Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on a classic favorite. Soft and chewy with a savory cheese center and fragrant herbs, they make a perfect snack or appetizer. Baking them at home is easier than you think!

The image shows five freshly baked bagels on a dark baking tray placed on a white marbled surface. Each bagel has a shiny, golden-brown crust with a smooth and slightly glossy texture. The bagels are topped with melted white cheese, which has a slightly browned, bubbly finish. Scattered on top are small sprigs of fresh green rosemary and coarse white salt crystals. The bagels are evenly spaced, and the focus is on the closest bagel, showing its soft, fluffy interior visible through the hole in the center. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ½ cups all-purpose flour
2 ¼ tsp instant yeast
1 tbsp sugar
1 tsp salt
1 cup warm water (110°F)
2 tbsp butter, melted
8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips)
¼ cup grated parmesan cheese
2 tbsp fresh rosemary, finely chopped
1 tsp garlic powder
½ tsp black pepper
8 cups water
⅓ cup baking soda
1 egg yolk
1 tbsp water

Instructions

Step 1: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until it becomes foamy. Add in the melted butter, salt, and flour, then mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic.
Step 2: Place the dough in a greased bowl, cover it with a kitchen towel, and let it rise in a warm spot for 1 hour or until doubled in size.
Step 3: Punch down the dough and divide it into 8 equal portions. Roll each portion into a 12-inch rope, then flatten it slightly to create a long strip.
Step 4: Place a mozzarella stick in the center of each strip of dough. Fold the dough over the cheese and pinch the edges tightly to seal. Carefully roll it into a rope again to ensure the cheese is fully enclosed.
Step 5: Take each cheese-filled rope and twist it into a pretzel shape by crossing the ends over each other and pressing them down.
Step 6: In a large pot, bring 8 cups of water to a boil. Slowly add ⅓ cup of baking soda (it will bubble up). Using a slotted spoon, dip each pretzel in the water for 15-20 seconds, then transfer to a parchment-lined baking sheet.
Step 7: Brush each pretzel with egg wash made from the egg yolk and 1 tablespoon of water. Sprinkle with grated parmesan, fresh rosemary, garlic powder, and black pepper.
Step 8: Preheat the oven to 425°F (220°C). Bake the pretzels for 12-15 minutes, or until golden brown and crispy on the outside.
Step 9: Remove from the oven and let cool slightly before serving. Enjoy warm for the best cheesy pull.

Tips & Variations

Use fresh mozzarella for a creamier filling or mozzarella sticks for easier handling.
Add a pinch of cayenne pepper to the seasoning for a spicy kick.
For a softer pretzel, brush with melted butter immediately after baking.
Try different herbs like thyme or basil in place of rosemary to vary the flavor.

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 restore their soft texture and melted cheese center.

How to Serve

The image shows five golden brown bagels on a dark baking tray, each bagel topped with melted, slightly browned cheese and fresh green rosemary sprigs scattered on top. The bagels have a shiny, smooth crust with a soft, light texture visible underneath, and coarse salt is sprinkled generously over the cheese and crust. The bagels are arranged closely together on the tray, which sits on a white marbled textured surface glowing softly in warm lighting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cheese?

Yes, you can substitute mozzarella with provolone, cheddar, or any cheese that melts well. Just be sure to use firm enough cheese to hold shape when stuffed.

Do I have to use baking soda for boiling the pretzels?

Yes, the baking soda bath helps give pretzels their characteristic chewy crust and deep brown color. Skipping this step will result in softer rolls without the traditional pretzel texture and flavor.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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★★★★★

4.7 from 127 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a delicious twist on a classic favorite. Soft, golden pretzels are filled with gooey melted mozzarella, then seasoned with fragrant fresh rosemary, savory parmesan, garlic powder, and a hint of black pepper. Perfect as a snack or appetizer, they combine tender dough with a flavorful cheese center and a slightly crispy exterior.

Author: Tara
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 1 hour 35 minutes
Yield: 8 pretzels 1x
Category: Snack
Method: Baking
Cuisine: American

Ingredients

Scale

Dough Ingredients

3 ½ cups all-purpose flour
2 ¼ tsp instant yeast
1 tbsp sugar
1 tsp salt
1 cup warm water (110°F)
2 tbsp butter, melted

Filling

8 mozzarella cheese sticks (or 8 oz fresh mozzarella, cut into strips)

Seasoning and Topping

¼ cup grated parmesan cheese
2 tbsp fresh rosemary, finely chopped
1 tsp garlic powder
½ tsp black pepper
1 egg yolk
1 tbsp water

Baking Soda Bath

8 cups water
⅓ cup baking soda

Instructions

Prepare the Dough: In a large mixing bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes or until foamy. Add melted butter, salt, and flour; mix until a dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic.
Let the Dough Rise: Place the dough in a greased bowl, cover with a kitchen towel, and let rise in a warm spot for 1 hour or until doubled in size.
Divide and Shape: Punch down the dough and divide into 8 equal portions. Roll each into a 12-inch rope then flatten slightly to form a long strip.
Stuff with Mozzarella: Place a mozzarella stick in the center of each dough strip, fold the dough over the cheese, pinch edges tightly to seal, then gently roll into a rope again ensuring cheese is enclosed.
Shape into Pretzels: Twist each cheese-filled rope into a pretzel shape by crossing the ends over and pressing them down firmly.
Prepare the Baking Soda Bath: Bring 8 cups of water to a boil in a large pot. Slowly add ⅓ cup baking soda (it will bubble up). Using a slotted spoon, dip each pretzel for 15-20 seconds, then transfer to a parchment-lined baking sheet.
Add Seasonings: Brush each pretzel with an egg wash made from egg yolk and water. Sprinkle with grated parmesan, fresh rosemary, garlic powder, and black pepper evenly over each.
Bake Until Golden: Preheat oven to 425°F (220°C). Bake pretzels for 12-15 minutes, or until golden brown and crispy on the outside.
Serve and Enjoy: Remove from the oven, let cool slightly, and serve warm for the best gooey cheese experience.

Notes

Ensure the mozzarella is fully sealed inside the dough to prevent leaking while baking.
If fresh mozzarella is used, pat dry to reduce moisture before stuffing.
For a crispier crust, bake pretzels on a preheated pizza stone or baking steel if available.
Leftover pretzels can be reheated in the oven to restore crispness.
Feel free to substitute rosemary with other herbs like thyme or oregano for a different flavor profile.

Keywords: mozzarella stuffed pretzels, rosemary parmesan pretzels, soft pretzels recipe, cheesy soft pretzels, homemade pretzels