These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels are everything you love about classic bakery-style pretzels with an irresistible cheesy twist. Soft, buttery dough is filled with gooey mozzarella, flavored with fresh rosemary, and topped with Parmesan, garlic, and herbs for the ultimate homemade snack. Perfect for game day, parties, or a cozy weekend baking project, these pretzels are guaranteed to disappear fast.
Why You’ll Love This Recipe
- Soft and fluffy homemade pretzel dough
- Gooey melted mozzarella center
- Fresh rosemary and Parmesan in every bite
- Golden, chewy bakery-style crust
- Great for parties, appetizers, or snacks
- Freezer-friendly and easy to reheat
- Delicious served with marinara or cheese dip
Ingredients
Pretzel Dough
- 1½ cups warm water (110–115°F)
- 1 package rapid-rise yeast
- 1½ tablespoons granulated sugar
- 1¾ teaspoons salt
- 2 tablespoons fresh rosemary, finely chopped
- 4¼ cups all-purpose flour
- 6 tablespoons unsalted butter, softened
Baking Soda Bath
- 10 cups water
- ¾ cup baking soda
Cheese Filling
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Egg Wash
- 1 large egg, beaten
- 1 tablespoon water
Parmesan Herb Topping
- 2 tablespoons melted butter (optional)
- ¼ cup grated Parmesan cheese
- ½ tablespoon fresh rosemary, finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch of salt
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, sugar, and salt. Let stand for 10 minutes until foamy.
- Add the chopped rosemary, flour, and softened butter.
- Knead with a dough hook for about 10–12 minutes until smooth and elastic.
- Cover with a damp towel and allow the dough to rise in a warm place for about 1 hour or until doubled in size.
- Mix together the mozzarella and Parmesan cheeses and place them in the freezer while preparing the dough.
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Bring the water and baking soda to a gentle boil in a large pot.
- Divide the dough into 8 equal portions.
- Roll each portion into a long rope about 16 inches long, then gently flatten it into a strip about 4 inches wide.
- Spoon about 2 tablespoons of the chilled cheese mixture along the center.
- Roll the dough tightly around the filling and pinch the seams securely closed.
- Shape each rope into a classic pretzel.
- Carefully boil each pretzel in the baking soda bath for 30 seconds.
- Remove with a slotted spoon and place on the prepared baking sheets.
- Brush each pretzel with the egg wash.
- Bake the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels for 16–18 minutes until deeply golden brown.
- If desired, brush with melted butter and sprinkle generously with the Parmesan rosemary topping.
- Serve warm while the mozzarella is deliciously melted.
Tips & Tricks
- Freeze the cheese briefly so it doesn’t leak while baking.
- Pinch all seams tightly to keep the filling inside.
- Don’t skip the baking soda bath—it creates the signature chewy pretzel crust.
- Fresh rosemary offers the best flavor.
- Serve immediately for the ultimate gooey cheese pull.
- Pair with marinara sauce, garlic butter, or warm cheese dip.
Details
- Prep Time: 25 minutes
- Rise Time: 1 hour
- Cook Time: 18 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 stuffed pretzels
- Category: Bread
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Low-moisture mozzarella works best to prevent excess moisture.
- Add crushed red pepper flakes for a spicy variation.
- Substitute cheddar, provolone, or Monterey Jack for different flavors.
- Sprinkle flaky sea salt over the pretzels before baking for a more traditional finish.
- Leftover pretzels are excellent reheated in an air fryer.
Nutrition (Approximate Per Pretzel)
- Calories: 430
- Protein: 15g
- Carbohydrates: 50g
- Fat: 18g
- Saturated Fat: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 680mg
FAQ
Can I make these pretzels ahead of time?
Yes. Prepare the dough and shape the pretzels ahead of time, then refrigerate overnight before boiling and baking.
Why do pretzels need a baking soda bath?
The baking soda bath creates the chewy texture and deep golden-brown crust that make soft pretzels unique.
Can I freeze them?
Absolutely. Freeze baked pretzels for up to 2 months and reheat in the oven or air fryer.
What cheese melts best?
Low-moisture mozzarella provides the best stretch while minimizing leaks.
What dipping sauces pair well?
Marinara, warm cheese sauce, garlic butter, ranch dressing, spicy mustard, and pesto are all delicious options.
Storage
- Room Temperature: Up to 2 days in an airtight container.
- Refrigerator: Store for up to 5 days.
- Freezer: Freeze individually wrapped pretzels for up to 2 months.
- Reheating: Bake at 350°F for 8–10 minutes or air fry for 3–4 minutes until warmed through.
Similar Recipes
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels
Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels feature soft homemade pretzel dough filled with gooey mozzarella and topped with Parmesan and fresh rosemary.Ready in under 2 hours.Perfect for parties, game day, and homemade baking.
Ingredients
Pretzel Dough
- 1½ cups warm water 110–115°F
- 1 package rapid-rise yeast
- 1½ tablespoons granulated sugar
- 1¾ teaspoons salt
- 2 tablespoons fresh rosemary finely chopped
- 4¼ cups all-purpose flour
- 6 tablespoons unsalted butter softened
Baking Soda Bath
- 10 cups water
- ¾ cup baking soda
Cheese Filling
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Egg Wash
- 1 large egg beaten
- 1 tablespoon water
Parmesan Herb Topping
- 2 tablespoons melted butter optional
- ¼ cup grated Parmesan cheese
- ½ tablespoon fresh rosemary finely chopped
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- Pinch of salt
Instructions
- In the bowl of a stand mixer, combine the warm water, yeast, sugar, and salt. Let stand for 10 minutes until foamy.
- Add the chopped rosemary, flour, and softened butter.
- Knead with a dough hook for about 10–12 minutes until smooth and elastic.
- Cover with a damp towel and allow the dough to rise in a warm place for about 1 hour or until doubled in size.
- Mix together the mozzarella and Parmesan cheeses and place them in the freezer while preparing the dough.
- Preheat the oven to 425°F (220°C) and line two baking sheets with parchment paper.
- Bring the water and baking soda to a gentle boil in a large pot.
- Divide the dough into 8 equal portions.
- Roll each portion into a long rope about 16 inches long, then gently flatten it into a strip about 4 inches wide.
- Spoon about 2 tablespoons of the chilled cheese mixture along the center.
- Roll the dough tightly around the filling and pinch the seams securely closed.
- Shape each rope into a classic pretzel.
- Carefully boil each pretzel in the baking soda bath for 30 seconds.
- Remove with a slotted spoon and place on the prepared baking sheets.
- Brush each pretzel with the egg wash.
- Bake the Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels for 16–18 minutes until deeply golden brown.
- If desired, brush with melted butter and sprinkle generously with the Parmesan rosemary topping.
- Serve warm while the mozzarella is deliciously melted.
Notes
- Low-moisture mozzarella works best to prevent excess moisture.
- Add crushed red pepper flakes for a spicy variation.
- Substitute cheddar, provolone, or Monterey Jack for different flavors.
- Sprinkle flaky sea salt over the pretzels before baking for a more traditional finish.
- Leftover pretzels are excellent reheated in an air fryer.
Conclusion
These Mozzarella Stuffed Rosemary and Parmesan Soft Pretzels combine soft, buttery pretzel dough with gooey mozzarella, fragrant rosemary, and savory Parmesan for an unforgettable homemade treat. Whether you’re serving them as a party appetizer, game-day snack, or comforting weekend bake, these cheesy pretzels deliver bakery-quality flavor that’s impossible to resist.