash Your Creativity with Variations:

But don’t stop there! One of the things I adore most about baking is the freedom to experiment and make a recipe truly your own. While the core Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a masterpiece as is, there are so many fun ways to adapt them. Want a different cheese experience? Try stuffing them with a sharp cheddar, a smoky provolone, a mild gouda, or even a spicy pepper jack for an exciting kick. You could also mix up the herbs; fresh thyme, finely chopped sage, or a pinch of dried oregano would be wonderful substitutions or additions to the rosemary. For an extra layer of flavor, consider brushing them with a little garlic butter before the egg wash, or sprinkling them generously with ‘everything bagel’ seasoning for an irresistible crunch and savory depth. If you’re feeling adventurous, a tiny pinch of red pepper flakes incorporated into the dough or sprinkled on top could add a delightful warmth. You could even play with different toppings after the bake, like a drizzle of balsamic glaze or a sprinkle of finely chopped chives. The possibilities are truly endless, limited only by your imagination and what you have in your pantry!

Your Turn: Bake, Share, and Inspire!

I genuinely hope this recipe inspires you to get into your kitchen and experience the magic of homemade pretzels. There’s an undeniable satisfaction that comes from kneading the dough, shaping those familiar twists, and watching them transform into golden, aromatic treasures. These aren’t just pretzels; they’re a labor of love that yields incredible results, perfect for a cozy night in, a celebratory appetizer, a fantastic game-day snack, or simply a delicious treat to share with friends and family. Don’t be intimidated by the idea of baking pretzels; I promise the effort is minimal compared to the incredible reward you’ll reap. The process is meditative, and the outcome is nothing short of spectacular. Think of the smiles you’ll bring to the faces of those you share them with!

And when you do make them, please, please share your creations with me! I absolutely adore seeing your culinary adventures. Drop a comment below and tell me how your pretzels turned out, what variations you tried, or who you shared them with. Your feedback and stories truly make my day and fuel my passion for sharing these recipes with you. It’s a wonderful feeling to know that something I’ve created can bring joy and deliciousness into your home. So go ahead, preheat your oven, gather your ingredients, and prepare to make some truly unforgettable Mozzarella Stuffed Rosemary Parmesan Soft Pretzels. I’m already excited for you!