Mozzarella Stuffed Rosemary Pretzels

This mozzarella stuffed rosemary parmesan soft pretzels recipe offers a delightful twist on the classic soft pretzel by adding a cheesy, herby filling that keeps each bite irresistible. Perfect for sharing with friends or enjoying as a savory snack, these pretzels combine the crispness of a golden crust with a soft, flavorful interior.

I first made these on a lazy weekend afternoon and was amazed how the rosemary lifted the flavor while the melted mozzarella created the perfect surprise inside each bite. Now they are my go-to treat when I want to impress without fuss.

Gather Your Ingredients

• 4 cups all-purpose flour: gentle and versatile base that creates a soft chewy texture
• 1 packet (two and one quarter teaspoons) instant yeast: essential for rising the dough
• one and a half teaspoons salt: balances flavor and controls yeast activity
• 1 tablespoon sugar: feeds the yeast and adds a touch of sweetness
• 1 and a half cups warm water: around one hundred ten degrees Fahrenheit is key for activating yeast without killing it
• one quarter cup baking soda: creates the alkaline bath that gives pretzels their unique crust
• one quarter cup unsalted butter: melted adds richness and brushed on for shine
• 1 tablespoon fresh rosemary: finely chopped imparts aromatic herbal notes
• half a cup grated Parmesan cheese: sharp and nutty flavor that blends beautifully with rosemary
• 8 ounces mozzarella cheese: cut into one inch cubes the melty surprise inside each pretzel
• coarse sea salt: sprinkling intensifies flavor and adds crunch

How to Make It

Sponge the yeast mixture:

In a mixing bowl combine the warm water sugar and yeast. Let it rest for about five minutes until it becomes foamy which signals active yeast.

Mix the dough:

In another bowl whisk together the flour and salt. Gradually add these dry ingredients into the yeast mixture stirring constantly until combined into a shaggy dough.

Knead until smooth:

If using a stand mixer fitted with a dough hook knead the dough for about five minutes until smooth and elastic. If kneading by hand, turn the dough onto a floured surface and work it for about eight minutes. The dough should feel soft and springy.

Add herbs and cheese:

Fold in the chopped rosemary and grated Parmesan thoroughly so the flavors are evenly distributed. Shape the dough into a ball then place it in a lightly greased bowl covering with a clean towel. Allow to rise in a warm spot until doubled in size which usually takes about one hour.

Preheat the oven and prepare:

Set your oven to four hundred twenty five degrees Fahrenheit and line a baking sheet with parchment paper for easy cleanup.

Divide and stuff:

Punch down the dough gently to release air. Divide it into eight equal pieces. Flatten each piece with your hands or a rolling pin and place a cube of mozzarella in the center. Wrap the dough fully around the cheese sealing the edges tightly so it won’t leak. Shape each piece into a smooth ball.

Shape the pretzels:

Roll each dough ball into a rope approximately twenty four inches long then form it into a classic pretzel shape by crossing ends over the middle and pressing them down on a baking sheet lined with parchment.

Create the alkaline bath:

In a saucepan bring four cups of water to a rolling boil then carefully add the baking soda. Using a slotted spoon, lower each pretzel into the boiling water for about thirty seconds. This step gives pretzels their distinctive chewy crust. Remove and place on paper towels to drain briefly.

Butter and salt:

Brush each pretzel generously with melted butter and then sprinkle coarse sea salt over the top to taste.

Bake to golden perfection:

Bake in the preheated oven for twelve to fifteen minutes or until the pretzels are a deep golden brown. The cheese inside should be melted and gooey.

My favorite ingredient is the fresh rosemary. It adds a subtle piney aroma that combines beautifully with the sharpness of Parmesan and the richness of mozzarella. One memorable time I made these for a family gathering and everyone kept asking for seconds especially when the cheese melted perfectly in the center.

Flavor Boosters

These pretzels pair wonderfully with mustard dips ranging from spicy to honey mustard. They also make a delicious side with soups like tomato basil or with a fresh green salad for a light lunch. For a fun twist serve with a small bowl of marinara sauce for dipping which complements the cheesy filling.

Serving Suggestions

In cooler months add a pinch of smoked paprika or chili flakes to the dough for warmth and spice. For spring or summer serving top with fresh chopped basil or parsley instead of rosemary to give a bright herbal aroma. Additionally swapping mozzarella cubes with small pieces of fresh fruit like apple along with cinnamon sugar sprinkled on top creates a sweet version perfect for brunch or dessert.

Creative Twists

Soft pretzels originated from European baking traditions particularly Germany and Austria. Traditionally they were offered as a symbol of good luck or prosperity. Stuffing pretzels with cheese is a modern twist that adds richness and makes them much more filling as a snack or meal component. Incorporating fresh herbs like rosemary brings an artisanal touch that elevates the simple street food into a gourmet experience.

This recipe freezes beautifully and the balance of herbs and cheese creates a crowd-pleasing snack perfect for many occasions.

Common Questions About This Recipe

→ What type of cheese is best for stuffing?

Mozzarella is ideal for stuffing due to its meltability and mild flavor, which complements the rosemary and Parmesan well.

→ How does the baking soda bath affect the pretzels?

The baking soda bath helps develop a shiny, golden crust and gives pretzels their characteristic slightly chewy texture.

→ Can I prepare the dough ahead of time?

Yes, the dough can be prepared and refrigerated overnight for enhanced flavor and convenience before shaping and baking.

→ What is the purpose of rosemary in the dough?

Fresh rosemary adds an aromatic, herbaceous note that pairs perfectly with the mozzarella and Parmesan, elevating the flavor profile.

→ How long should the pretzels be baked?

Bake the pretzels for 12 to 15 minutes at 425°F (220°C) or until they turn golden brown for best texture and flavor.

→ Can I substitute Parmesan with another cheese?

While Parmesan adds a sharp, nutty flavor, you may use similar hard cheeses like Asiago or Pecorino Romano as alternatives.