These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a flavor-packed snack with a golden, chewy crust and gooey mozzarella center. The fresh rosemary and Parmesan add a sophisticated savory touch, making these pretzels perfect for everything from parties to game nights.

Why You’ll Love This Recipe

• Cheesy and Irresistible: The melty mozzarella center is the ultimate surprise.
• Herby and Savory: Fresh rosemary and Parmesan elevate the flavor.
• Perfectly Chewy Texture: Just like a classic soft pretzel, but better!
• Fun to Make: Twisting the dough and stuffing it with mozzarella is a satisfying hands-on experience.

Ingredients

For the Dough:

• 2 ½ cups all-purpose flour: Forms the base of the pretzel dough.
• 1 teaspoon salt: Balances the flavors.
• 1 tablespoon sugar: Feeds the yeast and adds a touch of sweetness.
• 1 packet active dry yeast (2 ¼ teaspoons): Helps the dough rise.

• 1 cup warm water (110°F): Activates the yeast.
• 2 tablespoons unsalted butter, melted: Adds richness to the dough.
• 1 tablespoon fresh rosemary, chopped: For an herby flavor.
• ½ cup grated Parmesan cheese: Adds savory goodness to the dough.

For the Filling:

• 1 cup mozzarella cheese, shredded: Melts into a gooey center.

For the Egg Wash:

• 1 egg, beaten: Gives the pretzels a shiny, golden crust.

Tools You’ll Need

• Mixing bowl
• Wooden spoon or stand mixer with dough hook
• Baking sheet
• Parchment paper
• Pastry brush

How to Make Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

Step 1: Make the Dough

1. Activate the Yeast: In a large bowl, combine the warm water, sugar, and yeast. Let it sit for 5–10 minutes, or until the mixture is foamy.
2. Mix the Dough: Add the melted butter, rosemary, Parmesan cheese, salt, and flour to the yeast mixture. Stir until a dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5–7 minutes, or until smooth and elastic. (Alternatively, use a stand mixer with a dough hook for 4–5 minutes.)
4. Let It Rise: Place the dough in a lightly greased bowl, cover with a kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.

Step 2: Shape and Stuff the Pretzels

1. Divide the Dough: Punch down the dough and divide it into 8 equal pieces.
2. Shape the Pretzels: Roll each piece into a long rope, about 12–14 inches long. Flatten the rope slightly, place a line of shredded mozzarella in the center, and pinch the edges together to seal the cheese inside.
3. Form the Pretzels: Shape the stuffed rope into a pretzel by forming a U-shape, crossing the ends over each other, and pressing them onto the bottom of the U.

Step 3: Prepare for Baking

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Boil the Pretzels (Optional but Recommended): For a classic chewy texture, boil the shaped pretzels in a large pot of water with 1 tablespoon of baking soda for 30 seconds per pretzel. Remove with a slotted spoon and place on the prepared baking sheet.
3. Egg Wash: Brush the pretzels with the beaten egg to ensure a shiny, golden crust.

Step 4: Bake

1. Bake the Pretzels: Bake for 12–15 minutes, or until the pretzels are golden brown and the cheese is melted inside.
2. Cool Slightly: Allow the pretzels to cool for 5 minutes before serving.

Tips for the Best Mozzarella Stuffed Pretzels

• Seal the Dough Well: Pinch the edges firmly to prevent the cheese from oozing out during baking.
• Use Fresh Mozzarella: For the best melt, use high-quality mozzarella cheese.
• Customize the Flavor: Add a sprinkle of garlic powder or more Parmesan on top before baking.
• Boil for Authentic Texture: Boiling the pretzels gives them that classic chewy texture and dark crust.

What to Serve with Mozzarella Stuffed Pretzels

• Marinara Sauce: Perfect for dipping and complements the cheesy filling.
• Garlic Butter: Brush the baked pretzels with garlic butter for extra flavor.
• Ranch or Cheese Dip: A creamy dip makes them even more indulgent.

Storage and Reheating

• Refrigerate: Store leftover pretzels in an airtight container in the fridge for up to 3 days.
• Reheat: Warm in a 350°F oven for 5–7 minutes, or in an air fryer for 2–3 minutes, to restore their texture.
• Freeze: Freeze unbaked stuffed pretzels for up to 2 months. Bake straight from frozen, adding 2–3 minutes to the bake time.

Frequently Asked Questions (FAQ)

Can I make these pretzels without the mozzarella filling?

Yes! Simply shape the dough into pretzels without adding the cheese for classic rosemary Parmesan pretzels.

Can I use dried rosemary instead of fresh?

Yes, but reduce the amount to 1 teaspoon, as dried rosemary has a more concentrated flavor.

Can I use whole wheat flour?

You can substitute up to half of the all-purpose flour with whole wheat flour, though the texture will be slightly denser.

Nutritional Information (per pretzel, based on 8 pretzels)

• Calories: 250
• Protein: 9g
• Fat: 9g
• Carbohydrates: 33g
• Sugar: 2g

Final Thoughts

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a savory, cheesy masterpiece that will impress at any gathering. Whether you’re serving them as an appetizer, snack, or part of a game-day spread, they’re guaranteed to be a hit.

If you try this recipe, I’d love to hear how it turned out! Share your creations on Instagram or Pinterest, and let me know if you added your own creative twist.

Happy baking!