Name: Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe
Prep time: 45 min
Cook time: 25 min
Total time: 2 h 10 min
Cuisine: Italian
Ingredients: 1 and 1/2 cups warm water (between 110-115 degrees F); 1 package Rapid Rise yeast; 1 and 1/2 tablespoons sugar; 1 and 3/4 teaspoons salt; 2 tablespoons fresh rosemary, chopped; 4 and 1/4 cups all-purpose flour; 6 tablespoons unsalted butter, very soft; 10 cups water; 3/4 cup baking soda; 1 cup mozzarella cheese, shredded; 1/4 cup parmesan cheese, grated; 1 egg, beaten; 1 tablespoon water; 2 tablespoons melted butter (optional); 1/4 cup parmesan cheese, grated; 1/2 tablespoon fresh rosemary; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; Pinch of salt

Jump to Recipe· 4.8 from 22 reviews

If you’ve ever wanted to level up from ordinary soft pretzels, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are exactly what your tastebuds are craving! Imagine pillowy-soft homemade pretzel dough enveloping gooey mozzarella, with zesty flecks of fresh rosemary and a flavorful shower of Parmesan right on top. This isn’t just a snack—it’s a deeply satisfying, shareable treat guaranteed to win hearts at any gathering. Whether you’re a longtime baking enthusiast or just love getting messy in the kitchen, this recipe delivers all the fun of classic pretzels plus the joy of melty cheese and bold Italian-inspired flavors. Get ready to fall in love with Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels at first bite!

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels Recipe - Recipe Image

Ingredients You’ll Need

You’ll be surprised how simple it is to gather the handful of special ingredients that transform basic dough into swoon-worthy Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels. Each element on this list brings its own delicious contribution, from tenderness and chew to herby aroma and that irresistible cheesy pull.

Warm water: Acts as the base liquid for the dough and helps activate the yeast—make sure it’s not too hot, or you’ll harm the yeast!
Rapid Rise yeast: Gives your pretzel dough its signature lift and softness in less time than traditional yeast.
Sugar: Feeds the yeast and provides a subtle background sweetness that balances the salty toppings.
Salt: Essential for bringing out the flavor in both the dough and the finished pretzels.
Fresh rosemary, chopped: Adds pungent, woodsy brightness that makes these pretzels instantly memorable.
All-purpose flour: The backbone of your dough—regular flour yields just the right texture.
Unsalted butter, very soft: Gives the dough rich flavor and a tender crumb—soft butter incorporates easiest.
Shredded mozzarella cheese: Our star filling! Freeze it briefly before stuffing so it stays perfectly melty inside the pretzel.
Grated parmesan cheese: Sharp, tangy, and nutty, Parmesan kicks the flavor up a notch in both the filling and on top.
Egg: Used for the egg wash, which gives the pretzels a glossy, golden crust when baked.
Baking soda: Boiling the pretzels in a baking soda bath creates that iconic deeply browned, chewy exterior.
Extra melted butter (optional): Brushed on after baking for added indulgence and to help toppings stick.
Garlic powder, black pepper, pinch of salt, extra rosemary, extra parmesan: All for that optional savory topping, finishing these pretzels with a truly gourmet touch.

How to Make Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Step 1: Activate the Yeast

Start by combining the warm water, Rapid Rise yeast, sugar, and salt in the bowl of your stand mixer. Let it sit for about 10 minutes—this gives the yeast time to wake up and start bubbling, which is your sign that it’s ready to go! This foam is what guarantees fluffy, well-risen dough down the line.

Step 2: Mix and Knead the Dough

Add in chopped fresh rosemary, all-purpose flour, and soft butter. Using the dough hook, knead on medium speed for about 12 minutes. This may seem like a long time, but patient kneading develops gluten, giving each Mozzarella Stuffed Rosemary and Parmesan Soft Pretzel its crave-worthy chewy texture. The dough should be soft, slightly tacky, and smell incredible—thanks to the rosemary.

Step 3: Let the Dough Rise

Once kneaded, cover the dough with a damp cloth and tuck it somewhere warm. Give it roughly an hour to double in size. This is where all those tiny air bubbles form, promising soft, satisfying pretzels with every bite.

Step 4: Prep the Cheesy Filling

While the dough is rising, mix shredded mozzarella and grated parmesan together in a bowl, then pop it in the freezer. Freezing the cheese ensures it stays gooey once baked, rather than disappearing into the dough. This is a simple but genius move that keeps the centers of your Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels molten and irresistible.

Step 5: Shape and Fill the Pretzels

After your dough has risen, divide it into 8 even chunks. Roll each piece into a 16-inch rope, then flatten the rope so it’s about 4 inches wide. Sprinkle about 2 tablespoons of the chilled cheese mixture along each, then tightly roll back into ropes, jelly roll–style, pinching the edges to seal in all that glorious cheese. Twist each into that classic pretzel shape—it’s more forgiving than you think, and any little messiness is just part of the fun.

Step 6: Boil the Pretzels

Bring 10 cups of water and the baking soda to a boil in a large pot. One at a time, carefully lower each pretzel into the bubbling bath and let it cook for 30 seconds. This step creates that rich golden color and chewy “pretzel” texture you can’t get from baking alone. Let each pretzel drain before moving it to a parchment-lined baking sheet.

Step 7: Egg Wash and Bake

Brush each shaped pretzel with a wash made from the beaten egg and water—this is what gives them their deeply bronzed, glossy shine. Now bake at 425°F for 16 to 18 minutes, and get ready for your kitchen to smell absolutely divine!

Step 8: Finish with Toppings

When the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are hot from the oven, let them cool slightly, then brush with melted butter if you like things extra decadent. Sprinkle on more parmesan, rosemary, garlic powder, pepper, and a pinch of salt for a next-level flavor hit that’s totally irresistible. Serve warm for ultimate meltiness!

How to Serve Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels

Garnishes

Nothing dresses up these pretzels like a little extra flourish right before serving. Try a final sprinkle of flaky sea salt or fresh rosemary, or even a drizzle of good olive oil. If you want a restaurant touch, fill a small bowl with warm marinara sauce or garlic butter for dipping—your guests will swoon!

Side Dishes

Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels pair beautifully with so many things. Serve alongside a crisp, lemony salad for freshness, or with a platter of Italian antipasti like olives, cured meats, and roasted peppers. If you’re feeling extra cozy, a bowl of tomato soup or creamy potato leek soup makes for the heartiest, happiest meal.

Creative Ways to Present

You can make a whole party board featuring your pretzels chopped into bite-sized pieces with various dips—think herby ranch, spiced honey, or smoky aioli. Stack pretzels in a bread basket lined with colorful linen, or skewer mini-pretzels for a playful appetizer tray. However you present them, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels always steal the spotlight!

Make Ahead and Storage

Storing Leftovers

It’s hard to imagine any leftovers, but if you do find yourself with extra Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels, store them in an airtight container at room temperature for up to 2 days. For best results, let them cool completely before bagging to avoid any unwanted sogginess from trapped steam.

Freezing

Pretzels freeze beautifully! Once baked and cooled, wrap each pretzel tightly in plastic wrap and place them in a zip-top bag. They’ll stay fresh for up to 2 months. When you’re ready for another cheesy treat, just reheat straight from the freezer—no thawing required.

Reheating

To bring back that just-baked, melty magic, pop your pretzels in a 350°F oven for 8 to 10 minutes. For a crispier crust, avoid the microwave. If you want them tasting oven-fresh, brush with a touch of melted butter after reheating and finish with an extra sprinkle of parmesan and rosemary.

FAQs

Can I make Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels without a stand mixer?

Absolutely! Mix the dough with a sturdy spoon until shaggy, then knead by hand on a floured counter for about 12 minutes. It’s a great arm workout and the texture will be just as wonderful.

Can I use dried rosemary instead of fresh?

Dried rosemary works if that’s all you have, but use less (about 2 teaspoons) since dried herbs are stronger in flavor. Fresh rosemary is highly recommended for its vibrant, fragrant aroma and pops of flavor throughout the pretzel.

Why freeze the cheese filling?

Freezing the mozzarella-parmesan mixture prevents it from melting out and disappearing into the dough while baking. It makes sure that each bite of your Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels is loaded with gooey cheese at the center, not just empty air pockets.

Help! My dough isn’t rising—what went wrong?

Usually, this means the water was either too hot (killing the yeast) or too cold (not activating it). Double check that your yeast is fresh, your water is just warm to the touch, and the dough is allowed to rise someplace cozy and draft-free.

Is it necessary to boil pretzels before baking?

Yes! The baking soda bath gelatinizes the crust and gives those signature chewy outsides and golden color. Skipping this step means you miss out on truly authentic soft pretzels, so don’t be tempted to take shortcuts here.

Final Thoughts

If you’ve been looking to surprise your friends (or just yourself!) with a homemade cheesy snack that goes above and beyond, Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are your answer. Every bite delivers melty cheese, warm herby notes, and that unmistakable soft pretzel chew. Treat yourself and give this recipe a go—you’ll be hooked before the first pretzel even cools down!