Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

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Golden, chewy, and bursting with herby, cheesy richness, these Mozzarella Stuffed Rosemary Parmesan Soft Pretzels are a savory dream come true. Imagine tearing into a soft, warm pretzel and finding a core of gooey, melty mozzarella inside—the kind of snack that draws everyone to the kitchen.

The exterior is brushed with butter, dusted with grated Parmesan, and speckled with fragrant rosemary, delivering the perfect salty crunch. Ideal for game nights, weekend baking, or even a hearty appetizer, these pretzels elevate comfort food with a gourmet twist.

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Ingredients for this Mozzarella Stuffed Rosemary Parmesan Soft Pretzels

• 3 1/4 cups all-purpose flour
• 1 packet (2 1/4 tsp) instant yeast
• 1 tbsp sugar
• 1 tsp salt
• 1 cup warm water (110°F)
• 2 tbsp unsalted butter, melted (plus more for brushing)
• 12 pieces of mozzarella string cheese or mozzarella cubes
• 1/4 cup chopped fresh rosemary (plus more for garnish)
• 1/2 cup finely grated Parmesan cheese
• Coarse sea salt, for sprinkling
• 1/4 cup baking soda (for boiling)
• 8 cups water (for boiling)

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Step 1: Prepare the Dough

In a large bowl, combine warm water, sugar, and yeast. Let it sit for about 5 minutes until frothy. Add melted butter, salt, and flour. Mix until a soft dough forms.

Step 2: Knead and Rest

Turn the dough onto a floured surface and knead for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a towel, and let rise in a warm spot for 1 hour or until doubled in size.

Step 3: Shape the Pretzels

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Divide dough into 12 equal pieces. Flatten each into a rectangle, place mozzarella in the center, then wrap and seal tightly. Roll each piece into a rope and form into pretzel shapes.

Step 4: Boil and Topping

Bring 8 cups water and baking soda to a boil in a large pot. Boil each pretzel for 20-30 seconds, then remove with a slotted spoon and place on the baking sheet. Brush with melted butter and sprinkle with rosemary, Parmesan, and coarse sea salt.

Step 5: Bake

Bake for 12-15 minutes or until golden brown and bubbly. Brush again with butter for an extra indulgent finish. Let cool slightly before serving warm.

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Frequently Asked Questions

How do I keep the cheese from leaking out?

Make sure the mozzarella is fully enclosed in the dough with no gaps. Pinch seams well and place the seam-side down before boiling.

Can I use different cheeses?

Absolutely! Gouda, cheddar, or even brie are fun swaps, though mozzarella holds up well to baking and stretches beautifully.

Do I have to boil them?

Yes, boiling gives pretzels their signature chew and deep color. Skipping this step changes both taste and texture.

Can I make the dough ahead of time?

Yes. Prepare and refrigerate the dough overnight. Let it come to room temp before shaping.

Can I make these gluten-free?

Use a 1:1 gluten-free flour blend that includes xanthan gum. Results may vary slightly in texture.

How do I get a darker crust?

Add 1 tablespoon of brown sugar or barley malt syrup to the boiling water for extra browning.

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