Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

Introduction

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels combine the classic chewiness of soft pretzels with the rich flavors of fresh rosemary, Parmesan, and gooey mozzarella. Perfect as a snack or appetizer, they bring savory herb notes and melty cheese in every bite.

Ingredients

• 4 cups All-Purpose Flour (Use a gluten-free flour blend with xanthan gum if needed)
• 2 teaspoons Instant Yeast (Ensure your yeast is fresh for optimal rise)
• 1 teaspoon Salt (Adjust according to the saltiness of the cheese)
• 1 tablespoon Sugar (A touch of sweetness elevates the flavor)
• 1.5 cups Warm Water (110°F) (Using a thermometer ensures accuracy for perfect dough)
• 2 tablespoons Unsalted Butter (Olive oil can be used for a dairy-free option)
• 2 tablespoons Fresh Rosemary (Dried rosemary can replace fresh, but reduce to 1 teaspoon)
• 1 cup Grated Parmesan Cheese (Try cheddar or gouda for different flavor profiles)
• 1 cup Mozzarella Cheese (cubed) (Feel free to experiment with other cheeses for varied flavors)
• Coarse Sea Salt, to taste (Use to your taste for that perfect salty crunch)

Instructions

1. Step 1: In a large mixing bowl, combine the warm water, instant yeast, and sugar. Allow the mixture to foam for about 5 minutes to activate the yeast.
2. Step 2: In another bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the yeast mixture and stir until a dough forms. Knead the dough for about 5 minutes with a stand mixer or 8 minutes by hand until smooth and elastic.
3. Step 3: Gently fold in the chopped fresh rosemary and grated Parmesan cheese. Shape the dough into a ball, place it in a greased bowl, and cover with a clean kitchen towel. Let it rise in a warm spot for about 1 hour, or until doubled in size.
4. Step 4: Preheat your oven to 425°F (220°C). After the dough has risen, punch it down to release the air. Divide the dough into 8 equal pieces. Flatten each piece and place a cube of mozzarella cheese in the center. Seal the dough around the cheese and shape each into a pretzel by twisting the ends together.
5. Step 5: Bring a saucepan of water to a rolling boil and add baking soda. Carefully lower each pretzel into the boiling water and cook for about 30 seconds on each side. Remove and drain on a paper towel-lined baking sheet.
6. Step 6: Brush each pretzel with melted unsalted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes or until golden brown and cooked through.

Tips & Variations

• To add a smoky flavor, sprinkle smoked paprika along with the coarse salt before baking.
• Use dried rosemary if fresh isn’t available; just reduce the amount to 1 teaspoon to avoid overpowering the dough.
• Try swapping mozzarella for fontina or provolone for a different cheese experience.
• Brush the pretzels with olive oil instead of butter for a dairy-free version.

Storage

Store any 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 5–7 minutes to restore softness and bring the cheese back to melty perfection.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight. Bring it to room temperature before shaping and baking.

What can I use if I don’t have baking soda for boiling?

Baking soda helps develop the pretzel’s characteristic chewy crust and color. If unavailable, you can boil the pretzels in plain water, but the crust will be less traditional and less chewy.

Mozzarella Stuffed Rosemary Parmesan Soft Pretzels Recipe

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★★★★★

4.6 from 90 reviews

These Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are soft, cheesy, and fragrant with fresh rosemary and parmesan. Filled with gooey mozzarella, these pretzels combine a tender, buttery dough with a perfect salty crust achieved by boiling in baking soda water before baking to golden perfection. Ideal for a savory snack or appetizer, they bring a delicious twist to a classic pretzel recipe.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 40 minutes
• Yield: 8 pretzels 1x
• Category: Snack
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Dough Ingredients

• 4 cups All-Purpose Flour (Use a gluten-free flour blend with xanthan gum if needed.)
• 2 teaspoons Instant Yeast (Ensure your yeast is fresh for optimal rise.)
• 1 teaspoon Salt (Adjust according to the saltiness of the cheese.)
• 1 tablespoon Sugar (A touch of sweetness elevates the flavor.)
• 1.5 cups Warm Water (110°F) (Using a thermometer ensures accuracy for perfect dough.)
• 2 tablespoons Unsalted Butter (Olive oil can be used for a dairy-free option.)

Flavor & Filling

• 2 tablespoons Fresh Rosemary (Dried rosemary can replace fresh, but reduce to 1 teaspoon.)
• 1 cup Grated Parmesan Cheese (Try cheddar or gouda for different flavor profiles.)
• 1 cup Mozzarella Cheese (cubed) (Feel free to experiment with other cheeses for varied flavors.)
• Coarse Sea Salt to taste (Use to your taste for that perfect salty crunch.)
• Baking Soda (for boiling water, quantity not specified but typically 1/4 cup for boiling water bath)

Instructions

1. Activate Yeast: In a large mixing bowl, combine warm water at 110°F with instant yeast and sugar. Allow the mixture to foam for about 5 minutes, indicating the yeast is active and ready.
2. Mix Dough: In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the flour mixture to the yeast mixture, stirring to form a dough. Knead the dough using a stand mixer for about 5 minutes or by hand for 8 minutes until smooth and elastic.
3. Add Flavorings and Rise: Gently fold in the chopped fresh rosemary and grated parmesan cheese into the dough. Shape the dough into a ball, place it in a greased bowl, and cover with a clean kitchen towel. Let it rise in a warm spot for approximately 1 hour until it doubles in size.
4. Prepare Pretzels: Preheat the oven to 425°F (220°C). Punch down the risen dough to release air. Divide into 8 equal pieces. Flatten each piece and place a cubed mozzarella piece in the center. Seal the dough fully around the cheese and shape each into a classic pretzel by twisting the ends.
5. Bake Preparation – Boil Pretzels: Bring a saucepan of water to a rolling boil and add baking soda (approx 1/4 cup). Carefully lower each pretzel into the boiling baking soda water and boil for 30 seconds on each side to develop the chewy crust.
6. Finish and Bake: Transfer the boiled pretzels to a paper towel-lined baking sheet. Brush each pretzel with melted unsalted butter and sprinkle generously with coarse sea salt. Bake in the preheated oven for 12 to 15 minutes until golden brown and cooked through.

Notes

• Use fresh yeast for best results and a good rise.
• Ensure water is at 110°F to activate yeast properly without killing it.
• Dough can be made dairy-free by substituting olive oil for butter.
• Dried rosemary can be used but reduce the quantity to avoid overpowering flavors.
• Use a clean kitchen towel to cover dough and maintain humidity during rising.
• Boiling in baking soda water is essential for authentic pretzel texture and crust.
• Variations: Try different cheeses like cheddar or gouda for a unique flavor profile.
• The coarse salt topping adds to the classic pretzel crunch—adjust amount to taste.

Keywords: Mozzarella stuffed pretzels, rosemary parmesan pretzels, soft pretzels recipe, cheesy pretzels, homemade pretzels, snack recipe