Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

If you’re someone who loves soft pretzels, then this recipe is definitely going to be your new favorite.

There’s just something about that soft, chewy dough combined with the gooey mozzarella center and the savory notes of rosemary and Parmesan that makes every bite pure comfort.

I’ve made these so many times now that I can almost do it with my eyes closed, and let me tell you, they never disappoint. These pretzels are perfect for family nights, parties, or whenever you’re craving something delicious to snack on.

Let’s dive into how you can make these mozzarella-stuffed, rosemary Parmesan pretzels!

What You’ll Need

For the Dough:

1½ cups warm water (110–115°F)
1 packet (2¼ teaspoons) active dry yeast
1½ tablespoons sugar
1¾ teaspoons salt
2 tablespoons fresh rosemary, chopped
4¼ cups all-purpose flour
6 tablespoons unsalted butter, very soft

For the Cheese Filling:

1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

For the Boiling Solution:

10 cups water
¾ cup baking soda

For the Egg Wash:

1 egg, beaten
1 tablespoon water

For the Topping:

2 tablespoons melted butter (optional)
¼ cup grated Parmesan cheese
½ tablespoon fresh rosemary, chopped
½ teaspoon garlic powder
½ teaspoon black pepper
Pinch of salt

Pro Tips

Chill the Cheese: Before stuffing your pretzels, pop the mozzarella and Parmesan mixture in the freezer for 15 minutes. This little trick helps keep the cheese inside while baking, so you don’t end up with a melted mess.
Boiling Is Key: Don’t skip the step of boiling your pretzels in a baking soda-water solution. This gives them that chewy texture and beautiful golden color. It’s the secret behind the soft pretzel magic!
Fresh Rosemary, Fresh Flavor: Using fresh rosemary really makes a difference in this recipe. It adds an earthy, aromatic touch that dried rosemary just can’t match. Plus, it pairs so well with the salty Parmesan.
Seal Your Pretzels Well: When wrapping the dough around the cheese, be sure to seal all the edges tightly. The last thing you want is cheese spilling out while baking—trust me, I’ve been there!
Serve ‘Em Hot: These pretzels are best when they’re fresh out of the oven. The cheese will still be warm and gooey, and nothing beats that. Don’t forget to serve them with a dipping sauce—something like a spicy mustard or even a simple marinara works wonders.

Tools You’ll Need

Stand mixer with dough hook (if you’ve got one)
Large mixing bowl
Large pot for boiling
Slotted spoon
Baking sheets lined with parchment paper
Pastry brush
Small bowl for egg wash
Small bowl for topping mixture

Substitutions and Variations

Cheese Swap: If you’re not a fan of mozzarella or Parmesan, try swapping in some cheddar, gouda, or pepper jack. They’ll give the pretzels a whole new flavor!
Herb Change: Don’t have rosemary on hand? Try thyme, oregano, or even a mix of Italian seasoning. These pretzels are versatile, and you can play around with herbs to make them your own.
Dough Options: Want a whole-grain version? You can use whole wheat flour instead of all-purpose flour for a heartier pretzel.
Dairy-Free: For a dairy-free version, simply use dairy-free butter and plant-based cheese options like vegan mozzarella. Works like a charm!

Make-Ahead Tips

The Dough: You can make the dough ahead of time and refrigerate it overnight. Just let it come to room temperature before shaping and baking.
Pretzel Prep: If you’re making these in advance for a party or get-together, freeze the assembled pretzels before baking. When you’re ready, just brush them with the egg wash and bake from frozen, adding a few extra minutes to the baking time.

Instructions

Activate the Yeast: Start by mixing warm water, yeast, sugar, and salt in the bowl of a stand mixer. Let it sit for 10 minutes until the mixture is bubbly and foamy.
Make the Dough: Add the chopped rosemary, flour, and softened butter to the yeast mixture. Knead the dough on medium speed for about 12 minutes until it’s smooth and elastic. If you’re doing it by hand, it’ll take a bit more elbow grease, but it’s totally worth it!
First Rise: Cover the dough with a damp towel and let it rise for about an hour, or until it doubles in size.
Prepare the Cheese: While the dough is rising, mix the mozzarella and Parmesan cheeses together and place them in the freezer to chill.
Preheat the Oven: Preheat your oven to 425°F (220°C) and line two baking sheets with parchment paper.
Make the Boiling Solution: Bring 10 cups of water to a boil in a large pot, then carefully stir in the baking soda.
Shape the Pretzels: Punch down the dough and divide it into 8 equal portions. Roll each portion into a 16-inch rope and flatten it out to about 4 inches wide.
Stuff the Pretzels: Take the chilled cheese mixture and place about 2 tablespoons of it along the center of each dough strip. Roll the dough around the cheese, sealing the edges tightly.
Form the Pretzels: Shape each stuffed dough rope into a U-shape. Cross the ends over each other and press them down to form a classic pretzel shape.
Boil the Pretzels: Drop each pretzel into the boiling water for 30 seconds, then remove it with a slotted spoon and place it on the prepared baking sheets.
Apply the Egg Wash: Brush each pretzel with the beaten egg wash to give them a beautiful golden sheen.
Bake: Bake the pretzels for 16–18 minutes, or until golden brown.
Add Toppings: Once they’re out of the oven, brush the pretzels with melted butter and sprinkle with the Parmesan, rosemary, garlic powder, black pepper, and a pinch of salt.
Serve: Let the pretzels cool slightly, then enjoy them warm with your favorite dipping sauce.

Nutritional Breakdown (Per Pretzel)

Calories: 380 kcal
Protein: 12g
Total Fat: 16g
Saturated Fat: 8g
Carbohydrates: 48g
Fiber: 2g
Sugar: 1g
Sodium: 900mg

Leftovers and Storage

Storing Leftovers: These pretzels are best eaten fresh, but if you have any leftovers, store them in an airtight container at room temperature for up to 2 days.
Reheating: To reheat, pop them in a 350°F (175°C) oven for 10 minutes until they’re warm and the cheese is gooey again.
Freezing: If you want to make a big batch ahead of time, freeze the pretzels after baking. Wrap them individually in plastic wrap and foil, then freeze. When you’re ready to eat them, just bake from frozen at 350°F (175°C) for 15–20 minutes.

FAQs

Q: Can I use pre-made dough?

A: Yes, if you’re short on time, pre-made pizza or bread dough works, though the texture might be slightly different.

Q: How do I make these pretzels ahead of time?

A: You can make the dough and cheese filling the night before and refrigerate them separately. Assemble the pretzels and bake them when you’re ready.

Q: Can I use a different cheese?

A: Absolutely! Try using cheddar, gouda, or even pepper jack for a different flavor. Just make sure the cheese is firm enough to hold its shape while baking.

Wrapping Up

If you’ve been on the hunt for a delicious, easy snack or a fun family activity, these mozzarella stuffed rosemary Parmesan soft pretzels are a winner. They’re soft, cheesy, and packed with flavor, and I know you’ll love how they turn out.

If you give this recipe a try, let me know how it goes in the comments below! Got any questions or tips to share? I’m all ears!