Irresistible Mozzarella Stuffed Rosemary Parmesan Pretzels

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are not just a snack; they are an experience. Imagine sinking your teeth into a warm, golden-brown pretzel, its crust perfectly seasoned with fragrant rosemary and sharp Parmesan, only to discover a gooey, molten core of rich, stretchy mozzarella cheese. That’s the extraordinary culinary delight we’re about to create today!

While pretzels boast a long and storied history, evolving from ancient European bakeries into a beloved global snack, this particular iteration elevates the classic to entirely new heights. People adore traditional pretzels for their unique chewiness and satisfying texture, but when you introduce the vibrant, aromatic notes of rosemary, the savory depth of aged Parmesan, and the ultimate creamy surprise of melted mozzarella, you create something truly unforgettable. It’s the perfect blend of salty, savory, herbaceous, and incredibly comforting, hitting every sensory note just right.

Whether you’re seeking a delightful appetizer, a crowd-pleasing snack for game day, or simply a comforting treat to enjoy with family, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are destined to become a new favorite. I promise you, the irresistible aroma alone as they bake will have everyone eagerly awaiting that first glorious, cheesy bite. Get ready to transform your kitchen into a haven of pure deliciousness!

this Recipe

Ingredients:

• For the Dough:

• 1 ½ cups warm water (105-115°F / 40-46°C)
• 1 tablespoon granulated sugar
• 2 teaspoons active dry yeast
• 4 ½ cups all-purpose flour, plus more for dusting
• 2 teaspoons fine sea salt
• ¼ cup unsalted butter, softened

• For the Boiling Bath:

• 8 cups water
• ½ cup baking soda

• For the Filling:

• 1 ½ cups shredded low-moisture mozzarella cheese, or small mozzarella pearls (about 8 oz)

• For the Topping:

• 1 large egg, beaten (for egg wash)
• ½ cup grated Parmesan cheese
• 2 tablespoons fresh rosemary, finely chopped
• 2 teaspoons coarse sea salt

• Optional for Brushing (after baking):

• 2 tablespoons unsalted butter, melted

Preparing the Dough

1. Activate the Yeast: In a large mixing bowl or the bowl of a stand mixer, combine the warm water and granulated sugar. Give it a gentle stir. Sprinkle the active dry yeast evenly over the surface of the water. Let it sit undisturbed for about 5-10 minutes. You’ll know it’s ready when the mixture becomes foamy and bubbly, indicating the yeast is active and alive. If it doesn’t foam, your water might have been too hot or too cold, or your yeast might be old.
2. Combine Wet and Dry Ingredients: Once your yeast is active, add the all-purpose flour, fine sea salt, and softened unsalted butter to the yeast mixture in the bowl.
3. Mix the Dough: If you’re using a stand mixer, attach the dough hook. Start mixing on low speed until all the ingredients come together to form a shaggy dough. This usually takes about 2-3 minutes. If mixing by hand, use a sturdy spoon or your hands to combine everything until it forms a cohesive ball.
4. Knead the Dough: Increase the stand mixer speed to medium-low and knead the dough for 6-8 minutes. The dough should become smooth, elastic, and pull away cleanly from the sides of the bowl. If kneading by hand, turn the dough out onto a lightly floured surface and knead vigorously for 8-10 minutes. You’ll feel the dough become softer, more pliable, and less sticky as you work it. A good test for doneness is the “windowpane test”: you should be able to stretch a small piece of dough thinly enough that light passes through it without tearing. This development of gluten is crucial for those perfect chewy Mozzarella Stuffed Rosemary Parmesan Soft Pretzels.

First Rise (Proofing)

5. Prepare for Rising: Lightly grease a clean large bowl with a little oil (vegetable oil or olive oil works great). Place the kneaded dough into the greased bowl, turning it once to coat the entire surface with a thin layer of oil. This prevents it from drying out during the rise.
6. Allow to Rise: Cover the bowl tightly with plastic wrap or a clean kitchen towel. Place the bowl in a warm, draft-free spot in your kitchen. Let the dough rise for about 1 to 1 ½ hours, or until it has doubled in size. The warmth is key here! A good indication that it’s risen sufficiently is when you gently poke it with a floured finger and the indentation remains. This first rise develops incredible flavor and texture, making our Mozzarella Stuffed Rosemary Parmesan Soft Pretzels wonderfully airy yet chewy.

Shaping and Stuffing

7. Prepare Your Workspace: Once the dough has risen, gently punch it down to release the air. Lightly flour your work surface and your hands. Divide the dough into 12 equal pieces. For accuracy, you can use a kitchen scale to ensure each piece is roughly the same weight (around 80-85 grams). This helps ensure even baking.
8. Forming the Ropes: Take one piece of dough and roll it out into a rope about 12-14 inches long. Aim for a consistent thickness across the rope, roughly ½ to ¾ inch in diameter. Try to avoid too much flour on your surface as it can make it harder to seal the dough later.
9. Stuffing the Pretzels: Flatten the dough rope slightly along its entire length to create a wider surface. Take about 1-2 tablespoons of your shredded mozzarella cheese and arrange it in a line down the center of the flattened dough rope. Don’t overfill! It’s tempting, but too much cheese will make it difficult to seal the pretzel properly, leading to cheese leaks during baking.
10. Sealing the Dough: Carefully fold one side of the dough over the mozzarella, then fold the other side over, creating a sealed seam along the length of the rope. Pinch the seam very firmly with your fingertips to ensure it’s completely closed. Roll the rope gently on your work surface a few times to further seal and smooth out the seam. The stuffed rope should now be slightly thicker and still around 12-14 inches long.
11. Creating the Pretzel Shape: To form the classic pretzel shape, take one end of the stuffed dough rope in each hand. Cross the ends over each other to form an “X.” Twist the ends once or twice. Then, bring the twisted ends back towards the bottom of the pretzel and gently press them onto the dough to secure them. You can use a tiny bit of water to help them stick if needed. Repeat this process for all 12 pieces of dough. As you finish shaping each pretzel, place it on a parchment-lined baking sheet. You might need two baking sheets to avoid overcrowding.
12. Second Short Rest: Once all your Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are shaped, let them rest on the baking sheets, uncovered, for about 10-15 minutes. This brief rest helps the dough relax slightly, making for a tenderer finished product. While they rest, preheat your oven and prepare the baking soda bath.

The Baking Soda Bath

13. Preheat Oven and Prepare Bath: Preheat your oven to 450°F (230°C). Line two large baking sheets with parchment paper or silicone baking mats. In a large, wide pot (at least 5-quart capacity), bring 8 cups of water to a rolling boil. Carefully add the ½ cup of baking soda to the boiling water. Be cautious as the mixture will foam up significantly! Reduce the heat slightly to maintain a gentle simmer. This alkaline bath is what gives pretzels their signature dark crust and chewy texture.
14. Dip the Pretzels: Working one or two at a time, carefully place a shaped pretzel into the simmering baking soda bath. Let each pretzel cook for about 20-30 seconds per side. Use a slotted spoon or spatula to flip them gently. Do not overcrowd the pot, as this will lower the water temperature and affect the crust development.
15. Drain and Place on Baking Sheet: After dipping, carefully remove the pretzel from the bath, allowing any excess water to drip off. Transfer the pretzel back to the prepared baking sheets, making sure they are not touching each other. Repeat with the remaining pretzels.

Baking the Pretzels

16. Apply Egg Wash and Toppings: In a small bowl, whisk the large egg until well beaten. Using a pastry brush, generously brush the top and sides of each boiled pretzel with the egg wash. This helps achieve that beautiful golden-brown color and acts as glue for our delicious toppings.
17. Sprinkle with Rosemary and Parmesan: Immediately after the egg wash, sprinkle a generous amount of grated Parmesan cheese and finely chopped fresh rosemary over each pretzel. Then, sprinkle a little coarse sea salt on top. The combination of rosemary and Parmesan creates an incredibly aromatic and savory crust that perfectly complements the mozzarella filling.
18. Bake to Golden Perfection: Place the baking sheets in the preheated oven. Bake for 12-18 minutes, or until the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are deeply golden brown and the cheese inside is molten and bubbly. Baking times can vary depending on your oven, so keep a close eye on them. You might need to rotate the baking sheets halfway through for even browning.

Finishing Touches

19. Cooling and Optional Butter Brush: Once baked, remove the pretzels from the oven and, if desired, brush them immediately with melted unsalted butter. This adds an extra layer of richness and a beautiful sheen.
20. Serve Warm: Allow the Mozzarella Stuffed Rosemary Parmesan Soft Pretzels to cool on the baking sheet for a few minutes before transferring them to a wire rack. They are best served warm, allowing you to enjoy the gooey melted mozzarella inside and the crisp, savory exterior. Prepare for instant deliciousness!

Conclusion:

And there you have it, friends! We’ve journeyed through the magic of flour, yeast, and a symphony of delectable flavors to create something truly extraordinary. If you’ve been following along, you already know that these aren’t just any pretzels; they are a revelation. From the moment the warm, yeasty aroma begins to fill your kitchen, you’ll understand why this recipe is an absolute must-try. The sheer satisfaction of pulling a batch of golden-brown, perfectly twisted pretzels from the oven is unmatched. Each bite delivers that irresistible soft, chewy texture, quickly followed by the burst of gooey, melted mozzarella, perfectly complemented by the fragrant rosemary and the sharp, savory notes of Parmesan cheese. It’s a combination that hits every single pleasure point, promising a culinary experience that’s both comforting and excitingly gourmet. This recipe transforms simple ingredients into something truly special, making it perfect for impressing guests or simply treating yourself to a well-deserved, homemade indulgence.

Now, let’s talk about enjoying these beauties. While they are utterly divine straight out of the oven, still warm and yielding, their versatility means you can enjoy them in so many wonderful ways. For a classic pretzel experience, a tangy Dijon mustard or a sweet and spicy honey mustard makes for an excellent dipping companion. However, I’m particularly fond of serving them with a vibrant, homemade marinara sauce; the tomato acidity cuts beautifully through the richness of the cheese. A creamy garlic aioli also offers a luxurious dip that takes these pretzels to another level. Think about these as the star appetizer for your next game night, a sophisticated addition to a brunch spread, or even a delightful snack for movie night. For a more adventurous pairing, consider a warm, gooey beer cheese dip – truly a match made in heaven. They also make fantastic lunchbox treats, even when enjoyed at room temperature, though a quick reheat in a toaster oven brings back that fresh-baked magic.

But don’t stop there! This recipe is also wonderfully adaptable, inviting you to put your own spin on it. While the classic combination is phenomenal, feel free to experiment with different cheeses. Provolone or a mild cheddar would melt beautifully, or for a little kick, a jalapeño Jack could add a delightful spice. You could also swap out the rosemary for other fresh herbs like thyme, oregano, or even finely chopped chives, depending on your preference. A pinch of garlic powder or onion powder added to the dough can deepen the savory profile even further. Want to make them party-friendly? Instead of large pretzels, divide the dough into smaller pieces and shape them into pretzel bites or sticks for easy snacking. You can even prepare the dough ahead of time and let it proof slowly in the refrigerator overnight, making your baking day even easier. The possibilities are truly endless, and half the fun is discovering your personal favorite twist on this amazing recipe.

Seriously, you simply have to try these. Don’t let the idea of working with yeast intimidate you; I promise the process is incredibly rewarding, and the steps we’ve laid out make it straightforward and enjoyable. Imagine the aroma filling your home, the pride of presenting these golden, cheesy marvels, and the pure joy on the faces of those who get to taste them. There’s something uniquely satisfying about creating something so delicious from scratch, and these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels deliver that satisfaction in spades. They truly are a showstopper, a comfort food champion, and a testament to the fact that homemade is always best.

So, what are you waiting for? Roll up your sleeves, gather your ingredients, and embark on this incredibly tasty adventure. I am absolutely thrilled for you to experience the warmth, the flavor, and the sheer delight of making and devouring these pretzels. Once you’ve had a chance to bake your batch, please come back and share your experience! Did you try a new cheese? Experiment with different herbs? What did you serve them with? I’d love to hear all about your creations and any tips or tricks you discovered along the way. Your culinary journey is just beginning, and I can’t wait to hear how these amazing pretzels become a new favorite in your kitchen!